Healthy Holiday Cookie Recipes!

Cookies are a holiday favorite! This season, try out these CHARGE Registered Dietitian approved cookie recipes with your loved ones!

3-ingredient almond butter cookies

These 3 ingredient bites are high in protein and healthy fats! Plan to purchase a maple or honey almond butter to maintain the sweetness.


  • 1 cup of maple or honey almond butter
  • 6 tbsp raw sugar
  • 1 large egg, lightly beaten
  • cooking spray


  1. Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.
  2. In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
  3. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet. Makes 22 cookies


HealthIER Peanut Butter Balls

These snacks are dairy free, gluten free, and vegan! These 5 ingredient treats are naturally sweetened with dates and very easy to whip up!


  • 4-5 medjool dates
  • 2 tbsp gluten-free old fashioned oats
  • ½ cup natural roasted and salted peanut butter
  • ½ cup chocolate chips
  • ½ tbsp coconut oil


  1. Add dates to food processor or mini chopper and pulse until dates are finely chopped and form a sticky ball. Add in oats and pulse a few more times until combined. Add peanut butter and process until combined. If the mixture seems too oily, add another tablespoon of oats.
  2. Scoop out peanut butter dough by the tablespoon and roll into balls. Place balls on parchment paper. Place peanut butter balls in the freezer until firm (several hours or overnight). This step makes it easier to dip the balls into the chocolate.
  3. A couple minutes before taking the balls out of the freezer, combine your chocolate chips with the coconut oil and melt the mixture. Use a double boiler or microwave in 30 second increments (stirring after every 30 seconds) until the chocolate is melted.
  4. Dip chilled balls into the melted chocolate and roll until covered. Place back on parchment paper. Once all balls are covered, place back in freezer until hard. Store in freezer or fridge until ready to enjoy. Makes 12 peanut butter balls.

Double chocolate mint cookies

It is not the holidays without a chocolate peppermint treat! This recipe calls for quite a few vegan ingredients, but please feel free to use your regular products.


  • 1 cup blanched almond flour
  • 1/2 cup raw cacao powder, sifted
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup organic coconut oil refined, soft, but solid
  • 1/4 cup smooth almond butter, creamy and stirred if needed
  • 1/4 cup pure maple syrup
  • 1/4 cup organic coconut sugar
  • 1 tsp pure vanilla extract
  • 1 tsp peppermint extract, add an additional 1/2-1 tsp if you want them very minty!
  • 1 flax egg- 1 tbsp ground flaxseed mixed with 2 1/2 tbsp water, allowed to sit for 10-15 mins
  • 1 cup dark chocolate chips


  1. Prepare the flax egg first, set aside. Position your oven rack to the middle and preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
  2. Combine dry ingredients thoroughly in a bowl and set aside. With an electric hand mixer, cream together coconut oil, almond butter, maple syrup and coconut sugar until smooth. Add in the vanilla, peppermint and flax egg. Beat on medium speed, then stir in the dry ingredients until fully combined. Gently stir in the chocolate chips to evenly distribute.
  3. Chill the dough in the fridge for 10 minutes.
  4. Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet about 2” apart. Use a second baking sheet if necessary. Bake in the middle rack for 12-14 minutes or until cookies are set and tops are bumpy.
  5. Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely. Makes 16 cookies.

CArrot cookies with orange icing

These holiday favorite cookies are bursting with flavor, fiber, and provide a portion of fruits/veggies! Did we also mention these are flourless, vegan, gluten free, and naturally sweetened?


For the carrot cake cookies:

  • 1 1/4 cups  quick-cooking oats
  • 1 cup oat flour (see notes below to make your own)
  • 2 tbsps ground flaxseed meal
  • 1 tsp baking powder
  • 1 1/2 tsps ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1 1/2 cups peeled grated carrots (about 8 ounces or 2 large carrots)
  • 3/4 cup chopped raw walnuts or pecans
  • 1/4 cup raisins or additional walnuts or pecans
  • 1/3 cup honey or pure maple syrup
  • 1/3 cup unsweetened applesauce at room temperature
  • 1/4 cup melted cooled coconut oil or unsalted butter 
  • 1 tsp pure vanilla extract

For the icing (optional):

  • 1/2 cup powdered sugar, sifted if lumpy
  • 1 tbsp freshly squeezed orange juice, plus additional as needed
  • 1/4 tsp pure vanilla extract


  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the oats, oat flour, flaxseed, baking powder, cinnamon, ginger, nutmeg, and salt. Add the carrots, walnuts, and raisins. With a rubber spatula, stir to combine.
  3. In a separate medium bowl, briskly whisk together the honey, applesauce, coconut oil, and vanilla extract. If your coconut oil re-solidifies, pop the mixture in the microwave for a few seconds, then stir until smooth. Pour the liquid mixture into the oat mixture and fold in by hand, just until combined. The dough will be thick, wet, and sticky.
  4. With a large cookie scoop or 1/4 cup measure, portion the dough by 1/4 cupfuls onto the prepared baking sheet, leaving 2 inches of space between each. Carefully flatten each cookie to be about 3/4 inch thick. If the dough is sticking to your hands, wet your palms slightly to make the process easier.
  5. Bake until the cookies are lightly golden and firm at the edges and on the top, 12 to 14 minutes. Place the baking sheet on a cooling rack (do not keep it on top of your hot oven) and let the cookies cool on the pan for 10 minutes. Transfer cookies from the sheet to the wire rack to finish cooling completely.
  6. For the orange icing: Whisk the powdered sugar, orange juice, and vanilla together in a small bowl. Drizzle over the cooled cookies. Wait a few minutes to allow the icing to set. Makes 12 cookies.


  • Store leftover cookies in an airtight container lined with a paper towel at room temperature for 2 days or in the refrigerator for up to 5 days. Freeze for up to 3 months.
  • To make your own oat flour, pulse 1 cup plus 1 tbsp rolled or quick oats in a food processor until they are well ground. Measure out 1 cup for the recipe, then use as directed.

For more tips and dietitian approved recipes, schedule a meeting with a Charge Registered Dietitian today to create a personalized plan that works for you.

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