FoodCooking

7 Holiday Cookie Recipes To Bake With Your Loved Ones This Season

Looking for something a little different for Christmas? The best healthy holiday cookies put a twist on standard recipes.

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Photo: Stocksy / Rebecca Rockwood
Updated Dec 19, 2022

Written by 

Mary Grace Garis

My mom insists that we make Christmas cookies together each year. It’s hilarious because both of us loathe baking, but there’s something soothing about the tradition of making delicious seasonal foods. So this year, we might try our hand at one of Well+Good’s healthy holiday cookie recipes.

Experts in This Article

Jenny Dorsey

chef, activist, and the founder of Studio ATAO

Mia Rigden

chef, nutritionist, and the founder of RASA, a company specializing in individualized nutrition programs

Rachelle Robinett

registered herbalist, educator, and founder of Supernatural

Sashah Handal

Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX

There are plenty of standards being reinvented in the cookie world, and these desserts definitely intrigue me. And regardless of what you celebrate (since my religion is “astrology and witch stuff,” it’ll be the Great Conjunction for me), bonding over a warm, fresh-baked novelty might just make your spirits bright. If you’re in the baking mood as well, these are our best recommendations.

Healthy and delicious holiday cookies to bake this season

1. Healthy Chocolate Chip Cookies Recipe

A classic! If Santa has any dietary restrictions, then he will very much appreciate these vegan and gluten-free chocolate chip cookies, courtesy of chefs Mia Rigden and Jenny Dorsey. Pair with your favorite alt-milk and festive film. (Pro tip: I always find that Elf pairs best with a fresh-out-of-the-oven batch.)

Ingredients
2 cups almond flour (256 grams)1/2 cup coconut flour (64 grams)1 cup coconut oil (or ghee) (227 grams)2 flax eggs (2 Tbsp ground flax seed + 6 Tbsp warm water)3/4 cup coconut sugar (150 grams)1 tsp baking soda (6 grams)1 tsp vanilla extract (4.2 grams)2 cups vegan chocolate chips (175 grams)1 tsp fine sea salt (5.69 grams)1 tsp flaky sea salt (~3 grams)

1. Preheat oven to 350° F.2. Combine 2 Tbsp of ground flax seeds with 6 Tbsp of warm water, and give it a good stir.3. Set this aside for 10 – 15 minutes.4. In a medium mixing bowl add 2 cups almond flour, a half cup of coconut flour, one teaspoon of salt, and one teaspoon of baking soda.5. Mix thoroughly to combine, making sure there are no lumps.6. In a separate mixing bowl combine wet ingredients, starting with one soft cup of coconut oil, the coconut sugar, a teaspoon of vanilla extract and the flax egg. Mix thoroughly!7. Mix the dry ingredients in with the wet, and add in chocolate chips.8. Use your hands to roll the dough into little disks.9. Sprinkle sea salt on top.10. Pop in the oven for 15 to 17 minutes, and cool on a cooling rack before you eat them.

2. Gluten-Free, Five Spice Gingersnap Cookie Recipe

It doesn’t get any more seasonal than gingerbread, so get your fill in now with these delicious gluten-free ginger snap cookies!

Ingredients
1 flax egg (1 Tbsp of flax mixed with 3 Tbsp warm water)1/4 cup almond butter3 Tbsp molasses1/2 cup ghee1/2 tsp vanilla1/2 cup coconut sugar3/4 cup of flour1/2 cup coconut flour1 tsp five spice1/2 tsp cinnamon1 tsp ginger1/4 tsp salt1/2 tsp baking soda

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1. Start by making the flax egg, and set aside.2. Next add together almond butter, molasses, ghee and vanilla in the bowl of a stand mixer. Once combined, add flax egg.3. In a separate bowl, mix together coconut sugar, flours, spices, salt and baking soda. If you don’t have Chinese five spice, use a full teaspoon of cinnamon instead of just a half.4. Slowly add dry ingredients into the wet, and mix until fully incorporated.5. Place in the fridge and cool for 30 minutes.6. Meanwhile, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.7. Remove dough from the fridge, and use a spoon to create golf ball-sized cookies. Using the palm of your hand, flatten them slightly and place on baking sheet.8. Repeat with remaining cookie dough.9. Bake for 12-15 minutes or until golden.10. Allow to cool completely so they don’t crumble.11. Store in an airtight container in the fridge for up to 1 week.

3. 4-Ingredient Easy Chocolate-dipped Almond Butter Cookie Recipe

You had me at “easy.” And then you had me at “Chocolate-dipped Almond Butter Cookies” because, uh, that sounds delightful. The sea salt flavor-enhancing garnish is particularly calling for you, so fans of chocolate covered pretzels might want to go for this one.

Ingredients
1 cup coconut sugar1 cup coconut flour1 Tbsp vanilla extract1 cup creamy almond butterPinch of salt (I know, I know, that’s five, don’t @ us)

1. Preheat your oven to 350° F.2. Combine coconut flour, coconut sugar, vanilla extract, egg, almond butter, and kosher salt.3. Mix until a dough forms.4. Using a 1.5 Tbsp cookie scoop, measure out about 14 cookie balls, placing them about an inch apart on a parchment-lined baking sheet. (If they don’t all fit, use an additional cookie sheet. You should be able to fit at least 12 cookies on one sheet.)5. Using the palm of your hand, flatten the cookies into disks.6. Bake in the oven for 10 minutes, turning the tray after 5 minutes.7. Let the cookies cool completely.8. Melt one cup of chocolate in 30-second increments in the microwave, stirring in between until melted.9. Once cookies are cool, dip one half of each cookie into the melted chocolate.10. Lay back down on the parchment-lined baking sheet, and immediately top with sea salt.11. Allow the chocolate to harden completely before serving. If you want to speed up the process, carefully place the cookies in the refrigerator for 5-10 minutes. Enjoy!

4. Vegan Protein Cookie Recipe

Welp, these protein cookies should help with that New Year’s intention to get stronger. I prefer something a little (read: a lot) more sugary, but I support your journey.

Ingredients
1/2 cup (120g) coconut oil, melted1/3 cup (125g) honey4 flax eggs1 tsp baking powder4 scoops (60g) protein powder of your choice1/3 cup (47g) coconut flour1/3 cup (40g) almond flour1/2 tsp kosher salt1 Tbsp carob powder (optional)2 Tbsp chopped walnuts (optional)

1. Preheat the oven to 350°F.2. Combine coconut oil, honey, flax eggs and whisk together.3. Add baking powder and whisk to combine.4. Add protein powder and stir until thoroughly incorporated.5. Add flours, baking powder and salt.6. Stir until thoroughly combined.7. Add carob powder and walnuts if using, and stir until thoroughly combined.8. Shape cookie dough into round balls, then flatten in approx. 2” wide and 1/2” tall discs.9. Bake at 350°F for ~10 minutes or until browned at bottom and some soft cracks appear on the surface.10. Let rest 2-3 minutes before consuming.

5. Zero-Waste Almond Cookies

Again, I’ve got a major sweet spot for almond, and there’s something really feel-good about this particular recipe from baker and fitness instructor Sashah Handal. Not only are these cookies gluten-free, but Handal shows us how to make almond milk, almond meal in a completely no-waste way. Good for the environment, good for your next baking swap-off.

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Ingredients for Almond Flour
Almond Milk1.5 cups raw almonds3 cups water2 dates (pitted)Pinch of salt

1. Place all ingredients in jar, stir, and soak for a minimum of 10 minutes (longer if using not-so-strong of a blender).2. Place all ingredients in hi-speed blender and blend for 2-4 minutes.3. A creamy milk-like color should be achieved.4. Make sure nut bag fits into bowl with room enough for straining.5. Pour 1/3 of almond mixture into nut bag and squeeze gently until all liquid has been strained into mixing bowl.6. Carefully empty residual almond meal from nut bag onto greased sheet tray.7. Pour milk from mixing bowl into a storage container (or directly into your glass for tasting!)8. Repeat Steps 5-7 until blender is empty.9. Spread almond meal into a thin even layer and bake at 350 for 20 minutes, tossing every 5 minutes to ensure even heat distribution.10. Once all moisture has evaporated from the almond meal, allow to cool.11. Pulse in processor until desired fineness is achieved.

You should have almond flour! Can be used for grain-free baking, on top of oatmeal, or in your favorite smoothies.

Ingredients for Almond Shortbread Cookies
3/4 cup almond flour1/4 cup coconut flour1/8 cup arrowroot starch1 teaspoon cinnamon1 teaspoon cardamomPinch of salt3 Tbsp honey or maple syrup3 Tbsp coconut oil (melted)1 Tbsp almond extract

1. Preheat oven to 350°F.2. Combine all dry ingredients in mixing bowl.3. Add in wet ingredients.4. Mixture should resemble wet sand and adhere to itself when squished together (if this texture hasn’t been reached, add up to 1/4 cup almond milk, 1 Tsbp at a time).6. Form 1 inch balls and place on parchment-lined sheet tray.7. Use a fork to press cookie balls into a flat round shape.8. Bake for 7 mins, rotate, bake for another 5 mins or until golden brown.9. Allow to cool for 10 mins.10. Store in fridge up to a week.

6. Superfood Holiday Bark

Look, I’m not stupid—I know these aren’t cookies, but it’s holiday bark, and I’m a sucker with anything that involves rose petals. Herbalist and holistic health coach Rachelle Robinett‘s delish dark chocolate recipe is perfect for something a little unique this holiday season.

Ingredients
4 cups of dark chocolate1/2 cup coconut oil1 tsp vanilla extract1 tbsp rose extractPinch of salt1 cup dried, chopped mulberries1/2 cup goji berries1/2 cup pumpkin seeds1/2 tsp matcha powderPinch of rose petals

1. Warm a pot on the stove.2. Add chocolate, coconut oil, vanilla, rose extract, and salt to bowl and melt.3. Prep a baking sheet with parchment paper.4. On the baking sheet dump mulberries and coat with melted chocolate.5. Once the chocolate is uniform on the baking sheet, add goji berries,pumpkin seeds, matcha, and rose petals.6. Finish with one pinch of salt.7. Refrigerate for at least 2 hours.8. Serve!

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7. Healthy, Edible (No Bake) Cookie Dough Recipe

I’ve been told multiple times that you shouldn’t eat raw, pre-baked mix because of salmonella. WHATEVER, MOM. Luckily we live in the golden age of edible cookie dough. Mix it up and go for it.

Ingredients
1⁄4 cup coconut flour1 scoop vanilla protein powder1⁄4 tsp sea salt2 Tbsp nut butter of choice1 Tbsp maple syrup1⁄4 cup nut milkChocolate chips to top

1. In a small mixing bowl, add the dry ingredients and set them aside.2. In a microwave-safe bowl or on the stovetop, melt your nut butter with the maple syrup until they’re combined.3. Pour the nut butter mixture into the dry mixture and mix until a crumbly batter remains.4. Add the nut milk a tablespoon at a time until a cookie dough remains.5. Enjoy immediately or refrigerate to thicken up.

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FoodCooking

The Myth of the Bad Seed Oil

The discourse around seed oils is extensive and just a bit exhausting, if I’m being honest. Here's what you really need to know.

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Published Dec 10, 2024

Written by 

Emily Ziemski

If you’ve ever tried Whole30, have thought about going keto, or have done research about creating a well-balanced lifestyle around food lately, you’ve probably run into some chatter around seed oils. Spoken about as a giant monolith, influencers and foodies alike claim seed oils responsible for inflammation, weight gain, and more. Lately, my social media feeds feel like this: Go online, scroll, see posts about how whatever oil I just cooked with is bad for me, feel weird about my eating choices, repeat. The discourse around seed oils is extensive and just a bit exhausting, if I’m being honest.

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Even other oil companies are chiming in on the discourse. Zero Acre, a company that creates cooking oil from fermented sugarcane, has an entire blog dedicated to cutting down seed oils. Graza, an Instagram-popular olive oil producer, has a chart on the bottom of their website calling canola oil the “petroleum of cooking oils.” Inflammatory, indeed. Between marketing initiatives, social media explainers, and subreddits, seed oils have become the new love-to-hate wellness trend on the internet. It all begs the questions: What *is* a seed oil, and are seed oils actually bad for you?

What oils are seed oils?

Seed oils are oils that are pressed from plant seeds, and are sometimes called vegetable oils. Commonly seen in cooking: Peanut, sunflower, grapeseed, soybean, and corn oils are some of the more prevalent ones on grocery store shelves, and in our food products. So, grapeseed oil comes from the seed of the grapes (a bi-product of winemaking), corn oil comes from the germ—or grain seed—of the corn plant, soybean oil comes from the seed of the soybean plant… you get the point.

One of the most well-known vegetable oils, canola, or rapeseed oil—cultivated in the 1970s—was created using a blend of these different plant and seed oils to create a low-acid oil. The Brassica plant—in the same family as cabbage, broccoli, and more—is the species of plant that food scientists worked with to germinate and create plants that produced the right kind of seed to create canola oil.

Olive oil, though considered a vegetable oil, is not a seed oil. Olives are pressed to extract the oil, and though sometimes pits are included in this pressing, the ratio of olive meat to pits is larger.

Where are seed oils found in foods?

There’s a pretty long list of foods and food products that have some amount of seed oil in them. Sauces, like mayonnaise, ketchup, and dressings, often use seed oils as emulsifiers. Essentially, the fat of the oil is what keeps the sauce homogenous and not separated, on top of adding delicious flavor and creamy texture. Chips and other snack products are fried in some combination of seed oil. Basically, anything that has a fair amount of fat content will most likely have some sort of seed oil, because it’s more shelf stable than something like butter, which needs refrigeration to extend shelf life.

The most common fatty acid in canola oil is erucic—an omega-9 fatty acid. This monounsaturated (liquid at room temperature and solid when chilled) fatty acid is also found in the seeds of mustard plants, along with some nuts and fish. Erucic acid is considered a non-essential (which just means our body helpfully produces it on its own and doesn’t need us to eat any more of it to get the required daily value), but has been found to reduce insulin resistance in people with type-1 diabetes, and lower ‘bad’ (LDL) cholesterol levels. Avocados (and avocado oil) also have omega-9 fatty acids.

Another fatty acid, polyunsaturated, or omega-6, is found in sunflower, soybean, and grapeseed oils. Omega-6s are essential fatty acids, so our bodies don’t naturally produce them, but they are crucial for things like brain function, growth and development in children, and can even help lower LDL cholesterol. Omega-6 fatty acids are also found in cashews and walnuts.

What are the claims against seed oils?

When we see seed oils in food, it’s usually in the delivery that comes off as scary—calorie-rich, very processed, fried—but the oils themselves have little to do with this. But, because the bulk of consumption comes from foods like doughnuts, chips, candy bars, sugary cereal, etc (things we’d consider in moderation), they get a blanket statement of “bad for you.”

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But, as Emily Schultz, a food and beverage Brand Manager points out, food isn’t just simply a fuel source. “There’s cultural significance in every food we eat, tool we use, and way [we] prepare an ingredient,” she says. “Speaking about food from solely the purpose of nutrition and stripping the food from any context about where you’re eating something and why does nothing to move the conversation forward.”

Many broad claims are made around seed oils. But, the science points to seed oils not causing negative health effects in a balanced diet.

  1. 1.
    They contain a lot of omega-6 fatty acids. This is true—but it’s not a bad thing! Omega-3s, typically touted as *the* omega fatty acid to include in your diet to help reduce instances of cardiovascular disease and other heart events, have a higher improvement percentage, but omega-6, also found in some of the same foods, like fish, have this same benefit, just on a slightly smaller scale. The American Heart Association even supports adding omega-6 fatty acids to your diet.
  2. 2.
    Seed oils have a lot of trans fats. According to a 2015 study, oils like rapeseed, soybean, and sesame did not have detectable amounts of trans fat. In fact, it was even found that baking and frying—two of the biggest “bad” food preparations pointed to—did not change the composition of the oils enough to increase the amount of trans fats. Most trans fats that are in the American diet these days come from dairy and some meat products.
  3. 3.
    Every oil that is refined—or processed to improve quality and extend shelf life by removing impurities—is bad. If you repeatedly heat oils to high temperatures, and then reuse that oil over and over, toxic compounds *can* build up. However, that’s not what refining is. By going through a refining process, seed oils are extracted, and gently heated to remove impurities, all while keeping temperatures under 200°F (176°F to be precise). If you’re worried about the heating component of this, we routinely cook chicken to at LEAST 165°F, which is its safe, cooked-through temperature, as cited by the U.S. Department of Agriculture (USDA).
  4. 4.
    The solvent used to extract lots of seed oils—hexane—is bad for us. When extracting seed oils—or, after grinding and pressing the seeds, when producers need a way to separate the mass from the oils they’ve released—a solvent is added to the mix and left to evaporate off, which hexane will do. In fact, it’s incredibly easily evaporated, as a statement from the Agency for Toxic Substances and Disease Registry states “If n-hexane is spilled on the ground, much of it will evaporate into the air before it penetrates the soil.” It also has a boiling point of around 156°F, so when the second part of the process, purification, happens, any leftover hexane will cook off when the oil is heated.
    The danger of hexane to the human body is when its fumes are inhaled, which is why it’s a bad idea to sniff glue or gasoline, which both contain those hexane compounds that evaporate super easily. In food, products that are processed with hexane do not contain any detectable amounts of it, according to a study from 2013.
  5. 5.
    It causes inflammation in your body when you consume it. Charissa Lim, a registered dietician and nutrition coach, calls this the biggest myth.“It certainly makes a compelling narrative,” says Lim, “but they ignore a critical component of toxicology by failing to mention where the minimal and maximum effective dosages of seed oils are and instead frame it like smoking a cigarette where even a single drop will immediately ruin the body.”
    There are no current randomized control trials involving humans that show seed oils are worse for the human body compared to something like saturated fat. Essentially, linoleic acid, another omega-6 fatty acid in seed oils can convert into arachidonic acid (AA)—a building block for inflammatory compounds. But, it’s only proven to cause inflammation in mice-based studies, and AA doesn’t metabolize or react the same way in the human body.

Are other oils “fresher” than seed oil?

There’s no such thing as “fresh” oil. Or, better said, if any oil is purchased in a store within its “Sell By” date, it is perfectly usable. Though certainly, like any pantry product, there’s a shelf life, no science backs up that an oil within its “Best By” date is better at any point in its shelf life. As a food brand manager, Schultz sees a lot of this in advertising. Companies use “a lot of assumption-based copy…comparing them to ‘expensive’ olive oil, they’re using generalized language that’s not even saying anything,” says Schultz.

She also adds that there is no industry standard marker of “fresh” and the addition of this kind of language is just fluff meant to confuse and redirect consumers to the product being sold. “If it really is SO bad for you, they should be able to source medical studies really easily in these product pages,” she says.

Should you avoid seed oils?

No! “A 2020 systematic review found that higher linoleic acid intake was linked to a modest reduction in overall mortality, including from heart disease and cancer,” says Lim. “This evidence suggests that, rather than causing harm or inflammation, polyunsaturated fats like those in seed oils may actually offer long-term health benefits.”

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With any food, it’s all about moderation. Anything in large quantities isn’t going to be great for us, even the good stuff. There are even studies that show stressing about your diet is worse for your long-term health than just enjoying what you like to enjoy, knowing that you’re probably eating a balanced diet alongside it. That’s all to say, you can take that random TikTok nutrition advice with a drop of oil.

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FoodCooking

5 Fun Baking Projects to Celebrate National Pastry Day

I love a national food holiday for that exact reason: An excuse to dive into something delicious that I haven’t thought of in a bit.

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Photo: Getty Images
Published Dec 9, 2024

Written by 

Emily Ziemski

Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission

Today, December 9, is National Pastry Day, and a Monday feels like the perfect day for a sweet pick-me-up. I, personally, love a national food holiday for that exact reason: An excuse to dive into something extra delicious that I maybe haven’t thought of in a bit. (National Hot Dog Day: Absolutely. National Piña Colada Day: Let’s go.)

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As you start to think about your selection, it’s all of a sudden tricky. When people refer to “pastries” they’re often referring to many parts of a whole—pastries are these baked goods, but not all of these baked goods are pastries. A chocolate chip cookie? Not a pastry. But the concha, a Mexican cookie-topped-bread? Absolutely is a pastry. So, what *is* a pastry and what makes it different from any other baked good?

What is a pastry?

A pastry is a baking confection made with a type of dough that is flaky, or laminated, as a technique result. Sometimes these doughs are enriched (which simply means they have extra additions of egg, milk, or other dairy products), and some have leaveners. It stems from the French word pâtisserie—pâte means dough—which, if you watch The Great British Bake Off, you’re pretty familiar with already. Pâtisserie originally included all flaky baked items, including savory things like a pot pie, but more commonly in modern times they’re referring to the sweeter side of things.

The five types of pastry doughs include:

  1. 1.
    Shortcrust: Typically found as the bottom (or base) of a pie, tart, or quiche, has a 2:1 ratio of fat to flour, meaning this is a super rich dough, which helps contribute to it’s “short” or crumbly texture. A sweetened version is usually found in spritz cookies.
  2. 2.
    Flaky: Flaky, or ‘rough puff’, uses a technique of quickly adding cold shortening or butter chunks to dough to create pockets of fat that will expand when baked, and result in those beautiful air pockets you see in a flaky pastry. This dough is usually found in things like turnovers and hand pies.
  3. 3.
    Filo: One of the more technical of the pastry doughs, filo involves stretching dough into the thinnest of sheets, and then brushing melted butter or oil in between each layer of dough to form a pastry that is incredibly flaky and light. Spanikopita and baklava are two classic examples.
  4. 4.
    Choux: Pâte à choux is a classic French pastry that, instead of using a leavener like baking soda or yeast, incorporates the technique of steaming. Adding a mix of melted butter and water into the dough, as the pastry bakes, the water “cooks off” or turns into steam, creating a puffed effect. Eclairs, churros, and cream puffs are hallmark choux pastry recipes.
  5. 5.
    Puff: More technically-advanced than rough puff (flaky) pastry, the base dough is only make with flour and water, and then is further enriched by encasing butter sheets in between the dough layers using a rolling pin. Modern puff has a French connection, but there are instances of puff pastry that extend back to a Spanish cookbook from 1607 titled Libro del arte de cozina, and was also mentioned in a document in the Diocese of Amiens in 1311. Croissants, Napoleons, and even pigs in a blanket are some well-known puff pastry recipes. Julia Child’s puff pastry recipe famously has anywhere from 648 to 729 layers. Talk about flaky.

Feeling inspired? Try these 5 pastry recipes

1. Homemade Eclairs from Sally’s Baking Addiction

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Photo Credit: Sally’s Baking Addiction

Utilizing the choux pastry, homemade eclairs are one of the most straight-forward and delicious pastries you can make. The best part? You get to choose what you fill them with: whipped cream, pudding, jam, and more. This step-by-step guide is the perfect introduction to pastry-making.

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Get this eclair recipe here

2. Gluten-Free Apple Tart from Cookie + Kate

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Photo Credit: Cookie and Kate

We just moved out of peak apple season, so if you’re craving another apple treat that *isn’t* a donut or spiked cider, this tart is perfect for you. It’s gluten-free, so it’s great for you or your pals who need a tasty option on the dessert table this holiday season. If you’re going for something more seasonal, try swapping out the apple for pears or quince.

Get this tart recipe here

3. Puff Pastry Almond Croissants from How Sweet Eats

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Photo Credit: How Sweet Eats

Traditional croissants take literal days to make. Between making the dough, and folding, folding, and folding again to make sure all the butter is fully tucked into the dough without peeking out, which leads to fewer flaky layers, it’s a multi-day affair. If you don’t have, or don’t want to have, the time for that, this almond croissant shortcut from How Sweet Eats utilizes store-bought rough puff and just a little bit of elbow grease to have a finished product in an hour.

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Get this croissant recipe here

4. Vegan Berry Hand Pies (“Pop Tarts”) from Minimalist Baker

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Photo Credit: Minimalist Baker

One of the hardest things to do in pastry is to “vegan-ize” something. Since the method relies on the fat of the butter to leaven and create layers, it can be tricky to pull off with a non-dairy substitute. These vegan hand pies (yep, Pop Tarts are hand pies!) totally do the trick. Made with a butter substitute and with a simple filling of fruit compote—but again, you could fill them with really anything—are flaky, and perfectly hand-sized.

Get this hand pie recipe here

5. Spinach Puffs from Well Plated

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Photo Credit: Well Plated

If you’re not a sweet tooth but still want to celebrate, these spinach puffs are not only a great option for today, but a great back pocket recipe for the holiday season, if you’re hosting, or need to provide an appetizer at your work’s holiday soirée.

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Get this spinach puff recipe here

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