This past weekend, we hosted our 2nd annual Christmas Cookie Extravaganza with family. As expected, it was amazing and delicious, and we were able to knock out 15 different treats in only 6 hours (…and that included clean-up of the kitchen as well!) It was a successful Sunday, to say the least, and now we have a variety of treats to bring to holiday parties without having to slave solo in the kitchen for days!
While treats are encouraged in moderation, I always make recipes that utilize some healthy baking swaps! That way, the cookie is still delicious but also a little more nutrient-packed than some of the other baked goods out there.
This year, I made Dark Chocolate Avocado Cookies & Carrot Cake Oatmeal Cookies. Here are the recipes below. Enjoy!
Dark Chocolate Avocado Cookies
2 ¼ cups Whole Wheat Flour
½ cup Unsweetened Cocoa Powder (dark chocolate)
1 tsp Baking Soda
½ tsp Salt
¼ cup Brown Sugar (non-packed)
1/3 cup Unsweetened Applesauce
1/3 cup Extra Virgin Olive Oil
1 Avocado (mashed)
1/3 cup Egg Whites
2 tsp Vanilla Extract
½ cup Dark Chocolate Chips
- Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a mixing bowl, blend the brown sugar, applesauce, and oil. Add in the mashed avocado, egg whites, and vanilla. Blend until smooth.
- Add the flour mixture and chocolate chips into the mixing bowl and blend on a low speed until the dough is just combined. Dough may be crumbly – refrigerate for about an hour.
- Preheat oven to 300 degrees F. Spray a cookie sheet with cooking spray. Roll the dough into small balls and place on the cookie sheet. Flatten slightly and bake for 15-20 minutes. Transfer the cookies to wire racks to cool. Enjoy!
Carrot Cake Oatmeal Cookies
1 cup Instant Oats
¾ cup Whole Wheat Flour
1 ½ tsp Baking Powder
1 ½ tsp Ground Cinnamon
Pinch of Salt
2 Tbsp Buttery Spread infused with Olive Oil (melted)
1 Egg (large)
1 tsp Vanilla Extract
½ cup Honey
¾ cup Grated Carrots (or could use matchstick carrots for thicker chunks)
- Combine the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
- In another larger bowl, combine the buttery spread, egg and vanilla extract. Stir in the honey until mixed well. Add in the flour mixture until just combined, and then fold in the carrots. Chill for about an hour in the refrigerator.
- Preheat the oven to 325 degrees F. Spray a cookie sheet with cooking spray. Roll the dough into small balls and place on the cookie sheet. Bake for 15-20 minutes, and then cool the cookies on a wire rack or wax paper. Enjoy!