healthier holiday
cookies cookbook
This holiday season, with the help of our favorite health bloggers, you can eat your Christmas cookies and stay healthy too! In this special Anytime Health holiday cookbook, you’ll find a “batch” of delicious cookie recipes – all under 150 calories per cookie! How’s that for being able to indulge without feeling any guilt? So, without further adieu, here are 10 yummy recipes we’re sure you’ll love.
Table of Contents Peanut Butter and Nutella Cookies Pistachio Cherry Biscotti Peppermint Macarons with a Chocolate Peppermint Ganache Paleo Lemon Spritz Cookies HoneyDoodles Peppermint Meringue Cookie No-Bake Chocolate Protein Oatmeal Ball Healthier Peanut Blossoms Oatmeal Cookies with Dried Cherries & Almonds Andes Mint Cookies Bonus: How to Plan a Cookie Exchange
Cassie Johnston of Back to Her Roots
backtoherroots.com
Peanut Butter and Nutella Cookies Makes 24 Large Cookies//Bake Time: 10-12 minutes This chewy, flavorful spin on the classic peanut butter cookie is lightened up by replacing half the butter with low-calorie, high-protein Greek yogurt and reducing the sugar by over half of the original recipe. At only 100 calories per large cookie, this sweet treat will satisfy your cookie craving without wrecking your day.
Ingredients Directions Cooking Spray 1/2 cup all-natural unsweetened peanut butter 1/2 stick of unsalted butter-softened 1/4 cup plain low-fat or fat-free Greek yogurt 1/3 cup granulated sugar 1/3 cup packed brown sugar 1/2 tsp. baking soda 1/2 tsp. baking powder 1 large egg 1/2 tsp. vanilla extract 1-1/4 cup whole wheat flour 1/4 cup Nutella Extra granulated sugar for garnish
1. Preheat oven to 375 degrees. Spray a large cookie sheet with cooking spray and set aside. 2. In the bowl of a mixer, cream together the peanut butter, butter and Greek yogurt until somewhat smooth (the yogurt will probably be a little lumpy). Add in the sugars and mix until well-combined. Add in the baking soda, baking powder, egg and vanilla, and mix until wellcombined. Then add the flour in two additions, mixing well to combine after each. Remove bowl from mixer 3. Spoon Nutella into a microwave-safe bowl and microwave on high for 3040 seconds or until the Nutella is softened. Spoon softened Nutella over cookie dough. Using a wooden spoon, gently fold over the cookie dough until the Nutella is swirled throughout the cookie dough. Do not mix in completely. 4. Using damp hands, roll the dough into 1-1/2� balls. Roll balls in extra granulated sugar and then place on prepared cookie sheet. Flatten the dough balls with a crosshatch pattern using a fork dipped in water. 5. Bake in preheated oven for 10-12 minutes or until the cookies are just slightly browned on the edges. Let cool on cookie sheet for 2-3 minutes, then transfer to cooling racks to cool completely. Nutrition per serving (1 cookie): 100 calories, 3g protein, 14g carbs, 4g fat
can i get a spot of coffee, please?
Lee Hersh of Fit Foodie Finds
fitfoodiefinds.com
Pistachio Cherry Biscotti Makes 20 Biscotti // Bake Time: 10-12 minutes Paired with a cappuccino, these Biscottis are the perfect holiday dessert. They are refined-sugar-free, gluten-free, and dairy-free.
Ingredients Directions 2 Tbsp. earth balance, melted 1/3 cup agave nectar 2 1/3C Gluten Free Baking Flour 1 Tbsp baking powder 1/2 tsp. xanthan gum pinch of salt 2 large eggs 1 tsp. vanilla extract 1/2 cup pistachios 1/4 cup dried cherries
1. Preheat your oven to 325F and line a baking sheet with parchment paper. 2. In a medium sized bowl, mix together wet ingredients with a hand held mixer until thoroughly mixed. 3. Then, add in gluten free flour, xanthan gum, baking powder, and salt. Mix. 4. Finally, add in dried cherries and pistachios and give a final mix. Your dough will be a little crumbly. 5. Next, wet your hands and begin to knead the dough so that it forms a ball. From there, form two 12 inch long x 3 inch wide logs and press firmly with your fingers to compress the dough. 6. Bake for 20 minutes, until the log is brown. Then remove from heat and let cool for 10-15 minutes. Turn the oven to 300F. 7. Use a serrated knife to slice the biscotti into ½ inch pieces at a 45 degree angle. Then, lay the biscotti back onto the cookie sheet and cook for an additional 12 minutes so that it begins to brown. 8. Flip the biscotti over and cook again for 12 more minutes to brown the other side. Biscotti should be firm all over. Nutrition per serving (1 cookie): 105 calories, 3g protein, 17g carbs, 3g fat
Amanda Ingle of Ms. Giggles
msgiggles.com
Peppermint Macarons with Chocolate Peppermint Ganache Makes 2 Dozen // Bake Time: 10 minutes Baking macarons aren’t for the faint of heart. But if you can find the patience, they are worth the wait! You will need parchment paper, an electric mixer, and a piping bag with an open tip with an for this recipe. Get ready to enjoy a special French treat.
Ingredients Directions Macarons 1 cup powdered sugar 3/4 cup almond meal 2 large egg whites 5 Tbsp. granulated sugar 1 tsp. peppermint extract 2 drops of food coloring of choice Ganache
Adapted from David Lebovitz
1/2 cup heavy cream 2 tsp. light corn syrup 4 ounces semisweet chocolate, chopped 1 Tbsp. butter, cut into small pieces 1/2 tsp. peppermint extract
1. Preheat the oven to 375 degrees. 2. Separate egg white from yolk carefully making sure not to have any yolk in the egg white. Let sit for 30 minute to get to room temperature. 3. Sift together almond meal and powdered sugar, removing lumps. 4. Whisk your egg whites until they begin to foam on medium speed (about 1 minute). Next, add the granulated sugar and increase speed to high. Add food coloring and peppermint extract, as well. Whisking from 6 to 8 minutes. You will beat the eggs until they hold their shape. Test this by removing the whisk from the bowl. If when you do, the mixture has a peak and isn’t “drippy..” you are set. 5. Fold the dry ingredients until the mixture is shiny. Be careful not to over mix the batter. 6. Transfer the batter into a piping bag and pipe the batter on the baking sheets in 1-inch rounds. 7. Remove the air bubbles by slamming the baking sheet on the counter top twice. 8. Let stand for 30 minutes prior to putting in the oven. 9. Lower temperature to 325 degrees and place the macarons in the oven until they are set, about 10 minutes. 10. Remove from oven and let cool completely then remove from baking sheet.
Ganache 1. Add cream and corn syrup to a small saucepan on medium/high heat. Just before the mixture begins to boil, add chopped chocolate and peppermint extract. 2. Let sit for about 30 seconds and then stir until smooth. Add the chucks of butter and continue to stir. 3. Let sit for 30-45 minutes before applying to the macaroons. Nutrition per serving (1 cookie): 90 calories, 1g protein, 10g carbs, 6g fat
macarons make wonderful gifts
Carly Sippel of Cupcake Warrior
cupcakewarriormpls.wordpress.com
Paleo Lemon Spritz Cookies Makes 3 Dozen//Bake Time: 10 minutes There’s something about these cookies that I love. It could be their simplicity, their old fashioned nature, or the fact that they accompany one of the most joyous times of year. Regardless, these edible works of art sure do put me in the Christmas spirit. With just a hint of lemon and coconut, this Paleo version of the traditional holiday favorite lacks the butter heavy consistency of your typical spritz cookie.
Ingredients Directions 1 cup cashews 1 cup coconut flour 3/4 cup agave nectar 1 cup shredded coconut 1/3 cup lemon juice 2 tsp vanilla extract ½ tsp baking powder food coloring (optional)
1. 2. 3. 4. 5.
Process cashews in food processor until smooth. Add remaining ingredients individually, pulsing until combined. Line two baking sheets with parchment paper. Load dough into spritz cookie gun. Bake cookies at 350 F for 10 minutes (switching top and bottom sheets halfway through).
Nutrition per serving (1 cookie): 71 calories, 1g protein, 9g carbs, 4g fat
Annie Schulz of Mama Dweeb
mamadweeb.com
HoneyDoodles Makes 3 Dozen//Bake Time: 10-12 minutes Snickerdoodles are some of my favorite cookies! I wanted to ease my guilt for eating these tasty treats and created the perfect healthy version. These cookies are incredibly moist and addictingly sweet! And cinnamon is high in anti-oxidants - a fantastic way to make you feel good about eating more than one!
Ingredients Directions 1 1/2 cups honey 1/2 cup Smart Balance buttery spread (or your favorite butter substitute) 1 tsp. vanilla extract 2 eggs 2 3/4 cups whole wheat flour 1 tsp. cream of tartar 1/2 tsp. baking soda 1/4 tsp. salt 2 tsp. ground flax seed For Topping 2 tsp. ground cinnamon
1. Preheat oven to 400 degrees F (205 degrees C). 2. Combine the honey, buttery spread, vanilla and eggs. Mix very well. 3. Stir in flour, cream of tartar, baking soda and salt into the creamy mixture. Blend well. 4. Scoop dough by either teaspoon or tablespoon onto a cookie sheet. Sprinkle cinnamon on cookies. 5. Depending on size, [tsp] Bake 8 to 10 minutes or [Tbsp]10-12 minutes, just until set. Immediately remove from cookie sheets.
Nutrition per serving (1 cookie): 98 calories, 2g protein, 18g carbs, 3g fat
perfect for peppermint lovers
Madison Mayberry of Espresso and Cream
espressoandcream.com
Peppermint Meringue cookies Makes 8 Cookies//Bake Time: 2.5 hours These cookies, made with egg whites and powdered sugar, are light, crisp and packed with peppermint flavor. You can make the meringue cookies up to two days in advance. Drizzle with the almond bark just before serving to keep the cookies crisp.
Ingredients Directions 3 egg whites 1/2 tsp. peppermint extract 1/3 cup powdered sugar 12 drops red food coloring 5 ounces almond bark, melted 3 peppermint-flavored candy canes, finely crushed
1. Preheat oven to 200째F. Line a baking sheet with a nonstick baking mat or parchment paper. Set aside. 2. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and peppermint extract for 3 to 4 minutes, until stiff peaks form. Beat in the powdered sugar. 3. Drop 12 drops of red food coloring on the surface of the whipped egg white mixture. Do not mix. The swirls will form naturally. 4. Transfer the mixture to a large pastry bag or zip top bag with the corner cut off. Pipe the mixture in a circular motion into rounds about 1-inch apart on the prepared baking sheet. 5. Bake meringues for 2 1/2 hours in the middle rack of the oven. 6. Remove from oven. 7. Cool slightly and transfer to a wire rack to cool completely. 8. Once the meringues are cooled, drizzle the almond bark over the meringues. Top immediately with the crushed peppermint.
Nutrition per serving (1 cookie): 144 calories, 1g protein, 22g carbs, 5g fat
Tony Posnanski of The Anti Jared
theantijared.com
No Bake Oat-Cran cookie balls with protein Makes 2 Dozen//Bake Time: 0 minutes! If you are looking for something sweet yet packed with protein, these cookie balls are perfect. With 5 grams of protein per cookie, you are certain to meet your protein margin for the day. Enjoy these with a delicious glass of milk or water!
Ingredients Directions 2 cups rolled oatmeal 1/4 cup chocolate protein powder 1/2 cup peanut butter 1 tsp. vanilla extract 1/2 cup brown rice syrup or (1/4 cup brown rice syrup + 1/4 cup honey) 1/4 cup brown sugar (optional or to taste)
1. In a medium sized bowl, melt peanut butter. Then add brown rice syrup and vanilla extract and mix. 2. Next, add the dry ingredients and mix with a large wooden spoon until everything is combined. 3. Then, wet your hands and compress the mixture into balls. 4. Freeze balls for up to two weeks
Nutrition per serving (1 cookie): 96 calories, 5g protein, 11g carbs, 4g fat
Lindsay Livingston of The Lean Green Bean
theleangreenbean.com
Healthier Peanut Blossoms Makes 2.5 Dozen // Bake Time: 8 minutes This is a healthier version of one of my favorite holiday cookies! They are lower in sugar, include applesauce and oil instead of butter and are made with whole wheat flour and oats. Under-baking them (just slightly) gives you a nice, chewy peanut butter cookie with a Hershey kiss for an added bonus!
Ingredients Directions 1/4 cup brown sugar 1/4 cup agave nectar or honey 2 Tbsp. applesauce 2 Tbsp. canola oil 1 tsp. vanilla extract 2 egg whites 2/3 cup peanut butter 1 cup white whole wheat flour 1 tsp. baking powder 1 cup oats Hershey kisses
1. 2. 3. 4. 5. 6. 7.
Combine the first 7 ingredients in a bowl and stir until well combined. Add in the flour, baking powder, and oats and stir until just mixed. Put the bowl in the freezer for 20-30 minutes. Roll the dough into small balls and place on a greased baking sheet. Bake at 375 degrees for 8 minutes. Remove from the oven and press a Hershey kiss into each cookie. Transfer to a wire cooling rack and let cool completely.
Nutrition per serving (1 cookie): 94 calories, 3g protein, 11g carbs, 5g fat
Alexandra Williams of Fun and Fit
funandfit.org
Oatmeal Cookies with dried cherries and almonds Makes 2 Dozen//Bake Time: 10-12 minutes A delectable combination of sweet and nutty, these cookies are the perfect treat to offer during the holidays. They look festive and taste fabulous. Dare I say, they are a perfect alternative to the ever-dreaded fruitcake, with their moist texture and airiness (Really, I just wanted to use the word “delectable”).
Ingredients Directions 4 ounces dried cherries 1 ounce peach juice 3 1/2 ounces all-purpose flour 3 ounces white whole wheat flour 1 cup rolled oats 1 tsp. baking soda 1 tsp. salt 1/2 tsp. cinnamon 3/4 stick unsalted butter 3/4 cup granulated sugar 3 Tbsp. molasses 1 tsp. vanilla extract 1 ounce applesauce 1 large egg 4 ounces raw almonds
1. Preheat the oven to 350F. Line baking sheets with parchment paper. 2. In a small bowl, pour the peach juice over the dried cherries, then cover and microwave for 60 seconds. Set it aside to cool. 3. In a medium bowl, stir to combine the flours, oats, baking soda, salt and cinnamon. 4. In a mixing bowl, cream the butter, sugar, molasses and vanilla on medium speed for 1 minute. Add the applesauce and mix until everything is blended and creamy. Add the egg and beat to combine, scraping the bowl. Add the flour mixture and blend by hand just to combine. Don’t worry if it’s not fully blended. 5. Fold in the cherries and almonds, including any remaining peach juice. Drop the dough into tablespoon-sized cookies and bake for 10-12 minutes. Let the cookies cool on the pan for a few minutes as they will be very hot. Nutrition per serving (1 cookie): 115 calories, 2g protein, 17g carbs, 5g fat
Kymberly Williams-Evans of Fun and Fit
funandfit.org
Andes Mint Cookies Makes 5 Dozen // Bake Time: 10-12 minutes This Andes Mint Cookie recipe is a healthier version of a classic favorite chocolate chip cookie. It’s perfect for people like me who rarely bake, have minimal skill at recipe adusting, yet appreciate a tried and true dessert that can be adapted easily for fewer calories.
Ingredients Directions 2 1/4 cups all-purpose flour 1/2 tsp. salt 1 tsp. baking soda ¾ cup softened (not melted) butter 1 cup packed brown sugar 1 tsp. vanilla extract ⅓ cup agave 2 eggs 1 ½ cups andes mints (chopped) Optional: 1/2 cup chopped walnuts
1. Preheat oven to 350°. Normally you would set the temperature to 375°, but when using agave instead of sugar, reduce your oven temperature by 25° because agave browns faster than traditional sugars. 2. Combine your flour, salt, and baking soda in a small mixing bowl. 3. In a medium sized bowl, beat your butter, vanilla extract, brown sugar, and agave until creamy. 4. Add your eggs one at a time, beating each well. 5. Little by little, add in the flour mixture to the sugar/butter mixture, beating in well after each addition. 6. Stir in your chopped Andes Mints 7. Separate the dough into two batches. Add walnuts to one batch only. 8. Drop by rounded teaspoon onto ungreased cookie sheets. 9. Bake for 9-11 minutes or until golden brown. 10. Eat. Rejoice! Nutrition per serving (1 cookie): 106 calories, 1g protein, 15g carbs, 5g fat
classics are best with a twist
Host a cookie exchange Prepare • Invite guests - send the invite out at least 2-weeks in advance (a month is ideal, since December calendars fill quickly). We recommend invites be sent via evite or Facebook. • Ask guests to prepare 1 dozen of their favorite cookie for each guest attending. And request that they bring cookies that can transport well. • Be conscientious of any food allergies your friends and guest may have. • Sometimes it needs to be stated (depending on your guests) that they need to make the cookies from scratch and make sure to add that they should be themed “Holiday.” • Of course, you’ll need to decide on your particular cookie. Make sure to buy the ingredients and bake them early, as you will be busy come the day of your party! • Plan to have a simple spread of drinks and snacks available.
The Party • Prepare a large table (your dining room table or a few card tables) for all the cookies. Take some time to make your table pretty with holiday decor. • Put out appetizers and set up a bar area for your guests that is separate from the cookie display table. • Queue up some Christmas tunes for your guests to get in the spirit. • Enjoy a little competition by creating a voting card with most creative, most delicious, most original, etc. And award prizes like measuring cups, spatulas, or cookie cutters to the winners! • Make sure to have note cards so your guests can write down and share their recipes! • And don’t forget to enjoy a cookie or two!
Inviting couples? Include a beer exchange, too!
Happy Holidays
from your friends at Anytime Health!