Perfect Santa Cookie

We don’t celebrate Santa in our house…

however, per request of Caleb we will set out cookies by the fire place on Christmas Eve.

& this is the recipe we will use.


1 cup white hard wheat

1/2 cup unsweetened cocoa

1/4 teaspoon baking soda

1/4 raw salt

3 tablespoons unsalted butter (room temp)

3 tablespoons organic coconut oil

1 cup sucanat (add a lil extra if you want them sweeter)

1/2 teaspoon pure vanilla extract
*I used my friend Nichloe’s extract, its amazing!!*

1 large egg white

(For those who do not have hard white wheat, you can use regular white flour if you want… I would also say if you want to replace the sucanat, use 2/3 cup light brown sugar instead and 1/4 cup white sugar. You could also replace the coconut oil with margarine. You could also use regular iodized salt instead of raw.)


In a large bowl mix the Wheat Flour, Baking Soda, Cocoa and salt together. Set aside.

In mixing bowl put the egg white, butter, coconut oil, vanilla and sucanat together. Mix this on high (with hook style attachment) for about a minute, until nice wet paste forms.

Turn mixer to low and then pour in the flour mixture slowly.

Mix until thick chocolate looking dough forms.

At this point you can either roll the dough up into a nice ball, roll up in wax paper and refrigerate for a few hours… Or if you are like me… and can’t wait to eat what you are baking… you can begin rolling out the dough right away and have at it.

If you do roll out the dough with it still warm, just work with it… you may have to roll it out really slow (with a non-stick roller). Roll the dough out into a pretty thin later. Id say a 1/4 of an inch… and then take a cookie cutter (I used the top of Owens bottle lid) – and cut out your shapes. Because the dough is not cold, it may give you a fit at times :) – but it can be done. I’ve made 3 batches of these cookies in the past 2 days and had no trouble doing it, with a little effort.

Bake them at 350 for 10 minutes. The way you can tell they are done, is that the top of the cookie will begin to crack a little. – The less cooked the better IMO ;-)

Remove them from the baking sheet with spatula and let cool on wire rack.



– One batch makes about 15-20 cookies
. This recipe is super easy to double btw ;-) – so if you are like me and like left overs, go ahead and double it. Just store them in a ziplock or rubbermaid container. They store well for about 4-5 days (since they are freshly ground wheat) – They btw are great dipped in milk as well.

*recipe adapted from: Joy of Baking*

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