In the spirit of the holidays, here is a wholesome cookie recipe that is packed with the flavors of the season.

These cookies are made with grain-free flours and coconut sugar to make it more fitness-friendly so that you can stay on track while enjoying a treat.

Keep in mind that the dough expands while baking, which is why you’ll need to space the cookies at least 3 inches apart on the baking sheet. Don’t flatten out the balls when you put them on the pan, either. Let them expand naturally in the cooking process and enjoy the pretty cracks that come as a result.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 50 Cookies

• 2 cups Raw Pecans
• ¼ cup coconut flour
• ½ cup blanched almond flour
• ½ cup arrowroot starch
• 2 teaspoons baking soda
• ½ teaspoon of sea salt
• 1 tablespoon ground ginger
• ½ teaspoon ground cardamom
• ½ teaspoon black pepper
• ⅓ cup coconut oil
• ¼ cup coconut cream
• 1 cup coconut palm sugar
• ⅓ cup molasses
• 1 egg

Instructions

1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
2. Toast the pecans in a dry skillet over medium heat, often stirring, for 5 minutes, until fragrant and golden. Set aside to cool.
3. Pulse the pecans in a food processor until finely ground. Add the coconut flour, almond flour, arrowroot, baking soda, salt, ginger, cardamom, pepper, oil, cream, 3/4 cup of the sugar, molasses, and egg. Pulse until thoroughly combined.
4. Gather the dough into a ball, wrap it with plastic wrap, and place it in the freezer for 20 minutes.
5. Place the remaining 1/4 cup coconut sugar in a bowl. Form the dough into 1-tablespoon-size balls and roll them in the sugar. Arrange the dough balls on the prepared baking sheet about 3 inches apart and do not press the dough down. Bake for 8–12 minutes, until golden.

Nutrition
Four Meatballs equals: One cookie equals: 84 calories, 5g fat, 88mg sodium, 9g carbohydrate, 1g fiber, 6g sugar, and 1g protein.

Most of the time cookie dough is an off-limits indulgence that you may dip into on a Friday night while watching a movie at home…only to wake up feeling guilty the next day. Sure, you know you should resist, but sometimes you simply need a sweet, satisfying treat.

Enter this exciting new recipe for Guilt-Free Cookie Dough! It has all of the creamy, cookie-dough goodness that you crave without the regrettable ingredients. Instead of butter, flour and sugar this cookie dough treat is made with creamed chickpeas, peanut butter (or almond butter), stevia and a touch of honey.

Just one creamy spoonful is all it will take to convince you that you can have your cookie dough…and eat it too 🙂

Courtesy of RealHealthyRecipes.com

What you need

Serves 12

• 1 (15oz) can chickpeas, drained and rinsed
• ¼ cup creamy, natural peanut butter or almond butter (no sugar added)
• One Tablespoon honey
• 20 drops liquid stevia
• 2 Tablespoons ground flax seeds
• 2 teaspoons vanilla extract
• 1 Tablespoon coconut milk
• 2 cracks of fresh sea salt
• ¼ cup Lily’s stevia-sweetened dark chocolate chips

Instructions

1. Combine all of the ingredients, except the chocolate chips, in a food processor. Blend until smooth and creamy. Add more coconut milk if needed.
2. Transfer the dough to a bowl. Mix in the chocolate chips. Enjoy!

Nutrition
One serving equals 197 calories, 6g fat, 25g carbohydrate, 6g sugar, 12mg sodium, 7g fiber, and 10g protein

It’s always fun to try a new, healthy cookies recipe! Today I have a recipe for you that is simple, wholesome, tasty and doesn’t even require an oven.

These cookies are made with unsweetened coconut flakes, raw honey and coconut oil. All three main ingredients are filled with vitamins, minerals and usable, real food calories. It’s a little surprising how awesome these taste too!

Courtesy of RealHealthyRecipes.com

Servings: 16

Here’s what you need…

• 2 cups shredded unsweetened coconut
• ⅓ cup raw honey, melted
• ¼ cup coconut oil, softened
• 2 teaspoons vanilla extract
• ¼ teaspoon sea salt
• Toppings: dark chocolate, fresh raspberries, fresh strawberries, almond butter, large coconut flakes, chopped nuts

Directions

1. In a medium sized bowl, combine the shredded coconut, raw honey, coconut oil, vanilla extract and sea salt. Place in the freezer to chill for 5 minutes. This step is important to help get the cookies to stick together well. Coconut oil hardens as it chills and helps to bind the cookie together.
2. Shape the dough into 1 Tablespoon-sized balls. Press into a cookie shape, with an indention in the middle. If you have trouble keeping your dough together, or if you simply want a very sturdy cookie, then melt another ¼ cup of coconut oil, then drizzle the oil in the center of your cookie. Place in the freezer for 10 minutes. Now you’ve got a sturdy cookie!
3. Choose your cookie toppings. Fill the thumbprints with your favorite toppings. Enjoy!

Nutritional Analysis: One serving equals: 90 calories, 6g fat, 7g carbohydrate, 1g sugar, 30mg sodium, 1g fiber, and 1g protein.