It happens to us every year. We watch our weight throughout the Fall and then those holidays hit and we feel exempt from vegetables and exercise. With the neighbors bringing over treats every night, Secret Santas dropping off chocolates, and the work, church, school, etc. holiday parties to attend, it seems like the only gift we need under the tree is a treadmill and a protein shake.
However, there are so many healthy alternatives to the sugary goodness that we fall victim to during the holidays and we’ve compiled a list of our favorite “healthy holiday cookie” recipes so you can “indulge” without feeling the guilt come January.
Apricot Almond Sandwich Cookies
You’ll need:
3/4 cup whole almonds
1 1/4 cups white whole-wheat flour, (see Note)
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon salt
Filling & glaze
1/3 cup apricot preserves
1/2 cup bittersweet chocolate chips, or 3 1/4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 tablespoon low-fat milk
1 1/2 teaspoons light corn syrup
Directions:
1. To prepare cookies: Position rack in center of oven; preheat to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat (see Tip).
2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add flour, 1/2 cup butter, sugar and salt. Knead the mixture with your hands until well blended. (The dough will be dry.) Gather the dough into a ball; divide it into 2 portions.
3. Working with one portion at a time, roll the dough between 2 sheets of parchment or wax paper until 1/8 inch thick. Cut out cookies using a 2-inch circular cookie cutter. Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet. (If you like, cut out the centers of half the cookies using a 1-inch cutter.) Gather the scraps, reroll and continue cutting out cookies until the dough is gone. Repeat with the second portion of dough.
4. Bake the cookies, one batch at a time, until puffed and beginning to color, 8 to 10 minutes. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
5. To fill & glaze cookies: Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.
Melt chocolate and 1 tablespoon butter in a double boiler over hot water. Remove from the heat; stir in milk and corn syrup until smooth. Line 2 baking sheets with wax paper. Dip each sandwich cookie halfway into the chocolate, then place on the wax paper. When all the cookies are dipped, refrigerate until the chocolate has set, 20 to 30 minutes.
Calories: 125 per cookie
Peanut Butter Date Cookies
Ingredients:
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
1/2 cup smooth natural peanut butter
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces pitted dates, chopped
1/3 cup walnuts, chopped
Drizzle
8 ounces white chocolate chips, (see Tip)
1 tablespoon canola oil
Directions:
1. Preheat oven to 375°F.
2. Beat brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in dates and walnuts. Refrigerate the dough for at least 1 hour before baking.
3. Use a small scoop (1 3/8- to 1 1/2-inch) and drop balls of dough 2 inches apart onto an ungreased baking sheet. (If you do not have a scoop, shape the dough by hand into 1- to 1 1/4-inch balls.) Gently press each ball to flatten slightly.
4. Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely.
5. To decorate: Place white chocolate and oil in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip a fork in the chocolate then wave it over a cookie to create a lacy finish (see Variations). Let the chocolate set for at least 1 hour. Variations: Instead of drizzling, dip the top side of the cooled cookies in melted white or dark chocolate and sprinkle with chopped walnuts.
Calories: 114 per cookie
Give these as gifts and bring them to your neighbors, they’ll thank you when New Year’s Resolutions roll around. For more recipes like these, click here!