M.Mum insists that we make Christmas cookies together every year. It’s hilarious because we both hate baking, but there’s something soothing about the tradition of making seasonal treats and reaping the delicious prizes. So this year we might try one of Well + Good’s healthy Christmas cookie recipes.
Why? Aside from eating only processed comfort food for nine months, plenty of standards are being reinvented and new desserts that are sure to intrigue. And no matter what you celebrate (since my religion is “astrology and witchcraft,” it will be the Great Conjunction to me), a warm, freshly baked novelty might just cheer you up. If you’re also in the baking mood, here are our recommendations.
Healthy and delicious Christmas cookies to bake this season
1. Recipe for healthy chocolate chip cookies
A classic! If Santa has dietary restrictions, he’ll love these vegan and gluten-free chocolate chip cookies, courtesy of chefs Mia RELIJK and Jenny Dorsey. Combine with your favorite alt-milk and festive movie (pro tip: I always think so Eleven fits best with a batch fresh from the oven.
Ingredients
2 cups of almond flour (256 grams)
½ cup of coconut flour (64 grams)
1 cup of coconut oil (or ghee) (227 grams)
2 linseed eggs (2 tablespoons ground flax seeds + 6 tablespoons warm water)
3/4 cup of coconut sugar (150 grams)
1 teaspoon of baking powder (6 grams)
1 teaspoon of vanilla extract (4.2 grams)
2 cups of vegan chocolate chips (175 grams)
1 tsp fine sea salt (5.69 grams)
1 teaspoon of sea salt (~ 3 grams)
1. Preheat the oven to 350 ° F.
2. Mix 2 tablespoons of ground flaxseed with six tablespoons of warm water and stir well.
3. Set this aside for 10 – 15 minutes.
4. In a medium mixing bowl, add 2 cups of almond flour, 1/2 cup of coconut flour, a teaspoon of salt, and a teaspoon of baking powder.
5. Mix thoroughly to combine and make sure there are no lumps.
6. In a separate mixing bowl, combine the wet ingredients, starting with a soft cup of coconut oil, the coconut sugar, a teaspoon of vanilla extract and the flax egg. Mix thoroughly!
7. Mix the dry ingredients with the wet ones and add chocolate chips.
8. Use your hands to roll the dough into small discs.
9. Sprinkle with sea salt.
10. Put them in the oven for 15 to 17 minutes and let them cool on a cooling rack before eating them.
2. Gluten Free, Five Spice Gingersnap Cookie Recipe
Gingerbread is seasonal as hell, you don’t indulge in the spice that much in the spring, you know? So now sit back with these delicious gingersnap cookies!
Ingredients
1 flax egg (1 tablespoon flax mixed with 3 tablespoons warm water)
1/4 cup of almond butter
3 tbsp molasses
1/2 cup of ghee
1/2 teaspoon vanilla
1/2 cup coconut sugar
3/4 cup of plain flour
1/2 cup of coconut flour
1 teaspoon of five herbs
1/2 teaspoon of cinnamon
1 tsp ginger
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1. Start making the flax egg and set aside.
2. Then add almond butter, molasses, ghee and vanilla in the bowl of a food processor. Once combined, add flax egg.
In a separate bowl, combine coconut sugar, flour, spices, salt and baking powder. If you don’t have Chinese five spice, use a heaped teaspoon of cinnamon instead of just half.
4. Slowly add dry ingredients to the wet, and mix until completely incorporated.
5. Place in the refrigerator and allow to cool for 30 minutes.
6. Meanwhile, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
7. Remove the dough from the refrigerator and use a spoon to make golf ball-sized biscuits. Flatten them slightly with the palm of your hand and place on a baking tray.
8. Repeat with the remaining cookie dough.
Bake for 12-15 minutes or until golden brown.
10. Allow to cool completely so they don’t crumble.
11. Store in an airtight container in the refrigerator for up to 1 week.
3.4-Ingredient Easy Chocolate-Dipped Almond Butter Cake Recipe
You had me on “easy”. And then you had me at “Chocolate Dipped Almond Butter Cookies” because, uh, that sounds delicious. The flavor-enhancing garnish with sea salt especially attracts you, so fans of chocolate-covered pretzels might want this one.
Ingredients
1 cup of coconut sugar
1 cup of coconut flour
1 tbsp vanilla extract
1 cup of creamy almond butter
Pinch of salt (I know, I know, that’s five, not @ us)
1. Preheat your oven to 350 ° F.
2. Combine coconut flour, coconut sugar, vanilla extract, egg, almond butter and kosher salt.
3. Mix until a dough forms.
4. Using a 1.5 tablespoon cookie scoop, measure out about 14 cookie balls and place them about 1 inch apart on a parchment-lined baking tray. (If they don’t all fit, use an extra baking tray. You should be able to place at least 12 cookies on one sheet.)
5. Flatten the cookies into slices with the palm of your hand.
6. Bake in the oven for 10 minutes, turn the baking tray after 5 minutes.
7. Let the cookies cool completely.
8. Melt a cup of chocolate in the microwave in 30 second increments, stirring in between until melted.
9. Once the cookies have cooled, dip half of each cookie into the melted chocolate.
10. Return to the parchment-lined baking tray and cover immediately with sea salt.
11. Let the chocolate harden completely before serving. If you want to speed up the process, carefully place the cookies in the refrigerator for 5-10 minutes. To enjoy!
4. Vegan Protein Cookie Recipe
Cub, these protein cookies should help with that New Year’s intention to bloat. I’d rather have a little (read: a lot) more sugar, but I support your journey.
Ingredients
½ cup (120 g) of coconut oil, melted
⅓ cup (125 g) of honey
4 line eggs
1 tsp baking powder
4 scoops (60g) of protein powder of your choice
⅓ cup (47 g) of coconut flour
⅓ cup (40 g) of almond flour
½ teaspoon of kosher salt
1 tablespoon carob powder (optional)
2 tablespoons chopped walnuts (optional)
1. Preheat the oven to 350 ° F.
Combine coconut oil, honey, linseed eggs and whisk together.
3. Add baking powder and beat to combine.
4. Add protein powder and stir until well incorporated.
Add flour, baking powder and salt.
6. Stir until well blended.
7. Add carob powder and walnuts if desired and stir until well blended.
8. Shape the cookie dough into round balls and then press them into approx. 2 ”wide and ½” high discs.
9. Bake at 350 ° F for ~ 10 minutes or until brown on the underside and some soft cracks appear on the surface.
10. Let rest for 2-3 minutes before consuming.
5. Zero-Waste Almond Cookies
Again, we’ve got a great sweet spot for almond, and there’s something really good about this particular recipe from baker and fitness instructor Sashah Handal. Not only are these biscuits gluten-free, but Handal shows us how to make almond milk, almond flour in a completely waste-free way. Good for the environment, good for your next baking swap.
Ingredients for almond flour
Almond milk
1.5 cups of raw almonds
3 cups of water
2 dates (pitted)
Pinch of salt
1. Put all ingredients in a jar, stir and let soak for at least 10 minutes (longer if you are using a less powerful blender).
2. Place all ingredients in a high speed blender and blend for 2-4 minutes.
3. A creamy milky color should be obtained.
4. Make sure the nut bag fits in the bowl with enough room to squeeze.
5. Pour ⅓ almond mixture into nut bag and squeeze gently until all liquid has been flushed into mixing bowl.
6. Carefully empty the remaining almond flour from the nut bag onto a greased baking tray.
7. Pour milk from the mixing cup into a storage container (or directly into your glass for tasting!)
8. Repeat steps 5-7 until the blender is empty
9. Divide the almond flour into a thin, even layer and bake at 350 ° C for 20 minutes, shaking every 5 minutes to ensure even heat distribution
10. Allow to cool after all the moisture from the almond flour has evaporated
11. Pulse in the processor until the desired fineness is reached
You should have almond flour! Can be used for grain-free baking, over oatmeal or in your favorite smoothies.
Ingredients for shortbread cookies with almond
¾ cup of almond flour
¼ cup of coconut flour
⅛ cup of arrowroot starch
1 teaspoon of cinnamon
1 teaspoon of cardamom
Pinch of salt
3 tablespoons of honey or maple syrup
3 tablespoons coconut oil (melted)
1 tablespoon of almond extract
Instructions for almond cookies
1. Preheat the oven to 350 ° F.
2. Combine all dry ingredients in mixing bowl.
3. Add wet ingredients.
4. The mixture should resemble wet sand and adhere to itself when pressed together (if this texture is not achieved, add up to 5 ¼ cups of almond milk, 1 tablespoon at a time).
6. Form 2.5 cm balls and place on a baking tray lined with parchment paper.
7. Use a fork to press cookie balls into a flat, round shape.
8. Bake 7 minutes, turn, bake 5 more minutes or until golden brown.
9. Let cool for 10 minutes.
10. Store in the refrigerator for up to a week.
Superfood Holiday Bark
Look, I’m not stupid, I know these aren’t cookies, but it is vacation barking, and I’m a loser with anything rose petal related. Herbalist and holistic health coach Rachelle Robinett’s delicious dark chocolate recipe is perfect for something a little unique this holiday season.
Ingredients
4 cups of dark chocolate
½ cup of coconut oil
1 teaspoon of vanilla extract
1 tbsp rose extract
Pinch of salt
1 cup of dried, chopped mulberries
½ cup of goji berries
½ cup of pumpkin seeds
½ teaspoon of matcha powder
Pinch of rose petals
1. Heat a pan on the stove
2. Add chocolate, coconut oil, vanilla, rose extract and salt to the bowl and melt
Prepare a baking tray with parchment paper
4. Toss the mulberries on the baking tray and cover with melted chocolate
5. Once the chocolate is evenly on the baking tray, add goji berries, pumpkin seeds, matcha and rose petals.
6. Finish with a pinch of salt
7. Place in the refrigerator for at least 2 hours
8. Serve!
7. Healthy, edible (not baked) cookie dough recipe
I’ve been told several times that you shouldn’t eat raw pre-baked mix because of salmonella with eyelashes. WHAT MOM. Fortunately, we are living in the golden age of edible cookie dough. Mix it up and go for it.
Ingredients
1⁄4 cup of coconut flour
1 scoop vanilla protein powder
1⁄4 tsp sea salt
2 tablespoons of nut butter of your choice
1 tablespoon of maple syrup
1⁄4 cup of nut milk
Chocolate chips to the top
1. In a small mixing bowl, add the dry ingredients and set aside.
2. Melt the nut butter with the maple syrup in a microwave safe bowl or on the stove until combined.
3. Pour the nut butter mixture into the dry mixture and mix until a crumbly batter remains.
4. Add the nut milk a tablespoon at a time until a cookie dough remains.
5. Enjoy immediately or refrigerate to thicken.
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