A Better-For-You Easter Cookie You’ll Want All Year
I love a seasonal bake, especially when it feels indulgent but still aligned with balanced eating. These Hot Cross Bun Oatmeal Cookies are exactly that. Think classic hot cross biscuits meets chewy oatmeal raisin, with warm spices, citrus, and little bursts of fruit in every bite.
As a nutrition coach, I’m a big believer that Easter sweet recipes don’t need to be “off limits.” Small tweaks can elevate a recipe nutritionally without sacrificing flavour. Here’s what makes these a smarter choice:
- Portion-controlled and satisfying
- Higher fibre thanks to oats and dried fruit
- Lower in sugar than traditional cross cookies
- Optional protein boost for added satiety
They bake up crisp at the edges and soft in the centre, similar to crispy oatmeal raisin cookies with a seasonal twist. If you love butter oatmeal cookies or butterscotch and oatmeal cookies, this spiced variation will quickly become a favourite.
Ingredients
Cookie Base
- 50 g melted light butter
- 1 egg yolk
- 70 g coconut sugar
- 65 g self-raising flour
- 10 g vanilla protein powder (optional)
- 25 g oats
- 20 g raisins
- 10 g sultanas (about 1 tbsp)
- 10 g mixed peel (optional)
Spices & Flavour
- ¾ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- Pinch mixed spice or allspice
- Tiny pinch salt
- 1 tsp orange marmalade or zest of ¼ orange
- 2 tbsp white chocolate chips, melted, to top
Ingredient Substitutions
- Butter → Use plant-based butter for vegan oatmeal cookies.
- Egg yolk → Replace with 1 tbsp Greek yogurt or 1 tbsp flax egg (for vegan version).
- Coconut sugar → Brown sugar works well for a deeper brown butter oatmeal cookies flavour.
- Self-raising flour → Plain flour + ½ tsp baking powder.
- Protein powder → Omit and replace with 1 extra tablespoon flour.
- Raisins/sultanas → All raisins for classic oatmeal raisin, or swap some for chopped dates.
- Oats → Use rolled oats for chew; quick oats for softer texture.
Step-by-Step Method
1. Cream the Butter and Sugar
Mix melted butter and coconut sugar until smooth.
Coach tip: Proper mixing dissolves the sugar slightly, helping create that crisp edge.
2. Add the Egg Yolk
Whisk in the egg yolk until glossy and slightly thickened.
Coach tip: This step helps create structure and that chewy centre.
3. Add Dry Ingredients
Stir in flour, protein powder (if using), oats, spices, and salt until combined.
Coach tip: Do not overmix. Overworking the dough can make cookies dense instead of tender.
4. Fold in Fruit and Citrus
Gently fold in raisins, sultanas, mixed peel, and orange zest or marmalade.
Coach tip: The citrus lifts the flavour and balances the sweetness naturally.
5. Chill (Optional but Recommended)
Chill dough for 15–30 minutes for thicker hot cross cookies.
Coach tip: Chilling solidifies the fat, which reduces spreading and improves texture.
6. Shape and Bake
Form into cookies and bake at 180°C (160°C fan) for 9–11 minutes.
Pull them when:
- Edges are set
- Centres look slightly pale and soft
They will finish setting as they cool.
Coach tip: Slight underbaking gives you that soft-centre healthy cookie texture.
7. Add the Cross
Using the melted white chocolate, draw a cross over each cookies
Tips and Variations
- For a richer flavour, brown the butter before mixing for brown butter oatmeal cookies.
- Swap butter for almond butter to create almond butter oatmeal cookies.
- Add white chocolate chips for a hot cross biscuits meets dessert vibe.
- For extra fibre, increase oats slightly and reduce flour.
- Add a light icing cross on top if serving as Easter cross cookies.
Storage, Serving & Reheating
Storage:
Store in an airtight container at room temperature for 3 days or refrigerate for 5 days.
Freezing:
Freeze baked cookies up to 2 months.
Reheating:
Warm in microwave for 10–15 seconds for a freshly baked texture.
Serving Ideas:
- With tea or coffee
- Crumbled over Greek yogurt
- As part of an Easter dessert platter
Final Thoughts
If you bake these Hot Cross Bun Oatmeal Cookies, let me know how they turn out. Did you brown the butter? Add icing crosses? Try the almond butter oatmeal cookies version?
Share your twist in the comments so others can try it too.
Seasonal baking doesn’t have to mean excess. With a few thoughtful swaps, you can enjoy Easter sweet recipes in a way that feels balanced, satisfying, and completely delicious.
Alex 🙂
Hot Cross Bun Oatmeal Cookies
I love a seasonal bake, especially when it feels indulgent but still aligned with balanced eating. These Hot Cross Bun Oatmeal Cookies are exactly that. Think classic hot cross biscuits meets chewy oatmeal raisin, with warm spices, citrus, and little bursts of fruit in every bite.
As a nutrition coach, I’m a big believer that Easter sweet recipes don’t need to be “off limits.” Small tweaks can elevate a recipe nutritionally without sacrificing flavour.
They bake up crisp at the edges and soft in the centre, similar to crispy oatmeal raisin cookies with a seasonal twist. If you love butter oatmeal cookies or butterscotch and oatmeal cookies, this spiced variation will quickly become a favourite.
Ingredients
Cookie Base
Spices & Flavour
Instructions
Cream the Butter and Sugar
-
Mix melted butter and coconut sugar until smooth. Coach tip: Proper mixing dissolves the sugar slightly, helping create that crisp edge.
Add the Egg Yolk
-
Whisk in the egg yolk until glossy and slightly thickened. Coach tip: This step helps create structure and that chewy centre.
Add Dry Ingredients
-
Stir in flour, protein powder (if using), oats, spices, and salt until combined. Coach tip: Do not overmix. Overworking the dough can make cookies dense instead of tender.
Fold in Fruit and Citrus
-
Gently fold in raisins, sultanas, mixed peel, and orange zest or marmalade. Coach tip: The citrus lifts the flavour and balances the sweetness naturally.
Chill (Optional but Recommended)
-
Chill dough for 15–30 minutes for thicker hot cross cookies. Coach tip: Chilling solidifies the fat, which reduces spreading and improves texture.
Shape and Bake
-
Form into cookies and bake at 180°C (160°C fan) for 9–11 minutes.
-
Pull them out when: Edges are set. Centres look slightly pale and soft. They will finish setting as they cool. Coach tip: Slight underbaking gives you that soft-centre healthy cookie texture.
Add the Cross
-
Using the melted white chocolate, draw a cross over each cookies
Note
- For thicker cross cookies, chill the dough for at least 20 minutes.
- Slight underbaking keeps the centre soft and chewy.
- For crispier oatmeal raisin cookies texture, bake 1–2 minutes longer.
- Browning the butter will give a deeper flavour similar to brown butter oatmeal cookies.
- Protein powder is optional but slightly increases satiety.
