Old saint Nick isn’t the only one who looks forward to cookies during the holiday season! There’s just nothing better than biting into a freshly baked cookie with a tall glass of milk to be dipped in. Everyone has their favorite holiday cookie and, for many families, baking cookies is a holiday tradition.
Alas! Though our tummy may love these baked goods, our waistline not so much….
Snickerdoodles (Eat Yourself Skinny)
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 cup sugar (or sugar substitute)
1/4 cup butter, softened
1 Tbsp corn syrup
1 tsp. vanilla
1 large egg
3 Tbsp sugar (or sugar substitute)
2 tsp. ground cinnamon
Create a Warm and Delicious Apple Strudel
Preheat oven to 375 degrees F. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes. Combine 3 Tbsp sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.Bake at 375 degrees F for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Enjoy!
Hot Chocolate Cookies (Chocolate Covered Katie)
1 cup spelt flour or all-purpose (120g) (See below link for gluten-free option)
2 T cocoa powder (or hot cocoa mix)
packed 1/4 cup pitted dates (45g)
scant 1/4 tsp salt
1/2 tsp baking soda
1 cup chocolate chips (170g)
1 tsp pure vanilla extract
3-4 T unrefined coconut oil
In a food processor, blend first five ingredients until dates are finely pulverized. In a separate bowl, combine vanilla, oil, and 3/4 c of the chocolate chips. Melt (I microwaved 1 minute, then stirred). Pour the dry ingredients, as well as the remaining 1/4 cup of chocolate chips, into the wet. Stir until evenly mixed, making sure to break up any big clumps. It’ll seem dry at first, but keep stirring until it all looks dark and shiny. Bake at 355 F for 7-8 minutes. (Take out when still undercooked, as these continue to cook as they cool.) Enjoy!
Raspberry Thumbprints (NBC Network)
1 1/2 cups whole-wheat pastry flour
1/2 cup oat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup light oil, such as safflower or canola
1/3 cup maple syrup
1 cup whole almonds
1/4 cup apple juice
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup chocolate chips, preferably bittersweet
2 tablespoons raspberry preserves
Position rack in center of oven; preheat to 350 degrees. Coat a baking sheet with cooking spray or line with parchment paper or a nonstick baking mat. Process almonds in a blender in two batches until finely ground. Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl. Add the wet ingredients to the dry ingredients; stir to combine. Use your hands to knead the dough together; add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly. Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves. Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes. Transfer to a wire rack to cool completely.