Holiday Cookies Made Healthy

Yields 18 cookies | 1 cookie per serving

Ingredients

• 1 cup almond flour
• 1 cup oat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup solidified unrefined coconut oil
• 1/3 cup of Stevia or Monkfruit
• 3 Tbsp. blackstrap molasses
• 1 tsp vanilla extract
• 1 Tbsp. unsweetened almond milk

Directions

Preheat the oven to 350°F then line a baking sheet with parchment paper.  Combine the almond flour, oat flour, ginger, cinnamon, baking soda, baking powder and salt. Sift together then set aside.

In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, Stevia, molasses, vanilla extract, and unsweetened almond milk. Cream together on medium speed for about 1-minute.

With the mixer running on low speed, add the dry ingredients to the bowl in two parts. Allow to mix until a dough forms, for about 30 seconds. Scrape down the sides and mix again, as needed. If the dough is too sticky to handle, try refrigerating it for at least 30 minutes to help the coconut oil solidify.

Take 2 tablespoons of dough and roll into a ball. Sprinkle with Stevia (if desired) then bake cookies for about 10-12 minutes, until they are puffy and just starting to spread. If they seem undercooked at first, they will harden as they cool.

Allow cookies to cool on the baking sheet for at least 10 minutes. Store in an airtight container for up to 7 days at room temperature.

This recipe works well with tofu, shrimp or a cooked fish such as salmon.

Nutrition per cookie

Calories: 98 | Protein: 2g | Total Carbohydrates: 8g | Fat: 7g | Fiber .7g

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Yields 18 cookies | 1 cookie per serving

Ingredients

• 1 cup natural creamy peanut butter
• ¾ cup rolled oats
• ½ tsp baking soda
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup of brown sugar replacement (Ex: Swerve)
• 2/3 cup Lily’s Stevia sweetened chocolate chips
• Flaky sea salt for sprinkling on top

Instructions

In a large bowl mix together peanut butter, Swerve, eggs, and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then fold in the chocolate chips.

Chill he dough for 30 minutes.

Roll the dough into 2-inch balls and place 2 inches apart on the prepared baking sheet. Slightly flatten the top of the cookie.

Bake for 9-11 minutes. The cookies may look undercooked, but they will continue to cook on the warm baking sheet out of the oven. Let the cookies cool on the baking sheet for 5 minutes.

Sprinkle each cookie with the sea salt.

Repeat baking with the remaining dough.

Nutrition
Calories: 111 | Protein: 4g | Total Carbohydrates: 12g | Dietary Fiber: 1g | Fat: 8g

Ultimate Healthy Snickerdoodle

Yields 12 cookies | 1 cookie per serving

Ingredients

• 1 cup almond flour
• ¾ tsp cream of tartar
• ½ tsp baking soda
• ½ tsp ground cinnamon
• 1/8 tsp salt
• 2 Tbsp. unsalted butter or coconut oil
• 1 large egg, room temperature
• 2 tsp vanilla extract
• ½ cup of brown sugar replacement (Ex: Swerve)

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

To prepare the cookies, sift together the flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.

In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Serve brown sugar replacement. Add in the flour mixture, stirring until incorporated.

Chill he dough for 30 minutes

To prepare the coating, mix the Swerve and the cinnamon in a small bowl until completely combined and no lumps remain.

Using a spoon, drop a small amount of the cookie dough into the coating. Carefully rock the cookie dough back and forth in the coating. Once the dough is fully coated, roll the cookie dough into a ball, and place it on the prepared baking sheet.

Repeat with the remaining dough.

Bake for 9-11 minutes. Let the cookies cool on the warm baking sheet for 10 minutes before transferring to a wired rack.

Nutrition 
Calories: 79 | Total Carbohydrates: 3g | Dietary Fiber: 1.4 g | Protein: 2.5g | Fat: 7g