Christmas is not complete without a cookie swap 🙂 Every year all of our members get together for a protein cookie swap which is tons of fun. We wanted to share with you our favorite Healthy Cookie Recipes.
Christmas Sugar Cookies
Ingredients for cookies:
1 cup whole wheat pastry flour + 1-2 tablespoons more, as needed
1 teaspoon baking powder
3 tablespoons coconut oil
1/4 cup honey
1 tablespoon vanilla extract
1 teaspoon cinnamon
Ingredients for the icing:
1 cup raw cashews, soaked in water for a few hours or overnight
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons maple syrup
1/4 cup almond milk
- Preheat the oven to 350 degree F.
- Mix all ingredients for the cookies together in a large bowl
- If the dough is wet and sticky, knead in additional flour, 1 tablespoon at a time until you have a soft dough that is not to sticky. If dough is too dry, add a little more oil.
- Roll dough out, on a floured surface, to 1/4 inch thickness and cut with cookie cutters
- Transfer cookies to parchment lined cookie sheet and bake for about 8-12 minutes.
- While cookies are baking, blend all icing ingredients in a blender.
- Allow cookies to cool completely before decorating them with icing.
Healthy Ginger Cookies
2 1/4 cup whole wheat pastry flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup vegetable shortening
1 cup coconut sugar
1/4 cup molasses
1/4 cup sugar (for rolling the dough in)
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the first 6 ingredients
- In a large bowl, beat together the shortening with a mixer on medium for 30 seconds. Add 1 cup coconut sugar and beat until combined. Beat in the eggs and molasses. Finally, beat in the flour mixture.
- Shape the dough into 1-inch balls and roll them in the 1/4 cup sugar, place them on an ungreased cookie sheet, 1 1/2 inches apart.
- Bake for 8-9 minutes or until the bottoms are slightly brown and the tops are puffed. Do not overbake. Cool on cookie sheet for one minute, and then gently transfer to wire rack to cool.
Skinny Chocolate Peppermint Bark
*Secret Ingredient: Black Beans*
6 spray(s) cooking spray
15 oz canned black beans, rinsed and drained
1/2 cup(s) sugar
1/4 cup(s) unsalted ghee butter, melted
1/4 cup(s) unsweetened cocoa powder
3 large eggs
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
1/4 teaspoon mint extract
2 tablespoons wheat all purpose flour
1/2 cup(s) semi-sweet chocolate chips
3 tablespoons white chocolate chips
1 teaspoon vegetable oil
4 peppermint candies, crushed
- Preheat the oven to 350 degrees F.
- Coat an 8 x 8 in baking pan with cooking spray
- Place beans, sugar, cocoa powder, butter, eggs, salt, baking soda and both extracts in the bowl of a food processor, process on high for several minutes, until completely smooth, scraping down the sides of the bowl several times.
- Add flour and semi-sweet chocolate chips, pulse until combined.
- Spoon batter into baking pan; spread into an even layer.
- Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes; cool completely before adding toppings.
- Meanwhile, combine white chocolate chips and oil in a small bowl; microwave on HIGH until chips are melt, about 1 minute, stirring after 30 seconds and at 1 minute
- Drizzle metled chocolate chips over top of cooled bark; sprinkle with crushed mints.
- Let cool completely before breaking into 16 pieces
Do you have a delicious healthy cookie recipe? If so please post it below 🙂
I hope you enjoy these delicious healthy Christmas cookie recipes. Now you have no excuse to make this year’s sweet selection one that will not add on the pounds so easily.
With these wonderful cookies, you and your loved ones can indulge a bit with healthier cookie recipes.
The Get Fit Now Team