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Christmas is quickly approaching which means lots of fun, festive foods! Last year I started making these Spiced Cut-Out Cookies as my own version of the spekulatius cookies from Aldi.
These cookies are great with frosting but lately I’ve been eating them without frosting along with my morning coffee. So good!
These cookies are vegan, gluten-free, oil-free and refined sugar-free. If you’ve ever tried to bake without some of the key components of traditional cookies, then I’m sure you’ll appreciate just how difficult that is and how much work I had to put in to make these cookies turn out right. With that said, I hope you enjoy this recipe and have lots of fun this holiday season!
Below is my recipe for Spiced Cut-Out Cookies along with a recipe for cashew icing. I’d like to make a quick note about the color of these cookies. These cookies are a deeper brown color than I would have prefered. When I was making this recipe I made my own cashew butter and I accidentally toasted that cashews for a little too long. That’s why the cashew butter is a darker color. Please keep in mind that your cookies will likely be a lighter color if using store-bought cashew butter or lightly toasted cashew butter.
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These spiced cut-out cookies are an excellent treat for the holidays!
- 1 Cup Oat Flour*
- 1/2 Cup Almond Flour
- 1/2 Cup Coconut Sugar
- 1/2 Cup Cashew Butter**
- 2 Tbsp. Ground Flax + 6 Tbsp. Water
- 1 Tbsp. Vanilla Extract
- 1 Tsp. Cinnamon
- 1/2 Tsp. Ground Nutmeg
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground Cloves
- 1/4 Tsp. Ginger Powder
- 1/4 Tsp. Ground Cardamom
- 1/4 Tsp. Baking Powder
- 3/4 Cup Raw Cashews, Soaked for 4 – 6 hours or overnight
- 1/4 Cup Maple Syrup
- 2 Tbsp. Coconut Cream
- 2 Tsp. Lemon Juice
- Pinch of Salt
- Mix wet ingredients: In a medium bowl add coconut sugar, nut butter, flax eggs, and vanilla extract and whisk to combine.
- Mix dry ingredients: In a large bowl add oat flour, almond flour, spices, salt, and baking powder and whisk to combine.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir/fold to combine.
- Roll out dough: Place cookie dough on a piece of parchment paper and lightly flatten with a spatula or your hands until the dough is about 1 – 2 inches thick. Place another piece of parchment paper on top of the dough and use a rolling pin to gently roll the dough to 1/4 inch in thickness.
- Freeze: Place the rolled dough in the freezer for 10 minutes to chill. While the dough is chilling, preheat the oven to 300°F.
- Cut & Bake: Remove the dough from the freezer and use cookie cutters to cut the dough into shapes.*** Place the cookies onto a baking pan that has been lined with parchment paper and bake for 20 – 22 minutes.
- Cool & Frost: Allow the cookies to cool completely before frosting or serve hot without frosting.
- Drain and rinse the cashews. Place all ingredients in a blender or food processor and blend on high until fully combined and the mixture resembles frosting.
- *Oat Flour: You can make your own oat flour by blending oats or you can buy oat flour here.
- **Cashew Butter: You can substitute with another kind of nut butter. I have only tried almond butter as a substitution in this recipe and it worked great!
- ***Cookie Cutters: I recommend having a small plate of flour next to the dough to dust the cookie cutters with and prevent the dough from sticking. I used tapioca flour since it is a very fine flour and it sticks well to cookie cutters. After you’ve cut the cookies into shapes, dust any remaining flour off of the edges of the cookies to prevent it from burning.
Want another sweet treat? Try out my recipe for Pumpkin Pie Parfaits!