From the Times Union Healthy Life blog. (blog.timesunion.com) Healthy. holiday cookies

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1 From the Times Union Healthy Life blog (blog.timesunion.com) Healthy 011 holiday cookies

2 Trail Mix Cookies Brittany Mullins/ Healthy Living Blogger (Website: eatingbirdfood) Cocoa Oatmeal Cookies Julie Fagan/ Peanut Butter Finges Blog (Website: PBFingers; Facebook: Facebook.com/PBFingers) 1 cup all-purpose flour 1/4 cup whole wheat flour 1 cup rolled oats 3/4 tsp. baking powder 1/ tsp. baking soda 3/4 tsp. cinnamon 1 tbsp. ground flaxseed 1 tbsp. wheat germ 3/4 cup granulated sugar 1/ cup packed brown sugar 1/3 cup unsalted butter, softened 1 1/ teaspoon vanilla extract 1 large egg tbsp. water 1/4 cup chopped walnuts 1/4 cup semisweet chocolate chips 1/4 cup dried cranberries Preheat oven to 375. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through wheat germ), stirring with a whisk; set aside. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Add the water if the dough seems dry and stir in walnuts, chocolate chips and cranberries by hand. Drop dough by tablespoonfuls, inches apart onto greased baking sheets. Bake at 375 for 1 minutes or until edges of cookies are lightly browned. Cool on pans minutes. Remove cookies from pans; cool on wire racks. NOTE: Yields 30 cookies Makes 10 1 cookies (depending on how much dough you eat) 1/4 cup whole wheat flour 1/4 cup flour 1 teaspoon cocoa powder (may increase to 3 teaspoons if you desire a more chocolaty cookie) 1/ teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup brown sugar 1/4 cup sugar 1 egg 3 tablespoons canola oil 1/ teaspoon vanilla 1 cup old fashioned oats Preheat oven to 350 degrees. Combine flours, cocoa powder, baking powder, baking soda and salt in a large bowl. In a smaller bowl, combine sugars and beat in one egg. Mix canola oil and vanilla into sugar mixture. Slowly beat sugar mixture into flour mixture. Your dough should be slightly runny. Gradually beat oats into mixture until a thicker dough forms. Use a tablespoon to portion out cookies onto a cookie sheet lined with parchment paper or sprayed with cooking spray. Bake for 8 10 minutes, until tops of cookies are s lightly browned. Elton Tea Cakes Reader Wally Elton of Saratoga Springs 1/ cups flour 1/ cup sifted confectioners sugar 1 cup butter or margarine (I use the Promise-type stick margarine for baking) 1 tsp vanilla 1/4 tsp salt 3/4 cup very finely chopped almonds Confectioners sugar Mix butter/margarine, sugar and vanilla thoroughly. In a separate bowl, stir flour and salt together and blend into butter mixture. Mix in almonds. Refrigerate for at least two hours. When ready to bake, heat oven to 400 degrees. Roll dough into 1 balls and place on ungreased cookie sheet. (They do not spread.) Bake 10 to 1 minutes until set; do not brown them. While still warm, roll in confectioners sugar. Cool, then roll in sugar again. NOTE: Makes 3 to 4 dozen depending on actual size of balls. Pecan Pie Cookies Ani Phyo/ Eco-Lifestylist, Organic Chef and Author (Website: 1 cup pecans 1 tsp. ground cinnamon 1 tsp. orange oil or orange juice 1 cup pitted Medjool dates Combine the pecans, cinnamon, and orange oil in the food processor and pulse into small chunks. Add the dates and process until mixed well. Scoop the dough by 11 tablespoons onto a sheet tray lined with parchment and flatten into cookies. Will keep for a week in the fridge or several weeks in the freezer (thaw before eating). NOTE: Makes 10 cookies.

3 Fast cookies Karen Campbell / Forks Over Knives 1/3 c. maple syrup 1/3 c. almond milk 1/4 c. cocoa 3 tbsp. peanut butter or other nut butter 1 tsp. vanilla extract 1 1/ c. oats 1/4 c. walnuts (optional) Put maple syrup, almond milk and cocoa in saucepan. Bring to a boil, then simmer 3 minutes. Add peanut butter and stir until dissolved. Remove from heat, add vanilla extract, oats, walnuts. Stir well. Form cookies. Raw Date Bars Moira Nordholt/ The Feel Good Guru (Website: 1 c. fresh or dried dates, pitted 1 1/ c. organic raw almonds 1 banana 1/ cacoa nibs 1 tsp. vanilla extract dried shredded coconut If using dried dates, soak for a few minutes in water or OJ. Pulse almonds in food processor until broken chunks not smooth. Add banana, cacoa nibs and vanilla extract until mixed then add dates. Sprinkle coconut over bottom of glass pan. Scrape mixture on to pan and spread evenly. Press down with hands. Sprinkle coconut on top. Place in fridge for 1 hour. NOTE: In the batch pictured, I omitted the coconut, substituted almond extract for vanilla extract and rolled them into balls. Orange Ginger Cookies Debbie Walton/ The Health Seeker s Kitchen blog (Website: Oatmeal Raisin Cookies Ani Phyo/ Eco-Lifestylist, Organic Chef and Author (Website: 1/ cup rolled oats 1 1/ cups white whole wheat flour 1 tsp. baking powder 1/ tsp. sea salt 3/4 cup currants 1 cup walnuts (chopped) 1/4 cup applesauce 1/4 cup coconut oil 1/ cup brown rice syrup zest of 1 orange 1/ cup orange juice 1 tbsp. fresh ginger (peeled & finely grated) 1 tsp. vanilla Preheat oven to 350F. Line baking sheet with parchment paper or lightly brush with oil. In a bowl mix all dry ingredients together. In another bowl mix all wet ingredients and whisk until smooth. Combine dry and wet ingredients. Place heaping Tbsp. of cookie dough on baking sheet spaced an inch apart. Flatten cookie with a glass dipped in flour to prevent sticking. Bake cookies for 15 minutes or until lightly golden brown around edges. NOTE: Makes 1/ dozen 1 c. raw oats 1 tsp. ground cinnamon 1 c. firmly packed pitted Medjool dates 1 cup raisins Combine the oats and cinnamon in the food processor and process into small pieces. Add the dates and process to mix well. Add the raisins and pulse to mix. Press about 3 tablespoons of the dough into cookie cutters on a sheet tray lined with parchment, or roll the dough into balls and flatten. Serve immediately or store in sealed container or bag. Will keep for a week at room temperature or for many weeks in the refrigerator or freezer. Thaw for 15 minutes before eating. NOTE: Makes about 10 cookies. Oatmeal Raisin Cookies Ani Phyo/ Eco-Lifestylist, Organic Chef and Author (Website: 1 c. raw oats 1 tsp. ground cinnamon 1 c. firmly packed pitted Medjool dates 1 cup raisins Combine the oats and cinnamon in the food processor and process into small pieces. Add the dates and process to mix well. Add the raisins and pulse to mix. Press about 3 tablespoons of the dough into cookie cutters on a sheet tray lined with parchment, or roll the dough into balls and flatten. Serve immediately or store in sealed container or bag. Will keep for a week at room temperature or for many weeks in the refrigerator or freezer.

4 Chewy Low Fat Banana Nut Oatmeal Cookies Gina / Skinnytaste (Website: Facebook: GinasSkinnytaste; Skinnytaste on Pinterest) No-Bake Fudgy Snow Balls Gina / Skinnytaste (Website: com; Facebook: facebook.com/ginasskinnytaste; Skinnytaste on Pinterest) 1 c. all purpose flour 1 tsp. baking powder 1/ tsp. baking soda 1/ tsp salt 1/ tsp ground cinnamon tbsp.unsalted butter, room temperature 1/ c. sugar 1/ c. unpacked brown sugar 1 large egg 1/4 c. mashed ripe banana 1/ tsp vanilla extract c. quick oats 3/4 c. chopped walnuts Preheat oven to 350 ; line two baking sheets with parchment paper or use a silpat. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed. Add the egg, followed by the mashed banana and vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts. Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-1 minutes, or until cookies become light brown at the edges. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container so you don t eat them all in one sitting! Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. NOTE: Makes about 30 cookies. 15 pitted dates /3 c. unsweetened cocoa powder 1 c. whole roasted unsalted almonds 1 tbsp. honey tbsp. water (or more if needed) 3 tbsp. confectioner's sugar Add almonds to your food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it forms a sticky mass. If it seems too dry, add a little water, 1 tsp at a time. Wash hands and using damp hands (keep sink running) measure 1 tbsp and roll into a ball with the dough. Set balls on parchment paper. Put confectioner s sugar in a bowl. Roll balls in your hand and then roll in sugar. Can be stored in the fridge for up to a week. Have a happy, healthy holiday! For more cookie links and other healthy living ideas, visit blog.timesunion. com/healthylife Ginger Butternut Squash Cookies Adapted from smalfootprintfamily.com 4 c. butternut squash, peeled and chopped 1 c. raisins, or chopped dates, soak in water few minutes) 1 orange, juiced 1/ t nutmeg 1 tsp. cinnamon 3 tbsp. raw honey 1 tsp. ginger 1/ c. pumpkin seeds, soaked for 6 hours (optional) Process squash in food processor. Remove to a separate bowl. In the food processor, process raisins and orange juice. Add raisin/orange mixture, nutmeg, cinnamon, and honey to the squash, and mix thoroughly. Spoon mixture onto a dehydrator tray with screen. Or cook in oven on lowest temperture possible with a fan blowing into the oven to help speed up the cooking time. Mash each cookie to a 1/ in. thickness. Set the dehydrator at 145 degrees, and dehydrate for one hour. Reduce heat to 100 degrees, flip cookies, and continue to dehydrate to desired consistency (10 1 hours)

5 Lime-Glazed Shortbread Shape Magazine, Dec 011 (with permission) c. white whole- wheat flour 1 tsp. baking soda 1 4 tsp. salt 1 c. turbinado sugar 1 3 c. light olive oil 1 large egg, lightly beaten tbsp. honey tsp. finely grated lime zest Preheat oven to 350 F. line a large baking sheet with parchment paper or a silicone liner. In a small bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, beat sugar, olive oil, egg, and honey with an electric mixer for minutes. Stir in lime zest and flour mixture until combined (it will be somewhat sticky). On a floured PB&J Thumbprints Shape Magazine, Dec 011 (with permission) 1 1 c. whole-wheat pastry flour 1 4 c. old-fashioned rolled oats 1 tsp. baking powder 1 4 tsp. salt 1 c. natural creamy peanut butter (no salt added) 1 medium banana, mashed 1 c. light brown sugar 1 large egg white 1 4 c. all-fruit raspberry jam Preheat oven to 350 F. line a large baking sheet with parchment paper or a silicone liner. In a medium bowl, whisk together flour, oats, baking powder, and salt. Set aside. As published in the December issue of Shape Magazine. For Chocolate-Coffee meringues and Bejeweled Biscotti check out shape.com work surface, form dough into a log about 8 inches long and 1 1 inches in diameter; wrap in wax paper and refrigerate for 15 minutes or until firm. Slice the chilled dough into 1 4-inch-thick rounds, place on prepared baking sheet, and bake for about 8 minutes or until lightly browned. Let cool 5 minutes on sheet; transfer to a wire rack placed over wax paper and cool completely. Meanwhile, in a small bowl, whisk together confectioners sugar, lime juice, and lime zest, adding more juice if necessary to thin the glaze until it s pourable. Drizzle glaze over cookies and let set for 15 minutes. NOTE: Serves 30 In a large bowl, combine peanut butter, banana, sugar, and egg white until smooth with a wooden spoon or electric mixer set to medium. Add the flour mixture and beat until combined. Form dough into 1-inch balls, place on baking sheet 1 inch apart, and make an indentation in the center of each cookie with your thumb. Fill each indentation with about 1 teaspoon of jam. Bake for about 10 minutes or until cookies are lightly browned and jam is just starting to bubble. Let cool 5 minutes on sheet; transfer to a wire rack and cool completely. NOTE: Serves 4 Raw Gingersnap Bon Bons Ricki Heller /Dietdessertndogs.com (Website: Facebook: com/dietdessertndogs; Cookie dough : 3 c. (110 g) raw natural almonds 3 c. (110 g) raw or lightly toasted cashews 3 c. (65 g) old-fashioned rolled oats (not instant or quick cook) tsp. (10 ml) cinnamon 1/4 tsp. (1 ml) ground cloves tsp. (10 ml) whole chia seeds, measured and then ground into a powder in a coffee grinder (or use 1 heaping Tbsp/0 ml chia meal) pinch fine sea salt 1 Tbsp. (15 ml) finely grated fresh ginger pulp Tbsp. (30 ml) yacon syrup drops plain or vanilla stevia liquid, to your taste (about 1/ tsp/.5 ml) up to Tbsp. (30 ml) almond or soy milk, as needed White Chocolate Coating (adapted from this recipe): c. (160 g) raw unsweetened shredded coconut tbsp. (30 ml) coconut oil, preferably organic 1 tbsp. (15 ml) coconut sugar (for ACD Stage 1, use more stevia) 15-5 drops plain or vanilla liquid stevia, to your taste 1/ tsp. (.5 ml) pure vanilla extract extra cinnamon, if desired, for sprinkling Make the dough: Place the almonds, cashews, oats, cinnamon, cloves, chia and salt in the bowl of a food processor and process until the mixture resembles a very fine meal (like a coarse cornmeal). Add the remaining ingredients and process until it begins to come together in a ball. It should look fairly dry but stick together when pinched between your thumb and fingers. Add milk only if absolutely necessary to make the dough stick together; it should not be wet. Using a small scoop or a teaspoon, scoop the dough and form into balls. Place on a plate in the freezer to firm up and become very cold, 10-0 minutes. (Alternately, press the dough in the bottom of a loaf pan and refrigerate). Prepare the coating: Place all ingredients in the container of a high-powered blender and blend until perfectly smooth and liquid, about 5 minutes, scraping down sides as necessary. Pour the mixture into a small, deep bowl. (If you don t have a high-powered blended, you can first process the mixture in a food processor until it comes together and looks like coconut butter, up to 10 mintues. It should be loose. Transfer the coating to a regular blender and blend, in batches if necessary, until perfectly smooth and liquid. Transfer to a bowl). Coat the bon bons: Line a large, flat plate with plastic wrap and set aside. Dip each ball in the coconut coating until it is completely covered. Scoop out carefully with a fork, and tap the fork handle on the edge of the bowl so that excess coating drips back into the bowl. Place on the plate and return to the freezer until coating is solid (about 5 minutes); then repeat the coating process once more. Sprinkle gently with cinnamon, if desired. Once the coating is hard, the bon bons may be kept in the refrigerator. Makes about 0 bon bons. Store, covered, in the refrigerator up to one week.

6 Hazelnut Melting Moments Ricki Heller /Dietdessertndogs.com (Website: Facebook: c. Sucanat or any unrefined evaporated cane juice 1 tbsp. water tsp. pure vanilla extract 1 3 c. coconut oil, preferably organic, soft at room temperature (but not melted) 1/4 tsp. nutritional yeast, optional (adds a richness to the flavor) tsp. lemon or orange zest 1/ tsp. finely ground chia seeds 1 c. finely ground hazelnuts (filberts), either raw or lightly toasted before grinding* 1-1/4 c. light spelt flour or 1 cup plus Tbsp all purpose GF flour (I like Bob s Red Mill AP flour) 3 oz. semisweet chocolate chips Preheat oven to 35F (165C). Line a cookie sheet with parchment paper, or spray with nonstick spray. In a large bowl, mix together the Sucanat, water and vanilla until the Sucanat begins to dissolve. Add the coconut oil, nutritional yeast, vanilla, lemon zest and chia seeds and mix well. Remove Tbsp (30 ml) of the ground hazelnuts and set aside in a small bowl. Add the remaining hazelnuts and flour to the bowl and mix well until the dry ingredients are incorporated and you have a stiff dough. Work it with your hands if necessary until the dough holds together (if it is really dry, add up to one more Tbsp or 15 ml of water). The dough should NOT be sticky or too soft. Using a small scoop or teaspoon, scoop out portions of dough and work them in your hands to create balls. (The GF dough may be too dry to roll it in your palms; I squeezed it in my fist, moving it back and forth from one hand to the other and squeezing it together each time I passed it back and forth, until it held together.) Place the balls about 1-1/ inches (4 cm) apart on the cookie sheet. Using your thumb or index finger, press an indentation on the top of each cookie (this may cause the outer edges of the GF cookies to crack or separate; just push them back together with your fingers). Bake in preheated oven for 15-0 minutes, until golden around the edges. While the cookies bake, melt the chocolate in the top of a double boiler of over extremely low heat, stirring constantly. Fill each indentation with about 1/ tsp (.5 ml) melted chocolate, then sprinkle with a bit of the Tbsp (30 ml) of reserved ground hazelnuts. Cool and devour. NOTE: Makes 1-15 cookies. May be frozen. Co-Co Nut Shortbread Buttons Ricki Heller / Dietdessertndogs.com 1/ c. (40 g or 1.5 ounces) lightly packed coconut sugar tbsp. agave nectar tsp. pure vanilla extract 1/ tsp. coconut extract, optional tbsp. water 1 c. (110 g or 4 ounces) lightly toasted walnuts heaping 1/ cup (40 g or 1.5 ounces) unsweetened shredded coconut (I used Cocoa Camino) 3 c. all purpose GF flour mix* 1/ c. brown rice flour 1/ c. glutenous rice flour 1 tsp. xanthan gum 1/4 tsp. fine sea salt 1/3 c. unrefined coconut oil, preferably organic Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray. In a medium bowl, combine the coconut sugar, agave, vanilla and water and stir to begin dissolving the sugar. Set aside while you measure the dry ingredients. In the bowl of a food processor, place the walnuts, coconut, all purpose flour, brown rice flour, glutenous rice flour, xanthan gum and sea salt. Process until it has the consistency of a meal and there are no walnut crumbs larger than a grain of quinoa. Add the sugar-agave mixture and coconut oil and process until it comes together in a clumpy dough (this may take a while; at first, it will just look like dry crumbs. Resist the urge to add more liquid until you have processed AT LEAST three minutes). The dough should hold together when squeezed between your thumb and fingers. Using a small ice cream scoop, pack the dough into the scoop and place mounds on the cookie sheet about 1.5 inches (3-3/4 cm) apart. Using the tines of a fork, press into the top of each cookie to flatten it slightly and leave an indentation. Bake the cookies in preheated oven for 0- minutes, until browned on edged and bottoms, rotating the pans about halfway through. Allow to cool before removing from pans to store. NOTE: Makes about dozen. May be frozen.

7 Copyright The Albany Times Union Newspaper and Healthy Life Blog. Recipes used with permission.