My yearly cookie recipe…just in time for Christmas

Author: Dr. Michelle Durkin on 12 December 2017

The 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!

Michelle Durkin
12 December 2017
6:00 am
2 comments

2 Replies to “My yearly cookie recipe…just in time for Christmas”

Patricia Henderson

12 December 2017, 4:02 pm

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,
Patricia

Dr Michelle Durkin ND

12 December 2017, 4:18 pm

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.