Tis the season for Christmas trees, presents, Santa Claus, holiday movies and of course delicious Christmas treats. Most of us love baked goods during the holidays but if we indulge too much our pants may start to feel a bit tighter. Want to avoid the guilt altogether? Pick one or all of these four recipes put together by the Love Dab team for scrumptious holiday treats without the extra calories.
1. Real-Deal Chocolate Chip Cookies
This recipe for anyone who has gone Paleo or for those trying to cut back on grains. Our recipe was created by Danielle Walkers founder of AgainstAllGrain.com. Head over to her site for more mouth-watering grain free recipes.
Serves: 1 dozen
¼ cup palm shortening, ghee, or grass-fed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup Enjoy Life chocolate chips
Preheat oven to 350 degrees F.
In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand.
Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
Bake for 9-12 minutes, until slightly golden around the edges.
2. Peanut Butter Cookies Gluten Free & Vegan
Our next recipe is for all the peanut butter lovers out there. Found on nourishmeals.com, this recipe provides delicious cookies that are gluten free and also vegan. Ideal for any holiday event where someone has allergies (well expect if they’re allergic to peanuts).
About 2 dozen 2-inch cookies
2 tablespoons ground chia seeds
1/4 cup very hot water
1/4 cup unsweetened applesauce
1/4 cup grapeseed oil or melted coconut oil
3/4 cup coconut sugar or sucanat
1 cup creamy organic peanut butter
2 teaspoons vanilla
1 1/2 to 1 3/4 cups sorghum flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
Preheat oven to 350 degrees.
Place the ground chia seeds and hot water into a medium-sized mixing bowl; whisk together until stringy, about 30 seconds. Then add remaining wet ingredients. Using an electric mixer, beat until incorporated, about 60 seconds.
Add dry ingredients and beat again until the dough forms a ball. The dough is sticky and may ride up on the beaters. If this happens just turn them off and scrape down the dough then mix again. Use enough flour until the mixture holds together well.
Roll dough into balls, place onto an ungreased cookie sheet, and press down using the tines of a fork. Bake for 10 to 12 minutes. Cool on a wire rack.
Nothing says Christmas like the taste of peppermint. Most of us miss the taste of Oreo cookies, so we are happy to provide you with a recipe that will satisfy any Oreo fan but is also gluten free and vegan. Test your kids to see if they can taste a difference between these and a regular Oreo cookie. We bet they won’t be able to tell.
Serves : 20-24 Oreos
1 cup coconut oil, room temperature (not liquid)
1/2 cup coconut sugar
1/2 teaspoon) NuNaturals Alcohol Free Stevia (we used Vanilla)
2 tablespoons ground chia combined with 1/2 cup water and ½ cup dairy-free milk)
1 ½ tablespoons vanilla
2 tablespoons psyllium seed husks
2 cups teff flour, plus a little extra for rolling
2/3 cup cacao powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1. Preheat oven to 350 degrees and line a baking sheet with parchment.
2. Cream coconut oil, coconut sugar, and stevia in a large bowl until light and fluffy.
3. Stir in ground chia and water mixture, vanilla, and psyllium seed husks.
4. Combine until all ingredients are fully mixed.
5. In a small bowl, whisk the teff flour, cacao, baking soda, baking powder, and sea salt.
6. Add dry ingredients to wet ingredients and stir until combined.
7. Move dough to a lightly floured surface (I use extra teff flour for rolling) and roll out until about 1/2 centimeter thick (or to desired thickness).
8. Using a 2 inch round cookie cutter , cut into shapes and place on tray.
9. Bake for 8-10 minutes, longer if you want them really crunchy. Just be sure to check on them so they don’t burn.
10. Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
11. Repeat with remaining dough, you may need to refrigerate dough if it gets too soft to work with.
12. Fill with Peppermint Frosting (recipe below).
½ cup Earth Balance buttery sticks or spread
2 tablespoons cup coconut oil, room temp
1 teaspoon vanilla extract
pinch sea salt
1 ½ – 2 cups powdered sugar
4-6 drops doTerra peppermint oil (or peppermint extract, to taste)
1 teaspoon dairy-free milk (if needed)
1. Using a whisk attachment, blend Earth Balance, coconut oil, and vanilla until combined and fluffy, about 2 minutes.
2. Add sea salt and sugar and combine.
3. Add peppermint essential oil a drop at a time, tasting as you go to test the peppermint factor. You don’t want to overdo it. Livvie would’ve been happy with 10 drops, but we kept it subtle at about 5 drops.
6. You may need to add the milk but do it slowly so you don’t add too much. Beat on medium speed for 3 minutes.
Yield: Enough icing for Oreos, plus a little extra if you want to make a single serve cupcake or two.
4. No-Bake Coconut Delights
Last but certainly not least wholenewmom.com has delivered us a recipe that not only vegan, sugar-free, & grain-free but also is no oven required. These little coconut balls pack a full taste of coconut and chocolate for a delicious treat that melts in your mouth.
3 cups unsweetened, shredded coconut
⅜ cup (6 Tablespoons) coconut oil
½ cup sweetener (for candida friendly I used xylitol. My Sugar Substitute would work great as well. Subbing 4 scoops stevia extract would work as well. Here’s my post on stevia. Or use ½ of one sweetener and ½ stevia.)
2 tsps vanilla (I recommend alcohol-free vanilla since you will not be baking these)
⅜ tsp salt (I recommend Real Salt)
Homemade Chocolate / Carob Chips melted, for drizzle
– coconut shreds
– finely chopped nuts, etc.
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Put all ingredients in a food processor or blender.
Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won’t be these no-bake cookies :-)!)
Remove the mixture from the blender / food processor and form into desired shape. I really like the cute little shapes I was able to make with this little cookie scoop. I had a little trouble with the “balls” falling apart but just gently press them back into the desired shape.
Decorate with shredded coconut, cocoa or carob powder, crushed nuts, or melted chocolate (I used my Homemade Chocolate / Carob Chips, piped from a plastic baggie with a tiny hole cut in the corner) as desired. Or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
Leave to firm up on a plate. They will firm up at room temperature.
You really don’t need to store these in the fridge but I think they taste a tad bit better cold.