Holiday Cookies
In the Kitchen
Holiday Cookies
Recipe yields about 20 cookies
Ingredients
- ½ cup whole wheat flour
- ½ cup almond flour
- ½ cup rolled oats
- ½ cup unsweetened corn flakes cereal, crushed into smaller pieces
- ¼ cup shredded, unsweetened coconut
- 1 teaspoon baking soda
- 1 pouch Cerebelly White Bean Pumpkin Apple puree
- 1 egg
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 3 ounces good-quality dark (70%) or white chocolate, melted
- Freeze-dried berries for garnish (optional)
What could be more joyful than baking with your kids in anticipation of the holidays, singing along with classic tunes while filling the house with the glorious smell of freshly baked cookies? And these darlings can be eaten in good conscience as they’re about as healthy as a cookie can get—full of fiber and protein with very little sugar. Using dark chocolate adds a little iron, magnesium, zinc, and antioxidants, too. Happy Healthy Holidays to you!
Steps
Preheat the oven to 350F
Line a large baking sheet with parchment paper.
Mix the dry ingredients—flour, almond flour, oats, corn flakes, coconut, and baking soda—together in a bowl.
Beat the Cerebelly White Bean Pumpkin Apple puree and egg lightly together in a second bowl, then add the maple syrup and coconut oil. Mix thoroughly.
Pour the wet ingredients into the bowl of dry ingredients and mix together. The dough will be a little sticky.
Form 20 small balls (around 1 tablespoon each) and place them on the prepared baking sheet. Press each ball gently to flatten it slightly.
Bake for 15 minutes. The cookies should be a little soft when they come out of the oven—they’ll harden as they cool.
While the cookies are baking, melt the chocolate in a microwave oven or, better yet, in a water bath.
When the cookies are cool enough to handle, dip them into the melted chocolate. You can also sprinkle them with freeze-dried berries.
Store your holiday cookies in an airtight container at room temperature.
