During the holiday season, we all have enough on our plate as it is. So, the last thing that we need to worry about is challenging Christmas cookie recipes that we need to figure out before our neighborhood cookie exchange. That’s why we’ve got you covered with three healthy and simple Christmas cookie ideas that will make the holidays taste a whole lot sweeter!
3 Healthy (Or Healthier), Simple Christmas Cookie Ideas
As you know, Christmas cookies technically aren’t ‘healthy.’ So, we rounded up recipes that are healthier than most typical Christmas cookie recipes. And as an added bonus, these healthier Christmas cookie recipes are also pretty easy to make. So, get ready, get set, and start baking!
Soft Gingerbread Cookies
Gingerbread cookies are a Christmas staple that are a must at any holiday party. Not only do gingerbread cookies have a special flavor and smell that lets everyone know that it’s officially time to celebrate the holidays, people also tend to smile whenever they see these adorable little gingerbread men laid out on the dessert table.
This vegetarian Soft Gingerbread Cookies recipe from A Couple Cooks uses almond butter to replace most of the butter, wheat flour for extra nutrients, and applesauce to keep the gingerbread men soft. And while this recipe is not completely ‘healthy,’ it’s certainly healthier than many other gingerbread cookie recipes out there. Plus, these soft gingerbread cookies are delicious and satisfying, which is exactly what we’re looking for whenever we pick up sweet treats at Christmas parties.
All in, it will take you a little more than an hour and a half to make these healthier soft gingerbread cookies. And depending upon the size of your gingerbread men, this recipe will yield between 25 to 35 gingerbread cookies.
- 1 egg
- 1/2 cup of brown sugar
- ¼ cup of molasses
- ¼ cup of almond butter
- 2 tablespoons of butter (melted)
- 2 tablespoons of applesauce
- 2 teaspoons of ground ginger
- 1 teaspoon of cinnamon
- 2 teaspoons of allspice
- ¼ teaspoon of kosher salt
- ½ teaspoon of baking soda
- 1¼ cups of all-purpose flour
- ½ cup of wheat flour
- Turbinado sugar (for garnish)
- In a medium bowl, add 1 egg, ½ cup of brown sugar, ¼ cup of molasses, ¼ cup of almond butter, 2 tablespoons of melted butter, and 2 tablespoons of applesauce. Then whisk to thoroughly combine.
- To the wet ingredients, stir in 2 teaspoons of ground ginger, 1 teaspoon of cinnamon, 2 teaspoons of allspice, ¼ teaspoon of kosher salt, ½ teaspoon of baking soda, 1 ¼ cup of all-purpose flour, and a ½ cup of wheat flour until well combined. Next, turn out onto plastic wrap and form into a rough ball. Then cover with plastic wrap and chill for at least 1 hour (or overnight).
- When you’re ready to bake the gingerbread cookies, preheat the oven to 350 degrees Fahrenheit.
- Then flour a flat surface and a rolling pin. Next, roll out the dough a quarter of an inch thick.
- Use a cookie cutter to cut out the gingerbread men (about 25 to 35 total).
- Place the gingerbread men on a parchment paper-lined baking sheet and sprinkle with turbinado sugar.
- Bake for about 8 minutes, or until the gingerbread cookies are puffy and slightly firm.
- Let the gingerbread men rest on the pan for 2 to 3 minutes, and then transfer to a cooling rack.
- To store the gingerbread cookies, cover them and store them at room temperature for several days, or freeze them in order to store the gingerbread cookies for several months.
Healthy Peanut Butter Blossoms
Eating Bird Food created this Healthy Peanut Butter Blossoms recipe that’s perfect for any holiday cookie tray. In addition to tasting great, this recipe, which yields 24 servings, requires only six ingredients and takes 15 minutes to make, with five minutes of prep time and 10 minutes of cooking time.
- 1 cup of natural peanut butter
- 1 cup of brown sugar (or coconut sugar)
- 1 egg
- 1 teaspoon of vanilla
- ½ teaspoon of baking soda
- Chocolate chunks
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, mix the peanut butter, brown sugar (or coconut sugar), egg, vanilla, and baking soda until well combined.
- Scoop 1 tablespoon of the cookie dough, roll it into a ball, and set about 1 inch apart onto ungreased baking sheets.
- Bake for around 9 to 10 minutes. Then remove from the oven and immediately press a chocolate chunk into each cookie.
- Then allow the peanut butter blossoms to cool completely. (The chocolate chunk will harden as the cookies cool.)
- You can store these cookies in an airtight container on the counter for about 3 to 4 days, or you can store them in the fridge or freezer for longer storage.
Healthy Chocolate Peppermint Cookies
These Healthy Chocolate Peppermint Cookies from Peanut Butter Plus Chocolate are perfect for the holidays. Topped with white chocolate and a touch of peppermint candy, these thick and fudgy dark chocolate peppermint cookies are healthy, flourless, and gluten-free.
- ½ cup of sugar free dark chocolate chips
- 1½ cups of almond flour (finely ground)
- ½ cup of unsweetened cocoa powder
- ¾ cup of granulated erythritol
- ½ teaspoon of baking soda
- ¼ teaspoon of sea salt (omit if butter is salted)
- 1 large egg
- ½ cup of dairy free butter (chopped)
- 1 teaspoon of vanilla extract
- ¼ cup of white chocolate chips
Ingredients For The White Chocolate Drizzle:
- ¼ cup of white chocolate chips (dairy free, if necessary)
- 1 teaspoon of coconut oil (melted)
- 1 to 2 drops of peppermint extract
- In a microwave safe bowl, melt the sugar free chocolate chips.
- As you’re melting the sugar free chocolate chips, place the butter, almond flour, cocoa powder, granulated erythritol, and baking soda into a food processor and pulse until crumbles form.
- Then add in the egg, melted chocolate, and vanilla. Continue pulsing until a dough forms.
- After that, remove the blades and fold in white chocolate chips.
- Chill the dough in the freezer for 10 to 15 minutes.
- Preheat the oven to 350 degrees Fahrenheit and then prepare a baking sheet with parchment paper.
- Use a cookie scooper to make 2-inch round cookies and place them on the cookie sheet about 1 to 2 inches apart.
- Bake for 12 minutes.
- Immediately, use the bottom of a measuring cup to press the cookies down slightly.
- Then let the chocolate peppermint cookies cool.
- Once the chocolate peppermint cookies are cooled, melt the white chocolate, peppermint, and coconut oil together until smooth. Then drizzle over the cookies.
- Finish with peppermint candies, if desired.