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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FoodCookingRecipes

5 Tips for Creating the Perfect Brunch When You Have Food Allergies

Plus, an exclusive recipe from Chef Ashley Lonsdale, the chef-in-residence at ButcherBox.

a chickpea pancake in a black cast iron pan on a wood cutting board surrounded by salad plates and smoked salmon
Photo: Chef Ashley Lonsdale
Published Feb 20, 2025

Written by 

Kelsey Kloss

If you live with a food allergy, you already know the vigilance needed to shape and plan a menu or celebrate a holiday with loved ones. Enter a meal that’s heavy on allergens, like brunch, and the challenge intensifies. 

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According to the Asthma and Allergy Foundation of America, about 20 million people have a food allergy in the United States—that’s about 6 percent of all adults and children. The most common allergens are milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, soy, and sesame (which is a rising food allergy that impacts 1 million Americans). 

With those statistics, even if you don’t personally have a food allergy, you likely know somebody who does. That means brunching together may take a little extra planning, but it can make all the difference in helping someone feel cared for. “Accommodating guests with restrictions takes time and research, but the joy of inclusivity is priceless,” says Ashley Lonsdale, chef-in-residence at ButcherBox.

Why is brunch difficult with food allergies?

When you look at a typical brunch menu, you’ll see a vast array of dishes that can include a lot of the main nine food allergies recognized by the Food and Drug Administration (FDA). 

“Of all meal periods, brunch tends to have the most diverse menu,” says James Beard award-winning chef Galen Zamarra, of Le Depot Brasserie in Park City, Utah, where he creates a brunch that provides several options for guests with allergies. “You often find a little bit of everything, ranging from more traditional breakfast dishes to lunch items, sweets, savories, and so forth,” he says. “Because of this diversity in the menu, you see all sorts of ingredients.”

One of the most challenging allergens? Eggs. They are incredibly unique and used in a bunch of culinary techniques—especially when it comes to breakfast—that can’t be replicated in the same way that you might swap in, say, oil for butter. (Though there are a few egg alternatives you can try.) 

“There are egg substitutes and tofu is a great swap if you’re looking for protein,” adds Zamarra. “But from a [breakfast] perspective, egg swapping is a challenge. It’s hard to make eggs benedict or a quiche without eggs.” 

Then, you have to consider the allergens that can sneak into recipes in more subtle ways. For instance, brioche is a common brunch bread—and while most people know there’s gluten (wheat) in it, they may not realize it also contains eggs and dairy. Often, batters for pancakes and waffles also include melted butter or egg, which isn’t always so obvious. 

Mix in upcoming spring holidays like Easter and Passover, with their staple dishes of deviled eggs, matzo ball soup, carrot cake, and charoset, and you’re navigating a landmine of common allergens.

5 Allergen-Friendly Brunch Ideas 

All of that said, creating an allergen-free brunch doesn’t need to be stressful. Instead, it can be an opportunity to get creative, have fun with new dishes, and improve your cooking skills. Here are five tips for seamlessly incorporating allergen-friendly foods into your menu. 

1. Try a family-style meal

One of the best ways to accommodate all of your guests is to create a varied spread that allows them to pick and choose what goes on their plate. “Allow guests to build their own plates and keep toppings separate to make managing their diets easier,” says Lonsdale. “I'm a big fan of a family-style brunch.” 

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One option is to create a mezze-style brunch that includes dishes like (tahini-free) baba ganoush, olive tapenade, beet hummus, grilled eggplant, stuffed grape leaves with rice and herbs, and grilled chicken skewers. 

“Everybody loves something where they can share and have lots of different things to try,” says Emilie Symons, chef-instructor of Plant-Based Culinary Arts at the Institute of Culinary Education. “I find that's very enticing for people and very engaging as well.”

2. Lean into vegetable-forward dishes

Vegetable dishes like stir-fries or even fresh plates can offer a colorful addition to your brunch spread, and typically can be made without common allergens. “One of the great things about brunch is that you can serve lots of vegetables, unlike at breakfast, a meal that doesn’t often feature vegetables,” says Zamarra. “Tomatoes, avocado, and spinach are all great foods to liven up a menu.”

A favorite dish of Zamarra’s: Sweet potatoes—think a crispy sweet potato pancake—with avocado, smoked salmon, and dill.

Rice bowls can also be an easy way to integrate vegetables into your brunch menu.“I always stock a few different kinds of rice like jasmine, short-grain brown rice, and red rice or wild rice,” says Lonsdale.

3. Diversify how you pick your recipes

Introducing more variety into your menu to adapt to certain guests may mean not including traditional dishes like your aunt’s beloved strata for every brunch, but that’s not necessarily a bad thing. “Try not to hold things too closely, know your audience, and be adaptable,” says Symons. “It’s a great opportunity for you as the cook to expand your culinary horizons.” 

If you or a guest are allergic to wheat or have celiac disease, it can be challenging to find a substitute for toast or pancakes. Instead, incorporate different global cuisines into your brunch menu that are naturally allergen-free. 

“Create a spread around naturally gluten-free baked goods like Venezuelan arepas, made with a type of corn flour, stuffed with savory chicken salad—or French socca, made with chickpea flour, with smoked salmon and dill,” says Lonsdale. “Breakfast tacos with corn tortillas and bacon are also always a triumph.” 

4. Create DIY stations

Similar to family-style meals, DIY “stations” give your guests the option of customizing their plates, which double as a fun opportunity for them to get creative. This could be a waffle bar, omelet station, or a porridge bar with allergen-free staples like dairy-free butter, egg substitutes, and gluten-free oats.

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“Oats are naturally gluten-free, but they are grown in an environment that also sometimes grows wheat,” says Symons. “That said, you can purchase oats that are specifically labeled as gluten-free—making them a pretty easy allergy-friendly food.” 

A customizable bar gets your guests engaged and participating in the experience, making an inclusive meal naturally fun. 

5. Label your dishes 

If you or a guest have a food allergy, it’s best to simply create your brunch menu around that allergy—but if an allergen must be present, just label any dishes that contain common allergens. It takes the guesswork away from the brunchers, and also gives you peace-of-mind without having to over-explain every dish multiple times. 

“That way, they know anything unmarked is fair game instead of having to search for safe items,” says Lonsdale. “If a seating chart is involved, seating guests with similar allergies together makes serving easier.” 

Another option is to label everything, so those who have allergens don’t feel singled out—and those who don’t have allergies are enticed to try new things. “I like it being more collaborative and more inclusive in that way,” says Symons. “Because if you have a food allergy, you might feel like you're the odd one out.” 

Recipe: Socca With Smoked Salmon & Greens

Lonsdale offers an easy foray into socca—a savory pancake of sorts, originally from Nice, France. “Its appeal is undoubtedly its crispy edges and custardy center,” says Lonsdale. “The simplicity makes this recipe easy to center a brunch around, best served on a table crowded with delightful sides and toppings to suit everyone's preferences.”

Quick tip: Remember to start the night before so the batter can rest!

Serves: 4

Ingredients: 

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  • 1 cup chickpea flour
  • ½ teaspoon ground cumin
  • ½ teaspoon Kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • ¼ cup olive oil, divided, plus more for dressing the salad
  • 4 ounces tender salad greens
  • ½ medium red onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 8 ounces smoked salmon
  • Fresh dill and (dairy-free) sour cream, for serving

Steps:

  1. 1.
    In a medium bowl, whisk together the chickpea flour, 1½ cups of water, cumin, and ½ teaspoon salt. The batter will be very thin and have a consistency similar to whole milk. Cover and allow the batter to rest overnight.
  1. 1.
    Place a 10-inch cast-iron skillet in the oven and heat to 475°F. Whisk 2 tablespoons of olive oil into the batter. Remove the hot skillet from the oven and add the remaining oil, swirling to coat the bottom of the pan. Add the batter and bake for 20 to 25 minutes, or until the socca turns a deep golden brown.
  1. 1.
    While the socca bakes, dress the greens: In a large bowl, toss the greens and red onion with lemon juice, olive oil, and salt and pepper to taste.
  1. 1.
    Remove from the oven and let the socca rest for 5 minutes, or until it firms up slightly. Transfer the socca to a cutting board and slice into 8 wedges. Sprinkle with fresh dill and serve with the salad, smoked salmon, dill, and sour cream.

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FoodCookingRecipes

Winter’s Hottest Cooking Trend? Pickling.

There's really nothing stopping you from pickling all of your vegetables.

Female hand with light pink sweatshirt holding glass jar with various preserved food on pink background.
Photo: Getty
Published Feb 19, 2025

Written by 

Lauren Manaker, RD

Pickling is one of the greatest culinary tricks of all time. And honestly, as a dietitian, I can’t recommend it enough. It doesn’t just give your veggies a new lease on life—it turns them into tangy little nutritional powerhouses, fending off food waste and spicing up your meals all at once. What’s not to love?  

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If you aren’t on the pickling train yet, soon you will be. So if you aren’t ready to invest in some pickling jars, consider yourself warned. 

What is pickling? 

For the uninitiated, pickling is a preservation process—which can be traced back to 2400 BCE—that involves soaking vegetables in a solution of vinegar, water, salt, and sometimes sugar and spices. While traditional pickling uses fermentation (as seen in sauerkraut or kimchi), and long-standing canning practices, quick pickling—aka the way I like to pickle at home—requires little more than your fridge and a jar. The result? Crisp, tangy veggies that can outlast an apocalypse (okay, not exactly, but a bit longer than their  fresh, un-pickled counterparts). 

The extended shelf life of pickled vegetables comes down to the acidity of the vinegar and the salt content, which create an environment that’s hostile to both bacteria and spoilage. This preservation method allows pickled foods to stay safe to eat for weeks or even months (depending on your method), making it a practical and delicious way to enjoy your favorite veggies over time.

What foods can you pickle? 

Cucumbers may rule the pickling kingdom, but pretty much any veggie can be pickled. Got cauliflower florets hanging out in your crisper? Toss them in. Radishes feeling a little soft? Brine ‘em up. Even veggies you might not think of—like asparagus or jalapeños—can benefit from a little pickling TLC. The possibilities are endless (and delicious). P.S.: You can pickle foods beyond veggies too. I am partial to pickled figs and shrimp, myself. 

Adding pickled veggies to your meals is like sprinkling a magic dust of zing and crunch. They’re perfect as a side, topping, or snack—and they fool everyone into thinking you’re a kitchen master. Pickled onions on a taco? *Chef’s kiss*. Pickled carrots in a salad? Instant pop of flavor and texture.   

Are pickled vegetables good for you? 

Here’s where it gets even better. Beyond their long fridge life and addictive tang, pickled vegetables can actually provide health benefits. The vinegar used in pickling has been shown to help with blood sugar management by slowing the absorption of carbs (a win for those watching their glucose levels), but more data is needed to confirm this. Plus, you’re still getting a good dose of vitamins, fiber, and antioxidants from the vegetables themselves. And since most Americans are missing the mark when it comes to their daily fiber intake, adding some pickled veggies to your dish can be an important addition to help bridge the gap. 

If you go the traditional fermentation pickling route, you’ll also score probiotics, aka "good bacteria," that may help improve digestion, support immunity, and even enhance nutrient absorption. 

Added benefits of pickling 

Here’s the tea on food waste in America—nearly 40% of food produced goes uneaten. But here’s the thing, your fridge doesn’t have to contribute to that statistic. That leftover half a head of cabbage or those almost-too-soft carrots don’t have to meet a premature death in your trash can. 

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Pickling quickly turns “this is starting to look iffy” veggies into “I can’t wait to snack on this” noshes that you can keep in your fridge all week. It’s a simple way to extend the life of your food and reduce waste—plus, you get to feel like an eco-conscious culinary genius while you’re at it. 

How to start pickling at home

If you’ve read this far and aren’t already raiding your kitchen for jars and vinegar, consider this your invitation to jump in. Start small. A quick refrigerator pickle recipe can take as little as 10 minutes of effort. Grab some vinegar, experiment with spices (mustard seeds? black peppercorns? chili flakes?), and slice up any veggie that needs saving. 

Pickling isn’t just a recipe—it’s a mindset. It’s about celebrating your vegetables, reducing waste, getting to enjoy out-of-season veggies whenever you want, and inviting a little extra zing onto your plate.

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Plus, an exclusive recipe from Chef Ashley Lonsdale, the chef-in-residence at ButcherBox.

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