It's beginning to smell a lot like Christmas. That's right... the run up to Christmas is our favourite time of the year. It consists of a lot of trying out new Christmas cookie recipes, which means lot's of eating them too.

After a long testing phase of our own, we've gathered our favourite 3Bears Porridge oat cookie recipes that are vegan, no refined sugar and extra delicious! Perfect to snuggle up next to the fire with, together with a cup of hot chocolate or mulled wine.

Enjoy!

Vegan Hazelnut Christmas Cookies with Marmalade Filling

Ingredients

For the oat cookies:

• 75g 3Bears Porridge Original Classic
• 200g flour
• 1 teaspoon baking powder
• 100g whole cane sugar
• 100g coconut oil softened
• 3 tbsp hazelnut butter
• 2 tbsp agave syrup / date syrup
• 1 teaspoon vanilla or vanilla essence
• 1 teaspoon cinnamon

For the filling:

• About 1/2 glass of sugar-free strawberry jam
• Icing sugar for dusting (optional)

Preparation

• Preheat the oven to 170 ° C and line a baking sheet with parchment paper.
• Put the porridge oats in a blender and mix the oat flakes until they become a fine flour.
• Mix the oat flour, wheat flour and baking powder in a bowl.
• Put the remaining ingredients for the dough in a second bowl and beat the mass with a mixer until foamy. Then, add the dry ingredients.
• Next, knead the mixture into a shortcrust pastry. If the dough is still a little sticky, add some wheat flour.
• Shape the shortcrust pastry into a ball and place it in the refrigerator for about 30 minutes.
• Roll out the cooled dough on a floured work surface about 0.4 cm thin.
• Now, cut out shapes of your choice from the dough using a cookie cutter. Place half of the cookies onto the baking tray "whole". The other half, cut a whole in the middle and then also place on the baking tray.
• Bake the cookies at about 170 ° C (top / bottom heat) for 8-10 minutes depending on the size of the cookies until they are snap when bent in half.
• Allow the baked cookies to cool for at least an hour.
• Once cooled, spread about 1/3 teaspoon of strawberry jam over the "whole" biscuits, placing the other biscuit with the hole cut out on top so that the jam is visible in the centre.
• Finally, lay out the oat biscuits side by side and dust the icing sugar over the biscuits.

The biscuits will keep for about four weeks if stored in a cool place.

Cinnamon, Apple & Ginger Oat Cookies

Ingredients

• 125 g Apple & Cinnamon 3Bears Porridge
• 50 g apples
• 2 tbsp grated fresh ginger
• 50 g almond butter
• 50 g tahini
• 90 g maple syrup

Preparation

• First cut the apple into small cubes, mix with the porridge and then stir in the rest of the ingredients.

• Using your hands, form about 10 balls of the same size and place on a baking sheet lined with baking paper. Lightly press down on the balls before baking.

• Bake the oat cookies for about 12 minutes at 160°C. 

Triple Berry Cookies

Ingredients

• 120 g Triple Berry 3Bears Porridge
• 1 teaspoon baking powder
• 1 pinch of tonka bean, ground
• 100 g smooth peanut butter
• 110 g maple syrup
• 20 g cocoa powder
• Fresh blueberries

Preparation

• Finely grind the 3Bears Triple Berry porridge in a mixer.
• Now, put all the ingredients in a bowl and mix everything well with a spoon.
• Now, wet your hands a little and form approx. 10 balls of the same size from the dough and place on a baking sheet lined with baking paper.
• Flatten the balls lightly and place the fresh blueberries on top.
• Bake the chocolate oat cookies for about 12 minutes at 160°C.