Christmas Cookies

Hey everyone!

Can you believe Christmas is already next week? It’s such a special time of year. This will be my first Christmas away from home, we will be spending it in Banff which should he pretty magical! I’m currently back in Ontario with family and normally create tons of new cookies recipes but this year I just re-created them from last year. 🙂

Sometimes “life” happens and can create a bit of disappointment which is harder to deal with around the holidays. But one thing we should never lose is HOPE and positivity, not just around this time of year, but everyday.

With that said, here are 4 of my favourite cookie recipes that are sure to brighten up any day!

Hope you all have a Very Merry Christmas!

Mich xo


Healthy Thumbprint Cookies –

Gluten Free Cranberry Pistachio Cookies –

Gluten Free Date Squares –

Double Chocolate Gluten Free M&M Cookies –

Healthy Thumbprint Cookies (Gluten Free & Vegan)

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. 🙂

Gingerbread House PartyFor 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)

Thumbprint CookiesINGREDIENTS

  • 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.


Mich x0