Healthy Cookie Recipes for Christmas

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Thin Mints i i

Ingredients: * 1 cup blanched almond flour * 1 teaspoon coconut flour * 2 tablespoons cacao powder * ¼ teaspoon celtic sea salt * ¼ teaspoon baking soda * 2 tablespoons palm shortening * ¼ cup honey * 1 teaspoon peppermint extract * 6 ounces chocolate chunks * ½ teaspoon peppermint extract

Instructions: 1) In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt 2) Pulse in shortening, honey, and peppermint extract until dough forms 3) Roll out dough between 2 pieces of parchment paper to ? inch thick 4) Freeze dough for 15 minutes 5) Using a 2-inch cookie cutter, cut out dough 6) Transfer circles to a parchment lined baking sheet 7) Bake at 350° for 4 minutes 8) Cool completely on the baking sheets, then freeze for 1 hour 9) Melt chocolate and peppermint extract in a small saucepan over very low heat 10) Dip each cookie in chocolate, then place on a parchment-lined plate 11) Transfer plate to freezer for 1 hour 12) Serve

Gingersnap Cookies i i

Ingredients: * 1/4 cup honey * 2 tablespoons coconut sugar * 2 tablespoons grass-fed butter or ghee * 1/4 teaspoon vanilla extract * 1 cup cashew flour* * 1/4 cup arrowroot powder * 1 tablespoon coconut flour * 2 teaspoons ground ginger * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1/2 teaspoon baking soda

Instructions: 1) Preheat oven to 350 degrees F. 2) Heat the honey in a saucepan over medium-high heat. Once it starts to bubble, reduce to low and simmer for 5 minutes, until it turns a dark amber colour. Add the coconut sugar and continue to simmer for 2 minutes longer. Remove from heat and whisk in the butter and vanilla extract. 3) Combine the remaining ingredients in the bowl of a food processor. Process for 1 minute, until everything is very finely ground. 4) Pour in the melted ingredients and process again for 30 seconds, until a ball of dough forms. 5) Form the dough with your hands into a ball then roll it out to 1/4-inch thickness between 2 pieces of parchment paper. Use cookie cutters to cut shapes of the dough, then peel away the remaining dough. 6) Transfer the bottom sheet of parchment with the cookies to a baking sheet and bake for 8-10 minutes, until browned and crisp around the edges. 7) Cool completely on wire racks before eating.

Double Chocolate Cookies i i

Ingredients: * 8 ounces/228g bittersweet chocolate , 4 ounces melted and * 4 ounces coarsely chopped * 1 1/2 cups /188g almond flour * 1/2 cup/60g unsweetened natural cocoa * 1/2 teaspoon baking soda * 1/2 teaspoon sea salt * 1 stick (8 Tablespoons) /112g butter, cubed * 1 cup (7 ounces)/200g coconut sugar * 2 large eggs * 1 teaspoon pure vanilla extract

Instructions: 1) Preheat oven to 350 degrees F. 2) Melt half of the chocolate over a bain marie or in the microwave. 3) In the bowl of a food processor combine the almond flour, cocoa, baking soda, salt and sugar; pulse together. 4) Add the cubed butter and process until the dough resembles coarse cornmeal. Add the eggs vanilla and melted chocolate and process until the dough is smooth (The dough will seem thin, it should look more like a brownie batter than a dough). Fold in chopped chocolate. 5) Drop dough by heaping Tablespoon, a few inches apart, onto two parchment lined baking sheets . Bake until just set, about 8 to 10 minutes, rotating sheets halfway through. (Do not bake the cookies to a crisp; they will be soft when you take them out of the oven, but firm up as they cool, so be careful not to over bake.) 6) Transfer cookies to a wire rack to cool completely.

Eggnog Coconut Macaroons i i

Ingredients: * 7 ounces sweetened condensed coconut milk * 2 tablespoons bourbon * 1/2 teaspoon vanilla extract * 1/4 teaspoon fresh ground nutmeg * 1/4 teaspoon ground cinnamon * 8 ounces unsweetened shredded coconut * 2 large egg whites * 1/4 teaspoon kosher salt

Instructions: 1) In a large bowl, combine the sweetened condensed milk, bourbon, vanilla, nutmeg, and cinnamon. Mix until combined. Add in the coconut and stir to coat. 1) In a separate bowl, beat the egg whites and the salt until stiff peaks form. Use a rubber spatula to fold the egg whites into the coconut mixture. 1) Using a medium-sized (1 tablespoon) scoop, scoop balls onto the parchment-lined baking sheet. Roll the balls or press together, if they come apart when disengaging from the scoop. 1) Bake the cookies for 20-24 minutes, until golden on top and a solid toasted brown across the bottom. 1) Remove from the oven and place on a cooling rack to cool completely. Keep macaroons in an airtight container for 3-5 days in the refrigerator or 2-3 months in the freezer. 1) Makes 18-20 eggnog macaroon cookies

Flourless Chocolate Oatmeal Cookies

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Ingredients: * 2 eggs * ¼ cup olive oil * 2 teaspoons vanilla extract * 1 teaspoon vanilla liquid stevia * 1 tablespoon powdered stevia * pinch salt * 4 tablespoons cocoa powder, unsweetened * 1 cup rolled oats * ½ cup chocolate chips ( I used Enjoy Life Mini)

Instructions: 1) Preheat oven to 350 degrees. 2) n a large bowl whisk eggs, oil, vanilla extract and vanilla stevia together. 3) Whisk in powdered stevia and salt until absorbed and no clumps. 4) Add in cocoa powder and whisk until thoroughly combined. 5) Stir in rolled oats and chocolate chips until all the oats are coated with the chocolate mixture. 6) Line a baking sheet with parchment paper. 7) Using a small cookie scooper, scoop cookie batter onto lined baking sheet. 8) Bake 10-12 minutes until slightly hardened to touch. 9) Let cool 10-15 minutes before removing from pan.

Happy Holidays

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