27 Healthy Christmas Cookie Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Gluten-Free Molasses Cookies

Gluten-Free Molasses Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 egg
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• pinch salt

Instructions

1. 1. Cream butter and brown sugar together until light and fluffy.
2. 2. Beat in molasses and egg until smooth.
3. 3. In a separate bowl, whisk gluten-free flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
4. 4. Gradually mix dry ingredients into wet until a soft dough forms; refrigerate 1 hour.
5. 5. Roll dough into balls, flatten slightly, place on parchment, and bake at 350°F (175°C) for 9–11 minutes; cool on a rack.

2. Eggnog Cookies

Eggnog Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (120 ml) eggnog
• 1 large egg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. 1. In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
2. 2. Cream the butter and sugar until light and fluffy.
3. 3. Beat in the egg, eggnog, and vanilla until smooth.
4. 4. Stir dry ingredients into wet until a soft dough forms.
5. 5. Chill dough 30 minutes for easier rolling.
6. 6. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
7. 7. Roll dough to 1/4 inch (6 mm) thick and cut into shapes.
8. 8. Bake 9–11 minutes until edges are light golden. Transfer to a rack to cool.

3. AIP Gingerbread Cookies

AIP Gingerbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (120 g) tigernut flour
• 1/4 cup (28 g) coconut flour
• 2 tablespoons arrowroot starch
• 1/3 cup (80 ml) molasses
• 1/4 cup (60 ml) coconut oil, melted
• 1/4 cup (60 ml) unsweetened applesauce
• 2 tablespoons maple syrup
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. 1. Whisk dry ingredients (tigernut flour, coconut flour, arrowroot, spices, baking soda, salt) together.
2. 2. In a separate bowl, whisk wet ingredients (molasses, coconut oil, applesauce, maple syrup, vanilla).
3. 3. Combine wet and dry to form a stiff dough; chill 20 minutes.
4. 4. Roll dough between parchment to about 1/4 inch thickness; cut into shapes.
5. 5. Bake at 350°F (180°C) for 10–12 minutes until edges are set.
6. 6. Let cookies cool on a rack.

4. Vegan Gluten-Free Pistachio Cookies

Vegan Gluten-Free Pistachio Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (120 g) pistachio flour (ground pistachios)
• 1/2 cup (60 g) almond flour
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (75 g) coconut oil, melted
• 2 tablespoons almond milk (or dairy-free milk)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup chopped pistachios (optional)

Instructions

1. 1. Whisk dry ingredients (pistachio flour, almond flour, sugar, salt, baking powder) together.
2. 2. In a separate bowl, whisk wet ingredients (coconut oil, milk, vanilla).
3. 3. Stir wet into dry to form a dough; fold in chopped pistachios if using.
4. 4. Chill dough 30 minutes to firm up.
5. 5. Scoop dough into rounds and place on a parchment-lined sheet.
6. 6. Bake at 350°F (175°C) for 12–14 minutes until set and lightly browned on edges.
7. 7. Allow to cool before serving.

5. Double Chocolate Coconut Butter Cookies

Double Chocolate Coconut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups (180 g) almond flour
• 1/4 cup (25 g) cocoa powder
• 1/2 cup (115 g) coconut butter, melted
• 1/3 cup (80 ml) maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment.
2. 2. In a bowl, whisk almond flour, cocoa powder, and salt.
3. 3. In another bowl, whisk coconut butter, maple syrup, egg, and vanilla until smooth.
4. 4. Combine wet and dry ingredients to form a dough; fold in chocolate chips if using.
5. 5. Chill dough 15 minutes for easier handling.
6. 6. Scoop dough and flatten into rounds on the sheet.
7. 7. Bake 9–12 minutes; cool on a rack.

6. Keto Sugar Cookies

Keto Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups (224 g) almond flour
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: sugar-free sprinkles

Instructions

1. 1. Beat butter and sugar until light and creamy.
2. 2. Add egg and vanilla; mix until smooth.
3. 3. Stir in almond flour, baking powder, and salt until a dough forms.
4. 4. Chill dough 30 minutes.
5. 5. Roll or press dough between parchment to 1/4 inch thickness; cut shapes.
6. 6. Bake at 350°F (175°C) for 8–10 minutes until edges are lightly golden.
7. 7. Cool completely before decorating (optional).

7. Gluten-Free Peanut Butter & Jam Cookies

Gluten-Free Peanut Butter & Jam Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 cup jam (for centers)

Instructions

1. 1. In a bowl, mix peanut butter, sugar, egg, baking soda, and vanilla until smooth.
2. 2. Chill dough 20 minutes for easier handling.
3. 3. Roll into 1-inch balls and place on a parchment-lined sheet.
4. 4. Press with a fork to create a crisscross pattern, forming dimples for jam.
5. 5. Bake at 350°F (175°C) for 10–12 minutes.
6. 6. Remove from oven, press a small amount of jam into each center while warm, if desired, then cool.

8. Gingerbread Collagen Cookies

Gingerbread Collagen Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups (240 g) gluten-free all-purpose flour
• 1/2 cup (100 g) brown sugar
• 1/2 cup (115 g) unsalted butter, softened
• 1 large egg
• 1/3 cup (80 ml) molasses
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 scoop unflavored collagen peptides (about 20–25 g)
• 1 teaspoon vanilla extract

Instructions

1. 1. Whisk dry ingredients (flour, spices, baking soda, salt) together.
2. 2. Cream butter and brown sugar until light and fluffy.
3. 3. Beat in egg, molasses, and vanilla until smooth.
4. 4. Stir in collagen peptides until evenly incorporated.
5. 5. Combine dry and wet mixtures to form a dough; chill 30 minutes.
6. 6. Roll to 1/4 inch thickness, cut shapes, and place on a parchment-lined sheet.
7. 7. Bake at 350°F (175°C) for 9–11 minutes; cool.

9. Almond Flour Cookies

Almond Flour Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/2 cups (260 g) almond flour
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: 1/2 cup semisweet chocolate chips

Instructions

1. 1. Cream butter and sugar until light.
2. 2. Beat in egg and vanilla until smooth.
3. 3. Add almond flour, baking powder, and salt; mix to form a dough.
4. 4. Chill 30 minutes.
5. 5. Roll into balls or shapes and place on a sheet; flatten slightly.
6. 6. Bake at 350°F (175°C) for 10–12 minutes until golden at edges.
7. 7. Cool on a rack and add chips if desired.

10. Cashew Almond Butter Cookies

Cashew Almond Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cashew butter
• 1/3 cup almond butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: 1/2 cup chopped chocolate chips

Instructions

1. 1. In a bowl, mix cashew butter, almond butter, sugar, egg, vanilla, baking soda, and salt until smooth.
2. 2. Chill dough 20 minutes for easier handling.
3. 3. Roll into 1-inch balls and place on a parchment-lined sheet.
4. 4. Flatten with a fork to create a crisscross pattern.
5. 5. Bake at 350°F (175°C) for 12–14 minutes until set.
6. 6. Cool before serving.

11. Chocolate Coconut Macaroons

Chocolate Coconut Macaroons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups (240 g) unsweetened shredded coconut
• 3 large egg whites
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 1. Preheat oven to 325°F (165°C) and line baking sheets with parchment.
2. 2. Whisk egg whites and sugar until stiff peaks form.
3. 3. Fold in shredded coconut, cocoa powder, vanilla, and salt.
4. 4. Scoop mounds of mixture onto sheets, spacing evenly.
5. 5. Bake 15–20 minutes until edges are golden and centers are set.
6. 6. Cool completely before storing.

12. Healthy Cinnamon Cookies

Healthy Cinnamon Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/3 cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup rolled oats (optional)

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg (and oats if using).
3. 3. In a separate bowl, beat the butter with maple syrup, the egg, and vanilla until smooth.
4. 4. Stir the dry ingredients into the wet until a cohesive dough forms; fold in oats if using.
5. 5. Chill the dough for 15 minutes to firm up for easier scooping.
6. 6. Scoop about 1 tablespoon of dough, roll into balls, and flatten into rounds on the baking sheet.
7. 7. Bake 8–10 minutes until the edges are lightly golden; cool on a rack.

13. Almond Butter Blossom Cookies

Almond Butter Blossom Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup coconut sugar
• 1 large egg
• 1/4 cup almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 24 small chocolate candies (such as mini chocolate chips or kisses) for topping

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a bowl, blend the almond butter, coconut sugar, and egg until smooth.
3. 3. Mix in almond flour, baking soda, and vanilla until a thick dough forms.
4. 4. Chill the dough for 15 minutes to firm slightly.
5. 5. Roll dough into roughly 1-inch balls and place on the sheet; gently press a thumbprint in the center of each to create a shallow well.
6. 6. Bake 9–11 minutes until edges are set and centers look slightly soft.
7. 7. Immediately press one chocolate candy into the center of each cookie while warm; let cool.

14. Keto Rolled Sugar Cookies

Keto Rolled Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups almond flour
• 1/4 cup powdered erythritol (or other erythritol-based sweetener)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• Cream or water as needed to reach dough consistency

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. 3. In another bowl, beat the butter with the egg and vanilla until smooth.
4. 4. Add dry ingredients to the wet and mix until a soft dough forms; add a splash of cream if too dry.
5. 5. Chill the dough 20 minutes for easier rolling.
6. 6. Roll dough between parchment to about 1/4-inch thickness and cut shapes with cookie cutters.
7. 7. Bake 8–10 minutes, until edges are set; cool on a rack.

15. Gluten-Free Gingerbread Cookies

Gluten-Free Gingerbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 3/4 cups gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum (omit if flour already contains it)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup unsalted butter, softened
• 1/3 cup dark brown sugar
• 1/4 cup unsulfured molasses
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line baking sheets.
2. 2. Whisk together the gluten-free flour, xanthan gum (if using), baking soda, salt, ginger, cinnamon, and cloves.
3. 3. In a separate bowl, cream the butter with brown sugar; mix in molasses, egg, and vanilla until smooth.
4. 4. Combine the dry ingredients with the wet until a dough forms.
5. 5. Chill the dough for 30 minutes for easier rolling.
6. 6. Roll to 1/4-inch thickness and cut shapes; place on sheets.
7. 7. Bake 8–10 minutes; cool completely.

16. Raw Rosehip Cookies

Raw Rosehip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond meal
• 1/2 cup dried rosehip powder (or finely ground dried rosehips)
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 2 tablespoons shredded coconut for coating

Instructions

1. 1. In a bowl, combine almond meal, rosehip powder, and salt.
2. 2. Stir in melted coconut oil, maple syrup, and vanilla until a sticky dough forms.
3. 3. Chill for 15 minutes to firm up.
4. 4. Roll into small balls and lightly flatten into cookies; roll in shredded coconut if using.
5. 5. Refrigerate 20 minutes to set before serving.

17. Honey and Oat Cookies

Honey and Oat Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/2 cup whole wheat flour (or all-purpose flour)
• 1/3 cup honey
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a bowl, whisk oats, flour, baking powder, and salt.
3. 3. In another bowl, whisk honey, melted butter, egg, and vanilla.
4. 4. Combine wet and dry ingredients; fold in raisins if using.
5. 5. Drop spoonfuls of dough onto the sheet and flatten slightly.
6. 6. Bake 10–12 minutes until lightly golden; cool on rack.

18. Peppermint White Chocolate Chickpea Cookies

Peppermint White Chocolate Chickpea Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup creamy peanut butter or almond butter
• 1/4 cup maple syrup
• 1/2 cup white chocolate chips
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup rolled oats (optional)

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a food processor, blend chickpeas until smooth. Scrape sides as needed.
3. 3. Add peanut butter, maple syrup, peppermint, vanilla, and salt; process until well combined.
4. 4. Stir in oats (if using) and white chocolate chips.
5. 5. Scoop dough onto the sheet and shape into discs.
6. 6. Bake 10–12 minutes; cool on rack.

19. Low Carb Gingerbread Cookie Bars

Low Carb Gingerbread Cookie Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup brown sugar substitute (erythritol or similar)
• 1/2 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1/4 cup molasses
• 1 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a 9×13 inch pan with parchment.
2. 2. Whisk together almond flour, coconut flour, sugar substitute, baking powder, spices, and salt.
3. 3. In another bowl, whisk together melted butter, eggs, molasses, and vanilla.
4. 4. Combine wet and dry ingredients until a thick batter forms.
5. 5. Spread evenly in the prepared pan and smooth the top.
6. 6. Bake 20–25 minutes until a toothpick comes out mostly clean.
7. 7. Cool completely and cut into bars.

20. Oatmeal Raisin Sweet Potato Cookies

Oatmeal Raisin Sweet Potato Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup mashed roasted sweet potato (about 1 medium potato)
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup raisins
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a bowl, combine oats, almond flour, baking powder, cinnamon, nutmeg, and salt.
3. 3. In another bowl, whisk mashed sweet potato, coconut oil, maple syrup, and vanilla until smooth.
4. 4. Stir wet into dry ingredients until just combined; fold in raisins.
5. 5. Drop spoonfuls onto the sheet and flatten slightly.
6. 6. Bake 12–14 minutes until edges are set; cool on rack.

21. Keto Hot Cocoa Cookies

Keto Hot Cocoa Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup melted butter
• 1/4 cup powdered erythritol (or similar sugar substitute)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 cup sugar-free chocolate chips (optional)

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a bowl, whisk almond flour, cocoa powder, baking powder, and sugar substitute.
3. 3. In another bowl, whisk melted butter, egg, and vanilla until smooth.
4. 4. Combine wet and dry ingredients to form a dough; fold in chips if using.
5. 5. Scoop dough into 1-inch rounds and place on the sheet; lightly flatten.
6. 6. Bake 9–11 minutes; cool on rack.

22. Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup hazelnuts, toasted and chopped
• 1/2 cup semisweet chocolate chips

Instructions

1. 1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
2. 2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. 3. In a separate bowl, beat butter with both sugars until light and creamy.
4. 4. Beat in the egg and vanilla until well combined.
5. 5. Gradually add the dry ingredients to the butter mixture until a soft dough forms.
6. 6. Stir in chopped hazelnuts and chocolate chips.
7. 7. Scoop dough with a tablespoon or small cookie scoop onto parchment, spacing about 2 inches apart.
8. 8. Bake 9–11 minutes, until the edges are set and centers look slightly soft.
9. 9. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.

23. Paleo Shortbread Cookies

Paleo Shortbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups almond flour
• 3 tablespoons arrowroot starch
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. 1. Preheat oven to 325°F (165°C) and line a baking sheet.
2. 2. In a bowl, whisk almond flour, arrowroot starch, and salt.
3. 3. In another bowl, whisk together melted coconut oil, maple syrup, and vanilla.
4. 4. Stir wet ingredients into dry until a cohesive dough forms.
5. 5. Chill dough for 20–30 minutes to firm.
6. 6. Roll dough between parchment to about 1/4 inch thick and cut into shapes.
7. 7. Transfer to sheets and bake 10–12 minutes, or until edges are golden.
8. 8. Cool on sheet for 5 minutes, then move to a rack to cool completely.
9. 9. Store airtight; enjoy within several days.

24. Almond Flour Thumbprint Cookies

Almond Flour Thumbprint Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups almond flour
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened
• 1/4 cup maple syrup
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup raspberry jam for centers

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a sheet with parchment.
2. 2. In a bowl, combine almond flour and salt.
3. 3. In a separate bowl, beat butter with maple syrup and vanilla.
4. 4. Add wet to dry and mix until dough forms; knead lightly.
5. 5. Roll into 1-inch balls and place on sheet; lightly press center to create a well.
6. 6. Fill indents with about 1/2 teaspoon jam each.
7. 7. Bake 10–12 minutes until edges are set.
8. 8. Cool on rack.
9. 9. Optional: dust with powdered sugar.

25. Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup semisweet chocolate chips
• 1/2 cup crushed peppermint candies (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Whisk together flour, cocoa powder, baking soda, and salt.
3. 3. Cream butter with granulated sugar and brown sugar until light and fluffy.
4. 4. Beat in eggs one at a time, then vanilla and peppermint extract.
5. 5. Stir in chocolate chips (and peppermint candies if using).
6. 6. Scoop dough onto parchment-lined sheets, spacing well.
7. 7. Bake 9–11 minutes until edges are set.
8. 8. Let cookies rest on sheet for 5 minutes before transferring to a rack.
9. 9. Move to rack to cool completely.

26. Gluten-Free Vegan Sugar Cookies with Walnuts and Cinnamon

Gluten-Free Vegan Sugar Cookies with Walnuts and Cinnamon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup walnuts, finely chopped

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a bowl, mix almond flour, coconut flour, coconut sugar, baking powder, and salt.
3. 3. In another bowl, whisk together melted coconut oil, flax egg, and vanilla.
4. 4. Combine wet and dry ingredients until a cohesive dough forms.
5. 5. If dough feels crumbly, add a teaspoon of water as needed.
6. 6. Fold in chopped walnuts.
7. 7. Chill dough 15–20 minutes, then roll out between parchment to 1/4 inch and cut shapes.
8. 8. Bake 9–11 minutes until edges are golden.
9. 9. Cool on rack before serving.

27. Healthy Snickerdoodle Cookies

Healthy Snickerdoodle Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 tablespoons ground cinnamon
• 2 tablespoons coconut sugar (for rolling)

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a bowl, whisk flour, baking soda, cream of tartar, and salt.
3. 3. In another bowl, whip together coconut oil, coconut sugar, applesauce, and vanilla.
4. 4. Combine wet and dry until dough comes together.
5. 5. Chill dough 15–20 minutes.
6. 6. Mix cinnamon with remaining sugar for coating.
7. 7. Shape dough into balls, then roll in cinnamon-sugar coating.
8. 8. Bake 9–11 minutes until set at edges.
9. 9. Cool on rack.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.