Christmas Eve is already here, and nothing says “ho ho ho” like a big plate of freshly baked cookies. Cookies are fun to eat, easy to share and simple to make. There is something truly magical about sharing cookies around the holidays, and it is even sweeter when you can feel good about the ingredients. Below, find my two favorite holiday cookie recipes that are dairy, gluten and refined sugar-free!
Fluffy Gingerbread Cookies
- 1 egg, plus 1 egg yolk
- 2/3 cup almond butter
- 2 tablespoons coconut oil, solid but softened
- 1/4 cup molasses
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 2/3 cup coconut flour
- 1 teaspoon baking soda
- Pinch of sea salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon allspice
- Optional: extra coconut sugar for sprinkling
- Preheat your oven to 350 F and line a large baking sheet with parchment paper.
- In a large bowl, whisk (or use an electric mixer to combine) the egg, egg yolk, almond butter and coconut oil until smooth.
- Add the molasses, coconut sugar and vanilla, and continue to mix until smooth.
- In a separate bowl, combine the coconut flour, baking soda, salt and spices.
- Add the dry mixture to the wet ingredients until fully combined - the dough will be sticky.
- Chill dough in the freezer for 5-10 minutes until it thickens and can be easily scooped.
- Use a rounded spoon to scoop the dough in heaping tablespoons on the parchment paper, then gently flatten and sprinkle with coconut sugar if desired.
- Bake in the preheated oven for 8-10 minutes until tops crack, don't over bake - cookies will become firmer and chewier as they cool.
- Cool completely on wire racks and enjoy!
Paleo Chocolate Chip Cookies
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons coconut oil (room temperature)
- 3/4 cup coconut sugar
- 6 tablespoons almond butter
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature (or 1 chia egg for vegan)
- 1 1/4 cups Enjoy Life chocolate chips
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt.
- Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute.
- If you use coconut oil, it may not come together easily.
- If that's the case, use your hands to combine it and then beat another 20 seconds.
- Beat in the almond butter and vanilla extract on medium speed and mix until combined.
- Beat in the egg on low and mix until well incorporated.
- Stir in the flour mixture until well combined.
- Then, stir in 1 cup chocolate chips.
- If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
- Preheat the oven to 350 F and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 balls and place the remaining 1/4 cup of chocolate chips on the top and on the sides of the dough balls.
- Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet.
- Store in an airtight container for up to 3 days.