By Janet Verney.
‘Tis the season for indulging in some holiday cookies! Cookies here, cookies there, cookies everywhere…. And if you are like me and have a hard time resisting these tasty morsels, then it is good to be prepared by making your own “health’d-up” versions to keep you from too many temptations! These healthier cookies also make great gifts from your kitchen!
I find that an occasional cookie, made the usual way, filled with butter, sugar, gluten, and all the other unhealthier ingredients, can be tolerated now and then, but too many and wowza, I feel all inflamed and downright yucky! Refined sugar and white flour, which both are bleached and likely contain pesticide residue, are quite inflammatory to the body. If you have any signs of inflammation in the body, like joint aches and pains, gut issues, auto-immune conditions, etc…, then you are best to avoid these goodies altogether and find some suitable alternatives. I’m sure you have heard this before, but I think it is worth repeating – too much chronic inflammation in the body can lead to some serious and often life threatening illnesses and none of us want that! I love being a grandma and my goal is to be the most energetic, best version of me so I can do all the fun things the kiddos like to do!
In the recipes below I do my best to source healthier and organic ingredients, like nut butters with no added ingredients, avocado oil, raw honey, pure maple syrup, whole grain and sprouted flours, coconut palm sugar, turbinado sugar, stevia or Lakanto sugar (diabetic friendly), dark vegan chocolate, and psyllium husk (this is an Indian herb you can purchase at a health food store, or online) or flax meal (egg substitutes). You may not see all of these ingredients in the recipes below, but they are what I keep on hand to create new recipes. I encourage you to take some of your favorite cookie recipes and make a few substitutes. Make half a batch to see how they come out. I always make notes for myself so the next time I go to make them I know to add a bit more or less of this or that. You can always contact me for ideas too at connect@roots2wellenss.com.
Gingerbread Bites Vegan, GF, Nut-free, Grain-free
My one bowl, health’d-up version of this old holiday classic, is not only easy, it is deliciously healthy and allergy friendly.
Wisk the following together:
- 1 Tbsp. Psyllium husk
- ¼ cup water
- 1 Tbsp. Avocado oil
Add:
- 1 cup Coconut Palm Sugar
- ½ cup Molasses
- 1 cup Avocado oil
- ¾ tsp. sea salt
- 1 Tbsp. Baking soda
- 1 tsp. cinnamon
- 1 tsp. allspice
- 1 tsp. ginger
- 1 tsp cloves
- 3-4 cups loosely packed chickpea/garbanzo bean flour
The dough should be stiff. You can roll it in one inch balls, then flatten with the bottom of a glass, or roll it between two sheets of parchment paper to use cookie cutters. Embellish, if desired with raisins, then bake at 350 degrees, on a cookie sheet lined with parchment paper, for 8-9 minutes. Makes about 24 cookies.
Chocolate Chip Cookies Vegan, GF, Nut-free, Grain-free
Wisk in large bowl & allow to sit until thick:
- 1 Tbsp. whole psyllium husk
- 1 Tbsp. avocado oil
- ¼ cup water
Add:
- 1 Tbsp. vanilla,
- ¾ cup avocado oil
- 1 ¾ cups coconut palm sugar,
- ½ tsp. sea salt,
- 1 tsp. baking soda,
- 1 tsp. baking powder
- Fold in 1 pkg. dark chocolate chips (I use Enjoy Life)
Stir in 3 cups chickpea flour until just blended.
Scoop by spoonful’s and press flat onto cookie sheet lined with parchment paper, bake at 325 for 8-10 minutes.
Best kept refrigerated or frozen (place on a cookie sheet and set in fridge until chips are solid, then place in container for storing).
Oatmeal Cookies Vegan, GF, Nut-free
Wisk in large bowl & allow to sit until thick:
- 1 Tbsp. whole psyllium husk (this is an Indian herb you can purchase at a health food
- 1 Tbsp. avocado oil
- ¼ cup water
Add:
- 1 Tbsp. vanilla,
- ½ cup avocado oil
- 1 ¾ cups coconut palm sugar
- 1-2 tsp. ground cinnamon
- ½ tsp. sea salt,
- 1 tsp. baking soda,
- 1 tsp. baking powder
- Fold in 1 cup or dried raisin or dried cranberry, or a mix of both
Stir in
- 1 cup chickpea flour until just blended
- 2 cups sprouted, GF rolled oats (I use One Degree)
Scoop by spoonful’s and slightly press onto cookie sheet lined with parchment paper, bake at 350 for 9-11 minutes.
Best kept refrigerated or frozen
Peanut Butter Balls Vegan, GF, Grain-free
These are super simple and make a lovely gift.
Gently melt two dark chocolate bars and set aside off heat (I use Theo brand, one bar at 75% and one at 85%)
In a food processor blend:
- 1 cup organic peanut butter, or your favorite nut butter, or even sunflower seed butter if you are nut free.
- 5 Tbsp. organic almond flour, or rice flour if nut free
- 2 heaping Tbsp. of maple cream or maple syrup
- Pinch of sea salt
Roll the above mixture into small ½ inch balls, dip in the dark chocolate and place on a cookie sheet lined with wax or parchment paper. Set in the refrigerator until the chocolate has hardened. Box them up for yourself or as a gift!
Acorn Truffles Vegan, GF, Grain-free
These are so simple, fun to create, delicious, and make an adorable gift packaged in a little take-out box.
- 12 meljoon dates, cut in half and pitted
- Organic Almond butter
- 1 bar organic dark chocolate
- Crushed almonds
Cut the dates in half, making a little cup out of each half. Stuff with almond butter. Melt the dark chocolate and dip the flat end into the chocolate, then dip into a bowl of crushed almonds. Set on a cookie sheet lined with wax paper and place in the fridge until solid. Package into cute take-out-boxes.
Okay, after writing this I am now wanting a cookie! Off to the kitchen to make something yummy! Happy Holidays to all!
Janet E. Verney is an Author, Integrative Nutrition Health Coach, Wellness Designer, and Healthy Food Chef who resides in Higganum and loves helping others to “health-up” their lives! Have a burning health or nutrition question, write to Janet at connect@roots2wellness.com. To learn more, visit her website at roots2wellness.com.
