Christmas Cookies – Part of the Solution
After spending my life making tons of Christmas cookies full of fat, sugar, frosting, and sprinkles (of course!), this year, I decided to be more a part of the solution than the problem. As much as I enjoyed making pretty cookies and sharing them with friends, I hated hearing about how everyone was sick after Christmas. I know how sugar crashes your immune system (among causing countless other problems), and here I was, giving my loved ones little bundles of immunity-busting sugar.
This year, I decided to go against the grain, so to speak, and make treats that are gluten-free, refined sugar free, mostly grain free, low in carbs, high in protein,and high in fiber. For you Paleo/Primal eaters out there, these are pretty close!
I used recipes from some well-known sources and tweaked appropriately. Below is the list – I encourage everyone to think about creating some new, healthier traditions and maybe try some of these recipes. For those of you who have tasted some of the ones I made, let me know what you think. (Really!)
“Molasses” Spice Cookies, by Elana Amsterdam – www.elanaspantry.com. I substituted molasses for the yacon syrup since I couldn’t find it locally. I’ll have to order some online and try them again, but these came out great using the molasses, and they ended up tasting like a gingersnap but they were soft and chewy like a molasses cookie.
Nikki’s Healthy Cookie Recipe from www.101cookbooks.com. These have become favorites!
I used Elana Amsterdam’s recipe for Hamantaschen for the triangle-shaped cookies, and also used the same dough recipe for the traditional Thumprint cookies, filling them with cranberry-blueberry fruit spread.
Pecan Shortbread from Elana Amsterdam’s book: The GlutenFree Almond Flour Cookbook which is highly recommended!
Dina’s Delightful Cookies from www.elanaspantry.com. (I added 1/2 tsp. cinnamon and substituted date paste for the agave nectar – date paste is just dates and water put through the food processor till smooth…. ratio is 1 cup dates to 1/2 cup water). I made one batch with raisins, then a second batch with apple juice-sweetened cranberries, some orange zest, and a dash of cinnamon.
Dark Chocolate Bark – dark chocolate with cashews, pistachios, raisins and apple juice-sweetened cranberries.