This recipe offers a different twist on the rolled sugar Christmas cookies many of us grew up with, without compromising any fun rolling (and cookie-cutting) action. It’s not that there’s anything wrong with traditional sugar cookies, but I’ve landed on something worth keeping here— a new generation of cookies, destined for greatness. I brought a batch to the office (what’s up, 2 Park?!) a couple of years ago, and they disappeared from the communal treat-table within an hour. Now the batch I made last night hasn’t lasted 24; between Aaron, a few friends who’ve passed through, and myself, only one cookie remains. Uh oh. We have friends coming over tomorrow afternoon, and then we're heading to a party in the evening… empty-handed… unless I bake more of these little winter wonders.

I think I’ll do just that.

And guess what. You can, too! And you should! Besides tasting downright awesome, these cookies are 100% whole grain. I do make them with sugar (rather than brown rice syrup or another alternative… let me know if you play around and come up with one that works), but I use coconut oil in the dough and the frosting. And in some camps, that stuff is regarded as tapped from the tree of life. Plus, it lends a light coconut-y edge to the citrus and spice flavors already at play. Yum.

Here’s what you’ll need:

• 1 cup oat flour
• ½ cup whole wheat flour
• ½ cup rolled oats (I actually used a “European hot breakfast cereal”-- in its dry form--that was mostly rolled oats with some date pieces mixed in)
• ¼ cup shredded coconut
• 1 tsp. baking powder
• ½ cup coconut oil (in it’s semi-solid, scoopable, room-temperature form. I buy this in a jar and keep it in the cabinet at all times. I cook with it often. Organic, unrefined is where it’s at, if you’re following suit).
• ¾ cup dark brown sugar
• ¼ cup orange juice
• 1 tsp. vanilla extract
• 1 egg
• 2 tsp. ground cinnamon
• ½ tsp. allspice
• ¼ tsp. cloves
• ¼ tsp nutmeg

What You’ll Do

Preheat oven to 350 degrees fehrenheit.

Mix all ingredients in a large bowl until well blended. I use a hand blender for this job.

Cover the bowl, and chill for about 30 minutes (chill the dough, that is… Though you’re welcome to take a load off, too).

Roll dough out on a lightly-floured surface to about ¼ inch thick. Have a greased baking sheet ready.

Break out the cookie cutters, dip them in flour, and make the shape-magic happen. Stay on task, as the warmer your dough gets, the more sticky it will become. Place cut pre-cookies on baking sheet.

Bake for 8-10 minutes (more like 10 for me) until lightly browned at the edges. Cool on racks.

Frost! You can make icing my mom’s way, which is to mix powdered sugar, water and food coloring. That’s what we did last year. This year, I used frosting mix—let’s here it for lazy options! — from Cherrybrook Kitchen, substituting coconut oil (see above) for the margarine/butter called for on the box.

Share, enjoy and be merry.