Healthy Holiday Cookie Recipes

HEALTHY HOLIDAY COOKIE RECIPES

The holidays are in full swing! With all of the festivities surrounding us, it’s easy to succumb to the temptation of indulging in a few sweets. Instead of diving in head first into the jar of frosted cookies, consider mindful indulgence instead. Actually, mindful indulgence is an essential component to optimal balanced eating!

I’m sharing three of my favorite holiday cookie recipes that have healthy supporting properties. These cookie recipes use nut flours instead of the traditional grains. Making this substitution will make the cookies less inflammatory, lower in carbohydrates, balance blood sugars, and hold over your appetite. Each of the three recipes features a food-as-medicine ingredient designed to boost metabolism, provide antioxidants, and tame sugar cravings!

Matcha Green Tea Gingerbread Cookies

 

FOOD AS MEDICINE:
Matcha is a powdered form of a Japanese green tea that is grown in the shade to increase certain properties and make the taste more smooth with a less astringent aftertaste. Matcha is a ground powder of the entire leaf of tea, which is wholly consumed rather than steeping the leaf and discarding it afterward. This allows for about 10 times the nutritional boost. The use of shade in the growing process increases the production of caffeine and L-Theanine, a natural mood stabilizer.

Makes 18-20 medium sized cookies

INGREDIENTS:
1 cup brown rice flour
½ cup coconut flour
½ cup almond flour
1 ½ teaspoons matcha tea, divided
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
⅓ cup organic cane sugar
⅓ cup brown rice syrup
2 tablespoons lemon juice
⅓ cup coconut oil, softened
2 tablespoons grated fresh ginger
1 teaspoon vanilla extract
¼ cup powdered sugar

DIRECTIONS:
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Combine the flours, 1 teaspoon of the matcha powder, baking soda, cinnamon, sea salt, ground ginger, allspice, and black pepper in a medium bowl. In a separate bowl, beat the sugar, brown rice syrup, lemon juice, coconut oil, fresh ginger, and vanilla until smooth. Combine the dry ingredients with the wet ingredients and mix until thoroughly combined and a tacky dough has formed. Combine the remaining ½ teaspoon matcha and ¼ cup powdered sugar in a shallow bowl. Divide the dough in half and roll out between two sheets of parchment paper to ¼ inch thickness. Using a cookie cutter, cut out into shapes. Dip each cookie into the matcha sugar mixture and lay on the baking sheet, sugar side up. Bake for 12-14 minutes, rotating the baking sheet halfway through. Allow to cool completely before removing from the baking sheet.

Nutrition per cookie: 132 calories, 6 grams fat, 19 grams carbohydrates, 2 grams protein

Thumbprint Cookies with Cherry Chia Jam

FOOD AS MEDICINE:
Chia seeds are packed with anti-inflammatory omega-3 fatty acids as well as a substantial amount of fiber. They are a great addition to smoothies, breakfasts, and desserts. Chia seeds also help stabilize blood sugar and create a feeling of satiety, keeping you full for longer. The red and purple pigmentation in berries and cherries known as anthocyanins, help regulate blood flow and repair vessel damage.

Makes 16 cookies

INGREDIENTS:
For the cookies:
2 cups almond flour
¼ cup coconut oil, melted
¼ cup Grade B maple syrup
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon sea salt

For the jam:
¾ cup dried cherries (unsulphured with no added sugar) or other dried fruit
1-2 tablespoons Grade B maple syrup
1-2 tablespoons filtered water
1 tablespoon chia seeds

DIRECTIONS:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a food processor, combine the dried cherries, 1 tablespoon of the maple syrup and 1 tablespoon of the water. Process until smooth, adding the rest of the maple syrup and water as needed. Once combined, pulse in the chia seeds. Allow to sit for at least 15 minutes while you make the cookies. Combine the almond flour, coconut oil, maple syrup, vanilla, almond extract, and sea salt in a medium bowl. Mix until a uniform dough forms. Scoop out the dough one tablespoon at a time and roll into smooth balls between the palms of your hands. Place on the baking sheet and use your thumb to create a well in the middle for the jam. Scoop out one teaspoon of the chia jam into each cookie. Bake 10-12 minutes until the tops begin to brown. Allow to cook completely before serving.

Nutrition per cookie: 132 calories, 11 grams fat, 9 grams carbohydrates, 3 grams protein

Peppermint Hot Chocolate Cookies with Cream Cheese Frosting

FOOD AS MEDICINE:
When choosing a chocolate bar to snack on, always look for one that contains at least 70% cacao made without soy lecithin, like Theo’s brand. The antioxidants in cacao exceed red wine and even green tea. Cacao is high in magnesium, which can help lower blood pressure and relax muscles.

Makes about 16 cookies

INGREDIENTS:
For the cookies:
1 cup almond butter
1 egg
1 teaspoon vanilla extract
¼ cup raw cacao powder
½ sucanat
¼ cup dark chocolate (at least 70%), chopped

For the frosting:
½ cup cream cheese
2 tablespoons maple syrup
½ teaspoon vanilla
¼ teaspoon peppermint extract
Optional: crushed candy canes for garnish (choose a brand without artificial flavors, like TruJoy)

DIRECTIONS:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Combine the almond butter, egg, vanilla, cacao powder and sucanat in a medium bowl. Mix until a dough starts to form. Fold in the chocolate chips and continue to mix until thoroughly combined. Scoop out the dough one tablespoon at a time. Roll into balls, then flatten into a cookie shape and place on the baking sheet. Bake for 12-15 minutes. Allow to cool completely before frosting. In the meantime, place the cream cheese, maple syrup, vanilla and peppermint extract in an electric mixer. Beat for 3-4 minutes, until frosting consistency is achieved. Spread one teaspoon of the frosting on each cookie (or use a piping bag). Top with crushed candy cane pieces. Store finished cookies in the fridge.

Nutrition facts per cookie: 160 calories, 13 grams fat, 17 grams carbohydrates, 5 grams protein
Baking is one of the best ways to bring your family together during the holidays. The next time you’re in the kitchen and you’re craving a sweet treat, whip up these three healthy holiday cookie recipes! Share your cookie photos with us on Twitter!

For more delicious food-as-medicine inspired recipes, pick up a copy of the Naturally Nourished cookbook!