Healthy Christmas Cookies

SERVES | PREP 10 Mins | COOK 20 Mins

These are my always delicious Pecan and Maple Shortbread cookies, with a chocolate and hazelnut twist. Think Nutella, only healthy and a heck of a lot of fun to make with the kids.


  • 70g hazelnuts, toasted and skins removed
  • 90g unsalted butter, softened and cubed
  • 125g wholemeal spelt flour
  • ¼ cup rapadura or coconut sugar
  • ¼ cup cacao or carob powder


  • Step 1
  • Preheat a fan-forced oven to 180°C. In a food processor, pulse the hazelnuts until they form a textured meal.
  • Step 2
  • Add remaining ingredients and pulse until the dough comes together in a ball. Refrigerate the dough for 20 minutes or until cool.
  • Step 3
  • Roll dough to ½ cm thickness. Using a cookie cutter, cut shapes from the dough. Place on a lined oven tray and bake for 15 minutes or until just firm. Take care not to over cook these as they will break.
  • Serving Suggestion
  • Remove from oven and allow to cool on the tray before serving. Storing the cookies in an airtight container at room temperature will keep them fresh for 2-3 days.
3 Day Fermenting Challenge

Stacey Clare's Nutritional Tip

  • The protein in the hazelnuts will help to maintain steady blood sugar levels. It's always worth trying to eat a protein or fat with sugar to help balance your blood sugar and keep your hunger at bay.


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