Today is Christmas Eve!
I could use today to post about staying healthy over the holidays, but you can read some of my tips in this article instead. Today, I want to write about cookies! You see, I’m a dietitian…but I LOVE cookies. And this weekend, I baked millions. Okay, probably only about 30 dozen, but it was still a lot of cookies.
The cookies were my gifts to coworkers and staff at the nursing home, but boyfriend snagged a bunch of them and I even enjoyed a few! For the gifts, I made trays with a variety of the cookies and wrapped them in fun holiday cellophane. I also bought these decorative bags for individual gifts. Super easy and so cute!
My coworkers are pretty accustomed to my baking, although they know it’s usually modified to be healthier. I try to use less sugar and less fat, and also substitute whole wheat flour where I can. But these Christmas cookies were (GASP!) made using original recipes and ingredients! Regular sugar, butter, eggs, oil and flour! Sometimes it’s nice to indulge… 😉
I have one coworker who is vegan, so I also whipped up a batch of super easy vegan chocolate chip cookies! I actually made these a few weeks ago too, but boyfriend and I gobbled them up before I even snapped a picture! They’re really good. They’re also really easy to make and only require 4 ingredients! And chances are, you already have these 4 ingredients sitting around your cabinets! This recipe is totally RD-approved (see nutrition facts below) and gluten-free too. So, a healthy, delicious cookie that’s easy to make and vegan-friendly? Awesome. Check out the recipe and try it for yourself!
4 Ingredient Vegan Chocolate Chip Cookies
Yields: 18 cookies
2 cups old-fashioned oats
2 bananas, mashed
1 cup almond butter (I used Justin’s Maple Almond Butter, but this can be substituted for your favorite nut/seed butter!)
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350*.
2. Place bananas and nut butter in a saucepan over low heat until combined.
3. Fold banana/nut butter mix into oats and add chocolate chips.
4. Spoon onto cookie sheet and bake 12-15 minutes.
5. Let cool and enjoy! 🙂
Nutrition Facts (per cookie): 160 calories, 9g fat, 4g protein, 3g fiber
The other batch of these I made using peanut butter, so I added a little honey for extra sweetness. Also, If you can’t find vegan-friendly chocolate, you could substitute dried fruit! Gotta love recipes that are customizable to personal tastes and convenience!
Wishing you and yours a very happy and healthy holiday!!!