Our 3 Favorite Healthy Christmas Cookie Recipes
We love Christmas and we love cookies, but we also love to stay healthy. And that’s why we went on a search for some amazing, healthy, and beautiful Christmas cookies to help us celebrate the season. Oh – and we thought you might like to have some yummy, good-for-you treats to indulge in too!
We’ve gathered three of the best healthy Christmas cookie recipes we found and put them right here for you. Our suggestion is that you make all three batches, and then share some with family or friends.
These cookies are filled with nourishing ingredients that just so happen to be put together into cookie form. So, you really don’t have to feel guilty about eating them. Yes, they do have sugar, but not a lot. And, if you eat just one or two a day (and you don’t go crazy with other sweets), then you should be just fine.
Strawberry Walnut Thumbprint Cookies
This healthy Christmas Cookie Recipe comes to you courtesy of OhSheGlows.com. Adapted from Eat, Drink, & Be Vegan.
Yield: 14-16 cookies.
- 3/4 cup + 2/3 cup stone-ground kamut flour* see flour note below
- 1/2 cup walnuts, finely crushed or processed in food processor
- 3 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 cup + 1 tbsp pure maple syrup
- 2 tbsp brown rice syrup
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1/4 cup coconut oil, melted
- 3 tbsp almond milk
- Approx 1/3 cup strawberry jam
- 1/2 cup pecans, crushed or processed
Preheat the oven to 350F. Line a baking sheet with parchment or non-stick mat.
In a large bowl combine the flour, crushed walnuts, sugar, baking powder, cinnamon, and salt, and whisk until combined.
In a separate bowl, combine the wet ingredients: maple syrup, melted coconut oil, vanilla, almond extract, brown rice syrup, and almond milk. Stir well.
Add wet mixture to dry mixture and stir until just combined.
Roll the dough into balls. Now very lightly dip your fingers in a cup of water, tap off excess, and then roll the ball in your wet fingers. Then roll the ball in the crushed/processed pecans (this little bit of water helps the pecans stick to the ball). Place the ball covered in crushed pecans onto the baking sheet.
With your thumb and finger, press a large well (approximately 3/4 inch in diameter) into the center of each ball (but don’t go all the way through!) and shape it with your fingers, pinching the edges as you go around. Fix any cracks that may form in the dough with your fingers. Fill the hole with a generous amount of jam, about 1/2-1 tsp. Place cookies about 1 inch apart.
Bake in the oven at 350F for 17-18 minutes. The cookies should be slightly firm to touch. Cool for about 15 minutes on the baking sheet. Chill in the fridge for about 30 minutes before serving. Try them cold for an extra pop of flavor – the cookies are also really good from out of the freezer!
Spelt Sugar Cookies w/ Cashew Cream Frosting
Lunchboxbunch.com is where we found these healthy Christmas cookies.
3 1/2 cups spelt flour
*I used Bob’s Red Mill
1 cup cashew meal, from raw cashews
3/4 tsp salt
1 tsp baking powder
1 tsp vanilla
5 Tbsp soy milk
1 cup vegan sugar
4 Tbsp vegan buttery spread
1 cup powdered sugar
1 cup raw cashews
2 Tbsp maple syrup
2 Tbsp vegan buttery spread
6 oz. cream cheese (soy-based)
1/4 tsp vanilla extract
1/4 tsp apple cider vinegar
3/4 tsp salt
Topping: Cashew Cream Frosting (recipe above), colored sugar (from natural plant sources), sprinkled white sugar, powdered sugar.
1. In a large mixing bowl, mix all of your dry cookie ingredients. Set aside.
2. Chop 1 cup of raw cashews in a food processor.
3. Add your wet ingredients to the processor with the cashews. Blend on medium until smooth and wet.
4. Add your wet mix to the dry mix. Stir and fold by hand until well blended. You should have a nice sticky ball. Part your dough into two balls. Add as much flour as you need to be able to properly handle the dough into a nice ball. Wrap both dough balls in wax paper or place in a lightly greased bowl. Place in fridge and allow to firm up for at least 1-2 hours (or until chilled enough to be rolled out; the freezer can speed up this chilling process).
5. Make your frosting by combining all the ingredients in a food processor. Store in the fridge until ready to be used. At least 1-2 hours of ‘cooling and firming’ is ideal.
6. Back to the cookies: Roll out your dough on a surface with a ratio of 2 parts flour, 1 part powdered sugar. Since this dough is so delicate, you might need to press out the dough by hand (using a snowflake cookie cutter) for about 2 cookies at time. Use whatever process works best for you.
7. Lay your cookies on a wax paper lined baking sheet. Bake in a 375 degree pre-heated oven for 15-20 minutes. Smaller cookies will take less time. Bake until edges brown. Cookies will harden after cooling.
8. Now the fun begins! Pull out your frosting, sprinkles, sugar, crushed candy canes, chocolate chips, whatever you’d like to fuel your yearly sugar-cookie-sugar-high with. Decorate and plate. These cookies should be stored in the fridge or freezer.
Raw Chocolate Mint Slice
We hopped on over to see what Christmas cookies health guru Kris Carr might be making and we found this recipe, by Tegan Westra.
- 1 cup fresh dates
- 1 cup cashews
- 1/2 cup walnuts
- 1 teaspoon vanilla extract
- 1 pinch of sea salt
- 2 tablespoons of coconut butter
- 2 tablespoons of coconut oil
- 10 drops of peppermint essential oil
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 1 tablespoon maple syrup
1. Add all base ingredients to your food processor and pulse until the mix sticks together when you pinch it.
2. Tip into a lined tin and use the back of a spoon or small rolling pin to smooth out until approximately 1/2 centimeter thick. Place in the freezer while you prepare the other layers.
3. In a small saucepan, heat ingredients for the middle layer on low until melted. Stir to combine. Carefully tip out onto base and smooth flat. Freeze while you prepare the top layer.
4. In a small saucepan, heat ingredients on low until melted and combined. Carefully tip out onto middle layer and smooth out with back of a spoon.
5. Refrigerate for 2-3 hours until set firm then slice. Store in the fridge or freezer.
Enjoy these sweet treats and have a Merry Christmas and Happy Holidays!