Healthy Nut Butter Christmas Cookies

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Heavenlynn Healthy.

You can make healthier versions of cookies that are delicious and holiday-worthy! These are completely gluten-free, full of fibre and healthy nutrients from the chia seeds, peanut butter and almonds. Topped with matcha icing- full of antioxidants that support health!

You can still eat healthy during the holidays!


For cookies

  • 1 cup of oats (gluten free certifies if necessary)

  • 1 cup of gluten free flour

  • ½ cup of ground almonds

  • 1 cup of coconut sugar

  • 1/3 cup of extra-virgin coconut oil

  • 3 tbsp. of peanut butter or any nut butter made with the NutraMilk

  • 1 tbsp. of of ice water

  • 1 tbsp. of chia seeds + 3 tablespoons of water

  • 1 vanilla bean

  • 1 tsp. of aluminum-free baking powder

  • a pinch of salt

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)

  • pinch salt (optional)

For the icing

  • 1/2 cup organic powdered sugar

  • 1/4 tsp. matcha powder from Matcha Kari

  • 1 tbsp. almond milk made with the NutraMilk

  • Sprinkles of choice to decorate


  • Making the peanut butter

  • Place peanuts in the NutraMilk container.

  • Press Butter cycle, set for 2-3 minutes.

  • Press Start.

  • Open the container lid.

  • If necessary, set for an additional 1-2 minutes for a creamier butter.

  • Place the oats into the NutraMilk and grind to a flour (Mix for 1 minute). Set aside.

  • Place almonds into the NutraMilk and grind to a flour (Mix for 1 minute). Set aside.

  • Place the chia seeds and water into a small bowl, stir and set aside to thicken for about 10 minutes. Stir it at least once again.

  • Add coconut sugar, peanut butter, chia-mix, melted coconut oil, the inside of the vanilla bean to the NutraMilk and mix until well combined, for about 30 seconds to one minute.

  • Now add the ground oats, ground almonds, gluten free flour and mix well. If the dough is too dry, add one tablespoon of ice-cold water.

  • Place the dough into the fridge for one hour.

  • Pre-heat the oven to 350 F.

  • Place the dough on the kitchen counter that you sprinkled with gluten free flour. Knead it quickly, then roll out the dough with a rolling pin. Cut out trees with tree cookie cutters.

  • Place the cookies onto a baking sheet aligned with baking paper and bake for 8 - 12 minutes. Be sure to check them after 8 minutes to determine the final baking time. They burn quickly.

  • Let the cookies cool and when ready to decorate, whisk together the icing ingredients, pour into a piping bag and pipe onto the cookies, decorate with sprinkles of choice.