Healthy Holiday Cookies

HEALTHY HOLIDAY COOKIES

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We got you with the title, didn’t we? While we by no means admit cookies are healthy, there are definitely healthier recipes that can be a part of moderation in your diet. Besides, what fun are the holidays without a little baking? Whether you are gluten free, vegan, paleo, or sugar free, tweaking traditional recipes are not as hard as it may seem. Don’t knock it til you try it!

Check out out this tempting list from Greatist. With 47 recipes, there’s something for everyone! May we suggest the Almond Flour Coconut Sugar Cookies to decorate? Yum!

Almond Flour Coconut Sugar Cookies                                                                                Recipe from The Iron You

Ingredients
Makes about 45 cookies

½ cup / 4 oz / 113 gr butter, softened
¼ cup / 1.8 oz / 52 gr coconut oil, at room temperature
¾ cup / 5.3 oz / 150 gr granulated sweetener (coconut sugar)
2 eggs, at room temperature
2 teaspoons vanilla extract
2 ¼ cups almond flour (Bob’s Red Mill)
½ cup coconut flour (Bob’s Red Mill)
½ teaspoon baking soda
½ teaspoon fine grain salt

Directions

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a wooden spoon), cream the butter, coconut oil, and sugar until lightened and fluffy, about 5 minutes.

Add eggs, one at a time, and vanilla extract and mix until incorporated.

In a separate bowl whisk almond flour, coconut flour, baking soda, and salt.

Add dry ingredients to the wet ingredients, one cup at a time, mixing well after each addition until a dough form.

Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes, up to overnight.

Preheat the oven to 350°F (175°C) and place a rack in the middle. Line 2 baking sheets with parchment paper and set aside.

Roll the dough on a flat surface sprinkled with coconut flour until about ¼-inch thick.

Working quickly, cut cookies with cookies cutters and place on the lined baking sheets.

Bake for 14-15 minutes, until lightly golden. When you reach the 10 minutes mark keep an eye on the oven, and make sure they don’t burn.

Let cool on the baking sheet for 2 minutes before transferring — with the help of a spatula — to a cooling rack. Store in an airtight container up to two weeks.

Nutrition facts
One cookie yields 79 calories, 6 grams of fat, 5 grams of carbs, and 2 grams of protein.

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