3-healthy(ish)-holiday-cookies

The holidays may look completely different this yr, however primarily based on conversations with and requests from my shoppers, it appears as if vacation baking remains to be on in full drive.

A cookie change is a method I like to have fun the season. I take pleasure in having quite a lot of choices for these little indulgences and making my daughter’s favorites to share yearly.

Even for those who’re not doing the same old bake off with pals or household, I needed to share a couple of simple to make, healthy-ish choices that you could possibly make in your personal dwelling. Enjoy for your self, or put together a batch to drop off to share with family members.

Almond Flour Sugar Cookies

Makes 10 cookies


Prep time: 10 minutes


Cook time: 20 minutes

Almond flour sugar cookies

Ingredients

  • 1 cup almond flour
  • 1 tbs. chia seeds
  • 1 tbs. cinnamon
  • Pinch sea salt
  • Pinch baking soda
  • 1 ½ tbs. butter, melted
  • 1/4 cup maple syrup
  • 2 tbs. applesauce
  • 1 tbs. pure vanilla extract

Directions

  1. Preheat the oven to 325 levels F. Line a small-to-medium sized cookie sheet with parchment paper.
  2. Combine the dry substances (almond flour, chia seeds, cinnamon, sea salt, and baking soda) in a medium mixing bowl and stir to mix.
  3. In a small mixing bowl, add the butter and maple syrup. Heat within the microwave in 15 second increments till the butter is melted and the maple syrup is runny.
  4. Add the moist substances to the dry substances, together with the applesauce and vanilla extract. Knead together with your fingers till the combination types a sticky dough.
  5. Scoop the combination into one-inch balls and place on parchment paper. Flatten the balls till they’re about 1/4-inch thick. You ought to have sufficient dough to make about 10 balls.
  6. Place the cookies within the oven and bake for 15 to 18 minutes.

Nutritional Info: Calories: 70 | Protein: 1 gram | Fat: 3 grams | Carbs: 8 grams | Sugar: 5 grams | Fiber: 1 gram

No-Bake Coconut Bites

Makes 12 cookies


Prep time: 10 minutes


Cook time: 25 minutes

No-bake coconut bites

Ingredients

  • 1 ½ cups shredded, unsweetened coconut
  • 5 dates
  • 2 tbs. coconut oil
  • 12 almonds, if desired
  • 1 tbs. pure vanilla extract
  • 1/4 cup darkish chocolate chips

Directions

  1. Line a small slicing board with wax or parchment paper.
  2. Combine the coconut, vanilla extract, dates, and coconut oil in a meals processor. Mix till barely sticky, about three minutes.
  3. Using a tablespoon, press the combination into the spoon to form into 12 equal-sized bites. Gently slide out of the spoon and place on the wax or parchment paper.
  4. If you like one thing in style much like a Mounds bar, depart as is. If you like a style extra like Almond Joys, press one almond into the middle of every coconut mound.
  5. Freeze for quarter-hour.
  6. While the coconut mounds are firming up, soften the chocolate chips within the microwave (warmth in 20-second increments to forestall burning).
  7. Dip the coconut mounds into the chocolate to high them. Pop them again within the freezer for one more 10 minutes to agency up.

Nutritional Info: Calories: 125 | Protein: 1 gram | Fat: 8 grams | Carbs: 11 grams | Sugar: 9  grams | Fiber: 2 grams

Nut Butter Buckeyes

Makes 15 cookies

Prep time: half-hour


Cook time: 5 minutes, plus two hours freezer time

Nut butter buckeyes

Ingredients

  • 2 cups of nut butter of selection (unsweetened)
  • 2 tsp. pure vanilla extract
  • 1 tsp. almond extract
  • 2 scoops (1 serving) vanilla Life Time Vegan Protein Powder
  • 1/8 cup darkish chocolate (90 % cacao)
  • 2 tbs. coconut oil

Directions

  1. Combine the almond butter and vanilla and almond extracts in a small bowl. Add within the protein powder and blend properly. Place the combination within the freezer for half-hour.
  2. Remove the combination from the freezer and type into tablespoon-sized balls. Place the balls on a baking sheet lined with parchment paper. Put again into the freezer for about one hour or till hardened.
  3. Melt the chocolate and coconut oil in a saucepan on the range. (Using a double boiler or microwave works as properly.)
  4. Remove the balls from the freezer. Using a toothpick, dip the balls into the chocolate combination. Use just one coat, and canopy about 3/4 of every ball. Repeat with every ball, putting again onto the parchment-lined baking sheet as soon as dipped.
  5. Place the baking sheet again into the freezer for about an hour to permit the chocolate shell to harden fully. Serve chilled and retailer within the fridge or freezer.

Nutritional Info: Calories: 205 | Protein: 9 grams | Fat: 19 grams | Carbs: 9 grams

Bonus!

Ginger Nut Cookie

Makes 16 cookies


Prep time: 10 minutes


Cook time: 14 minutes

Ingredients

  • 2 ½ cups almond flour
  • 1 cup shredded, unsweetened coconut
  • 1 tsp. baking powder
  • 1 tsp. pink Himalayan sea salt
  • 1–2 tsp vanilla extract
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/3 cup coconut sugar
  • 1/4 cup candied ginger

Directions

  1. Preheat the oven to 375 levels F.
  2. Add all substances (saving a couple of chopped items of candied ginger for topping) to a mixing bowl and stir to mix.
  3. Refrigerate for 10 minutes. Roll into balls and barely flatten utilizing the underside of a glass.
  4. Bake for 12 to 14 minutes till golden brown.

Nutritional Info: Calories: 210 | Protein: 5 grams | Fat: 18 grams | Carbs: 11 grams

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