Would you like to indulge a little this holiday season without completely derailing your healthy eating plan?

Are you interested in doing some holiday baking but want to spend as little time in the kitchen as possible? After all, you have lots of other things to do!

Want to treat your family to some delicious goodies without refined sugar or white flour?

Well I’ve got you covered!

Keep reading to discover three quick and easy recipes that you can make this holiday season - and feel good about indulging in at the same time!

In fact, the following recipes each only require 7 ingredients or less. And from start to finish, each one should take less than 30 minutes to make! You can’t beat that!

Spend more time enjoying the holidays and time spent with your loved ones, and less time stuck in the kitchen.

Chocolate Dipped Macaroons

Prep 10 Min | Cook 20 Min | Serves 12

Ingredients:

• 3/4 cup Sweetened condensed milk or condensed coconut milk

• 1/2 tsp Almond extract

• 1 1/2 tsp Vanilla extract, alcohol-free

• 1/4 tsp Fine sea salt (like pink Himalayan)

• 3 cups Unsweetened coconut, medium

• 1/2 cup Dark chocolate chips (dairy-free and soy-free like Camino)

• 1/2 Tbsp Coconut oil

Tools:

• Large mixing bowl

• Measuring cups and spoons

• Cookie tray

• Parchment paper

• Double boiler

Method:

• Preheat oven to 350F.

• Mix the condensed milk, almond extract, vanilla extract, sea salt, and coconut together in a large bowl. 

• Form the mixture into balls with your hands. Use about 2 tablespoons for each.

• Arrange macaroons on a parchment-lined baking sheet.

• Bake for about 20 minutes until light golden brown.

• Remove from oven and let cool.

• While macaroons are cooling, melt chocolate chips and coconut oil in a double boiler. Stir constantly until melted.

• Remove chocolate from the heat and carefully dip each macaroon into the melted chocolate. Place on a clean sheet of parchment, chocolate side down, then refrigerate until chocolate hardens.

• Serve right away or store in an airtight container in the fridge or freezer until needed.

Cinnamon “Sugar-less” Cookies

Prep 10 Min | Cook 10 Min | Serves 12

Ingredients:

• 2 1/2 cup Almond flour

• 1 tsp Baking soda, aluminum-free

• 1 Tbsp Cinnamon

• 1/2 tsp Sea salt

• 1/2 cup Almond butter, creamy

• 3/4 cup Maple syrup

• 1 tsp Vanilla extract, alcohol-free

Tools:

• Large mixing bowl

• Small mixing bowl

• Measuring cups and spoons

• Cookie tray

• Parchment paper

Method:

• Preheat oven to 350F.

• Mix the almond flour, baking soda, cinnamon, and salt together in a large bowl.

• In a small mixing bowl, whisk the almond butter, maple syrup, and vanilla until well combined. 

• Add the wet ingredients to the dry and combine into a dough. It will be slightly sticky.

• Dampen your hands and gather up about 2 tablespoons of the mixture into your hands. Roll into a ball and place on a parchment-lined cookie tray. Continue rolling the rest of the mixture into balls, dampening your hands as needed so the dough does not stick.

• Arrange prepared balls on the tray leaving about 2 inches between each.

• Bake for 8-10 minutes until done.

• Allow to cool then transfer to a sealed container. Store in the fridge or freezer until needed. 

Guilt-Free Turtles

Prep 30 Min | Cook 0 Min | Serves 12

Ingredients:

• 1 cup Pitted Dates (soaked for 10 minutes then drained)

• 1/4 cup Pecans (whole or halves)

• 1/2 cup Dark chocolate chips (dairy-free and soy-free like Camino)

• 1/2 Tbsp Coconut oil

Tools:

• Food processor

• Medium mixing bowl

• Cookie tray

• Parchment paper

• Double boiler

Method:

• Prepare a cookie tray by lining it with parchment paper.

• Blend dates in a food processor until sticky.

• With damp hands, roll the dates into 12 even-sized balls. Press the balls slightly onto your parchment-lined tray, and top with about 3 pecans or 5-6 pecan pieces. Press pecans down slightly so that they stick to the dates. It’s okay if the pecans extend out past the dates - this will give the turtles their signature “feet.” 

• Freeze for at least 10 minutes so they lift easily from the parchment paper. 

• While they are firming up, melt the chocolate chips and coconut oil in a double boiler, stirring constantly. Remove from the heat when fully melted.

• Drop date and pecan balls into the melted chocolate one or two at a time. Use a fork to roll them around in the chocolate until fully covered. Remove and let the excess chocolate drip off of the fork. Return to the parchment-lined pan and repeat until each date ball is coated with chocolate.

• Return to freezer for at least 10 more minutes to set. 

• Transfer to the fridge until ready to enjoy.

I hope you try these healthier versions of some classic holiday recipes. If you do, I’d love to hear about it. Send me an email or comment below with your thoughts.

I’d also like to take this opportunity to wish you and your family a happy, healthy, and relaxing holiday season - you deserve it!

Happy baking!