Blend all the ingredients in your food processor and roll into around 12 balls. Flatten with a fork and pop in the fridge to firm up a little before you devour them.
If you prefer them rolled into balls you can do that also. I like the cookie shape better.
If you have a high speed blender you can whip up your very own natural peanut butter in minutes. If buying peanut butter from the store, read the labels. It should not contain anything other than peanuts. Organic is always a better option if available.
All 51 of these recipes can be found on New Nostalgia’s Holiday: Christmas-Cookies Board on Pinterest.
Click on this link to find all of these recipes! They are listed below in the order they are found on my cookie board. Mmmmmm!
———– White Chocolate and Cherry Macadamia Christmas Wreath Cookies Spritz Christmas Cookies Star Pretzel Rolo Cookies Dipped Peanut Butter Oreos Cherry Chocolate Kisses Candy Cane Kiss Christmas Cookies Cherry Thumbprint Cookies Reindeer Cookies Anise Christmas Cookies
Cran-Pistachio Cookies Patterned Mitten Cookies Bourbon Salted Caramels Red & Green Sugar Cookie Brittle Sugar Sparkled Gingersnaps Fudge Brownie Cheesecake Bites Skinny Cranberry Bliss Bars Scotcheroos Chex Mix Christmas Candy Cane Cookies Turron de Navidad – traditional Mexican Cookie Fruity Chocolate Bark Sugar Plums Raw Gingerbread Cookies Amaretto Snowball cookies White Chocolate Cranberry Bark Salted Caramel Butter Bars Chocolate Graham Cracker Peppermint Bark Candy Cane Snowballs Pretzel Hugs Peanut Butter Balls White Chocolate Peppermint Crunch Cookies White chocolate Rice Crispy Treats Christmas Cookie Bars Katie’s Pretzel Wreaths Candy Cane Marshmallows Sparkly White Chocolate Lemon Truffles Reindeer Chocolate Doughnuts Rolo Turtles Dark Chocolate Cherry Thumbprints Holiday Peppermint Chex Swirled Sugar Cookies Milky Way Teddy Sleds Chocolate Vanilla Swirl Cookies Hot & Spicy Gingersnaps Candy Cane Kiss Kettlecorn Andes Mint Cookies Puppy & Kitty Chow Christmas Crack Candy Decorated Christmas Sugar Cookies Triple White Chocolate Peppermint Blossoms Mantecaditos-Traditional Puerto Rican Cookie
———— What Christmas Cookie recipes do you make every year?
Who doesn’t love a gingerbread cookie at this time of the year?
To me the smell and spices of gingerbread reminds me of Christmas.
I have a wonderful easy raw gingerbread recipe for you that is made from all wholesome ingredients. Nothing highly processed or artificial.
A cookie you don’t have to feel bad about eating. Sounds good to me! This recipe does require a dehydrator. But don’t despair if you don’t have one. This cookie dough is good enough to eat raw.
Here are the delicious ingredients:
Raw Gingerbread Cookies
1 cup almond flour
1 cup oat flour
1/2 cup coconut sugar
2 tsp freshly grated ginger
1/4 cup coconut nectar
2 tsp black strap molasses
1 tsp ground cloves
1 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
Make your own almond and oat flour by grinding nuts and oats in a coffee grinder.
Place all the dry ingredients into a food processor and blend, then add the wet ingredients and blend. Mix should come together in a ball.
Put mix on dehydrator sheet and roll out with your hands. Mix will be sticky. Cut into any shape you like. Makes approximately 16 circle cookies.
Dehydrate on 105 for at least 6 hours, then take off the dehydrator sheet and continue to dry on trays until dried through. Usually it will take at least12 hours or more. Keep in the refrigerator.
Your mix should come together into a ball in your food processor. It will feel a little sticky but should be firm enough to hold together & ready to be rolled out onto your dehydrator tray.
You can make the cookies just oval shapes, but I love to make stars, large gingerbread men or Christmas trees. Have fun & make use of your Christmas cookie cutters while in the festive season.
Remember these cookies are not going to rise or change shape so they can be placed very close together on your dehydrator tray.
These cookies go nice with a glass of home made almond milk. A good treat to leave out for Santa this Christmas eve.
Raw gingerbread cookie dough tastes great raw too. So if you don’t have a dehydrator then simply roll the dough into balls and enjoy. I also love to crumble up some gingerbread cookies and top it onto some home made gingerbread ice- cream.
I hope you enjoy these cookies just as much as I do.
This is an awesome chocolate chip cookie recipe that uses wholesome ingredients! Making chocolate chip cookies of any kind makes one feel like mother-of-the-year, but when they are hearty and still taste good, it makes me feel GREEAT! The butter and honey are what make these so yummy, and of course, the chocolate chips. I love that the recipe uses whole wheat flour and oats, which make them hearty and filling. The extra fiber in these keep the sugar spikes to a minimum. I also love that the butter is melted, so no worrying about taking the time to soften the butter, and I use just a single spoon to mix these. Super simple!
I found this recipe on Heavenly Homemakers. I love her recipes because she uses whole ingredients, and they are super simple. She calls these “Giant Breakfast Cookies.” They have a bit too much butter in them for me to feel comfortable serving them for breakfast, although they are hearty enough. I think they make a great snack and are perfect for my girls lunch boxes. I make mine small, so I can say “yes!” when my girls ask for seconds and thirds. Tricky, huh?
My Favorite Go To Chocolate Chip Oatmeal Cookies
1 cup butter, melted (I used Earth Balance) ¾ cup honey 2 eggs 1 t. salt 1 t. cinnamon 1 t. baking soda 1 t. vanilla ½ cup buttermilk (to make dairy-free buttermilk, use soy or almond milk, +1 TBSP vinegar) 2 cups whole wheat flour 2 cups whole rolled oats 1 cup raisins or chocolate chips
Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins or chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.
These Chocolate Chip Cookie Bites were a snap to make! Dump ingredients into the food processor, roll into balls and in minutes you have a healthy, sweet treat. These are nutty, wholesome and have a touch of sweetness from the dates. Do not let the dates turn you away. I am not a date lover, but in these treats they add a great sweetness that does not taste like dates, and will not give you a sugar high. They do not taste like chocolate chip cookie dough, but are filling, wholesome and delish!
Directions: Line a baking sheet with parchment paper or a non stick mat. In a food processor, process the cashews and oats until a fine crumble (see picture below). Now add in the flour, kosher salt, and roughly chopped pitted medjool dates. Process until fine.
Add in the vanilla and pure maple syrup and process until the mixture comes together in a ball.
Transfer to a large bowl and stir in the 3-4 tbsp of chopped dark chocolate. Roll into balls
I am looking forward to January. Why? Since Halloween, I feel like sugar and processed foods just keep hanging around at the Bowman house! I have yet to figure out how to do the holidays in a balanced way. It is important to me that my kids experience candy treats and seasonal goodies, some of our best memories and traditions are made from these goodies, but it is starting to drive me nuts seeing all the junk hanging around here! Before this quadruple- whammy sugar season (Halloween, Thanksgiving and Christmas and New Years) I was able to keep our home pretty much sugar free with very little processed foods, so when we would go to a party or a family function, I was at peace letting my girls eat whatever their little hearts desired, because I knew they were getting what their bodies needed at home. But then, boatloads of Halloween candy came into our home, Thanksgiving and all its pies and yummy leftovers were in our home, and now and all our yearly, traditional Christmas recipes are merrily making their way into our home! Agghhh!
For now, I am going to just embrace the season, try to remember that we have come a long way in our eating habits, and know that January is coming!
I would like to be more purposeful about creating a recipe box full healthy treat ideas for the years to come, so I am excited to be participating in a “Healthy Holiday Eats And Sweets” blog carnival coming up on December 8th. I think I will get some great recipes that still make the holidays special and yummy, but do it using whole foods that are real and nourishing.
Until then, here is one that is not!:) This cookie recipe is one that I make every year at Christmastime. It is so easy, and has 2 of my favorite holiday flavors, chocolate and mint! They are simple, pretty and oh so yum. I double the batch, make a bunch of balls and freeze them until needed.
Andes Chocolate Mint Cookies 1 box Devils Food Cake Mix 2 eggs 1/2 cup oil Andes mints, unwrapped and cut in half
~Dump all but Andes mints into a large bowl, beat until combined. ~Roll into one inch balls. (I just use a pampered chef small scoop and skip the rolling) ~Bake @ 350 for 6-7 minutes. (Don’t over bake, you want them soft.) ~Immediately, push an andes mint gently down in the center of each cookie. ~Wait a minute or so, then take a toothpick or tip of a knife and swirl the melted mint into a circle, creating swirly beauty. (my girls love doing this part) ~Let cool so the chocolate will set before putting on a platter.
I’m crackin’ up! My girls (age 10, 8, and 6) are “mmm-in” and “aww-in” over Chocolate Chip Cookies. Pretty normal for a kid, right? Well, not when the cookies have very little sugar, no oil, and double the amount of fiber than a ‘normal’ Chocolate Chip Cookie. I was skeptical, but tried the recipe anyway. I have to say, these cookies are really good! They are crunchy on the outside and chewy, gooey on the inside. Our family have been on an adventure of trying to eat more natural, healthy foods. Little by little we have eliminated most processed foods from our home. Our motivation was a couple of health scares, one concerning my husband and another concerning my youngest daughter. We are so grateful to our awesome God that they are both fine and in good health. I will share their stories on a later post. For now, I will leave you with the recipe of these yummy, healthy (shhhhh!), Chocolate Chip Cookies.
**I changed quite a few ingredients. I will put what I used in parentheses along side the ingredient.
Healthy Chocolate Chip Cookies
Work Time: 15 minutes Total Time: 45 minutes Servings: 16
The result: A crunchy, healthy chocolate chip cookie with a chewy center.
1 1/2 c whole wheat flour 1 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp salt 1/2 c canola oil ( I used unsweetened applesauce) 2/3 c granulated sugar ( I used 1/2 c Rapadura) 2/3 c brown sugar ( I used only 1/2 c) 2 lg egg whites ( I used 1 egg white and 1 whole egg) 1 1/4 tsp vanilla extract 1/2 c old-fashioned rolled oats ( I used 3/4 Cup) 3/4 c semisweet chocolate chips or chunks (4 oz) ( I used 1/3 c semi-sweet and 1/3 c white chocolate chips)
1. Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
2. Cover and chill dough at least 15 minutes. Meanwhile, heat oven to 375°F. Line 2 baking sheets with parchment paper.
3. Shape dough into 16 balls (1/4 scant cup each) with hands,(*I used a 1 inch scoop and made mine little) using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3″ in diameter, allowing about 2″ between patties for slight spreading.
4. Bake 7 to 10 minutes or until desired brownness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.
Nutritional Info Per Cookie (4″ diameter): 218 cal, 3 g pro, 32 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 0 mg chol, 162 mg sodium (this nutritional info is for the original recipe. Obviously, the ones I made would be different due to less sugar/oil and much smaller cookie size)