Last year, my son let me know he no longer wanted to eat dairy since it made him feel awful. He asked if I could make holiday cookies that didn’t include butter. He also loves chocolate chips, and since most chocolate chips contain milk solids, I had to do a little searching, but I found some that don’t contain milk. Even better, they are free of 14 other common allergens, so they are a great choice for a cookie swap that everyone can enjoy.
Since I am allergic to eggs, I was already on the hunt for cookie alternatives, so with the dairy obstacle, too, I had to be selective.
However, it’s the holidays, and we all want our treats. I didn’t want to feel like I was biting into a piece of powdery cardboard or bringing a platter of cookies to a party that no one wanted to touch. I also didn’t want to do double the work. I wanted recipes my whole family would like without feeling like they were missing something.
I found two phenomenal recipes that everyone raved about. They were even more stunned when I told them they were healthy, gluten-free alternatives with no refined sugar.
I’ve shared these two recipes more than any others, so if you are looking for something healthier to share this holiday season without sacrificing an ounce of flavor, you must try these.
Peanut Butter Cups
This recipe is so fantastic, no one can believe they are healthy and say they taste like the real thing, only better! They can also be made into bars if you don’t want to make individual cups.
Makes 12
1 bag Enjoy Life Chocolate Chips (any kind will do), melted
1 cup all-natural, smooth peanut butter (or nut butter of your choice)
1 cup pitted dates, cut into pieces
12 cupcake liners
Begin by melting chocolate chips in a double boiler on low heat. Stir occasionally until melted and smooth. Chop dates (I use kitchen snips, but a knife works fine), and put in a food processor with nut butter. Pulse until a dough forms — it may take several minutes to come together.