Ahh, it’s the Holiday season y’all! Can you feel it? The crisp air, twinkling lights, and the celebrations ! Oh yeah, ya gotta love it! We all know the Holidays are jam packed with yummy food and desserts-YUM! The truth is Sweeties, all that food, especially sugar filled desserts all adds up and can end up wiggling around on your waistline, leaving you feel sluggish and not in the Christmas spirit!
The good news is that desserts like Christmas cookies can be whipped up and prepared on the skinnier side to help take the guilt out of holiday snacking y’all! Here are our favorite skinny Christmas cookie recipes that won’t leave ya feeling guilty come January 1st! Who’s ready for a sweet treat?
Low Fat Chocolate Chip Cookies:
Y’all, ya gotta have classic chocolate chip cookies. Are we right? They are also Santa’s favorite! The Skinny Taste has a wonderful low fat chocolate chip cookie recipe that is makin’ our nice list this year! Check out this how-to.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 large egg white
- 2 tbsp apple sauce
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips
- Preheat oven to 350F. Line two cookie sheets with non-stick silicone baking mats.
- In a large bowl, combine the flour, baking soda and salt and stir to blend.
- In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
- Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
- Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
- Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.
See the delightfully yummy recipe here!
Soft Baked Ginger Cookies:
Now this is a new take on a classic ginger cookie recipe! It’s so tasty and made healthy with no refined flour or sugar, you won’t even know it-or miss it either!
- 1 ¼ c (150g) whole wheat flour
- 1 ½ tsp (5g) baking powder
- 1 ½ tsp (3g) ground ginger
- ½ tsp (1g) ground cinnamon
- ¼ tsp (2g) salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted
- 1 large egg, room temperature
- 1 tsp (5mL) vanilla extract
- ¼ c (60mL) molasses
- 5 tbsp (75mL) honey
- Whisk together the flour, baking powder, ginger, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the molasses and honey. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes, or up to 2 hours. (If chilling longer than 2 hours, cover the cookie dough with plastic wrap.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared baking sheet. Bake at 325°F for 12-15 minutes. Cool on the pan for at least 10 minutes before transferring to a wire rack.
See the recipe from Amy’s Healthy Baking here:
Sugar Free Oatmeal Cookies:
Not only is this cookie recipe oh-so-yummy with a hint of cinnamon, it’s keto and diabetic friendly too! Get ready to heat up the oven y’all!
- 4oz unsalted butter, softened (113 g)
- 1/3cupSukrin Gold(50 g)(or use my homemade brown sugar sub)
- 1/2tsp vanilla extract
- 1cup almond flour (95 g)
- 2tbsp oat fiber (10 g)
- 2tsp grass-fed beef gelatin
- 1/4tspbaking soda
- 1/4tsp salt
- 1large egg, cold (room temp. if you want cookies to spread more)
- 1 1/2 cups sliced almonds (5 oz/142 g)
- Preheat oven to 350 degrees F and place rack into the middle position. Line a sheet pan with parchment. Chop sliced almonds in a food processor or by hand to resemble the size of oats. Measure the dry ingredients together and whisk to remove any lumps.
- Cream softened butter, Sukrin Gold, and vanilla extract together until light and fluffy - about 1 1/2 minutes. Scrape down the bowl.
- Add all of the dry ingredients at once and beat until combined. Add the egg and beat until combined. Fold in the chopped sliced almonds.
- Using a 2 tbsp cookie scoop, scoop the dough and place two inches apart on the cookie sheet.
- Bake 8 minutes, remove from the oven and gently bang the cookie sheet on the stove or counter to force cookies to flatten - about 6 times. Return to the oven for 6 minutes more.
- Remove the cookies from the oven and lightly smack each cookie with the spatula. Let them cool for 5 minutes before removing to a cooling rack. Let the cookies cool completely before enjoying.
- Makes 20 cookies at 1.14 net carbs each. For a flatter, softer cookie see NOTES.
- Store in an airtight container on the counter or in the fridge. They will be crispier if refrigerated and softer if kept on the counter.
Take a peek at the full recipe by Low Carb Maven here.
How’s that sound Sweeties? Of course, always have a fresh batch of Southern Breeze on hand to wash down every bite of delicious, guilt free cookie! You may also want to leave a fresh mason jar of zero calorie sweet tea out for Santa too along with these guilt free treats!
Swapping out your traditional recipes with these skinnier recipes will keep your taste buds and waistlines very happy! Happy Holidays Sweeties!