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3 Plant-Based Christmas Cookie Recipes

Have you tried some healthy Christmas cookies without using refined ingredients? If not, give them a try! They are made with more whole-food ingredients than the average Christmas cookies, meaning more nutritional value. These recipes are refined sugar-free, whole food-rich plant-based cookies. You could also nicely wrap them as a gift for someone who is on a special diet or just appreciates good food. 😉

Just check out these 3 easy healthy plant-based Christmas cookies! They are gluten-free (the first two recipes) and delicious.

Which ones are you going to make?


1. CHRISTMAS COOKIES (gluten-free)

These cookies are very nutritious and filling due to the rich consistency of the dates and tahini.

What is tahini? Tahini is a Middle Eastern paste or spread made from ground sesame seeds (either raw or toasted) and is high in calcium. If you go for raw tahini and raw cocoa or carob powder, you will get a very nutritious, super healthy, raw cookie.



1/2 jar of tahini (about 130g)

2 cups dates, pitted

2-3 tbsp cacao or carob powder

1 tsp pure vanilla extract

¼ tsp cardamom powder

Pinch of sea salt

Optional: raisins

Organic ingredients are preferable 🙂



  1. Process all the ingredients in a food processor.
  2. Spoon the batter into 1-inch balls and either leave as is or roll balls in extra shredded coconut or chopped nuts, if desired.

Store in a container in the freezer or fridge. They can be eaten frozen. Enjoy!:)


2. ALMOND COOKIES (gluten-free)


2 cups almonds

½ cup maple syrup or raw unfiltered honey

Dried coconut

Organic ingredients are preferable 🙂



1. Grind almonds in a food processor.

2. In a bowl mix the ground almonds and maple syrup or honey into a sticky dough. Make balls or log shapes and roll them in coconut.

Store in the fridge to chill before serving. Enjoy! 🙂



These cookies are yummy.  Lots of people who tried them ask for a recipe.:-)



230g wholegrain flour (I use organic spelt flour from Doves Farm)

1/2 tsp baking powder (I use one from Doves Farm)

30g cocoa powder

150g natural sweetener (I use coconut sugar or Xylitol)

100g vegan margarine or coconut oil, melted (I use coconut oil from Vita Coco)

100g porridge oats (I use organic rolled wholegrain jumbo oats from Waitrose)


Optional: 2 tbsp coffee alternative (I use organic from Whole Earth)

Organic ingredients are preferable 🙂



  1. Preheat the oven to 160 C – 180 C, depending on your oven. Line a large baking sheet with baking paper (I use the brown one).
  2. Put together the flour, baking powder and cocoa powder in a large mixing bowl. Add the sweetener of your choice and combine thoroughly.
  3. If using coffee alternative, dissolve it in melted margarine or coconut oil and then stir into the bowl.
  4.  Add the oats and mix well to form a soft dough. If needed, add a bit of water in order to get the desired consistency.
  5. Form the mixture into small balls, place on the prepared baking sheet and flatten slightly. Leave spaces between the cookies as they will expand during baking.
  6. Bake in the preheated oven for about 10 minutes or until crisp. Transfer to a wire rack to cool and leave to cool completely. Store them in an airtight jar for up to 5 days. Enjoy!:-)


You can find more plant-based, delicious and healthy recipes in my latest e-book https://lenkapagan.com/plant-based-recipes-healthy-living/


Have a wonderful Christmas!


Lenka Pagan
Lenka supports women to live happier and healthier life. :-)

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