Healthy Holiday Cookie Recipes

Healthy Holiday Cookie Recipes

Just because you’re watching your calories, it doesn’t mean you can’t indulge in some fresh baked cookies this holiday season! We spent a day baking several different healthy cookie recipes that are so delicious, you can’t even tell they’re healthy!


Peanut Butter Cookies – Egg-Free!:


·       1 cup creamy peanut butter, if using natural peanut butter make sure it’s well stirred!

·         1 1/2 tsp baking soda

·         6 tbsp whole wheat flour (almond flour works great too!)

·         2/3 cup sugar (coconut sugar can be used)

·         4 tbsp unsweetened applesauce

·         1 tsp pure vanilla extract

·         1/4 tsp salt


Combine dry ingredients in a large mixing bowl. Add all remaining ingredients to the mixing bowl and stir to form a dough. Refrigerate dough for at least 1 hour. Roll into balls and slightly flatten. Place on an ungreased baking sheet. Bake at 350F for 8 minutes. Let cool before removing cookies from the baking sheet.  


100 kcal, 6g fat, 9g carb, 2g protein





White Chocolate Cranberry Cookies


  • 5 cup quick oats
  • 1 cup white whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup melted butter
  • 3/4 cup coconut sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1/4 tsp orange zest
  • 1/2 cup white chips
  • ¼ cup dried cranberries


Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a large bowl, mix oats, flour, baking powder, baking soda, and salt.  In a smaller bowl, cream together the butter, sugar, egg, vanilla, and orange zest. Add the wet ingredients to the dry ingredients and stir until well combined. Add in cranberries and white chocolate chips. Roll into balls and flatten slightly. Bake for 12-14 minutes. Let cool a few minutes before transferring to a wire rack to cool completely.


155 kcal, 6g fat, 23g carb, 2g protein


Crisp Gingerbread Rounds


  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • ¾ tsp kosher salt
  • ½ tsp ground cloves
  • ½ tsp finely ground black pepper
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ cup melted coconut oil
  • ½ cup molasses
  • ½ cup packed coconut sugar
  • 1 egg
  • Icing, sprinkles, chocolate chips for decorating


In a medium mixing bowl, combine the flours, ginger, cinnamon, salt, cloves, pepper, baking soda, and baking powder. Whisk until blended. In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended. Add the egg and whisk until the mixture is thoroughly blended. Pour the liquid mixture into the dry and mix just until combined.  Wrap dough in plastic wrap. Place in the refrigerator and chill overnight. Remove from refrigerator and allow to soften for about 1 hour.

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper. Remove dough from the refrigerator and let it warm up for a few minutes. Roll dough into balls and flatten.

Bake for 9-11 minutes. Let cookies cool completely before decorating.

175 kcal, 5g fat, 30g Carb, 2g Protein



Chocolate Chip Cookies



  • 1 stick of butter, melted
  • 1 egg
  • 1 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup almond flour
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 cup chocolate chips
  • Coarse sea salt


In a large bowl, cream together the melted butter, egg, coconut sugar, and vanilla extract. Mix in the almond flour, oat flour, and baking powder until smooth. Fold in chocolate chips. Scoop about 2 tablespoons of dough onto the baking sheet and repeat for the remaining dough (leave about 1-2 inches between each cookie).  Bake for 10-12 minutes. Immediately sprinkle with sea salt. Allow cooling for 3 minutes before transferring them to a wire rack.

180 kcal, 12g fat, 15g Carb, 3g protein



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