My yearly cookie recipe…just in time for Christmas

orders.cookieThe Christmas season tends to be the most common time of year that people stray away from their healthy eating goals. I find it interesting how the indulgences of Christmas Day have evolved over time to span the entire month of December.

Now don’t get me wrong, I love the Christmas cookies that my mom makes every year and for a few years I started making my own versions of her recipes to keep the tradition alive. Then I asked myself, why am I doing this? I don’t want a months worth of treats in the freezer that I know I will end up eating and then feel guilty about it.


Time for a change up! Now I only make cookies once a year and when I do it’s a real food friendly, grain-free recipe. I seriously still have a large bag of all-purpose flour sitting in my pantry that I bought over 8 years ago!! (Why I bought that large of a bag in the first place is beyond me)

Grain-Free Chocolate Chip Cookies

2 cups almond meal

1/4 cup chopped dark chocolate + 1/4 cup semi-sweet chocolate chips (I actually use just the chopped dark chocolate)

1 cup shredded unsweetened coconut

1/2 tsp baking powder

1/4 tsp sea salt

1/3 cup grade A maple syrup

1 egg

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

  • In a large mixing bowl, stir together almond meal, dark chocolate & chips, coconut, baking powder, salt, and maple syrup
  • In a separate bowl, beat egg until uniform in colour and doubled in volume
  • Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined
  • Chill in the fridge for at least 30 minutes or even overnight
  • Preheat oven to 350F
  • Shape dough into 1 inch balls, place on baking sheet with some space in between each. Press down slightly to flatten a bit
  • Bake until edges begin to brown, 12-14 minutes
  • Remove from oven and let cool before serving

Now I would love to hear from you!. What is one “healthy” Christmas tradition that you have started for yourself and/or your family? Leave a comment below and I’ll be back next week with another edition of Doctor as Teacher Tuesday!

Comments from our readers


  • Patricia Henderson

    December 12, 2017

    This sounds like a very tempting recipe! For someone who is not eating eggs, what in your opinion would be a great substitute? I don’t want them too moist and I also don’t want to add flax or anything that could upset the stomach. I really appreciate this recipe as there are so many excessive offerings at this time of the year.

    Thank you,

  • Dr Michelle Durkin ND

    December 12, 2017

    Here are some popular egg replacements Patricia. I have not tried any of these myself so let me know which one you used and how it turned out.
    1. Applesauce
    Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe.
    2. Banana
    Use 1/4 cup of mashed banana (about half a banana) instead of one egg. This may impart a mild banana flavor to whatever you are cooking.
    3. Flaxseeds
    Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flaxseeds or grind them yourself in a spice or coffee grinder.)
    5. Water, oil and baking powder
    Whisk together 2 tablespoons of water, 1 teaspoon of oil (like grape seed oil or avocado oil) and 2 teaspoons of baking powder. Use this in place of one egg. When used in cookies and other baked goods, it works so well no one would ever know.

Leave A Response

* Denotes Required Field