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12 Delicious Clean Eating Christmas Cookie Recipes

Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.

These healthy Christmas cookies are great for the whole family!

These healthy Christmas cookies are great for the whole family!

When you think of the Christmas season, I'm sure Christmas trees, decorating, presents, and family all pop into your head. There's also all of the beautiful Christmas lights, snow, snowmen, and cookies! Of course, we can't forget the cookies!

For most people, it isn't the Christmas holiday without all of your favorite cookies. But so many people worry about the calories, the sugar, over-indulging, and gaining weight. Traditional cookie recipes, especially if you are buying the pre-made ones from the store or the refrigerator cookies you go home and bake, are chock-full of unhealthy flours and sugars (not to mention the chemicals and preservatives all foods come with).

Even most homemade cookie recipes use refined white sugar and flour, synthetic salt and baking soda, and most especially, awful synthetic food dyes. It's easy not to focus on those things because it's just this one time of year and boy, do they taste good. But... what if I told you that you could still enjoy all of those amazing cookies, and even indulge yourself, and still provide your body with good-for-you foods?

You can! The clean eating movement is all about using natural, whole ingredients, like coconut sugar, coconut oil, real grass-fed butter, whole wheat flour or almonds, and real baking soda and pink Himalayan salt, rather than processed or refined ingredients with no nutritional value. Not only can you get all the great flavors you're used to, with little to no extra effort, but you can feel good about what you are eating. You can stop worrying about calories and gaining weight because you're eating great foods!

Don't be scared, but give them a try! I know you'll be pleasantly surprised. Enjoy!

Delicious Christmas Cookie Recipes

  1. Chocolate Snickerdoodles
  2. Gingerbread Cookies
  3. No Bake Pecan Pralines
  4. Sugar Cookies
  5. Butter Cookies
  6. Waffle Iron Spice Cookies
  7. Double Chocolate Cookies
  8. Raspberry Almond Thumbprints
  9. Coconut Macaroons
  10. No Bake Peanut Butter Cookies
  11. Peanut Butter and Dark Chocolate Swirl Freezer Fudge
  12. Gingersnaps
12-delicious-clean-eating-christmas-cookie-recipes
Chocolate Snickerdoodles

Chocolate Snickerdoodles

1. Chocolate Snickerdoodles

Cinnamon, sugar, and dark chocolate! What more could you possibly ask for? These are one of our holiday regulars. In fact, we make these cookies multiple times during the year because they are so easy to put together and so delicious. Of course, you could leave out the chocolate for regular snickerdoodles, but why would you want to?!

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 cup coconut sugar
  • 1/2 teaspoon pink Himalayan salt
  • 2 eggs
  • 4 tablespoons real butter, melted
  • 1 tablespoon vanilla extract, (my homemade recipe)
  • 1 cup dark chocolate chips, (these are the ones I use!)

Topping:

  • 1 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat your oven to 350 degrees F and line two cookie sheets with parchment paper.
  2. Mix all ingredients together, folding the chocolate chips in last, after the batter has cooled a bit.
  3. Mix your topping ingredients in a small bowl.
  4. Roll 2 tablespoon sized servings into balls and roll them into your cinnamon and sugar topping.
  5. Lay them out evenly on your cookie sheets.
  6. Bake for 10 minutes.
Gingerbread Cookies

Gingerbread Cookies

2. Gingerbread Cookies

I think these are officially my 4 year old's favorites, likely because he gets to use the rolling pin and the cookie cutters, and then he gets to choose what shapes to eat. He has already asked to make these three times this season! And with all of the yummy ingredients that go into these delicious morsels, we can enjoy them any time of the day without the worry about spoiling a meal. The only thing that would make these better would be to figure out how to sneak veggies in! Just kidding!

Ingredients

  • 3 cups whole wheat flour
  • 1/2 cup coconut sugar
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 egg
  • 2 teaspoons vanilla extract, (homemade preferred)
  • 1 cup applesauce, (homemade preferred)
  • 3/4 cup coconut oil, melted
  • 1/2 cup raw honey, melted

Instructions

  1. Mix all dry ingredients together first.
  2. Then mix in your egg, vanilla and applesauce.
  3. Finally melt your coconut oil and honey together and mix those into your cookie batter. Your dough, at this point, should be dark and pretty wet looking.
  4. Divide your batter into 2 pieces and wrap with saran wrap. Put in the refrigerator for 1 hour to chill before using.
  5. Preheat your oven and line two cookie sheets with parchment paper.
  6. When ready, pull one piece of dough out at a time. At this point you can choose to press shapes into your dough with cookie cutters or roll them into balls and bake. If using cookie cutters, keep reading.
  7. Unwrap it and lay it out on a clean surface sprinkled with some flour.
  8. Sprinkle some flour on top as well and roll it out to about 1/4 inch thickness.
  9. Using cookie cutters, press you chosen shapes into your dough firmly to cut all the way through the dough.
  10. After cutting all of your shapes, pull the extra dough away from your cookies and set aside to roll out again and press more cookie shapes.
  11. Lay your current shapes out on your cookie sheets and bake for 10 minutes.
  12. Repeat until all dough has been used.

3. No Bake Pecan Pralines

If you want to feel like you're indulging, you need to try these babies. I still remember the very first time I tried these cookies. It was in a Mexican restaurant when I was probably no bigger than my 4 year old. They had them under the counter when we were leaving the restaurant, and my dad always bought me one for a treat after dinner. Finally I can make my own and indulge whenever I want, and now you can too!

Ingredients

  • 2 1/2 cups coconut sugar
  • 1/2 cup heavy cream
  • 1/2 cup raw honey
  • 1/2 cup butter
  • 1 teaspoon vanilla extract, (homemade preferred)
  • 2 1/2 cups chopped pecans
  • 2 cups shredded unsweetened coconut

Instructions

  1. Line two cookie sheets with parchment paper.
  2. In a saucepan over medium high heat, stir your coconut sugar, heavy cream, honey, and butter.
  3. Bring to a boil and stir while boiling for 3 minutes.
  4. Remove your mixture from the heat and add in the vanilla extract, pecans and shredded coconut.
  5. Stir the mixture periodically while it cools and starts to thicken.
  6. Finally, drop tablespoon sized spoonfuls spaced evenly onto your parchment paper.
  7. Slide into the refrigerator and chill for 20 minutes or so until hard.

4. Sugar Cookies

This is another all year long staple in our home. Everyone loves sugar cookies! Although they make a great addition to the Christmas holiday, and are much appreciated when you take some with you to any family gathering, they are amazing any time of the year when you're just craving a good cookie.

Ingredients

  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 cup coconut sugar
  • 1/4 teaspoon pink Himalayan salt
  • 1/4 cup real butter
  • 1 1/2 tablespoons whole organic milk
  • 1/2 teaspoon vanilla extract, (my homemade recipe)

Instructions

  1. Preheat your oven to 325 degrees F and line two cookie sheets with parchment paper.
  2. Mix all of your ingredients together and then pop the bowl into the freezer for 20 minutes.
  3. When chilled, scoop out 2 tablespoon sized balls and lay them out on your cookie sheets evenly.
  4. If you would like them flat, press them down with the bottom of a glass.
  5. Sprinkle them with extra coconut sugar.
  6. Pop your cookie sheets in the oven and bake for 10 minutes.
  7. Let cool on the stove.
Butter Cookies

Butter Cookies

5. Butter Cookies

This is one of those recipes that I strived for years to perfect. I used to love it when the grocery store made their butter cookies and would buy a box whenever I had the chance. But now that we are no longer eating processed food, that isn't an option anymore. A few years ago, I finally figured it out and have a couple different delicious butter cookies recipes now. You're going to love this one!

Ingredients

  • 2 1/2 cups almonds
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 cup real butter, melted
  • 1/4 cup raw honey, melted
  • 1 tablespoon vanilla extract, (homemade preferred)

Instructions

  1. Preheat your oven to 350 degrees F and line two cookie sheets with parchment paper.
  2. Pour your almonds and salt into the food processor and process down as fine as you can get it.
  3. Melt your honey and butter together and pour it all into a bowl together. Mix well.
  4. Cut dough into two pieces. Roll each out into a log about 2 inches thick and freeze for 30 minutes.
  5. When ready, cut your logs into individual cookies and lay them out evenly on your cookie sheets.
  6. Slide them into the oven and bake for 5-7 minutes, until slightly browning on the bottom. Yum!
Waffle Iron Spice Cookies

Waffle Iron Spice Cookies

6. Waffle Iron Spice Cookies

Yummy! These cookies are crunchy with a kick of spice, and are delicious straight out of the waffle iron. We usually start making these yummy cookies in September when the air starts cooling off and the leaves start changing colors. However, they make great cookies throughout the winter season as well.

Ingredients

  • 3/4 cup whole wheat flour
  • 2 1/4 teaspoons pumpkin pie spice
  • 1 egg
  • 1 cup peanut butter (or other nut butter)
  • 3/4 cup raw honey, melted
  • 1 1/2 teaspoons vanilla extract, (homemade preferred)

Instructions

  1. Mix all ingredients together, melting your honey first.
  2. Cook on the waffle iron in 1/4 cup servings on each side.
  3. Enjoy! Yummy!
Double Chocolate Cookies

Double Chocolate Cookies

7. Double Chocolate Cookies

For all of the chocolate lovers in my house, these are also a year round staple. Christmas just seems to be the perfect time to share them with all of my friends and family as well. Chocolate is one of those universal loves that is always a crowd pleaser. To tell you the truth, I've had many people request these for Christmas in lieu of a gift. Give these a try this holiday season and you will be happy you did.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 cup coconut sugar
  • 1/2 teaspoon pink Himalayan salt
  • 1 1/2 cups dark chocolate chips, (see link above for the ones I use!)
  • 2 eggs
  • 3/4 cup real butter, melted
  • 2 teaspoons vanilla extract, (homemade preferred)

Instructions

  1. Preheat your oven to 375 degrees F and line two cookie sheets with parchment paper.
  2. Set your chocolate chips and butter to the side. Mix all other ingredients in a large mixing bowl.
  3. Melt half of your chocolate chips and your butter in the microwave a little at a time, stirring every 30 seconds or so.
  4. Add this mixture to your cookie batter and mix well.
  5. Stir in remaining chocolate chips.
  6. Drop big tablespoons of cookie dough evenly spaced on your cookie sheets.
  7. Pop them into the oven and bake for 10 minutes.
  8. Let cool before eating.
Raspberry Almond Thumbprints

Raspberry Almond Thumbprints

8. Raspberry Almond Thumbprints

There are so many different kinds of cookies available, especially around the holidays. But this is one of those classics you won't want to do without. And what makes this recipe so great is that it's made almost entirely of almonds. That's right! You just pop those babies into your food processor or Vitamix and blend them into a powder and voila! You've got a great almond-based flour for your cookies. Blend with the jam in your cookies, the flavor is amazing!

Ingredients

  • 2 cups almonds
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon pink Himalayan salt
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons raw honey, melted
  • 1/4 cup jam (my mixed berry jam is my favorite!)

Instructions

  1. Preheat your oven to 350 degrees F and line two cookie sheets with parchment paper.
  2. Pour almonds into a food processor and process down until as fine as possible.
  3. Add in salt and baking soda and continue processing.
  4. Then melt your coconut oil and honey and add those to the food processor as well.
  5. Roll 2 tablespoon sized serving into balls and place them evenly spaced on your cookie sheets.
  6. Press your thumb down into the center of each ball and add about 1/2 teaspoon of jam into each depression.
  7. Pop into the oven and bake for about 10 minutes.
Coconut Macaroons

Coconut Macaroons

9. Coconut Macaroons

I am the big coconut lover in this house. When I want to treat myself, i make some of these babies. They are quick and easy, they only need a little time on the stove, and you don't even need a mini scoop to make them look good. These are a highly recommended addition to any party or gift you partake in this holiday season. People will be impressed if you bring these with you, especially if you say they are homemade.

Ingredients

  • 2 1/2 cups unsweetened shredded coconut
  • 1 cup coconut sugar
  • 4 egg whites
  • 1/4 cup almonds
  • 1 tablespoon raw honey, melted
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 teaspoon vanilla extract, (homemade preferred)

Instructions

  1. Preheat oven to 350 degrees F and line two cookies sheets with parchment paper.
  2. First pour your almonds into the food processor and process down to as fine as possible.
  3. Then combine all ingredients in a pan on the stove and cook over medium low heat, stirring constantly, until just about sticking.
  4. Remove from heat and transfer to a bowl to cool completely.
  5. Then roll into tablespoon sized balls and place on your cookie sheets evenly spaced.
  6. Pop into the oven and bake for 20 minutes, until just starting to brown.
  7. Cool completely before eating.
No Bake Peanut Butter Cookies

No Bake Peanut Butter Cookies

10. No Bake Peanut Butter Cookies

Out of all of the other cookie recipes on this list, these are my absolute favorite. I find myself craving these on a regular basis and they are so easy to whip together in just a few minutes that I can satisfy my craving almost immediately and have tons more to share over the next week. When I make a batch of these cookies, they never last very long. Even better, they are made with wholesome, all-natural ingredients.

Ingredients

  • 3 cups old-fashioned oats
  • 1 1/2 cups peanut butter, melted
  • 1/2 cup raw honey, melted

Instructions

  1. This one is fun. Line two cookie sheets with parchment paper.
  2. Melt your peanut butter and honey, and pour them into the bowl with your oats and mix.
  3. The end result should be rather wet but not incredibly sticky.
  4. Scoop tablespoons of mixture onto your cookie sheet and space them out evenly.
  5. If your mixture is super sticky, I would add a little more melted peanut butter. It should be wet.
  6. Slide your cookie sheets into the refrigerator for 30 minutes or so before eating.
  7. You can store them in a plastic bag in the fridge as well. These are going to disappear fast.
Peanut Butter and Dark Chocolate Swirl Freezer Fudge

Peanut Butter and Dark Chocolate Swirl Freezer Fudge

11. Peanut Butter and Dark Chocolate Swirl Freezer Fudge

This recipe from Clean Eating Magazine is our go-to for yummy, healthy fudge. We have given this as a gift to all of our family members on Christmas morning, taken this as a treat to Christmas parties and guests homes, and even served it on our appetizer table when we invite guests to our own home for Christmas. Everyone needs a good clean fudge recipe without all of the unhealthy fillers.

Ingredients

  • 3/4 cup natural peanut butter
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons raw honey, melted
  • 1/2 teaspoon pure vanilla extract, (homemade preferred)
  • 1/4 teaspoon pink Himalayan salt
  • 1/4 cup natural peanut butter, (homemade preferred)
  • 1/4 cup dark chocolate chips, (see link above for the ones I use!)

Instructions

1. Line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang.

2. In a bowl, combine your 3/4 cup of peanut butter, coconut oil, honey, vanilla and salt. Transfer mixture to prepared pan, spreading evenly with a rubber spatula.

3. In a small saucepan on medium-low, combine your 1/4 cup of peanut butter and chocolate, stirring until chocolate is melted. Dollop chocolate mixture into peanut butter mixture and swirl with a spoon. Freeze until set, 45 minutes to 1 hour.

4. Lift overhanging edges of parchment and transfer fudge to a cutting board. Slice into 24 squares with a serrated knife. Store in an airtight container in the freezer.

Gingersnaps

Gingersnaps

12. Gingersnaps

So this recipe has been the popular one in my house this season. Someone at my husband's job requested these this year, and we have made several batches since. Honestly, my 4 year old ate the first batch almost single-handedly before my husband even had a chance to get home. I even use them in my gingerbread cheesecake recipe. We will definitely be making more this week.

Ingredients

  • 2 cups whole wheat flour
  • 1 cup coconut sugar
  • 1 1/2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon cloves
  • 1/4 teaspoon pink Himalayan salt
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract, (homemade preferred)
  • 3/4 cup butter, melted
  • 1/4 cup raw honey, melted
  • coconut sugar for rolling (optional)

Instructions

  1. Preheat your oven to 375 degrees F and line two cookie sheets with parchment paper.
  2. Mix all of your dry ingredients together first.
  3. Then add in your egg and vanilla.
  4. Finally melt your butter and honey together, and mix those into your cookie batter.
  5. Roll each of your cookies into 1 inch balls, and then roll them in some extra coconut sugar, if you desire.
  6. Set them all out evenly on your cookie sheets.
  7. If you'd like them flat, smash them with your fingers or the bottom of a drinking glass.They will not spread, but will look just like you leave them when you put them into the oven, after baking.
  8. Slide them into the oven and bake for 8 minutes.
12-delicious-clean-eating-christmas-cookie-recipes

Cookies are one of those food items that make you feel like you are indulging, or cheating on your diet somehow, when you eat them. Even though my cookies are all made with wholesome ingredients that I can feel confident giving to my toddlers any time of the day, I still feel like I'm sneaking one when I go for the bag. I think my four-year-old feels the same way. He's never been taught that there are good and bad foods in this house. We simply try and eat a variety of foods from the food pyramid on our refrigerator.

However, when he is found with the cookie bag I have to laugh because he always looks guilty and has some excuse for the cookies he's eating. I've never had a problem with them, as long as he is still eating from the rest of the food groups. Cookies are decadent, delicious, and indulgent, whatever way you enjoy them.

But I can guarantee you that these clean eating recipes are even better than what you are used to from the store. My husband brought home some store-bought cookies that he was given at work. He wanted me to try one to compare them to mine, and boy, were they gross! It was a gingersnap and not only couldn't I taste the tell-tale spices gingersnaps are known for, but all I tasted were chemicals.

I've noticed that the further I get from traditional store-bought foods in my own diet, the more common this tends to be. We, as Americans, have forgotten what real foods taste like. No wonder we're so sick all the time as a society. Let's get back to the basics and learn to enjoy real food again. Why not start with some scrumptious cookies?!

© 2018 Victoria Van Ness