A Holiday Collection of Healthier Cookies

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

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

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 slice beets to sugar and stir.
3. Allow the beets to sit in the sugar, stirring occasionally, until you get your desire 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 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

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

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 in 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 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