5 Healthy Cookie Recipes: The Fit Latinas Guide to a Healthy Holiday Sweet Tooth - Latina Leaders in Health & Fitness
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5 Healthy Cookie Recipes: The Fit Latinas Guide to a Healthy Holiday Sweet Tooth

By December 12, 2015Recipes

Pj’s, almond milk and warm homemade cookies sounds like the PERFECT winter night to me — actually it sounds like the perfect night any night really ☺️ allow me to present [get it!?]  you my TOP healthy cookie recipes of the season.

I’ve been testing different kinds of healthy cookie recipes for the past few weeks [ you know for blogging research] and I decided to pick the top 5 healthy recipes of the bunch and share the recipe with you before Christmas rolls on in. In order [IMO ] From LEAST nutritiously dens [ aka healthy] to MOST nutritiously dense…

5 Healthy cookie recipes to be the smarter cookie during the holiday season.

5. Snickerdoodles (vegan + gluten-free)

Healthy Cookie recipes


Classic Snickerdoodles made vegan and gluten-free! These healthy cookies are crispy around the edge, chewy in the middle, and coated in a cinnamon sugar.


tablespoon ground flax seed + 1 1/2 tablespoons water
1/3 cup cane sugar (see note)
1/4 cup virgin coconut oil, melted
1 teaspoon pure vanilla extract
1/2 tablespoon almond milk (optional, see directions)

•1/2 cup + 1 tablespoon gluten-free oat flour*
•1/4 cup + 3 tablespoons almond flour (not almond meal)
•1/4 cup sorghum flour
•2 1/2 tablespoons arrowroot powder
•1/2 teaspoon baking soda
•1/4 teaspoon cream of tartar
•1/4 teaspoon fine grain sea salt
•Pinch of cinnamon

•1 tablespoon cane sugar
•1 teaspoon cinnamon

1. Preheat oven to 375F and line a baking sheet with parchment paper. In a small bowl or mug, mix the flax and water to make the flax egg. Set aside.

2. In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla until incorporated. Add in the flax egg and stir until combined.

3. In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you get in there with your hands and knead it a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don’t want it super wet either (or it will spread out too much when baking).

4. Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.

5. Bake for 10-11 minutes. (I baked for 10 minutes and the edges were slightly crispy after cooling.) For a soft cookie, bake less time. For a crispy cookie bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.

Tip: If you don’t have store-bought oat flour you can make it at home. Simply add rolled oats into a high speed blender and blend on the highest speed until a fine flour forms. 2) I don’t recommend subbing the cane sugar.

Printable recipe

source: http://ohsheglows.com

4. Vegan Peanut Butter Chocolate Chip Cookies

healthy peanut butter and chocolate chip cookies


Easy 7 ingredient healthy chocolate chip cookies with a double kick of peanut butter!


•1 medium ripe banana
•2 Tbsp salted creamy [Natural ]  peanut butter
•1 cup dates, pitted (soaked in warm water for 10 minutes, then drained)

•1 cup almond flour
•1 cup rolled oats (gluten free for GF eaters)
•1/4 cup peanut butter chips
•1/4 cup [dairy free] semi sweet or dark chocolate chips

1. Add dates to a food processor and pulse until small bits remain.

2. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.

3. Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.

4. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking too much to my hands.

5. Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F.

6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so pack them closer together (but not touching).

7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs and they’ll ultimately just be a little more moist.

8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.

9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

source: http://minimalistbaker.com

3. Oatmeal cookies with chocolate chips and toasted pecans (vegan + gluten-free)

healthy oatmeal cookies


Classic Oatmeal Chocolate Chip Cookie gone super clean and HEALTHY. I whip up a batch of these with ZERO regrets pretty often. They are from the 21 Day Fix eating plan [the program we follow for my Fit Latinas Challenge]

•1 cup unsweetened applesauce

•1 tsp. cinnamon
•1 cup rolled oats
•1/4 tsp. sea salt
•1/4 cup [dairy free] semi sweet or dark chocolate chips
•1/4 cup toasted pecans

1. Preheat oven to 350. Lightly spray a cookie sheet or line it with parchment paper.

2. Combine oats, cinnamon and salt in a mixing bowl. Once well mixed add in the applesauce, chocolate chips and pecans and mix well.

3. Drop tablespoon size cookies on to your baking sheet. If you like your cookies flat then give them a tiny push down.

4. Bake for 14-16 minutes

Tip: I like to drizzle CHOCOLATE “syrup” on top. Mix up 1tsp [melted] coconut oil w/ 2 tsp chocolate shakeology or cacao powder. Mix & light drizzle on top.

source: 21 Day Fix Eating Plan

2. The most DELICIOUS  [healthy] Chocolate Chip Cookie…EVER! 

Healthy Holiday Cookies


Classic Chocolate Chip cookie made gluten-free! These cookies are very dense, soft to the chew and better than any other healthy cookie I’ve ever baked.

•1/4 cup organic coconut oil, melted
•1/4 cup raw maple syrup
•1 large egg
•2 large egg whites (1/4 cup)
•1 teaspoon pure vanilla extract
•1/2 cup semi sweet or dark chocolate chips

•3 cups almond flour
•1 teaspoon gluten free baking soda
•1/2 teaspoon sea salt

1. Preheat oven to 375. Line baking sheets with parchment paper

2. combine almond flour, baking soda and salt in medium bowl, mix well, set aside

3. beat oil and maple syrup in large mixer bowl until creamy, 4-5 minutes approx

4. add egg, egg whites and extract and beat for 2 more minutes

5. add almond flour mixture to egg mixture and mix until blended

6. add chocolate chips

7. drop round teaspoons onto parchment paper

8. bake 14-16 minutes

source: My go to cookbook FIXATE, the healthy cookbook includes over ** 100 ** healthy recipes.

1. Shakeology No-Bake Cookies

Shakeology Cookies


The simplest, [ my favorite] and healthiest of the healthy cookie recipes of them ALL!!! This soft & chewy cookie is loaded with over 70 different superfoods and is finger linking inevitable. Go on with your bad self!!!!

30-32 servings

•1 cup Chocolate Shakeology
•1 cup all natural peanut butter or almond butter
•1 cup rolled oats
•1/2 cup honey

Combine peanut [or almond] butter, oats, honey and Shakeology in a medium bowl; mix well with clean hands. Roll into 1-inch size balls. Flatten each ball slightly so that it is shaped like a traditional cookie. Store in an airtight container and keep refrigerated for up to 1 week.

Optional: Roll cookie in crushed nuts, whole-grain graham cracker crumbs, or unsweetened coconut flakes
source: Shakeology blog

Happy healthy holidays chicas I hope you enjoy [ and indulge]  in these healthy cookie recipes.