I thought I would save this cookie for the finale of the Christmas Cookie Countdown. Who doesn’t like chocolate, especially double chocolate?! This recipe isn’t the healthiest of them all, but it’s the Holiday’s! Moderation is key 😉
Since the NHL lockout is still ongoing we are able to be back in Canada for Christmas. Kind of bittersweet but so excited to celebrate with family & friends. I hope you all have a VERY MERRY CHRISTMAS!!! xo
- 1 cup brown rice flour or any gluten free flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces semisweet or milk chocolate, coarsely chopped
- 1/2 cup vegan or regular butter
- 3/4 cup Christmas M&M’s
- 1 cup organic cane sugar
- 2 large eggs
- 1 teaspoon vanilla
Preheat oven to 325 degrees F. In a medium bowl, whisk together brown rice flour, cocoa powder, baking soda, and salt and set aside.
In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at power. Stir. Microwave again for one minute at power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals. Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm.
In a large bowl, combine the chocolate and butter mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon.
Line baking sheets with parchment paper. Drop dough onto baking sheets by tablespoonfuls spacing them about 1 1/2 inches apart. Place four or five M&M’s on top of the cookie dough balls.
Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely.
Here is another Christmas treat for the Christmas Cookie Countdown! I make Date Squares every Christmas…they are so delicious. This recipe is gluten free and much healthier than most recipes you will come across. 🙂
- 3 cups pitted dates
- 1 cup water
- 1 teaspoon pure vanilla extract
- 1 tbsp lemon juice
- 2 cups Gluten Free old fashioned rolled oats
- 1 cup Brown Rice Flour or any Gluten Free flour of your choice
- 1/3 cup unsweetened coconut
- 1/2 cup chopped pecans
- 1/2 cup raw organic brown sugar or coconut sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1 cup vegan/organic butter, or coconut oil
Preheat oven to 350 degrees F.
In a large bowl, combine oats, brown rice flour, brown sugar/coconut sugar, coconut, pecans, cinnamon and baking soda. Mix in the butter/coconut oil until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan (make sure you spray the pan with coconut oil spray/Pam ).
In a small saucepan over medium heat, combine the dates and water. Bring to a boil, and cook until thickened. Stir in lemon juice and vanilla and remove from heat. Mash out any lumps with a fork. Let it cool slightly and spread the filling over the base, and pat the remaining crumb mixture on top.
Bake for 20 to 25 minutes in the preheated oven and cool completely before cutting into squares.
Here is another great Christmas Cookie recipe that everyone will love! I made this recipe last Christmas using regular flour so I was skeptical on how it would taste as a gluten free version but it tastes just as good, if not better 🙂 Stay tuned for some more Christmas goodies as the Christmas Cookie Countdown continues!
- 1 cup organic butter or vegan butter, softened
- 1 cup organic raw cane sugar
- 2 cage free eggs
- 1 (3.4oz) package instant pistachio pudding mix, sugar free or regular
- 2 cups brown rice flour, or GF flour blend
- 1/2 teaspoon himalayan sea salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1 cup dried cranberries
Pre heat oven to 350° F. Combine butter and sugar and cream for 4 – 5 minutes with electric hand or stand mixer. Add in the eggs and mix until well-incorporated. Add in the pudding mix and mix well.
Sift together the brown rice flour, salt and baking soda. Add in the wet pudding mixture. Mix in the vanilla, white chocolate chips and cranberries until incorporated.
Drop the cookie dough by the tablespoon onto a cookie sheet lined with parchment paper. Bake for 10 – 12 minutes, or until lightly browed around the edges.
After removing cookies from oven, cool on cookie sheet for 5 minutes before transferring to a cooling rack to complete the cooling process. Store leftover cookies in an airtight container.
To kick off the holiday season I hosted a Christmas party for my girlfriends in Nashville. I baked up some healthy cookies and treats, provided snacks, light punch and everyone brought their favourite appetizer. The best part of the night was making our Gingerbread houses! I set up the dining room with store bought gingerbread houses, bowls of candy and chocolate to decorate and I made some extra Royal Icing. So much fun! If you’re hosting a Christmas party keep that in mind. 🙂
For the next few weeks I will be sharing some of my favourite Gluten Free Christmas Treats with you. Today is Healthy Thumbprint Cookies! Stay tuned for some more delicious Christmas goodies. 😉
Healthy Thumbprint Cookies (Gluten Free & Vegan)
- 1/2 cup roasted almonds, unsalted
- 1/2 cup pecans
- 1 cup rolled oats (gluten free)
- 1 cup brown rice flour
- 1/2 cup melted coconut oil or grapeseed oil
- 1/2 cup maple syrup or raw honey
- 1/4 teaspoon salt
- jam sweetened with fruit juice (raspberry or strawberry are my fav)
Preheat oven to 350°F. Put almonds, pecans and oats into a food processor, and pulse until coarsely ground. Transfer to a large bowl, and add rice flour, oil, syrup, and salt.
Stir to combine well. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on two large baking sheets covered in parchment paper, spacing cookies two inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a teaspoon of jam into each indentation.
Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, and then serve immediately or store between layers of waxed paper in an airtight container.
Well it’s officially December! I love the holidays and to kick off the Christmas season I made a delicious holiday breakfast for the hubby this morning.
Last night while out for dinner with a group of our good friends, I had a request to make something healthy using “Eggnog”. Everyone loves breakfast so what better combo than Eggnog and French Toast with a healthy spin!?
Healthy Eggnog French Toast
- 3 tbsp egg whites
- 1/2 cup of Coconut Milk Eggnog (I found this at Whole Foods…amazing!)
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 4 slices Ezekiel Bread or gluten free bread
Whisk together the egg whites, nog, cinnamon and pumpkin pie spice.
Heat a large skillet and grease with coconut oil/spray.
Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread.
Place the bread slices into the heated pan and cook, turning once, until golden brown on each side. Sprinkle with some powdered sugar and a little natural Maple Syrup and serve immediately.