Healthy Christmas Cookies Vegan and Gluten Free
Indulge in holiday cheer with these Healthy Christmas Cookies that are both vegan and gluten-free! Crafted with wholesome ingredients like almond and coconut flours, maple syrup, and melted coconut oil, these cookies offer a soft, melt-in-your-mouth texture with a hint of cinnamon warmth in every bite. A flax egg makes them completely plant-based, while optional dairy-free chocolate chips add a touch of festivity. Ready in just 25 minutes, these cookies are perfect for holiday gatherings or guilt-free snacking. Whether you’re following a special diet or simply looking for a healthier treat, these gluten-free vegan cookies are sure to become a seasonal favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.33 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Dairy-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir well and set aside for 5 minutes to create a flax egg.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt until well combined.
Add the melted coconut oil, maple syrup, vanilla extract, and the prepared flax egg to the flour mixture. Stir until the dough comes together. If the dough is too sticky, let it rest for a couple of minutes to allow the coconut flour to absorb the moisture.
If using, fold in the dairy-free chocolate chips.
Scoop tablespoon-sized portions of the dough, roll them into balls, and place them on the prepared baking sheet. Gently flatten each cookie with the back of a spoon or your palm to your desired thickness.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake as the cookies can become dry.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 103.9 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
