Welcome to Chrissy’s Clean Holiday Cookies Edition! Recently I received a few requests for holiday cookie recipes. I had a few on file but was lucky enough to spend the last 2 days baking at home and I came up with a few more CLEAN cookie recipes. I swear these WILL fool your family, friends and guests! My daughters had a blast in the “test kitchen” the last few days and I got the thumbs up from them and from a variety of their friends, including hungry boys!! As always, please post your photos & comments and enjoy!!
Chef’s Notes: You’ll see in one recipe that I use a ripe avocado in place of butter, just like my popular avocado brownie recipe. It’s a wonderful way to get a moist and rich cookie. It measures 1:1 with butter. So, 1 cup of puréed, ripe avocado equals 1 cup of butter. You cannot taste the avocado and it doesn’t come out green! Also, some recipes call for coconut sugar but you can use granulated stevia. Please note that I personally use a brand from Walmart (Great Value) that measures cup for cup like sugar. Be sure that you use a GRANULATED stevia, not a concentrated powder. And check the packaging to see how it compares to sugar measurements. You may have to adjust accordingly. The measurements and amounts I’ve listed here are for the granulated stevia from Walmart that measures like sugar so you may need to adjust according to your package directions. Any questions, just message me.
1. Clean Avocado Snickerdoodles
INGREDIENTS
* 1/4 cup puréed ripe avocado
* 1/3 cup coconut sugar or granulated stevia
* 1 large egg
* 1 1/2 cups almond flour
* 2 tablespoons coconut flour
* 1/4 teaspoon sea salt
* 1/4 teaspoon baking soda
* 1/4 teaspoon cream of tartar
CINNAMON SUGAR TOPPING
* 2 tablespoons coconut sugar or granulated stevia
* 1 1/2 teaspoons cinnamon
INSTRUCTIONS
1. Preheat the oven to 350° and line a cookie sheet with parchment paper.
2. In a large bowl, combine the puréed avocado and coconut sugar or stevia with a hand mixer until smooth. Add in the egg and vanilla and mix well.
3. Add in the almond flour, coconut flour, salt, baking soda, and cream of tartar. Stir with a wooden spoon or spatula until the dough is well mixed and no dry spots remain. (If your batter seems to need more moisture you can add melted or liquid coconut oil 1 tbsp at a time. Or you can use additional avocado purée.)
4. Using a tablespoon measure or your hands, form cookie-size dough balls with the dough.
5. In a small bowl, make the cinnamon sugar topping by stirring the coconut sugar or stevia and the cinnamon.
6. Next, roll each dough ball in the cinnamon sugar mixture and place on the cookie sheet. Using the bottom of a clean glass, gently press each cookie down onto the baking sheet.
7. Bake for 12 minutes. Remove from oven and let cool for 10-15 minutes before serving.
2. Coconut Flour Chocolate Chip Cookies
INGREDIENTS:
• 1/3 cup coconut flour
• 1/3 cup dark chocolate chips
• 2 whole eggs
• 1/4 cup cold-pressed refined coconut oil (liquid or melted)
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp sea salt
INSTRUCTIONS
1. Preheat your oven to 350°F
2. Grease a cookie sheet with clean oil or line it with parchment paper.
3. Mix the coconut flour, salt, eggs, coconut oil, honey, and vanilla extract together thoroughly with a whisk. As you continue whisking you’ll notice a change in the consistency of the mixture from runny to thicker as the coconut flour begins to absorb moisture. (If the mixture remains too thin you may need to add a little bit of extra coconut flour until the right cookie dough consistency is reached.)
4. Fold in the chocolate chips and combine just until they’re evenly distributed throughout the cookie dough.
5. Use a tablespoon to portion out the cookie dough onto the cookie sheet, forming them into the shape of your choosing.
6. Bake for 10-15 minutes, until the cookies have turned light golden brown.
7. Let them set and cool for 10 minutes. I love them warm with a cold glass of coconut milk!!
3. Pumpkin Spice Chocolate Chip Cookies
INGREDIENTS
• ½ tsp vanilla extract
• ¼ cup almond butter (or cashew butter)
• ¼ cup melted coconut oil
• ¼ cup coconut sugar or granulated stevia
• ½ cup pumpkin purée
• ¼ tsp sea salt
• 2/3 cup coconut flour
• 1/3 cup tapioca flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin spice
• ¼ cup dark chocolate chips
• 2 tbsp water
INSTRUCTIONS
1. Preheat the oven to 350°F. Grease a cookie sheet with clean oil or line it with parchment paper.
2. In a large bowl, combine the vanilla, nut butter, coconut oil, coconut sugar or stevia, pumpkin purée and salt until smooth.
3. Then add the coconut flour, tapioca flour, baking powder, baking soda and pumpkin spice. Stir until the dry ingredients are incorporated into the wet. Then fold in the chocolate chips.
4. Add two tablespoons of water to the batter and stir to combine. The batter will be thick.
5. Using 2 tablespoons at a time, roll the batter into balls with damp hands to keep the batter from sticking.
6. Press the balls down onto the cookie sheet with the bottom of a clean glass to form the shape of round cookies. Also, press them up just a little around the sides so that they don’t come out too flat.
7. Bake for 12-15 minutes until they’re slightly brown around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes (but they’re so perfect served warm!)
4. Coconut Flour Cranberry Cookies
INGREDIENTS
• 1 cup coconut flour
• 1/2 cup coconut sugar or granulated stevia
• 1/2 cup dried unsweetened cranberries
• 1 cup unsweetened applesauce
• 1/3 cup coconut oil, melted
• 1 large egg
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp sea salt
INSTRUCTIONS
1. Preheat oven to 325°F, and line a cookie sheet with parchment paper or grease with clean oil.
2. In a small bowl, add the coconut flour, coconut sugar/stevia, cinnamon, baking powder, and sea salt. Stir together, breaking up any lumps.
3. In a large separate bowl, combine the egg, applesauce, and vanilla extract. Whisk until combined.
4. Next stir the dry ingredients into the wet ingredients. Pour in the melted coconut oil, and stir to combine. Then stir in cranberries just until they’re evenly distributed.
5. Using damp hands and a tablespoon, form the dough into the shape of cookies, about 1/4” thick. Place onto cookie sheet. Bake 25-30 minutes. Allow cookies to cool for about 10-15 minutes before serving.
5. Clean Oatmeal Raisin Cookies
INGREDIENTS
• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1/2 cup coconut oil
• 1/2 cup organic coconut sugar or granulated stevia
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup unsweetened applesauce
• 1/2 cup raisins, more if you want
• 1/3 cup dark mini chocolate chips more if you want (optional)
DIRECTIONS
1. Preheat oven to 350 °F. Prepare a cookie sheet with clean oil or line with parchment paper.
2. In a food processor or blender, pulse 1 cup of the oats several times, then pour the ground oats into a medium mixing bowl.
3. Add the rest of the oats, almond flour, baking powder, baking soda, salt, and cinnamon to the mixing bowl with the ground oats.
4. In a separate medium mixing bowl, combine the coconut oil and sugar/stevia using a hand mixer or stand mixer.
5. Add in the eggs and vanilla to the oil/stevia and blend until just combined.
6. Pour the wet mixture and the applesauce into dry ingredients and mix well.
7. Next gently fold in the raisins (and chocolate chips, if you’re using them).
8. Roll the dough into balls with damp hands and gently pat them down on the cookie sheet.
9. Bake for about 12-15 minutes.
10. Let cool for 10-15 minutes before serving.
6. Flourless Cinnamon Pecan Cookies
(All you need is 4 ingredients to make these cookies that have zero added sugar!)
INGREDIENTS
• 2 cups pecans
• 1 1/2 tsp cinnamon
• 10 pitted dates soaked for 15 minutes
• 1/2 tsp sea salt
INSTRUCTIONS
1. Preheat the oven to 350F. Line a cookie sheet with parchment paper.
2. Drain the water from the dates. In a food processor or blender, combine all the ingredients and mix until a dough starts to form.
3. Using a tablespoon, form the dough into balls and place them on the cookie sheet.
4. Bake for 10 minutes.
5. Let the cookies cool before removing them from the baking sheet.
