Holiday Season 2017 Delicious Cookie Recipes

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For all Holiday bakers, here are some Holiday Season 2017 delicious cookie recipes for you! There are only two more days left in 2017 so let me squeeze in another Happy Holiday greeting to everyone wherever you may be right now!

The best intentions of baking cookies were laid out in front of me every day for a few weeks now as I planned on giving a variety of home-baked cookies as gifts and, of course, saving just a few for us to enjoy!  Ha-ha! Well, more holiday busy-ness got in the way and, alas! the cookies never got made. 🙁  But the recipe sheets are still out so there may still be a chance for hubby and me to have some. Unfortunately, my gift receivers will miss out this year.  

Most of the recipes I planned to bake – or not bake as the recipe required – came from Danette May, whose emails I do love to open. I recognize these recipes from last year, too, so they are some of her favorites, and since I made some of them last year, they are now my seasonal favorites, too.

Here they are in easily printable format:

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CHOCOLATE CHIP COOKIE DOUGH PROTEIN BALLS

Servings 18 Balls

Ingredients

• 2 scoops Vanilla Protein Powder
• 1 cup almond meal
• 1/2 cup nut butter ie: almond butter
• 1/4 cup maple syrup
• 1/4 cup  mini dark chocolate chips at least 80% cacao

Instructions

1. Place protein powder and almond meal in a medium-size bowl and mix.
2. Then, add in nut butter and maple syrup and mix again. At this point the batter should be just like cookie dough.
3. Finally, add in chocolate chip and mix one last time.
4. Using a tablespoon cookie scoop, scoop out dough into your palms and roll into balls. Repeat.
5. You can play with the flavors to suit your palate too! I’ve made these with chocolate protein powder and nut butters like peanut and cashew give these protein balls some great variation in flavor so your taste buds won’t get bored. Enjoy!

Recipe Notes

Makes 18 Balls

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HEALTHY PROTEIN PUMPKIN COOKIES

Ingredients

• 1 ½ cup slow cooked oats
• 1 cup almond or raw peanut butter
• ¼ cup honey
• ½ cup pumpkin
• ½ cup unsweetened apple sauce
• 1 cup protein powder preferably vanilla
• 1 tbsp. pumpkin spice
• 1 tbsp. cinnamon

Instructions

1. Mix and bake at 350-degrees for 20 minutes. You can make these into bars & cut them and freeze remaining bars or make individual round cookie shapes.
2. Nutritional Information: (1 cookie = ½ cup carb, 2 oz. protein, ¼ cup fruit, 1 tbsp. fat). You can eat these for breakfast!

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BLISSFULLY DELICIOUS BISCOTTI

This delicious recipe can be found: https://www.christineshealthyworld.com/2017/12/29/holiday-season-2017/

Ingredients

• 1 cup coconut sugar
• 1 cup coconut oil
• 1/3 cup warm water
• 3 large eggs
• 1 ½ tsp vanilla
• ½ tsp almond extract
• 3 cups quinoa flour
• 1 cup almond meal
• 1/3 cup flax meal
• 1/3 cup chia seeds
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup coconut optional
• 1 cup dried cherries optional
• 1 cup dark chocolate chips optional
• 1 cup walnuts pecans, or almonds (optional)

Instructions

1. Preheat oven to 350°F.
2. Line a heavy large baking sheet with parchment paper.
3. In a large mixing bowl, beat sugar, coconut oil and water to blend.
4. Add eggs, vanilla and almond extracts and beat until well blended.
5. Whisk together quinoa flour, almond meal, flax meal, chia seeds, cocoa powder, baking soda, baking powder and salt.
6. Beat in dry mixture until completely blended.  Mix in coconut, cherries, chocolate chips, and nuts.
7. Divide the dough into 2 equal pieces.
8. Shape each piece the baking sheet into a 4 inch wide by 14 inch long log, on the parchment paper.
9. Bake until the logs are firm, about 20-22 minutes.
10. Cool the logs on the baking sheet until they are fairly cool to touch, about 20 minutes.

11. Transfer the baked logs to a cutting board (I lift the parchment paper onto the cutting board and then slide it out from under and put it back on the cookie sheet.

12. Using a serrated knife, cut the warm logs crosswise into ¾ inch thick slices.
13. Arrange the slices, cut side down, back on the baking sheet.
14. Bake the biscotti until firm, about 8-10 minutes.
15. Cool completely.
16. Store in airtight container in the freezer and enjoy!

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HEAVENLY COCONUT BLISS BALLS

This delicious recipe can be found: https://www.christineshealthyworld.com/2017/12/29/holiday-season-2017/

Ingredients

• 1 cup almond flour
• 4 scoops vanilla protein powder
• 2 1/2 cups unsweetened shredded coconut separated into 1 1/2 cups and 1 cup
• the juice and zest of 1 lemon
• 3 tbsp coconut oil
• 3 tbsp honey
• 1 tsp vanilla
• 1 tsp sea salt

Instructions

1. Put all the ingredients except 1 cup of coconut in a food processor and blend until well combined.
2. Scoop out a heaped teaspoon of mixture and roll into a ball with hands.
3. Finish off by rolling in coconut to cover the outside of the ball.
4. Set in fridge for 1 hour to chill and set.

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DAINTY MERINGUE CLOUD COOKIES

This delicious recipe can be found at https://www.christineshealthyworld.com/2017/12/29/holiday-season-2017/

Ingredients

• 2 large egg whites about 4 tablespoons
• 1/2 cup raw honey
• pinch of sea salt
• 1 teaspoon ice water
• Ideas For Add-ins
• Hazelnut Chocolate: 1/4 cup toasted and finely chopped hazelnuts + 2 tablespoons sifted raw cacao
• Chocolate Chip: seeds from 1/2 vanilla bean + 1/4 cup  mini dark chocolate chips
• Vanilla Coconut: seeds from 1/2 vanilla bean + 3 tablespoons dried unsweetened shredded coconut

Instructions

1. Bring 2 inches of water to a simmer in a saucepan. In a heatproof mixing bowl, combine the egg whites, honey, and pinch of salt. *If you decide to do the coconut or the chocolate chip version, also add the seeds from 1/2 of a vanilla bean while the egg whites are over the heat.
2. Place the bowl over the simmering water, careful not to let it touch the water. Whisk the egg whites constantly for 3-5 minutes, until they are warm to the touch.
3. Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on high.
4. Pour in the teaspoon of ice water, then keep beating on high until thick and glossy, about 5 minutes.
5. Now, you choose your flavor! Or divide the meringue up and make multiple flavors!
6. Drop the batter by heaping tablespoons onto a parchment lined cookie sheet, or pipe with a pastry tip. *For the vanilla coconut, sprinkle the shredded coconut on top of the peaks before drying.
7. Bake at 175 for 1.5 hours until the meringues are dry to the touch but not brown, then turn the oven off and let them cool with the oven door closed for another hour.

In future posts, I will be mentioning Danette May along with others whom I respect who are teaching healthy eating lifestyles including ketogenic, paleo, vegan, and vegetarian programs to name some of them. It would be great to get some feedback from you as to your opinions and experiences with any of these choices. For now, or actually, the upcoming weeks of the new year, my husband and I have pretty much decided which way we want to go to get ourselves back onto a better track of taking care of ourselves, and I’ll be writing more about that when the time comes.

For now, we’re going to be typical Holiday-food-enjoyers and not be too concerned about calories or eating something that we would ordinarily not eat.  🙁   This is not the time for that – for US, anyway. We’re being bad right now and, truthfully, we are enjoying it!  ????

Happy New Year Everyone!