The holidays are filled with parties, family gatherings, and of course—cookies. But if you’re trying to enjoy the season without going overboard on sugar and heavy treats, you’re in the right place.
These 15 healthy, guilt-free Christmas cookies prove you don’t have to choose between festive flavor and better-for-you ingredients. From lighter twists on classics like gingerbread and snickerdoodles to gluten-free, vegan, and low-sugar options, each recipe delivers all the cozy holiday goodness you crave.
Whether you’re baking for yourself, your family, or a cookie exchange, these wholesome treats let you celebrate the season fully—without any of the holiday regret.
Almond Flour Snowball Cookies (Low-Carb)
These low-carb Almond Flour Snowball Cookies are a lighter, healthier twist on the classic holiday favorite. Soft, buttery, and melt-in-your-mouth delicious, they use almond flour and a natural sweetener to keep carbs low while still delivering that nostalgic Christmas flavor.
Recipe Card
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, softened (or dairy-free butter)
- ½ cup powdered monk fruit sweetener (plus extra for dusting)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ teaspoon salt
- ½ cup finely chopped pecans or walnuts (optional)
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter
Beat softened butter and powdered monk fruit sweetener until light and fluffy, about 2–3 minutes.
3. Add the flavorings
Mix in the vanilla and almond extract.
4. Add the dry ingredients
Stir in the almond flour, coconut flour, and salt until a thick dough forms. Slight crumbles are normal.
5. Add nuts (optional)
Fold in chopped pecans or walnuts.
6. Roll into balls
Roll dough into 1-inch balls and place on the baking sheet.
7. Bake
Bake for 10–12 minutes, until the bottoms are lightly golden.
8. Cool & coat
Cool for 10 minutes, then roll in powdered monk fruit.
After fully cooling, roll again for extra coating.
YouTube Video for This Recipe
Serving Tips
- Pair with chocolate crinkles, peppermint bark, or gingerbread on a holiday tray.
- Dust with extra powdered sweetener before serving.
- Add cinnamon or cardamom to the dough for a spiced variation.
Storage Tips
- Room temperature: Up to 7 days in an airtight container.
- Refrigerator: Keeps 2–3 weeks.
- Freezer: Freeze baked cookies or dough balls for up to 3 months.
- Let thaw 30 minutes, then dust with fresh powdered sweetener.
Vegan Gingerbread Cookies
These Vegan Gingerbread Cookies deliver all the warm, spiced holiday flavor you love—without butter, eggs, or refined ingredients. Soft in the center with crisp edges, they’re perfect for decorating or enjoying straight from the oven.
Recipe Card
Ingredients
- 2 ¼ cups all-purpose flour (or gluten-free 1:1 flour)
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup coconut oil, softened (not melted)
- ½ cup coconut sugar
- ¼ cup molasses
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the dry ingredients
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
2. Cream the coconut oil and sugar
In a separate bowl, beat softened coconut oil and coconut sugar until smooth and creamy.
3. Add molasses and liquids
Mix in the molasses, almond milk, and vanilla extract until fully combined.
4. Combine wet and dry
Add the dry ingredients to the wet mixture and stir until a thick dough forms. If the dough is too soft, chill it for 20–30 minutes.
5. Roll and cut shapes
Roll the dough to about ¼-inch thickness on a lightly floured surface. Cut into gingerbread men or holiday shapes.
6. Bake
Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes, depending on the size of the cookies.
Remove when edges are set but centers still slightly soft.
7. Cool and decorate
Let cookies cool completely before decorating with vegan icing, if desired.
YouTube Video for This Recipe
Serving Tips
- Perfect for decorating with kids using vegan royal icing.
- Dust lightly with powdered sugar for a rustic, snowy look.
- Pair with hot tea, apple cider, or almond milk for a cozy holiday treat.
Storage Tips
- Store at room temperature for up to 1 week in an airtight container.
- Refrigerate for up to 2 weeks.
- Freeze undecorated cookies or dough for up to 3 months.
- If frozen, thaw at room temperature and decorate after thawing.
Healthy Chocolate Crinkle Cookies
These Healthy Chocolate Crinkle Cookies are soft, fudgy, rich in chocolate flavor, and made lighter with almond flour, cocoa powder, and natural sweeteners. They offer the classic crinkle look and taste without the heaviness of traditional recipes.
Recipe Card
Ingredients
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs (or flax eggs for vegan: 2 tablespoons ground flax + 5 tablespoons water)
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 2–3 tablespoons powdered monk fruit sweetener (for rolling)
Step-by-Step Instructions
1. Prepare the flax eggs (if vegan)
Mix ground flaxseed with water and let sit for 5 minutes until gel-like.
2. Mix dry ingredients
Whisk together almond flour, cocoa powder, coconut sugar, baking powder, and salt in a medium bowl.
3. Add wet ingredients
Stir in eggs (or flax eggs), melted coconut oil, and vanilla extract.
Mix until a thick, sticky dough forms.
4. Chill the dough
Refrigerate for at least 30 minutes. This step is essential for creating the crinkle effect and making the dough easier to roll.
5. Roll into balls
Scoop the chilled dough and roll into 1-inch balls.
Coat each ball generously in powdered monk fruit sweetener.
6. Bake
Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes.
Cookies will puff up, crack on top, and appear slightly underbaked — this is perfect.
7. Cool
Let cool on the pan for 5 minutes, then transfer to a rack to cool completely.
YouTube Video for This Recipe
Serving Tips
- Serve alongside peppermint bark or hot cocoa for a festive dessert spread.
- Add a pinch of espresso powder to the dough to deepen the chocolate flavor.
- Dust lightly with extra powdered sweetener before serving for a bakery-style finish.
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for 1–2 weeks if you prefer a firmer texture.
- Freeze baked cookies or dough balls for up to 3 months.
- When freezing, place parchment between cookie layers to prevent sticking.
Oatmeal Cranberry Cookies (Low Sugar)
These Oatmeal Cranberry Cookies are soft, chewy, and naturally sweetened with maple syrup and dried cranberries. Made with whole oats and coconut oil, they offer a wholesome, better-for-you holiday treat that’s perfect for snacking, gifting, or cookie exchanges.
Recipe Card
Ingredients
- 1 ½ cups rolled oats
- ¾ cup oat flour (blend oats if you don’t have flour)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 large egg (or 1 flax egg: 1 tablespoon ground flax + 3 tablespoons water)
- ½ cup dried cranberries (reduced sugar if available)
- Optional: ¼ cup chopped pecans or walnuts
Step-by-Step Instructions
1. Prepare the flax egg (if using)
Mix ground flax and water. Let sit 5 minutes until thickened.
2. Mix dry ingredients
In a bowl, combine rolled oats, oat flour, baking soda, cinnamon, and salt.
3. Mix wet ingredients
In a separate bowl, whisk together melted coconut oil, maple syrup, vanilla, and the egg or flax egg.
4. Combine wet and dry
Pour the wet mixture into the dry and stir until well combined.
Fold in the cranberries and nuts (if using).
5. Chill the dough
Refrigerate for 20–30 minutes to help the cookies hold their shape.
6. Shape the cookies
Scoop 1–2 tablespoons of dough and place on a parchment-lined baking sheet.
Flatten each slightly with your fingertips.
7. Bake
Bake at 350°F (175°C) for 10–12 minutes, or until edges are just turning golden.
8. Cool
Allow to cool 5 minutes on the baking sheet, then transfer to a cooling rack.
YouTube Video for This Recipe
Serving Tips
- These pair beautifully with tea or a light holiday breakfast.
- Add orange zest for a brighter, more festive flavor.
- Press a few extra cranberries on top before baking for a more decorative look.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies or cookie dough scoops for up to 3 months.
- Thaw at room temperature or warm in the oven for 2–3 minutes.
Paleo Peppermint Chocolate Cookies
These Paleo Peppermint Chocolate Cookies are rich, fudgy, and perfectly festive with a cool peppermint twist. Made with almond flour, cocoa powder, coconut sugar, and dairy-free ingredients, they deliver holiday flavor without grains, gluten, or refined sugar.
Recipe Card
Ingredients
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut sugar
- 1 large egg (or flax egg: 1 tablespoon flax + 3 tablespoons water)
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Optional: ⅓ cup paleo-friendly chocolate chips
- Optional topping: crushed sugar-free peppermint candies
Step-by-Step Instructions
1. Prepare the flax egg (if using)
Combine ground flax with water and let it sit for 5 minutes.
2. Combine dry ingredients
In a medium bowl, mix almond flour, cocoa powder, baking soda, salt, and coconut sugar.
3. Add wet ingredients
Stir in the egg or flax egg, melted coconut oil, vanilla extract, and peppermint extract until a soft dough forms.
4. Add chocolate chips (optional)
Fold in paleo-friendly chocolate chips for extra richness.
5. Shape the cookies
Scoop the dough into 1–1½ inch balls and place on a parchment-lined baking sheet.
Gently press each cookie to slightly flatten.
6. Bake
Bake at 350°F (175°C) for 8–10 minutes.
Cookies should look soft in the center and set around the edges.
7. Cool and top
Let cool on the baking sheet for 5 minutes.
Sprinkle with crushed sugar-free peppermint candies while still warm, if desired.
YouTube Video for This Recipe
Serving Tips
- Serve with hot chocolate, peppermint tea, or coffee for a festive pairing.
- Dip half the cookie in melted dairy-free chocolate for a bakery-style finish.
- Add a pinch of sea salt on top to enhance the chocolate flavor.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for up to 2 weeks.
- Freeze baked cookies or raw dough balls for up to 3 months.
- If frozen, let thaw at room temp or warm for 2–3 minutes in the oven.
Keto Sugar Cookies
These Keto Sugar Cookies are soft, buttery, and perfect for decorating—just like the traditional version, but made low-carb with almond flour and sugar-free sweetener. Ideal for holiday cut-out cookies without the guilt.
Recipe Card
Ingredients
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, softened
- ¾ cup powdered erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional but classic)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional frosting: sugar-free royal icing or cream cheese frosting
Step-by-Step Instructions
1. Cream butter and sweetener
Beat softened butter and powdered sweetener until light and fluffy, about 2–3 minutes.
2. Add egg and extracts
Mix in the egg, vanilla, and almond extract until fully combined.
3. Add dry ingredients
Stir in almond flour, coconut flour, baking powder, and salt.
Mix until a soft dough forms.
4. Chill the dough
Wrap dough in plastic wrap and refrigerate for 30–45 minutes.
This helps with rolling and shaping.
5. Roll and cut cookies
Roll dough between two sheets of parchment to about ¼-inch thickness.
Use holiday cookie cutters to cut shapes.
6. Bake
Place cut-outs on a parchment-lined baking sheet and bake at 325°F (165°C) for 10–12 minutes.
Edges should be lightly golden, but centers should remain soft.
7. Cool and decorate
Allow cookies to cool completely before adding sugar-free icing or decorations.
YouTube Video for This Recipe
Serving Tips
- Add a few drops of almond extract to your icing for a classic bakery flavor.
- Decorate with keto-friendly sprinkles or powdered sweetener for a festive look.
- Pair with hot tea, almond milk, or coffee.
Storage Tips
- Store in an airtight container at room temperature for up to 1 week.
- Refrigerate for 2 weeks.
- Freeze baked cookies or dough for up to 3 months.
- To freeze cut-out dough, stack shapes between layers of parchment.
Vegan Thumbprint Cookies with Jam
These Vegan Thumbprint Cookies are soft, buttery, and naturally sweetened, made with oat flour, coconut oil, and a simple chia-seed jam. They’re wholesome, festive, and perfect for holiday gifting or cookie trays.
Recipe Card
Ingredients
For the Cookies:
- 1 ¾ cups oat flour (blend rolled oats if needed)
- ¼ cup almond flour
- ¼ cup coconut sugar
- ¼ cup coconut oil, softened
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1–2 tablespoons almond milk (only if needed for moisture)
For the Chia Jam:
- ½ cup fresh or frozen berries (strawberry or raspberry)
- 1–2 teaspoons maple syrup
- 1 tablespoon chia seeds
Step-by-Step Instructions
1. Make the chia jam
Heat berries in a small saucepan until they soften and release juices.
Mash gently with a fork, stir in maple syrup and chia seeds, and let sit 10–15 minutes until thick. Cool completely.
2. Mix dry ingredients
In a bowl, combine oat flour, almond flour, coconut sugar, and salt.
3. Add wet ingredients
Stir in softened coconut oil, maple syrup, and vanilla extract.
If dough feels too dry, add 1–2 tablespoons of almond milk until it comes together.
4. Shape the cookies
Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
Use your thumb or the back of a spoon to press a small well in the center of each.
5. Add the jam
Fill each indentation with about ½ teaspoon of the chia jam.
6. Bake
Bake at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden.
7. Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Dust lightly with coconut sugar before serving for a rustic look.
- Use different jams—strawberry, raspberry, blackberry—to create a colorful cookie assortment.
- Add a pinch of lemon zest to the jam for brightness.
Storage Tips
- Store at room temperature for up to 4–5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies (without jam) for up to 2 months; add jam after thawing.
- Freeze jam separately for convenience.
Gluten-Free Shortbread Cookies
These Gluten-Free Shortbread Cookies are buttery, tender, and lightly sweet, made with almond flour instead of traditional wheat flour. They offer the classic melt-in-your-mouth texture of shortbread while staying naturally gluten-free and refined-sugar-free.
Recipe Card
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, softened (or vegan butter for dairy-free)
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Step-by-Step Instructions
1. Cream butter and sweetener
Mix softened butter with maple syrup (or honey) and vanilla extract until smooth and creamy.
2. Add dry ingredients
Stir in almond flour, coconut flour, and salt.
Mix until a soft dough forms. The dough should hold together when pressed.
3. Chill the dough
Wrap dough in plastic wrap and refrigerate for 20–30 minutes.
This helps the cookies keep their shape.
4. Shape or cut cookies
Roll dough to ¼-inch thickness between parchment paper.
Cut into rounds, rectangles, or festive shapes.
Alternatively, shape into a log and slice into discs.
5. Bake
Place cookies on a parchment-lined sheet and bake at 325°F (165°C) for 10–12 minutes.
Edges should be lightly golden.
6. Cool completely
Shortbread firms up as it cools, so let them rest on the baking sheet before moving.
YouTube Video for This Recipe
Serving Tips
- Dip half the cookie in dark chocolate for a more elegant presentation.
- Add a pinch of lemon zest or almond extract to the dough for flavor variations.
- Press festive designs into the dough using a fork or cookie stamp.
Storage Tips
- Store in an airtight container at room temperature for 1 week.
- Refrigerate for up to 2 weeks.
- Freeze baked cookies or dough for up to 3 months.
- If freezing dough, slice before freezing for easy baking later.
Healthy Snickerdoodles
These Healthy Snickerdoodles keep all the classic cinnamon-sugar flavor you love but use oat or whole-wheat flour and coconut sugar for a lighter, better-for-you version. Soft, chewy, and perfectly spiced, they’re a wholesome twist on this holiday favorite.
Recipe Card
Ingredients
For the Cookies:
- 1 ½ cups oat flour (or whole-wheat pastry flour)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup coconut oil, softened
- ⅓ cup coconut sugar
- 1 large egg (or flax egg: 1 tablespoon flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1–2 tablespoons almond milk (if needed)
Cinnamon Coating:
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
Step-by-Step Instructions
1. Prepare the flax egg (if using)
Combine ground flax and water; let sit for 5 minutes.
2. Mix dry ingredients
Whisk together oat flour, baking soda, cream of tartar, salt, and cinnamon.
3. Cream coconut oil and sugar
Beat softened coconut oil and coconut sugar until smooth.
4. Add egg and vanilla
Mix in the egg or flax egg and vanilla extract until creamy.
5. Combine wet and dry
Add dry ingredients to the wet mixture and stir until a soft dough forms.
Add almond milk only if mixture feels too dry.
6. Chill the dough
Refrigerate the dough for 20–30 minutes.
7. Make the cinnamon coating
Mix coconut sugar and cinnamon in a small bowl.
8. Shape the cookies
Roll dough into 1-inch balls, then coat each ball thoroughly in cinnamon sugar.
9. Bake
Place coated dough balls on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 8–10 minutes, until the tops crack slightly.
10. Cool
Let cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Add a pinch of nutmeg or cardamom for extra holiday warmth.
- Serve warm for the softest, chewiest texture.
- Enjoy with chai tea, warm milk, or hot apple cider.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies for up to 3 months.
- Freeze dough balls (before rolling in cinnamon sugar) and coat right before baking.
Protein Gingerbread Cookies
These Protein Gingerbread Cookies offer all the warm, spiced holiday flavor of classic gingerbread while packing in extra protein. Made with almond flour, protein powder, and natural sweeteners, they’re a satisfying, healthier cookie choice for the festive season.
Recipe Card
Ingredients
- 1 cup almond flour
- ½ cup vanilla or unflavored protein powder (whey or plant-based)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut sugar
- ¼ cup molasses
- 1 large egg (or flax egg: 1 tablespoon flax + 3 tablespoons water)
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the flax egg (if using)
If using a flax egg, mix ground flax with water and let sit for 5 minutes.
2. Mix dry ingredients
Whisk together almond flour, protein powder, ginger, cinnamon, cloves, nutmeg, baking soda, salt, and coconut sugar.
3. Add wet ingredients
Stir in molasses, egg or flax egg, melted coconut oil, and vanilla extract until a thick dough forms.
4. Chill the dough
Refrigerate for 20–30 minutes to help the cookies hold their shape.
5. Shape the cookies
Roll the dough into 1-inch balls and flatten each slightly with your hand or a spoon.
6. Bake
Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes.
Edges should be set while centers stay soft.
7. Cool
Let cookies cool on the baking sheet for 5 minutes before moving to a cooling rack.
YouTube Video for This Recipe
Serving Tips
- Add a simple glaze made with powdered monk fruit and almond milk for extra sweetness.
- Dip half the cookie in melted dark chocolate for a fun variation.
- Serve with a protein hot chocolate or chai latte.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies or dough for up to 3 months.
- When freezing dough, portion into balls for easy baking later.
Sugar-Free Chocolate Chip Christmas Cookies
These Sugar-Free Chocolate Chip Christmas Cookies are soft, buttery, and loaded with sugar-free chocolate chips. Made with almond flour and your favorite low-carb sweetener, they’re perfect for anyone wanting a festive treat without added sugar.
Recipe Card
Ingredients
- 2 ¼ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter or coconut oil, softened
- ½ cup granulated monk fruit or erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- ½–¾ cup sugar-free chocolate chips
- Optional: ¼ teaspoon almond extract
- Optional: 2 tablespoons chopped pecans
Step-by-Step Instructions
1. Mix dry ingredients
In a medium bowl, whisk together almond flour, baking soda, and salt.
2. Cream butter and sweetener
In a separate bowl, beat softened butter and granulated sweetener until light and fluffy.
3. Add egg and vanilla
Mix in the egg and vanilla extract (and almond extract if using).
4. Combine wet and dry
Stir in the dry mixture until a soft dough forms.
Fold in sugar-free chocolate chips and nuts if using.
5. Chill the dough
Refrigerate for 20–30 minutes to prevent spreading.
6. Shape the cookies
Scoop dough into 1–1½ tablespoon balls and place on a parchment-lined baking sheet.
Press each slightly for a uniform shape.
7. Bake
Bake at 350°F (175°C) for 10–11 minutes, until edges are set and tops begin to turn golden.
8. Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Sprinkle a few extra chocolate chips on top right after baking for a bakery-style look.
- Add a hint of peppermint extract for a festive Christmas twist.
- Serve warm for the softest, gooey center.
Storage Tips
- Store at room temperature for up to 1 week.
- Refrigerate for 2 weeks.
- Freeze baked cookies or dough balls for up to 3 months.
- Reheat in the oven for 2–3 minutes for a fresh-baked texture.
Paleo Molasses Cookies
These Paleo Molasses Cookies are soft, chewy, and warmly spiced with ginger and cinnamon. Naturally sweetened with coconut sugar and blackstrap molasses, they deliver classic holiday flavor without grains, dairy, or refined sugar.
Recipe Card
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ⅓ cup coconut sugar
- ¼ cup melted coconut oil
- ¼ cup blackstrap molasses
- 1 large egg (or flax egg: 1 tablespoon flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the flax egg (if using)
Mix ground flaxseed with water and set aside for 5 minutes to thicken.
2. Combine dry ingredients
In a medium bowl, whisk together almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, salt, and coconut sugar.
3. Add wet ingredients
Stir in melted coconut oil, molasses, egg or flax egg, and vanilla extract until a thick dough forms.
4. Chill the dough
Refrigerate for 20–30 minutes to help the dough firm up.
5. Shape the cookies
Roll dough into 1-inch balls.
Place on a parchment-lined baking sheet and gently flatten each ball with your palm.
6. Bake
Bake at 350°F (175°C) for 8–10 minutes, until edges are set and cracks appear on top.
7. Cool
Let cookies cool on the baking sheet for 5 minutes before moving to a rack.
YouTube Video for This Recipe
Serving Tips
- Sprinkle a light dusting of coconut sugar on top before baking for extra sweetness.
- Add a pinch of nutmeg for deeper spice flavor.
- Pair with almond milk or a holiday latte.
Storage Tips
- Store at room temperature for 5–6 days.
- Refrigerate for up to 2 weeks.
- Freeze baked cookies for up to 3 months.
- Freeze dough balls for easy future baking; thaw slightly before baking.
Oatmeal Almond Butter Cookies
These Oatmeal Almond Butter Cookies are simple, wholesome, and naturally sweetened. With just a few clean ingredients—oats, almond butter, and a touch of honey—they make a soft, chewy, protein-rich holiday treat perfect for busy families.
Recipe Card
Ingredients
- 1 ½ cups rolled oats
- ¾ cup natural almond butter
- ¼ cup honey or maple syrup
- 1 large egg (or flax egg: 1 tablespoon flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional mix-ins: ¼ cup mini chocolate chips, chopped nuts, or dried cranberries
Step-by-Step Instructions
1. Prepare the flax egg (if using)
Mix ground flax with water and let it sit for 5 minutes until thickened.
2. Mix wet ingredients
In a bowl, stir together almond butter, honey, egg or flax egg, and vanilla extract until smooth.
3. Add dry ingredients
Mix in rolled oats, cinnamon, and salt until a thick dough forms.
Fold in any optional mix-ins.
4. Shape the cookies
Scoop dough into 1–1½ tablespoon portions and roll into balls.
Place on a parchment-lined baking sheet and flatten slightly with your hand or a fork.
5. Bake
Bake at 350°F (175°C) for 8–10 minutes, until edges are lightly golden.
6. Cool
Allow cookies to cool on the baking sheet for at least 5 minutes before moving.
YouTube Video for This Recipe
Serving Tips
- Drizzle with melted dark chocolate for a festive touch.
- Add chopped almonds or pecans for more crunch.
- Serve warm for the best soft and chewy texture.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies or dough for up to 3 months.
- Thaw at room temperature or warm in the oven for 2–3 minutes.
Coconut Macaroons (Healthy Version)
These Healthy Coconut Macaroons are naturally sweet, chewy, and made with just a few simple ingredients. Lightly sweetened with honey or maple syrup, they’re a wholesome holiday treat that’s quick to make and perfect for gifting.
Recipe Card
Ingredients
- 2 ½ cups unsweetened shredded coconut
- 2 large egg whites
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: ¼ cup melted dark chocolate for dipping
- Optional: 2 tablespoons almond flour for extra chewiness
Step-by-Step Instructions
1. Whisk the egg whites
In a medium bowl, whisk egg whites and salt until frothy but not stiff.
2. Add sweetener and vanilla
Stir in honey or maple syrup and vanilla extract.
3. Mix in shredded coconut
Fold in the shredded coconut (and almond flour if using) until fully coated.
Let the mixture sit for 5 minutes to allow the coconut to absorb moisture.
4. Shape the macaroons
Scoop using a tablespoon or small cookie scoop and shape into small mounds.
Place on a parchment-lined baking sheet.
5. Bake
Bake at 325°F (165°C) for 12–15 minutes, or until the tops turn golden brown.
6. Cool
Allow to cool completely on the baking sheet to help them firm up.
7. Optional chocolate dip
Dip the bottoms of the cooled macaroons into melted dark chocolate.
Place on parchment to set.
YouTube Video for This Recipe
Serving Tips
- Add orange zest to the mixture for a citrusy holiday twist.
- Sprinkle lightly with shredded coconut before baking for more texture.
- Drizzle melted dark chocolate on top for a bakery-style look.
Storage Tips
- Store at room temperature for up to 4–5 days.
- Refrigerate for up to 10 days.
- Freeze in an airtight container for up to 3 months.
- Thaw at room temperature; chocolate may need a few minutes to firm up again.
Healthy Pumpkin Spice Cookies
These Healthy Pumpkin Spice Cookies are soft, moist, and warmly spiced, made with oat flour, real pumpkin purée, and minimal sweetener. They’re a comforting holiday cookie that feels indulgent while staying light and wholesome.
Recipe Card
Ingredients
- 1 ½ cups oat flour (blend rolled oats if needed)
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup pumpkin purée
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup or honey
- 1 large egg (or flax egg: 1 tablespoon flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
- Optional mix-ins: ¼ cup dark chocolate chips, chopped pecans, or dried cranberries
Step-by-Step Instructions
1. Prepare the flax egg (if using)
Combine ground flax with water and let thicken for 5 minutes.
2. Mix dry ingredients
In a bowl, whisk together oat flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt.
3. Mix wet ingredients
In a separate bowl, stir together pumpkin purée, melted coconut oil, maple syrup, egg or flax egg, and vanilla extract.
4. Combine wet and dry
Add the dry ingredients to the wet mixture and stir until well combined.
Fold in any optional mix-ins.
5. Scoop and shape
Scoop 1–1½ tablespoon portions of dough onto a parchment-lined baking sheet.
Flatten gently with your fingertips or the back of a spoon.
6. Bake
Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers look soft.
7. Cool
Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a rack.
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Serving Tips
- Dust lightly with cinnamon before serving for extra warmth.
- Add a few chocolate chips on top before baking for a bakery-style finish.
- Enjoy with a pumpkin spice latte or chai tea.
Storage Tips
- Store at room temperature for up to 4–5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies for up to 3 months.
- Freeze portioned dough balls for quick bake-and-go cookies.
Sticking to your health goals doesn’t mean skipping out on holiday joy. With these 15 healthy, guilt-free Christmas cookies, you can enjoy all the flavors and traditions of the season without the heavy ingredients.
Whether you prefer classic spices, rich chocolate, or lighter fruit-filled treats, each recipe offers a delicious balance of comfort and nutrition. Bake a few to share, gift to friends and family, or keep on hand for your own festive snacking.
With a little creativity and the right ingredients, celebrating the holidays can be both wholesome and wonderfully satisfying. If you’re ready for even more healthy holiday ideas, you can jump into breakfast, brunch, or treat recipes next and keep the season feeling bright from start to finish.