Day 6 – “Healthier” Christmas Cookie Recipes.
There is nothing more wonderful than when your whole house is filled with the smell of fresh cookies baking in the oven. Especially during the Holiday Season. For a while now Kevin and I, have not only been on the hunt for good and healthy recipes, but for healthier dessert recipes as well. After trying many recipes, some that we have loved, and some well…we haven’t loved as much, today I am sharing two cookie recipes that we have recently fallen in love with that are perfect for the holidays. I know that the holidays can be a very hard time to stay on track and not over indulge, with all delicious holiday sweets and treats around. However I do find that it is important to allow ourselves to have treats once and a while and not deprive ourselves. If you can find a healthier alternative to some of your favorite holiday cookies it can help make your treat a little extra special. Hopefully you will feel less guilty when having an extra cookie or two.
As a side note these are not necessarily “healthy” cookies but may be a healthier alternative to a traditional recipe.
Also a huge thank you to Kevin, for actually baking these for me. Even though my arms aren’t quite up to the task of my normal holiday baking this year, I think Kevin did a pretty great job at making these delicious cookies!
With that being said… Let’s get started!
This recipe is my favorite, of the two I am sharing today. This cookie has a little bit of an unfair advantage because anything that is chocolate and peppermint is my favorite. Let me tell you, this cookie is so chocolatey and with a touch of candy cane, it is just perfection. This cookie is gluten free recipe however you have to make sure you use gluten free peppermint candies. For us, being gluten free was not an issue so we just used traditional candy canes. For us, this recipe made 15 cookies. This is the perfect holiday cookie, especially if you love chocolate peppermint as much as I do.
FLOURLESS CHOCOLATE PEPPERMINT COOKIES
These Flourless Chocolate Peppermint Cookies are easy, festive, and naturally gluten free.
Author: Brianna, adapted from The Essential Gluten-Free Cookie Guide
Serves: 1½ dozen
½ cup butter, softened
4 oz (approx 1 cup) powdered sugar
½ teaspoon baking soda
½ teaspoon salt
4 oz (approx 1 cup) cocoa powder (I like using dark or dutch-processed)
½ cup peppermint crunch baking bits, plus extra to top* (double check that they are gluten-free)
1. Preheat your oven to 350F. Line your baking sheets with Reynolds Cookie Baking Sheets.
2. Cream together the butter and powdered sugar.
3. Add the egg and mix until smooth.
4. Add the baking soda, salt, and cocoa powder and mix until combined.
5. Stir in the peppermint crunch baking bits.
6. Scoop the cookie dough onto the Cookie Baking Sheets 3 inches apart using a 1½ tablespoon cookie scoop. Gently sprinkle with some extra peppermint baking bits.
7. Bake for 10-12 minutes. They will not “look” done, and will still be very soft but will lose their doughy shine.
8. Immediately after they come out of the oven press some extra peppermint baking bits on top, as desired. I usually just fill in any gaps that happened as the cookies spread.
9. After 2-3 minutes remove the cookies on the Reynolds Cookie Baking Sheet to a cooling rack to prevent them from overcooking.
*If you can’t find Peppermint Crunch Baking Chips, you can try using some crushed candy canes.
To make these cookies Dairy Free use melted coconut oil instead of the butter and then use crushed candy canes or something else instead of the Peppermint Crunch Baking Chips (which have dairy in them.)
* Recipe Curtesy of Flippin’ Delicious – GLUTEN FREE FLOURLESS CHOCOLATE PEPPERMINT COOKIES
This next recipe is a healthier twist to a classic chocolate chip cookie. These were amazing! They tasted like little heavenly balls of cookie dough. Im not sure what happened with my cookies, but mine stayed round like little cookie balls after I baked them. They didn’t really flatten out like the picture from the recipe, however I didn’t mind because they still tasted amazing!
Chocolate Chip Cream Cheese Cookies
Adapted from: Healthy Chocolate Chip Cookies
1/3 cup plus 1/4 cup oat flour OR just process rolled oats in a blender until you get a fine flour (70g)
1/8 tsp salt
1/4 tsp baking soda
2-5 tbsp chocolate chips, as desired
1/4 cup granulated sugar or xylitol (46g)
3 tbsp full-fat cream cheese, such as Tofutti (45g)
1/2 tsp pure vanilla extract
1 tbsp vegetable or melted coconut oil (12g)
Combine the first 5 ingredients in a deep bowl. In a cup, stir together the remaining 3 ingredients, gently heating if the cream cheese is too firm to stir. Pour wet into dry, then stir together and do not add extra liquid. It will look a bit dry, but keep stirring and scraping off the spoon as you stir. After a few minutes, it will moisten into a cookie dough batter. Form a big ball, then roll into cookie dough balls. Place balls on a plate and freeze at least 30 minutes (or up to a month). When ready to bake, preheat oven to 325 F and grease a cookie tray. Place balls on the tray, press down if desired, and bake 8 minutes—they will look quite underdone when they first come out, so do not even touch them for at least 10 minutes, during which time they will firm up.