It's cookie season. Don't deprive yourself of the festive treats!
However, if you're looking for some slightly healthier versions to enjoy, I've got you! Stock up on these at home or take them to a party as a way to stay a touch more mindful about what's going in your body this month.
Enjoy the flavors of the holidays without all of the added sugars and flours with these healthier holiday treat recipes!
Chocolate Peppermint Post-Workout Balls
(makes 12)
Ingredients:
1 cups cashews
1 1/2 tbsp cocoa powder
20 dates, pitted
1 tablespoon pure maple syrup
2 tbsp water
1 scoop chocolate protein powder
1/2 tsp peppermint extract
1/4 tsp sea salt
Directions:
Add the cashews and cocoa powder to a food processor and process for about 20 seconds.
Add the dates, maple syrup, and water. Process until combined.
Add remaining ingredients and process again until the mixture comes together.
Transfer to a bowl and chill in the refrigerator for 20 minutes.
Once chilled, roll into bite-sized rounds and store in an airtight container in the fridge until ready to eat.
Gluten Free Sugar Cookies
(makes 12)
Ingredients:
2 cups almond flour
1/3 cup pure maple syrup
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp baking soda
2 tbsp coconut oil, melted
1/4 tsp Himalayan sea salt
Directions:
Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
Add almond flour, salt, and baking soda to a large bowl. Stir until mixed.
Slowly mix in wet ingredients, adding coconut oil, vanilla, almond extract, and maple syrup. Form into a dough.
Once dough consistency is achieved, chill in the fridge for 30 minutes.
Remove from the fridge and form into tablespoon-sized scoops. (or roll out and slice into cut-outs)
Place on lined baking sheet, and bake for 8 minutes.
Remove from the oven and set aside to cool. (Cookies will harden once cooled.)
Once cooled, top with desired frosting or toppings.
Pumpkin Fudge
(makes 12 servings)
Ingredients:
1 cup almond butter
1/4 cup maple syrup
1/3 cup coconut oil
1/3 cup pumpkin puree
1 tsp vanilla extract
1/2 tbsp pumpkin pie spice
1 cup chocolate chips
2 tsp coconut oil
Directions:
Line an 8x8-inch baking pan with parchment paper.
In a medium saucepan, melt the 1/3 cup coconut oil and almond butter on low heat.
Add the maple syrup, pumpkin puree, vanilla extract, and pumpkin pie spice; stir until well combined.
Remove from the heat and cool slightly before pouring the mixture into the baking dish.
Place in the freezer to firm.
While freezing, make the chocolate topping.
Add the chocolate chips and 2 teaspoons of coconut oil to a microwave-safe bowl and heat in 30 second increments until melted.
Once melted, remove the fudge from the freezer and drizzle the chocolate coating on top.
Place back in the freezer until the fudge is fully set and firm.
Keep in the fridge or freezer until ready to eat.
Gluten Free Gingerbread Cookies
(makes 12)
Ingredients:
1 cup almond flour
1 cup oat flour (just blend oats in food processor)
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp pumpkin pie spice
1/4 cup coconut oil, melted
1 tbsp almond butter
1/2 cup coconut sugar
3 1/2 tbsp blackstrap molasses
1 tsp vanilla extract
2 tbsp oat milk (or other milk)
Directions:
Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
In a large bowl, combine the dry ingredients (flours, baking soda, baking powder, ginger, pumpkin pie spice).
In a separate bowl, mix everything else except the milk. Mix until a creamy consistency is achieved.
Slowly add the dry ingredients into the wet ingredients, mixing until well combined. Add 1-2 tbsp of milk as necessary to bind the dough together.
Once dough consistency is achieved, refrigerate for 20-30 minutes to help solidify the mixture.
Remove from the fridge and form into tablespoon sized scoops.
Evenly place cookies on lined baking sheet.
Bake 10-12 minutes or until slightly cracked and golden on the top.
Remove from the oven and let cool for 30 minutes (they will harden as they cool).
Double Chocolate Thin Mint Cookies
(makes 12)
Ingredients:
1 cup almond flour
3 tbsp cocoa powder
3 tbsp maple syrup
2 tbsp coconut oil
1/2 tsp peppermint extract
1 cup dark chocolate chips, melted
1/4 tsp peppermint extract
1 tsp coconut oil
Directions:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine almond flour and cocoa powder. Stir until well combined.
Mix in the maple syrup, 2 tablespoons of the coconut oil, and 1/2 teaspoon peppermint extract. Mix until a dough is achieved. (If crumbly, don't worry: the ingredients will come together when chilled).
Place dough in the fridge for 30-40 minutes.
Once chilled, remove dough from the fridge and form into a large ball.
Place the dough between two pieces of parchment paper and roll out until it is 1/4-1/2" thick.
Once even, form shape of cookies (use a jar lid, cookie cutter, etc.).
Place cookies on baking sheet and bake for 12 minutes.
Remove from oven and let cool. Once cool, place cookies in the fridge while preparing the chocolate coating.
Mix the melted chocolate chips, 1 tsp coconut oil, and 1/4 tsp peppermint extract into a smooth chocolate mixture.
Remove cookies from fridge and dip each cookie in the chocolate mixture until fully coated.
Place chocolate coated cookies on a lined baking sheet. (Optional: top with crushed candy canes!) Chill in the fridge for 30 minutes or until hardened.
Store leftovers in the fridge.
GRAB YOUR FREE COPY OF "SEASON'S EATINGS:" 32 HEALTHIER HOLIDAY RECIPES:
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