Healthy holiday cookie exchange recipes - WQOW TV: Eau Claire, WI NEWS18 News, Weather, and Sports

Healthy holiday cookie exchange recipes


MADISON (WKOW) -- It's that time of the year again for the holiday cookie exchanges, but instead of making the traditional cookies with all the processed flour and sugar and unhealthy oils, there are substitutions you can do to make your cookies healthier.

Wake Up Wisconsin Weekend has have three cookie and candy examples here and we will be walking through one of the recipes: Healthier Peanut Blossoms, Almond Flour Pecan Balls and Homemade Almond Joy Candy.

Almond Flour Pecan Balls
Makes 18 cookies.
·         1 ½ cup finely ground almond meal/flour
·         1/8 teaspoon sea salt
·         1/8 teaspoon soda
·         2 Tablespoons coconut oil
·         2 Tablespoons agave
·         1 teaspoon vanilla extract
·         ½ cup chopped pecans, toasted
·         Powdered sugar for rolling
1.    Preheat oven to 325 degrees Fahrenheit. Spread nuts in single layer on non-stick baking sheet. Toast in oven 10 minutes or until nuts just start to darken stirring at the halfway mark. Separate and cool on paper towel. Increase oven temperature to 350 degrees Fahrenheit.
2.    In food processor, combine almond flour, sea salt, and baking soda. Pulse in coconut oil, agave, and vanilla. Mix in pecans by hand.
3.    Roll dough by hand into 1" balls. Bake at 350 degrees Fahrenheit for 7-10 minutes. Remove from oven and cool on pan for 20 minutes.
4.    Roll in powdered sugar.
Calories: 110
Fat: 9g
Carbs: 10g
Protein: 2g
Healthier Peanut Blossoms
Makes 4 dozen cookies.
·         1 cup natural creamy peanut butter (I used Skippy Natural)
·         2 tablespoons coconut oil
·         ¨ø cup agave
·         2 eggs
·         1 teaspoon vanilla extract
·         ¼ cup all-purpose flour
·         ½ cup coconut flour
·         1 teaspoon baking soda
·         Pinch salt
·         Granulated sugar for rolling
·         48 Special Dark Hershey Kisses
5.    Preheat oven to 350 degrees Fahrenheit.
6.    Melt coconut oil in bowl in microwave at 30% power just until melted. Cool to room temperature.
7.    Combine the flours, baking soda, and salt; set aside.
8.    Stir cooled coconut oil into peanut butter. Add agave and mix until creamy. Add the eggs one at a time and mix well. Add the vanilla and mix. Add in the flour mixture and stir just until combined.
9.    Refrigerate 2 hours.
10.  Roll dough by hand into 1" balls. Dough will be soft. Do not add more flour! Roll in granulated sugar and place on cookie sheet 2" apart.
11.  Bake 10 minutes until set and edges barely start to brown. Remove from oven and immediately press one Hershey Kiss down into center. Cool on pan; remove to wire rack until completely cool.
Calories: 91
Fat: 5g
Carbs: 10g
Protein: 2g
Homemade Almond Joy Candy
Makes 24 candies.
·         2 4-ounce Ghirardelli 70% Cocoa Premium Baking Bars
·         ½ cup coconut oil
·         2 packets stevia (1-gram each)
·         6 Tablespoons finely shredded, unsweetened coconut
·         1 teaspoon coconut extract
·         48 roasted, salted almonds
12.  Melt coconut oil in bowl in microwave at 30% power just until melted. Cool to room temperature.
13.  Break chocolate bars into pieces and place in bowl. Microwave at 30% power for 15-30 second increments, stirring in between until melted.
14.  Line mini-cupcake pans with paper liners. Using a spoon, drop about ½ tablespoon worth of chocolate into each liner. Swirl with spoon to cover bottom and halfway up sides of each liner. Refrigerate 5 minutes to harden.
15.  Combine coconut oil, shredded coconut, and coconut extract until mixed together. Drop about ½ tablespoon into center of each hardened chocolate. Place 2 almonds on top of each candy.
16.  Top each candy with remaining chocolate, smoothing to cover coconut and nuts. Refrigerate until hardened.
Calories: 112
Fat: 11g
Carbs: 5g
Protein: 1g
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