Yes, I am a Christmas nut! I love this time of year because everyone seems so happy and full of life. There are twinkly lights as far as the eye can see. Christmas music blasting out of shops. Best of all, you get to snuggle up on the sofa in front of a roaring fire eating these mince pie Christmas cookies and drinking hot chocolate.
It’s also a time where mince pies coming out of hibernation for a month or two so really, it would be rude not to try and eat as many as possible! Although this can get quite boring and they aren’t the healthiest of treats – this is where my mince pie cookies come in! They taste just like a normal mince pie but come in cookie form, easier to take on day trips with you and are much healthier than traditional mince pies so yo get to eat twice as many, result!
This was a recipe I made up after having some left over mince meat in a jar and not wanting to waste it I came up with a few ways to use it up. Ok so some of these ways were not exactly a great idea but these mince pie cookies were AMAZING! It’s now something that appears every Christmas and get eaten up by family and friends quicker than anything else. They are super easy to make and only take minutes to do. Oh, and you can make the mixture early and stick them in the oven as and when you need it.
Ingredients
- 200g Mince Meat (mince pie filler)
- 100g Light Muscovado Sugar
- 100g Caster Sugar
- 120g Un-Salted Butter
- 80g Rolled Porridge Oats
- 1/2 Teaspoon Vanilla Extract
- 1 Medium Egg
- 150g Plain Flour
- 1/2 Teaspoon Bicarb-Soda
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Mixed Spices
- 1/2 Teaspoon Nutmeg
Method
- Combine the mince meat with the softened butter and both types of sugar in a mixing bowl until the mixture has gone pale in colour.
- Mix the egg and vanilla extract in a separate bowl and whisk together. Once whisked, add to the mince meat and sugar mixture.
- Add the porridge oats to the mince meat mixture and sift in the flour, bicarb of soda and all the spices and mix together well. Rest the mixture in the fridge for at leat 45 minutes.
- Turn on the oven and heat to 180 degrees C.
- Whilst your mixture is cooling in the fridge, line 2 baking trays with greaseproof paper.
- This mixture should make around 20 cookies. Spoon out your dough using roughly a tablespoon sized amount of dough and roll into balls using the palms of your hands. Depending on the shape of cookie you want, you can slightly flatten down your balls or if you’d prefer, you can leave them as ball shapes, they will flatten slightly in the oven. Make sure you space the balls out well on your baking trays so they don’t stick together whilst cooking.
- Place in the oven for 15 minutes. After 11 minutes turn the tray around to ensure your Christmas cookies are baked evenly. The cookies will be ready once they have turned slightly golden in colour and look slightly darker around the edges.
- Remove from the oven and leave on cooling racks for at least 2 minutes before eating.
These Christmas cookies will stay fresh for around 4 days if left in an air-tight container.
Other Recipes You May Enjoy
- Homemade Spiced Apple Crisps
- Homemade Fruity Lemon Drizzle Fingers
- Vegan, Refined Sugar Free, Dairy Free Ginger Biscuits
- Healthy Homemade Coconut Protein Energy Balls
- Healthy Homemade Ice Cream Recipe
- Homemade Vegan Oatmeal & Raisin Cookies
- Simple Homemade Vegetarian Sausage Rolls
- Simple Tikka Curry Recipe
- How To Make Cauliflower Rice
- Homemade Apple & Ginger Ice Lollies
- Chocolate Covered Lemon & Poppyseed Protein Balls
- Gooey Refined Sugar Free Chocolate Chip Cookies
Leave a Reply