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
3 tbsp coconut oil, melted
1/2 tsp vanilla extract
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!
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2 Replies to “My yearly cookie recipe…just in time for Christmas”
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.
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.
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.
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.
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.