Today marks the first day of 4 Healthy Holiday Cookie Recipes comin’ your way!
I have a strong belief that all foods are okay in moderation (hence the name of my blog- living a 24 karat, decadent foodie lifestyle that is still healthy and whole food based). So, since it’s the holidays, you can have a cookie or two. Just reach for the healthier option and don’t overdo it. I was inspired by Lee who has just finished sharing 7 healthy holiday treats. If you haven’t checked out her recipes yet then you must! I wanted to share some healthier cookie options specifically, since I love cookies during the holiday season.
I had a few goals when trying to make healthier holiday cookies:
- Reduce the overall calories
- Reduce fat, or use healthy fats instead
- Reduce sugar
- Seek replacements for white sugar and flour when possible
I still wanted these cookies to taste good though, so I did my best to meet the criteria above while still using ingredients that give lots of flavor and texture.
I have 4 cookie recipes that I’ll be sharing this week and next. Some are a little healthier than others, based on the criteria above.
1. Cranberry Coconut Quinoa Breakfast Cookies (dairy free, made with coconut oil)
2. Flourless Triple Chocolate Cookies (gluten & dairy free)
3. Pecan Mexican Wedding Cookies
4. Chia Jam Almond Thumbprint Cookies (whole wheat)
These cookies are the healthiest of the bunch- healthy enough to eat with your morning coffee for breakfast. They have a few key ingredients: oats, quinoa flakes, unsweetened dried coconut, and dried cranberries. Coconut oil and a banana keep these cookies moist, while providing healthy fats and replacing some of the sugar.
The quinoa flakes lend a slightly different flavor to this cookie. If you don’t have quinoa flakes or don’t like the flavor of them, just replace them with more quick oats. I started to get used to the flavor though and I quite like it now.
My quick oats are really just whole rolled oats blended in the food processor, but you could use the quick oats you buy at the store as well. They lend a great texture to this cookie.
I’m also trying out a new way of posting my recipes using Ziplist, so let me know what you think and if this is something you use. I want it to be as easy as possible for you all to print or save my recipes and I have heard this is a great way to do it. I would love your feedback!
- 1 and 1/4 cup whole wheat flour
- 1 cup quick oats
- 1/4 cup quinoa flakes
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted first
- 3/4 cup brown sugar
- 1 large ripe banana, mashed well (about 1/2 cup)
- 1 egg
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened almond milk
- 3/4 cup unsweetened dried coconut flakes
- 1/2 cup dried cranberries
- Preheat oven to 350 degree F.
- In a medium bowl whisk together flour, oats, quinoa flakes, baking powder, and salt. Set aside.
- In a large bowl, whisk together coconut oil and brown sugar until completely combined.
- Add banana, egg, almond milk and vanilla extract. Whisk until smooth.
- Add flour mixture to wet ingredients and mix until just combined. Fold in cranberries and coconut. You may need to use your hands to combine everything.
- Spoon out dough in heaping tablespoons and roll into balls. Place dough onto greased cookie sheet about 1 inch apart. You can flatten with the palm of your hand if you want them flatter. Bake for 9-12 minutes or until bottoms and edges are light golden brown. Aim for the lower range of the time because these cookies can dry out if cooked too long.
- Let cool for a few minutes on the baking sheet and then transfer to a wire rack to finish cooling.
If you do not have quinoa flakes or do like the flavor of them, just replace with more quick oats.
Recipe adapted from Ambitious Kitchen's Chewy Chocolate Chunk Coconut Oatmeal Cookies made with Coconut Oil