Christmas Cookie Recipe
CHRISTMAS CANDY CANE COOKIE RECIPE
11 / DECEMBER / 2024
SHEREE'S HEALTH DIARIES
HAPPY HOLIDAYS!! 🎄 These cookies are the perfect blend of indulgence and nourishment. Whether you’re craving a festive treat or a healthy arvo snack, these thumbprints will hit the spot—without any sugar crash! Enjoy!
Servings: 24 cookies (depending on the size of the dough balls you roll)
Prep Time: 20 minutes
Chilling Time: 1 hour (optional but recommended for easier handling)
Baking Time: 10-12 minutes
Cooling Time: 15-20 minutes
INGREDIENTS
For the cookies:
- 1 cup gluten-free all-purpose flour
- ¼ cup cocoa/cacao powder (unsweetened)
- ¼ cup protein powder (plant-based, collagen, or bone broth protein - I love @mitchells.nz)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup softened coconut oil or butter
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1-2 tsp monk fruit extract or stevia (to taste)
For the filling:
- ½ cup unsweetened dark chocolate chips (sugar-free for keto)
- 1 tbsp coconut cream (or heavy cream)
- Optional: Crushed sugar-free peppermint candies for garnish
METHOD
Prepare the Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, protein powder, baking soda, and salt.
- In a separate bowl, beat the softened coconut oil (or butter) until smooth.
- Add the egg, vanilla extract, peppermint extract, and monk fruit or stevia to the wet mixture. Adjust sweetness to taste, as these sweeteners can vary in intensity.
- Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. If the dough feels too dry, add 1-2 teaspoons of water or almond milk.
Shape and Bake:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 2 inches apart.
- Use your thumb or the back of a spoon to create a small indentation in the centre of each cookie. Or use a cute little cookie mould for extra Christmas vibes.
- Bake for 10-12 minutes, until the cookies are just set and firm to the touch.
- Let the cookies cool completely on the baking sheet before adding the filling.
Make the Filling:
- In a small saucepan, melt the dark chocolate chips with the coconut cream (or heavy cream) over low heat, stirring continuously until smooth and glossy.
Fill + Decorate:
- Spoon the melted chocolate into the indentations of the cooled cookies.
- If desired, sprinkle crushed sugar-free peppermint candies on top while the chocolate is still warm.
- Allow the cookies to set at room temperature or chill them in the fridge for 10-15 minutes until the chocolate is firm.
Store the cookies in an airtight container for up to 5 days, or freeze them to enjoy later.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
