
What makes healthy Christmas cookies? The answer might just be in the eye of the beholder. But one thing is for sure: you’ll likely eat your fair share this season. We all will.
There are a ton of healthy-ish ways to make cookies this year. Low-sugar and low-fat options abound, as do recipes that feature fruit, nuts, and other seasonal specialties. Remember that cookies will never really be a “health” food, no matter how hard you believe it. But hey, it’s the holidays! And it’s the holidays in a pandemic…
The definition of “healthy” takes on a whole new meaning during the holidays. So, whether you like to define it as “vegan,” “gluten-free,” or “low-sugar,” or swap peanut butter for tahini, we’ve got you covered.
Indulge yourself with some of these healthier Christmas cookie recipes. Surely Santa will appreciate it, too.
5 Healthy Christmas Cookie Recipes
1. Gluten-Free Ginger Cookies
My mom loves ginger cookies, and they were a staple in my house growing up. She still starts baking them by the oven-load in October, and freezes them for distribution starting in December. It’s quite the operation, and if you play your cards right, you can catch a taste by Halloween.
Ginger, of course, isn’t for everybody. But it is very healthy; it may help with immune strength, but a cookie isn’t the best source!
But if you like that little hint of spice to dunk in your dairy-free, sugar-free eggnog, maybe give these vegan treats a try.
Prep time: 45 minutes
Total time: 57 minutes
Yields: 15 cookies
Ingredients:
- 1/2 cup vegan butter, softened
- 1 tsp ground cinnamon
- 2/3 cup organic cane sugar
- 3/4 tsp baking powder
- 3/4 tsp ginger
- 1/3 cup cornstarch
- 3 tbsp molasses
- 3 tbsp chickpea brine (from canned chickpeas)
- 1/4 tsp coarse sea salt
- 1/4 tsp nutmeg
- 1-2/3 cups gluten-free flour
- 2/3 cup almond flour
Directions:
- Preheat oven to 375°F and set aside two parchment-lined baking sheets.
- Mix 1/2 tsp cinnamon and 2 tbsp organic cane sugar in a small bowl. Set aside.
- Place butter in a large mixing bowl and beat until smooth, about one minute.
- Add sugar and mix with a blender at medium speed until fluffy and light, about one minute. Add molasses and chickpea brine and continue mixing, scraping down sides as needed.
- Add remaining cinnamon, baking powder, ginger, salt, and nutmeg, and blend to combine. Then add gluten-free flour, almond flour, and cornstarch, mixing on low speed until the ingredients are combined. Dough should be thick and difficult to mix. Add more flour and/or cornstarch to thicken, if necessary.
- Transfer dough to refrigerator and chill for 30 minutes.
- Measure 1-1/2 tablespoons of dough and gently roll into a ball. Repeat.
- Carefully roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand until they reach desired thickness.
- Bake for 10 to 11 minutes or until the cookies appear fluffy and the edges are slightly cracked.
- Cool on baking sheet for 10 minutes before transferring to a wire rack.
2. Chocolate Oatmeal Crunch Cookies
If you want some fiber and omega-3s in your holiday snacking protocol, these cookies will fit nicely. Fiber-rich oats and walnuts make it a lot easier to overlook the sugar in these cookies, but at least fiber fills you up so you’ll eat fewer…
Prep time: 25 minutes
Total time: 55 minutes
Yields: 39 cookies
Ingredients:
- 1/2 cup brown rice flour
- 1/4 cup white rice flour
- 1/4 cup cornstarch
- 1/4 cup potato starch
- 1 cup quick oats (gluten-free if desired)
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large free-range egg
- 1/3 cup butter, softened
- 2 tsp vanilla extract
- 1/4 cup semisweet chocolate chips
- 1/4 cup chopped walnuts
Directions:
- Preheat oven to 375° F.
- Combine flours, starches, oats, xanthan gum, baking powder, baking soda, and salt in a bowl, and whisk.
- Add granulated sugar, brown sugar, and butter to a large bowl and beat with a mixer at medium speed until blended well. Beat in vanilla and egg. Gradually add flour mixture, beating at low speed, until blended. Fold in walnuts and chocolate chips.
- Measure out level tablespoons of dough and place two inches apart on the baking sheet. Bake for 10 minutes, until edges begin to brown.
- Cool for five minutes in pan before moving to wire racks for complete cooling.
3. Dunkable Candy Cane Biscotti
The afternoon tea or coffee is a moment of bliss over the holidays. Siting there for a moment to take it all in could only be made better by one thing: candy cane biscotti to dunk. This recipe uses nutrient-rich avocado and whole-grain pastry flour to give it a slightly better nutrient profile than traditionally made options.
Prep time: 1 hour
Total time: 1 hour 35 minutes
Yields: 20 pieces
Ingredients:
- 1 cup whole-wheat pastry flour
- 1/8 tsp coarse sea salt
- 3/4 tsp baking powder
- 1/2 small avocado, mashed (3 tbsp)
- 1/3 cup plus 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 free-range egg
- 3/4 cup white chocolate chips
- 12 mini candy canes (or 6 to 8 large), crushed
Directions:
- Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside.
- Add the whole-wheat pastry flour, salt, and baking powder to a small bowl and mix together. Set aside.
- In a large bowl, mash avocado with a fork. Add sugar and beat with a hand mixer until lightly fluffy.
- Add vanilla extract and the egg and to the avocado mixture and beat well, until combined.
- Slowly stir the dry mixture into the avocado mixture until moist.
- Remove and roll dough into a log 1/2-inch tall and about 12-inches long.
- Place log on parchment-lined baking sheet and bake for 20 minutes, until light brown and a slight crust has formed.
- Transfer to a wire rack and let cool for five minutes.
- Cut 1/2-inch diagonal slices.
- Lay it back on the tray and bake for another 12 to 15 minutes, flipping halfway through. It should be dry and crispy when finished.
- Remove from oven and cool on wire rack.
- While biscotti cools, place the white chocolate chips in a microwave-safe bowl and microwave for about one minute, stirring every 20 seconds, until melted.
- Unwrap candy canes and place in a Ziploc bag. Beat with a rolling pin until broken into small pieces.
- When biscotti has cooled, dip one at a time in white chocolate, spreading evenly over half the cookie.
- Sprinkle candy cane pieces over it.
4. No-Bake Date Cookies
These little balls feature dates and pecans to help you bring a unique twist to your holidays. They are super easy to make and, as far as holiday snacks go, pretty healthy. They offer a decent supply of fiber and are a good alternative to more traditional holiday treats.
Ingredients:
- 2 cups bran flakes cereal
- 1/2 cup pecans, toasted
- 3/4 cup whole pitted dates
- 2 tbsp cream cheese, softened
- 3 tbsp honey
- 2 tsp brandy
- 1/2 cup finely chopped nuts
Directions:
- Add cereal, dates, and pecans into a food processor and blend until finely chopped. Add honey, cream cheese, and brandy, pulsing until a firm dough forms.
- Scoop out one tablespoon of dough and roll into a ball. Roll through chopped nuts and press into a cookie. Then transfer to wax paper. Repeat with remaining dough.
- Let sit at room temperature for 30 minutes before serving or storing.
5. Dairy-Free Buckeye Rounds
Buckeyes are delicious. And when they’re made with natural peanut butter, oats, and dates, they’re mighty healthy, too. With just enough chocolate to satisfy a craving, these filling holiday snacks can provide a nice serving of healthy fats, a bit of fiber, and some satiety to help you through the holidays—while squished into a cookie.
Prep time: 15 minutes
Total time: 15 minutes
Yields: 12 buckeyes
Ingredients:
- 5 Medjool dates
- 2 tbsp old-fashioned oats
- 1/2 cup organic roasted peanut butter
- 1/2 cup chocolate chips
- 1/2 tbsp coconut oil
Directions:
- Pulse dates in a food processor until they’re finely chopped and form a ball. Add oats and pulse until combined.
- Add peanut butter, processing until combined. If the mixture appears too oily, add some more oats (about 1 tbsp at a time). Scoop dough by the tablespoon and roll into balls and squish into cookies. Place on wax paper and put in freezer until firm (a few hours).
- Just before removing balls from the freezer, combine chocolate chips and melt in the microwave.
- Dip balls into melted chocolate, return to wax paper, and put back in the freezer. Remove when the chocolate is hard.
Sources:
“1-Bowl Ginger Cookies (Gluten-Free),” The Minimalist Baker, 2020; https://minimalistbaker.com/1-bowl-ginger-cookies/, last accessed December 16, 2020.
Landolphi, R., “Oatmeal, Chocolate, and Walnut Cookies,” My Recipes, July 2014; https://www.myrecipes.com/recipe/oatmeal-chocolate-walnut-cookies, last accessed December 16, 2020.
Kiser, T., “White Chocolate Biscotti Recipe With Crushed Candy Canes {Whole Wheat, Low Calorie/Fat & Zero Butter},” Food Faith Fitness, December 10, 2013; https://www.foodfaithfitness.com/chocolate-biscotti-recipe, last accessed December 16, 2020.
Kruse, T., “Date Bran Jingle Balls,” Eating Well, November/December 2007; http://www.eatingwell.com/recipe/249563/date-bran-jingle-balls/, last accessed December 16, 2020.
Mullins, B., “Healthy Peanut Butter Balls,” Eating Bird Food, https://www.eatingbirdfood.com/healthier-peanut-butter-balls/, last accessed December 16, 2020.