Healthy Christmas Cookie Recipes
Looking for healthy Christmas cookie recipes? These classic holiday cookies are vegan, gluten-free, and refined sugar-free—perfect for a festive, guilt-free treat!
It’s the holiday season (cue the carols!) and truly the most wonderful time of the year: festive decorations, Christmas baking, and of course, the cookies.
My favorite Christmas cookie has always been peanut butter blossoms, but this year, my iced gingerbread cookies are taking the cake. Let me know your favorite holiday cookie in the comments below!
I created this recipe round-up so you can enjoy your favorite festive Christmas cookies without the extra sugar and processed ingredients. These cookies are made with better-for-you ingredients but still deliver the same incredible taste.
Whether you’re planning a holiday baking day, hosting a Christmas party, or looking for thoughtful homemade gifts, these healthy Christmas cookies are sure to be a hit with family and friends (because who doesn’t want cookies for Christmas?!).
Healthy Christmas Cookies Recipes
Ready to get into the holiday spirit? Let’s get right to it! These healthy Christmas cookie recipes are perfect for satisfying your sweet tooth without the guilt.
Whether you’re vegan, gluten-free, or just looking for a healthier treat, you can indulge in all your holiday favorites without compromising on flavor. Now let’s bake up some holiday magic!
Iced Gingerbread Cookies (Vegan & Gluten-Free)
Healthy Peanut Butter Blossoms
Chocolate Peppermint Cookies (Vegan & Gluten-Free)
Vegan Hot Chocolate Cookies (Gluten-Free)
Melted Snowman Cookies (Vegan & Gluten-Free)
Pistachio Chocolate Chip Cookies (Vegan & Gluten-Free)
Nutter Butter Reindeer Cookies
3-Ingredient Peanut Butter Cookies (NO Eggs!)
Vegan Chocolate Chip Cookies (Gluten-Free)
Chocolate Peppermint Cookie Cups (vegan & gluten free)
No Bake Chocolate Turtle Cookies
Vegan Fudge Stripe Cookies (gluten-free)
Hot Chocolate Cookie Cups (vegan & gluten free)
Homemade Nutter Butter Cookies
Vegan Pumpkin Chocolate Chip Cookies
Make a Christmas Cookie Box
This year, I shared my first ever Christmas Cookie Box to go along with my 12 Days of Christmas Cookies series happening over on my Instagram.
If you want to create your own festive cookie box, head to this post for all the details, along with my tips and tricks to make it a success.
I hope you enjoyed this roundup of healthy Christmas cookie recipes! I can’t wait to hear what you bake this holiday season. Wishing you all a joyful season filled with everything you love—including lots of delicious cookies!
More Healthy Christmas Dessert Recipes
- Easy Peanut Butter Balls
- Chocolate Peppermint Truffles
- Healthy Chocolate Truffles
- Brownie Batter Truffles (vegan & gluten free)
- Easy Chocolate Date Bark
- Chocolate Date Caramels (5 ingredients)
- Healthy Hot Chocolate
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
3-Ingredient Peanut Butter Cookies (NO Eggs!)
Ingredients
- 1 cup almond flour
- ½ cup peanut butter, runny
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract, optional
- pinch of salt, optional
Instructions
- Preheat the oven: Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Mix the dough: In a medium bowl, stir together the almond flour, peanut butter, maple syrup, vanilla extract (if using), and salt (if using) until a smooth dough forms.
- Shape the cookies: Scoop 1–2 tablespoon portions of dough and roll into balls. Place on the prepared baking sheet, leaving a little space between each cookie. Use a fork to gently flatten each cookie, creating a criss-cross pattern. Sticky dough? Dip your hands / the fork in water.
- Bake: Bake for 9–10 minutes, or until the edges are lightly golden. The cookies will be soft when they come out of the oven, but that's what we want!
- Cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. They'll continue to set as they cool.
Video
Notes
- Use natural peanut butter: A drippy peanut butter made with just peanuts (and salt) gives these cookies the best texture. Thick, no-stir peanut butters can make the dough dry and crumbly.
- Flour swap: I haven’t personally tested other flours, but some readers have had success using ¾ cup oat flour in place of almond flour. I don’t recommend coconut flour or all-purpose flour, as they will change the texture.
- Sticky dough? Wet your hands (and your fork) before rolling the dough and creating the criss-cross pattern to prevent things from sticking.
- Don’t overbake: They won’t look completely done when you take them out of the oven, but that’s what keeps them soft and chewy! 9 minutes is usually the sweet spot in my oven.
- Want perfectly round cookies? Once they’re baked and still warm, use a round cookie cutter (or cup with a wide mouth) to swirl around the edges. It creates perfectly round cookies!
- Let the cookies cool: I know it’s tempting to dig in right away, but this step matters! Since they’re made with almond flour, they’ll be very soft when they come out of the oven, but will firm up as they cool.
- Storage: Store in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.
