Visions of sugarplums might dance in your head, but what about those of us craving healthier holiday treats? You can absolutely enjoy the magic of Christmas baking without the post-cookie guilt. We’ve gathered 22 delightful, wholesome cookie recipes that are packed with flavor, not regret. Get ready to fill your kitchen with the scents of the season and your cookie jar with delicious, feel-good indulgences!
Almond Flour Gingerbread Cookies
Eager for holiday baking without the gluten? These almond flour gingerbread cookies deliver classic spice flavor with a tender, chewy texture that holds its shape perfectly.
Ingredients
– 2 ½ cups almond flour
– ½ cup coconut sugar
– ¼ cup molasses
– 3 tbsp melted coconut oil
– 1 large egg
– 1 tsp ground ginger
– 1 tsp cinnamon
– ½ tsp baking soda
– ¼ tsp salt
– ¼ tsp cloves
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together almond flour, coconut sugar, ginger, cinnamon, baking soda, salt, and cloves in a large bowl until fully combined.
3. In a separate bowl, vigorously whisk the egg, molasses, and melted coconut oil for 30 seconds until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and mix with a spatula until a cohesive dough forms.
5. Roll the dough into 1-inch balls and place them 2 inches apart on prepared baking sheets.
6. Flatten each ball to ¼-inch thickness using the bottom of a glass dipped in almond flour to prevent sticking.
7. Bake for 10-12 minutes until the edges are firm and the centers appear set.
8. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
9. Cool completely for 30 minutes before serving or decorating.
Chewy with crisp edges, these cookies offer warm spice notes that deepen overnight. Their sturdy texture holds up well to royal icing decorations, or simply enjoy them alongside coffee for a cozy treat.
Vegan Peppermint Chocolate Chip Cookies
Nothing beats the festive combination of cool peppermint and rich chocolate in these vegan cookies. Now you can enjoy this classic flavor pairing in a plant-based treat that comes together quickly. Need a holiday cookie that impresses without dairy or eggs? These deliver.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup vegan chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
- Cream 3/4 cup vegan butter with 3/4 cup brown sugar and 1/2 cup granulated sugar in a large bowl until light and fluffy.
- Mix in 1/4 cup unsweetened applesauce, 1 tsp vanilla extract, and 1 tsp peppermint extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
- Fold in 1 cup vegan chocolate chips and 1/2 cup crushed candy canes until evenly distributed.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden but centers still look slightly underdone.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Vegan peppermint chocolate chip cookies emerge with crisp edges and chewy centers that melt in your mouth. The peppermint provides a refreshing coolness that perfectly balances the rich chocolate chunks. Try crumbling these over dairy-free ice cream or packaging them as edible holiday gifts.
Gluten-Free Cinnamon Sugar Cookies
Nailing gluten-free baking can be tricky, but these cinnamon sugar cookies deliver perfect texture every time. They’re crisp on the edges with a soft center that melts in your mouth. Simple ingredients create a comforting treat that satisfies any sweet craving.
Ingredients
– 2 cups gluten-free flour blend
– 1 tsp xanthan gum
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup granulated sugar (for rolling)
– 1 tsp ground cinnamon (for rolling)
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups gluten-free flour blend, 1 tsp xanthan gum, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon in a medium bowl.
3. Cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid tough cookies.
6. Combine 1/4 cup granulated sugar and 1 tsp ground cinnamon in a small bowl for rolling.
7. Scoop 1 tablespoon of dough and roll into balls between your palms.
8. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
9. Place dough balls 2 inches apart on prepared baking sheets to allow for spreading.
10. Bake at 350°F for 10-12 minutes until edges are golden but centers appear slightly underdone.
11. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
12. Cool completely for crisp edges and chewy centers. Zero effort yields big rewards with these warmly spiced cookies that balance buttery richness with cinnamon kick. Crunchy sugar coating gives way to tender interiors perfect for dunking in milk or crumbling over ice cream.
Oat and Almond Christmas Snowball Cookies
Savor these festive treats that melt in your mouth with buttery almond flavor. These snowball cookies combine oats and almonds for a delightful holiday crunch. They’re perfect for cookie exchanges or cozy winter evenings.
Ingredients
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 tsp vanilla extract
– 2 cups all-purpose flour
– 1 cup old-fashioned oats
– 1 cup finely chopped almonds
– 1/4 tsp salt
– 1 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat 1 cup softened butter and 1/2 cup granulated sugar together in a large bowl until light and fluffy, about 2 minutes.
3. Mix in 2 teaspoons vanilla extract until fully incorporated.
4. Whisk together 2 cups flour, 1 cup oats, 1 cup chopped almonds, and 1/4 teaspoon salt in a separate bowl.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Scoop tablespoon-sized portions of dough and roll into 1-inch balls.
7. Place dough balls 2 inches apart on prepared baking sheets.
8. Bake for 12-14 minutes until the bottoms are lightly golden.
9. Cool cookies on the baking sheet for 5 minutes until firm enough to handle.
10. Roll warm cookies in 1 cup powdered sugar until completely coated.
11. Transfer cookies to a wire rack to cool completely.
12. Roll cooled cookies in powdered sugar a second time for maximum snowball effect.
Here’s why these cookies stand out: the double coating of powdered sugar creates an authentic snowball appearance while the oats provide subtle texture. The almond flavor shines through the buttery base, making these irresistible with coffee or hot chocolate. Try serving them on a tiered stand with other holiday treats for a stunning dessert display.
Date-Sweetened Snickerdoodles
A healthier twist on the classic cookie, these date-sweetened snickerdoodles deliver all the nostalgic flavor without refined sugar. They bake up soft with crackly cinnamon-sugar tops and chewy centers. Anyone craving a wholesome treat will appreciate this simple upgrade.
Ingredients
– 1 cup pitted Medjool dates
– 1/4 cup hot water
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp cream of tartar
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Combine dates and hot water in a blender; blend until completely smooth to create a thick paste.
3. Cream softened butter and date paste in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in egg and vanilla extract just until incorporated, scraping down the bowl once.
5. Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl.
6. Gradually add dry ingredients to wet ingredients, mixing on low speed until no flour streaks remain—do not overmix.
7. Chill dough in refrigerator for 30 minutes to prevent excessive spreading during baking.
8. Mix granulated sugar and cinnamon in a small shallow bowl while dough chills.
9. Scoop 1-tablespoon portions of chilled dough and roll into smooth balls between your palms.
10. Roll each ball in cinnamon-sugar mixture until fully coated, shaking off excess.
11. Arrange dough balls 2 inches apart on prepared baking sheets to allow for spreading.
12. Bake for 10–12 minutes until edges are set and tops are crackled but centers still appear slightly soft.
13. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Golden cookies emerge with crisp edges giving way to soft, date-sweetened centers that stay moist for days. For a festive twist, sandwich two cookies with cinnamon-spiced cream cheese frosting.
Paleo Chocolate Crinkle Cookies
Remember those classic holiday cookies that disappear from the plate first? These grain-free versions deliver that same crackled appearance and rich chocolate flavor without any refined sugars. Ready in under 30 minutes, they’re perfect for when that cookie craving strikes.
Ingredients
– 1 cup almond flour
– 1/2 cup cocoa powder
– 1/2 cup coconut sugar
– 1/4 cup maple syrup
– 1/4 cup coconut oil
– 1 large egg
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together almond flour, cocoa powder, baking powder, and salt in a medium bowl.
3. In a separate bowl, beat coconut oil and coconut sugar until well combined.
4. Add the egg, maple syrup, and vanilla extract to the wet ingredients, mixing thoroughly.
5. Gradually incorporate the dry ingredients into the wet mixture until a thick dough forms.
6. Chill the dough in the refrigerator for 15 minutes to prevent spreading during baking.
7. Place powdered sugar in a shallow bowl for coating.
8. Scoop 1-tablespoon portions of dough and roll into balls between your palms.
9. Roll each ball in powdered sugar until completely coated.
10. Arrange cookies 2 inches apart on the prepared baking sheet.
11. Bake for 10-12 minutes until the edges are set but centers remain soft.
12. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Soft and fudgy inside with that signature crinkled top, these cookies deliver intense chocolate flavor without overwhelming sweetness. Serve them slightly warm for a melty center, or crumble over dairy-free ice cream for an elegant dessert upgrade.
Chia Seed Thumbprint Cookies with Raspberry Jam
Naturally gluten-free and packed with nutrition, these chia seed thumbprint cookies offer a healthier twist on a classic treat. They come together quickly with simple pantry staples and make perfect afternoon snacks or lunchbox additions. The raspberry jam centers provide a bright, fruity contrast to the nutty cookie base.
Ingredients
– 1 cup almond flour
– 2 tbsp chia seeds
– 1/4 cup maple syrup
– 1/4 cup coconut oil
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/4 cup raspberry jam
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup almond flour, 2 tbsp chia seeds, and 1/4 tsp salt in a medium bowl.
3. In a separate bowl, whisk together 1/4 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
6. Place the dough balls 2 inches apart on the prepared baking sheet.
7. Use your thumb to press a deep indentation into the center of each cookie ball.
8. Fill each indentation with approximately 1/2 teaspoon of raspberry jam.
9. Bake at 350°F for 12-14 minutes until the cookie edges turn golden brown.
10. Transfer the baking sheet to a wire rack and let cookies cool completely before serving.
When cooled, these cookies develop a crisp exterior with a slightly chewy interior that complements the sweet-tart jam filling. The chia seeds add subtle crunch and nutritional benefits without overpowering the delicate almond flavor. For an elegant presentation, dust with powdered sugar or serve alongside vanilla bean ice cream.
Coconut Oil Sugar Cookies with Lemon Zest
Never underestimate the power of a simple sugar cookie. Now imagine that classic treat with the tropical twist of coconut oil and bright citrus notes from fresh lemon zest. These cookies deliver exceptional flavor with minimal fuss.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup coconut oil
– 1 large egg
– 2 tsp vanilla extract
– 1 tbsp lemon zest
– 1 tsp baking powder
– 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
3. In a separate large bowl, beat 3/4 cup coconut oil and 1 cup granulated sugar together until light and fluffy, about 2 minutes.
4. Add 1 large egg and 2 tsp vanilla extract to the coconut oil mixture, beating until completely incorporated.
5. Gently fold in 1 tbsp lemon zest using a spatula to distribute evenly throughout the dough.
6. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with the bottom of a glass.
9. Bake for 10-12 minutes until edges are lightly golden while centers remain soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
You’ll notice these cookies have a delicate crisp edge that gives way to a wonderfully soft center. The coconut oil provides a subtle tropical richness that pairs beautifully with the bright lemon zest. Try serving them alongside afternoon tea or crumbling over vanilla ice cream for an elevated dessert.
Quinoa Flour Ginger Nut Cookies
Lately, I’ve been experimenting with alternative flours and discovered these quinoa flour ginger nut cookies hit all the right notes. They’re crisp, warmly spiced, and perfect for gluten-free baking. Let’s get straight to the recipe.
Ingredients
– 1 ½ cups quinoa flour
– ¾ cup coconut sugar
– ½ cup melted coconut oil
– ¼ cup molasses
– 1 large egg
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp salt
– ½ cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together 1 ½ cups quinoa flour, ¾ cup coconut sugar, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, and ½ tsp salt until fully combined.
3. Add ½ cup melted coconut oil, ¼ cup molasses, and 1 large egg to the dry ingredients.
4. Mix with a spatula until a thick, uniform dough forms, scraping the bowl sides to incorporate all flour.
5. Fold in ½ cup chopped walnuts until evenly distributed throughout the dough.
6. Scoop 1-tablespoon portions of dough and roll into balls between your palms.
7. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
8. Bake for 10-12 minutes until edges are golden brown and centers appear set.
9. Let cookies cool on baking sheets for 5 minutes to firm up before transferring to a wire rack.
10. Cool completely on the wire rack for about 20 minutes until crisp.
These cookies develop a satisfying snap with chewy centers and bold molasses-ginger warmth. Try crumbling them over vanilla ice cream or pairing with chai tea for maximum coziness.
Low-Sugar Orange Cardamom Cookies
Zesty orange and warm cardamom create these crisp, low-sugar cookies that satisfy without overwhelming sweetness. They bake up golden with a delicate crunch. Perfect for afternoon tea or a light dessert.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsalted butter
– 1/4 cup granulated sugar
– 1 large egg
– 2 tbsp orange zest
– 1 tsp ground cardamom
– 1/2 tsp baking powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp ground cardamom, 1/2 tsp baking powder, and 1/4 tsp salt until fully combined.
3. In a separate large bowl, cream 1/2 cup unsalted butter and 1/4 cup granulated sugar together for 2 minutes until light and fluffy.
4. Beat in 1 large egg until just incorporated.
5. Stir in 2 tbsp orange zest until evenly distributed throughout the mixture.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.
7. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
8. Flatten each ball slightly with the bottom of a glass dipped in flour to prevent sticking.
9. Bake for 12-14 minutes until the edges are lightly golden and the centers look set.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
11. Cool completely for 30 minutes before serving.
Snap with a crisp texture and subtle floral aroma from the cardamom. The orange zest provides bright citrus notes without overpowering sweetness. Serve alongside espresso or crumble over vanilla ice cream for an elegant dessert.
Matcha Green Tea Shortbread Cookies
Nowadays, matcha desserts are everywhere, but few nail that perfect balance of earthy tea flavor and buttery richness. These shortbread cookies deliver exactly that with minimal fuss. No special equipment needed—just simple ingredients and straightforward technique.
Ingredients
– 1 cup unsalted butter
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 2 tbsp matcha powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Beat 1 cup softened unsalted butter and 1/2 cup granulated sugar together in a large bowl until pale and fluffy, about 3 minutes.
3. Sift 2 cups all-purpose flour, 2 tbsp matcha powder, and 1/4 tsp salt directly into the butter mixture to prevent clumps.
4. Mix on low speed just until a crumbly dough forms—do not overmix or cookies will become tough.
5. Turn dough onto a clean surface and gently knead into a smooth ball.
6. Roll dough into a 1-inch thick log and wrap tightly in plastic wrap.
7. Chill dough in refrigerator for 30 minutes until firm enough to slice cleanly.
8. Slice chilled log into 1/4-inch thick rounds using a sharp knife.
9. Arrange slices 1 inch apart on prepared baking sheet.
10. Bake at 325°F for 12-15 minutes until edges are just barely golden.
11. Cool cookies on baking sheet for 5 minutes before transferring to wire rack.
12. Cool completely before serving to allow texture to set properly.
These cookies emerge with that classic shortbread crumble and vibrant green hue. The matcha provides an earthy depth that balances the buttery sweetness beautifully. Try sandwiching two cookies with white chocolate ganache for an elegant twist, or simply enjoy them alongside your afternoon tea.
Whole Wheat Fig and Walnut Biscotti
Every baker needs a reliable biscotti recipe that delivers perfect crunch. These whole wheat fig and walnut biscotti offer sophisticated flavor with straightforward preparation. They’re ideal for coffee dipping or holiday gifting.
Ingredients
– 2 cups whole wheat flour
– 1 cup granulated sugar
– 1 tsp baking powder
– ¼ tsp salt
– 3 large eggs
– 1 tsp vanilla extract
– ¾ cup chopped dried figs
– ½ cup chopped walnuts
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups whole wheat flour, 1 cup granulated sugar, 1 tsp baking powder, and ¼ tsp salt in a large bowl.
3. Beat 3 large eggs and 1 tsp vanilla extract in a separate bowl until frothy.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Fold in ¾ cup chopped dried figs and ½ cup chopped walnuts until evenly distributed.
6. Divide dough in half and shape each portion into a 12-inch log on the prepared baking sheet.
7. Bake for 25 minutes at 350°F until logs are firm and lightly golden.
8. Remove from oven and let logs cool for 10 minutes on the baking sheet.
9. Transfer logs to a cutting board and slice diagonally into ½-inch thick pieces using a serrated knife.
10. Arrange slices cut-side down on the baking sheet and bake for 10 minutes at 325°F.
11. Flip each biscotti and bake for another 10 minutes at 325°F until crisp and dry.
12. Transfer biscotti to a wire rack to cool completely.
Biscotti achieve that signature snap from the double-baking method. Their nutty whole wheat base complements the sweet fig chunks and toasty walnuts beautifully. Try dunking them in espresso or crumbling over vanilla ice cream for textural contrast.
Honey-Sweetened Almond Butter Cookies
Very few treats satisfy like these wholesome almond butter cookies. They come together quickly with pantry staples and deliver rich, nutty flavor in every bite. You’ll appreciate how the honey provides natural sweetness without overpowering the almond essence.
Ingredients
– 1 cup creamy almond butter
– 1/2 cup honey
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup almond butter, 1/2 cup honey, 1 egg, and 1 teaspoon vanilla extract in a medium bowl.
3. Mix vigorously until the ingredients form a uniform, slightly sticky dough.
4. Sprinkle 1/2 teaspoon baking soda and 1/4 teaspoon salt over the dough mixture.
5. Fold the dry ingredients into the wet mixture until fully incorporated.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Arrange the dough balls on the prepared baking sheet, spacing them 2 inches apart.
8. Use a fork to press crisscross patterns into each dough ball, flattening them to 1/2-inch thickness.
9. Bake at 350°F for 10-12 minutes until the edges turn golden brown.
10. Remove the baking sheet from the oven and let cookies cool completely on the sheet. Keep these cookies chewy by not overbaking—they firm up as they cool. For extra flavor, toast the almond butter lightly before mixing. Chilling the dough for 15 minutes prevents excessive spreading.
Kneading isn’t required, making cleanup minimal. These cookies emerge with crisp edges and soft, dense centers that melt pleasantly. The honey caramelizes subtly, complementing the almond butter’s richness. Crumble them over Greek yogurt or dip in dark chocolate for an elegant twist.
Spiced Chai Protein Cookies
Keeping your protein intake interesting doesn’t require complicated recipes. These spiced chai cookies deliver a warm, aromatic flavor in a simple, chewy package. They’re perfect for a quick energy boost any time of day.
Ingredients
– 1 cup oat flour
– 1/2 cup vanilla protein powder
– 1/4 cup coconut sugar
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cardamom
– 1/4 tsp ground cloves
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup
– 1 large egg
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the oat flour, protein powder, coconut sugar, baking powder, cinnamon, ginger, cardamom, and cloves in a large bowl until fully combined.
3. In a separate medium bowl, vigorously whisk the melted coconut oil, maple syrup, egg, and vanilla extract for 30 seconds until the mixture is smooth and emulsified. This ensures the fat and liquids bind properly for a consistent texture.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, uniform dough forms with no dry streaks.
5. Scoop 1.5 tablespoons of dough for each cookie, roll into balls, and place them 2 inches apart on the prepared baking sheet.
6. Gently flatten each dough ball to about 1/2-inch thickness with the bottom of a glass or your palm. Flattening ensures the cookies bake evenly and achieve the ideal chewy texture.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set. For the best texture, slightly underbake them as they will continue to firm up while cooling.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Getting that chewy, soft-baked texture is guaranteed by letting them cool fully on the rack, which prevents the bottoms from steaming and becoming soggy.
Grabbing one reveals a soft, chewy center with a crisp edge, packed with the warm, complex spice of chai. The vanilla protein base makes them satisfying without being heavy. Crumble one over Greek yogurt or enjoy them slightly warmed for a cozy, protein-packed treat.
Conclusion
Kindly remember that holiday treats can be both delicious and nutritious! These 22 wholesome cookie recipes prove you don’t have to sacrifice flavor for health. We’d love to hear which recipes become your family favorites—please leave a comment below and share this roundup on Pinterest to spread the guilt-free holiday cheer!
