5 Healthy and Delicious Christmas Cookie Recipes (2024)

2 cups almond flour

½ cup coconut flour

½ tsp baking soda

½ tsp kosher salt

1 large egg

1 ½ tsp pure almond extract, divided

¼ cup honey

2 tbsp avocado oil

2 cups powdered sugar

2 tbsp fat-free milk or nondairy milk of your choice, plus more as needed

2 tsp light corn syrup

Food coloring, as desired

1

In a large mixing bowl, whisk togetheralmond flour, coconut flour, baking soda, and salt. Set aside.

2

In a separate bowl, combine egg, 1 tsp of almond extract, honey, and avocado oil. Create a well in the center of the dry ingredients and add in the wet ingredients. Stir gently until just combined. Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

3

When ready to form the cookies, preheat oven to 350 degrees F. Remove the dough from the refrigerator and add a small amount of coconut flour to a flat surface to keep the dough from sticking. Use a rolling pin to gently roll the dough to an even ¼-inch thickness. Cut out shapes using your favorite holiday cookie cutters and gently place the cookies on a parchment paper-lined baking sheet. You will need either two baking sheets or to do two batches.

4

Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are just turning golden. Remove from the oven and allow to cool completely.

5

Meanwhile, in a large mixing bowl, place the powdered sugar, milk, corn syrup, and remaining ½ tsp almond extract. Whisk together until smooth. Add additional milk, 1 tsp at a time, until the desired consistency is reached.

6

Add food coloring to the icing as desired and decorate the cookies to your heart’s content!

Nutrition Facts

Amount per serving

Corn syrup is used for shiny frosting that sets up better, but it’s optional.

1 cup all-purpose flour

¾ cup whole-wheat flour

1 ½ tsp baking soda

½ tsp baking powder

½ tsp kosher salt

1 tsp ground cinnamon

¼ tsp ground allspice

2 tsp ground ginger

½ cup granulated sugar

¼ cup light-tasting olive oil

¼ cup unsweetened applesauce

¼ cup molasses

1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2

In a mixing bowl, whisk together both kinds of flour, baking soda, baking powder, salt, cinnamon, allspice, and ginger.

3

In a separate bowl, whisk together sugar, olive oil, applesauce, and molasses. Use a spatula to gently add the wet ingredients to the dry ingredients. Stir until just combined. Place the mixture in the refrigerator to chill for at least 30 minutes.

4

Roll into 1-inch balls and place on the prepared baking sheet, leaving plenty of space between cookies.

5

Bake in the preheated oven for 10 to 13 minutes. Remove from oven and allow to cool.

Nutrition Facts

Amount per serving

2 cups almond flour

1 ¼ cup powdered sugar, divided

¾ cup light-tasting olive oil

¾ cup walnuts, finely chopped

¾ tsp pure almond extract

2 tsp pure vanilla extract

1 pinch kosher salt

1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2

Place the almond flour, ½ cup powdered sugar, and olive oil in a mixing bowl. Stir until just combined.

3

Add the walnuts, extracts, and salt. Stir until all ingredients are evenly distributed. The mixture should hold together. If it is too dry, add a small amount of water until it reaches the desired texture.

4

Form into small balls and place on the prepared baking sheet. Bake in the preheated oven until the cookies are set, about 15 to 17 minutes. Remove from the oven and cool completely on a wire rack.

5

Once cooled, place the remaining ¾ cup of powdered sugar in a small bowl and roll the cookies, one at a time, in the sugar until evenly coated.

Nutrition Facts

Amount per serving

1 cup unsalted almond butter

½ cup brown sugar

½ cup unsweetened cocoa powder

1 tsp baking powder

2 large eggs

1 tsp pure peppermint extract

¼ tsp kosher salt

2 candy canes, crushed

1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2

In a mixing bowl, stir together almond butter, brown sugar, cocoa powder, baking powder, eggs, extract, and salt. Stir until just combined.

3

Roll by the heaping tablespoon into balls and place on the prepared baking sheet.

4

Bake in the preheated oven until set, about 10 to 12 minutes.

5

While the cookies are still warm, top each cookie with a sprinkle of crushed candy canes.

Nutrition Facts

Amount per serving

1 cup old-fashioned oats

¾ cup whole-wheat flour

1 ½ tsp baking powder

¼ tsp kosher salt

2 tbsp natural peanut butter

1 large egg

1 ½ tsp pure vanilla extract

½ cup honey

½ cup semisweet chocolate chips

1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2

Add oats, flour, baking powder, and salt to a mixing bowl and stir to combine.

3

In a separate bowl, whisk together peanut butter, egg, vanilla, and honey. Stir until smooth. Add wet ingredients to the dry mixture and stir until just combined. Gently fold in chocolate chips.

4

Roll the dough into 1-inch balls and place on the prepared baking sheet leaving room between each cookie. Bake in the preheated oven until lightly golden-brown, about 9 to 10 minutes. Serve warm or cooled.

Nutrition Facts

Amount per serving