
If you’re already in Christmas prep mode, you’ll love these five healthy cookie recipes! They are rich in vitamins, minerals, and healthy fats, and have no added sugars or artificial ingredients. Indulge completely guilt-free and don’t feel bad about eating the entire jar in one sitting.
Cranberry Pistachio Cookies
Orange Ginger Macadamia Cookies
Lime, Coconut, and Mint Cookies
Almond Cardamom Cookies
Cashew Pumpkin Spice Cookies
Cranberry Pistachio Cookies

Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup pistachio meal
- 1 teaspoon baking soda
- 2 teaspoons arrowroot flour
- 1/4 cup coconut sugar
- a pinch of salt
- 1 large egg, beaten
- 1/4 cup coconut oil, melted
- 1 tablespoon cranberry jam (unsweetened)
- 2 teaspoons pure vanilla extract
- 3/4 cup dried cranberries (unsweetened)
- 1/2 cup chopped pistachios
Directions:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients except dry cranberries and chopped pistachios, including the sugar and salt.
- In a medium bowl, combine melted coconut oil, cranberry jam, egg, and vanilla.
- Add the wet ingredients to the dry and mix well.
- Fold in the cranberries and pistachios.
- Scoop the cookies with a spoon and place them on the parchment sheet, leaving some space in between so they have room to expand.
- Bake for 15-20 minutes or until golden brown.
- Take out, leave to chill on a cookie rack for 10-15 minutes, and serve!
Orange Ginger Macadamia Cookies

Ingredients:
- 1 cup almond flour
- 1 cup ground macadamia nuts, roasted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons arrowroot flour
- 1/3 cup coconut sugar
- 1 teaspoon ground ginger
- a pinch of salt
- 1 large egg, beaten
- 1/4 cup coconut oil, melted
- 2 teaspoons orange juice
- 1 teaspoon macadamia nut milk (or more if needed)
- 2 tablespoons almond or cashew butter
- 2 teaspoons pure vanilla extract
- 1/2 cup chopped macadamia nuts, roasted
Directions:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients except chopped macadamia nuts, including the sugar, ginger and salt.
- In a medium bowl, combine melted coconut oil, nut butter of choice, orange juice, one egg, vanilla, and a splash of macadamia milk.
- Add the wet ingredients to the dry and mix well. If the mixture seems too dry, add a bit more of the macadamia milk but don’t overdo it! You don’t want it to slide off your spoon.
- Fold in the roasted chunks of macadamia nuts.
- Scoop the cookies with a spoon and place them on the parchment sheet, leaving some space in between so they have room to expand.
- Bake for 15-20 minutes or until golden brown.
- Take out, leave to chill on a cookie rack for 10-15 minutes, and serve!
Lime, Coconut, and Mint Cookies

Ingredients:
- 1 cup almond flour
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons tapioca starch
- 1/3 cup coconut sugar
- 1/2 cup shredded coconut (unsweetened), plus extra for coating
- a pinch of salt
- 1 large egg, beaten
- 1/4 cup coconut oil, melted
- 1 teaspoon coconut milk (or more if needed)
- 2 teaspoons lime juice, freshly squeezed
- 1 teaspoon mint extract
- 2 tablespoons coconut butter
Directions:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients including coconut sugar and salt.
- In a medium bowl, combine melted coconut oil, lime juice, mint extract, coconut butter, one egg, and a splash of coconut milk.
- Add the wet ingredients to the dry and mix well. If the mixture seems too dry, add a bit more coconut milk but don’t overdo it! You don’t want it to slide off your spoon.
- Scoop the cookies with a spoon and place them on the parchment sheet, leaving some space in between so they have room to expand.
- Bake for 15-20 minutes or until golden brown.
- Take out and leave to chill on a cookie rack for 10-15 minutes.
- Once cool, take a brush and dip it in coconut milk. Brush over the cookies and sprinkle with shredded coconut to coat, and serve!
Almond Cardamom Cookies

Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons arrowroot flour
- 1 teaspoon ground cardamom
- a pinch of salt
- 1 large egg, beaten
- 1/3 cup yacon root syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon almond milk (or more if needed)
- 2 tablespoons almond butter
- 2 teaspoons pure vanilla extract
- 1/2 cup slivered almonds
Directions:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients except slivered almonds, including cardamom and salt.
- In a medium bowl, combine melted coconut oil, yacon syrup, almond butter, one egg, vanilla extract, and a splash of almond milk.
- Add the wet ingredients to the dry and mix well. If the mixture seems too dry, add a bit more almond milk but don’t overdo it! You don’t want it to slide off your spoon.
- Fold in slivered almonds.
- Scoop the cookies with a spoon and place them on the parchment sheet, leaving some space in between so they have room to expand.
- Bake for 15-20 minutes or until golden brown.
- Take out, leave to chill on a cookie rack for 10-15 minutes, and serve!
Cashew Pumpkin Spice Cookies

Ingredients:
- 1 cup almond flour
- 1 cup ground cashews, roasted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons tapioca starch
- 1 teaspoon ground pumpkin spice
- a pinch of salt
- 1 large egg, beaten
- 1/4 cup coconut oil, melted
- 1/3 cup pumpkin puree
- 1/4 cup yacon syrup
- 1 teaspoon cashew nut milk (or more if needed)
- 2 tablespoons cashew butter
- 2 teaspoons pure vanilla extract
- 1/2 cup chopped cashews, roasted
Directions:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients except chopped cashews, including pumpkin spice and s
- In a medium bowl, combine melted coconut oil, yacon syrup, pumpkin puree, cashew butter, one egg, vanilla extract, and a splash of cashew milk.
- Add the wet ingredients to the dry and mix well. If the mixture seems too dry, add a bit more cashew milk but don’t overdo it! You don’t want it to slide off your spoon.
- Fold in chopped cashews.
- Scoop the cookies with a spoon and place them on the parchment sheet, leaving some space in between so they have room to expand.
- Bake for 15-20 minutes or until golden brown.
- Take out, leave to chill on a cookie rack for 10-15 minutes, and serve!
Try out these healthy cookie recipes this time around and wow your friends and family. Still, if you’re looking to indulge in some of the most popular Christmas cookies, we’ve got you covered!