2 Healthy Alternatives For Holiday Cookies (You Won’t Miss A Thing)

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.

Place cupcake liners in a muffin pan and spoon about two tablespoons of melted chocolate in the bottom of each liner, spreading it up the sides of the liner. Using your hands, form discs (about one inch thick) with the date and nut butter dough and place them on top of the melted chocolate.

Top each cup with more melted chocolate, spreading to the edges with the back of a spoon. Refrigerate to “set” the cups. You can store these in the refrigerator or pantry, depending on whether you like your chocolate chilled.

No Bake Cookies

I used to make these decadent chocolate oatmeal cookies with my mom when I was little, and I remember seeing them at all the bake sales and sporting events. They were my absolute favorite, and this healthy version tastes exactly like the ones we ate in the ‘80s, only without all the unhealthy ingredients.

Makes about 10 large cookies

1 bag Enjoy Life Chocolate Chips

2 cups gluten-free oats

½ cup coconut oil

¾ cup peanut butter (or nut butter of your choice)

Add all ingredients to a medium saucepan over medium heat, stirring every minute or so. When the ingredients are combined and the chocolate is melted, use an ice cream scoop to spoon dough onto parchment paper. Cookies will be a bit runny, so transfer them to the fridge until they are firm (about one hour). Store in an air-tight container and refrigerate.

 
Would you try the above? Let us know in the comments below.