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Organic Recipes & Holistic Recipes

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Desserts Gluten Free Grain Free Recipes

A Holiday Collection of Healthier Cookies

 

 

 Cookie Mix Chocolate Chip Cookies Red Sprinkles Butter cookies Rum Balls Shortbread

 

Are you looking for some great Holiday Cookie Recipes?  Well, look no further. I have taken classic holiday cookies and made healthier versions of them. These cookies are so good that I doubt you or your family will even notice the difference (my girls and husband didn’t)! So now you can have some delicious holiday treats without feeling so guilty about them. Enjoy, and Happy Holidays to everyone!

 

Grain and Gluten Free Chocolate Chip Cookies

Nutrition Info
  • Calories: 143.6
  • Fat: 11.3g
  • Carbohydrates: 9.4g
  • Protein: 3.4g

Ingredients

3 cups blanched almond flour
1/4 cup grass fed butter
1/4 cup coconut oil
1/4 cup unrefined organic cane sugar (rapadura)
1/4 cup raw honey
2 eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp unrefined sea salt
1/2-1 cup chocolate chips (I use Enjoy Life Semi Sweet chocolate mini chips which are dairy, nut and soy free)

Directions

  1. Preheat oven to 375 F.
  2. With a Kitchen Aid or electric mixer blend together butter, coconut oil, organic cane sugar, raw honey, eggs and vanilla extract.
  3. Blend until well combined (about 2 minutes). In a separate bowl combine almond flour, baking soda, and unrefined sea salt. Mix well.
  4. Add dry ingredients to wet ingredients and blend until well combined.
  5. Stir in chocolate chips. Place a rounded spoonful (about 1 inch) onto a parchment lined cookie sheet.
  6. Bake for 8-10 minutes or until lightly browned.

Serving Size: Makes 28 cookies, Serving size is 1 cookie

Number of Servings: 28

 

All Natural (No Dye) Red Sprinkles

Nutrition Info
  • Calories: 7.8
  • Fat: 0.0g
  • Carbohydrates: 2.1g
  • Protein: 0.0g

Ingredients

1/4 cup organic cane sugar
1/4 of a fresh beet sliced very thin.

Directions

  1. Place the sugar in a bowl.
  2. Add freshly sliced beets to sugar and stir.
  3. Allow the beets to sit in the sugar, stirring occasionally, until you get your desired color.
  4. Use immediately.

Serving Size: Makes 12 tsp, Serving size is 1/2 tsp

Number of Servings: 24

 

Butter Cookies

Ingredients

3 egg yolks
1/2 cup raw honey
2 tsp vanilla extract
4 cups blanched almond flour
2 sticks (or 1 cup) grass fed butter, softened
2-3 tbsp coconut flour (start by adding 2 tbsp and allow the dough to sit for 5 minutes. If the dough is thick enough to roll into a ball then you don’t need to add more coconut flour.  If it isn’t a stiff dough, then add another tablespoon of coconut flour until desired stiffness is reached.)

Directions

  1. Preheat oven to 400 F.
  2. Combine butter, egg yolks, sweetener, vanilla with an electric mixer or kitchen aid.
  3. Add almond flour and 2 tablespoons of coconut flour and blend with mixer until well combined.
  4. Roll into 1 inch balls and place on an ungreased cookie sheet.
  5. Press down slightly with a fork making a criss cross design on the cookie.
  6. Bake for 8-10 minutes until slightly brown.
  7. Sprinkle with homemade red sprinkles (see recipe).

Serving Size: Makes 24 cookies, Serving size is 1 cookie

 

Rum Balls

Nutrition Info
  • Calories: 202.8
  • Fat: 17.1g
  • Carbohydrates: 10.9g
  • Protein: 3.1g

Ingredients

1 cup (about 8 pieces) of shortbread (see recipe) cut up into pieces.
1 cup finely ground pecans or pecan meal
2 tbsp + 2 tsp rum
2 tbsp + 2 tsp raw honey
unsweetened coconut flakes (optional)

Directions

  1. Mix all ingredients (except coconut flakes) together.
  2. Roll into 1 inch balls.
  3. Roll balls into coconut flakes if desired.

Serving Size: Makes 12 rum balls, Serving size 1 rum ball

Number of Servings: 12

 

Shortbread

Nutrition Info
  • Calories: 195.3
  • Fat: 17.6g
  • Carbohydrates: 8.4g
  • Protein: 3.7g

Ingredients

3 cups blanched almond flour
2 sticks (or 1 cup) grass fed butter
1/2 cup unrefined organic cane sugar (rapadura)

Directions

  1. Preheat oven to 300 F.
  2. Combine almond flour, butter, and sugar together (I used my KitchenAid Mixer).
  3. Press evenly into an ungreased 8×8 pan.
  4. Gently Prick with a fork.
  5. Bake for 1 hour.
  6. Remove from oven and cut shortbread into 20 pieces.
  7. Turn oven off and return the shortbread back to the oven while leaving your oven door slightly opened (I used a metal spoon to create a 1-2 inch opening).
  8. Leave shortbread in the oven for 1 hour. This is an important step to allow the shortbread to crisp up.
  9. Remove from oven and allow to cool completely before removing from pan.

Serving Size: Makes 20 pieces, Serving size is 1 piece

Number of Servings: 20


Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Organic & Holistic Holiday Candies and Cookies »

Comments

  1. Jane Symington says

    December 2, 2011 at 9:09 am

    Halle, what is the next best flour to use instead of Almond flour for baking the cookies

  2. Whole Lifestyle Nutrition says

    December 2, 2011 at 9:09 am

    You could try oat flour Jane.

  3. Tracy Carver says

    December 2, 2011 at 9:09 am

    Fantastic! Thanks Halle!

  4. organic food stores online says

    December 11, 2013 at 6:21 pm

    I LOVE the idea of making my own sprinkles. I love using sprinkle on sugar cookies, but I have always used store bought ones. I never thought of making my own! I am going to try it out!

« Older Comments

small head shotWelcome! I'm Halle Cottis.

I'm on a mission to liberate women who are not living true to themselves to walk into life being EXACTLY who they were meant to be. I believe that women should put themselves first. When you choose yourself today, amazing things can happen.  I'm glad you're here! ❤Learn More →

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