I know people are divided on this — should cookies be healthy?! Doesn’t that defeat the purpose of eating a cookie? If you’re going to eat a cookie, shouldn’t you just eat a big, full-fat, white-flour, and refined-sugar-full cookie?
Well, I think that’s up to you.
Some people believe the body is a temple. Some people believe the body is a temple we bring sacrifices of chocolate and wine to.
Personally, I believe in honoring your cravings and not making any foods off limits (allergies and medical conditions aside) — but if I want something super indulgent, I like to either go out and eat it, or buy one and bring it home. If I want to make a big batch of cookies to keep around the house and eat throughout the week, I want it to be a healthy-ish cookie.
What meets the “healthy-ish” criteria?
- Mostly whole grain flours. Even when I used a gluten-free all-purpose flour, I chose an AP flour with a chickpea flour base (Bob’s Red Mill brand… my favorite). I tried to limit starchier and/or flours that are more highly processed (read: stripped of most nutrients).
- Refined sugar free. All the cookies I chose are made with either coconut sugar, honey, real maple syrup, or molasses.
- All healthy fats. Instead of butter, lard, shortening (even more processed vegetable oils), I used nut butters, olive oil, and coconut oil.
Without further ado, here is a round-up of my top healthy-ish Christmas cookies (and other treats) to make this season.
Oh She Glows’ Jumbo Chocolate Chunk Cookies (I added flaky sea salt, and it was out of this world.)