Healthy cookies for the holiday season!

I have chosen 3 of my favorite healthy cookie recipes to try out this holiday season or for those dreaded cookie exchanges!

They are easy to make and delicious!

1.  Raw Cocoa Energy Balls by Jana Sedivec



20 fresh dates – blend them first (you can use dried dates just soak them for 30 min-1hr 1st)

Then add:

4 tbsp any nut butter (or tahini for those of you with a nut allergy)

4 tbsp cacao powder (try adding a 1 tsp of maca for an energy boost!)

2 tsp vanilla 

1-2 tbsp maple syrup or honey (Try to make them without and they are still sweet from the dates!)

Once blended, they are ready roll in shredded coconut (or chia, sesame seeds etc)


*This recipe makes 12 energy balls and feel free to add any ingredient that you are craving or feel like on that day!

*keep them in the freezer or fridge!

2.  Tahini Cookies by Joy McCarthy (Registered Holistic Nutritionist, Recipe taken from her site:

6 tablespoons tahini paste
1/4 tsp of sea salt
3/4 cup honey (preferably unpasteurized)
1/2 cup raw sunflower seeds (not roasted or salted)
1 1/2 cups rolled oats
OPTIONAL: 1/2 cup dried cranberries – these give the recipe a festive punch!

Method: Preheat oven to 350 degrees. Place spoonfuls of the cookie dough onto a greased cookie sheet and flatten with a fork. Bake for 10-12 minutes or until edges are golden brown. Makes a little over a dozen cookies.

3.  Geneva Ginger Cookies by Julie Daniluk (Registered Holistic Nutritionist, recipe taken from her book called Meals that Heal  Inflammation)



1/2 cup almond butter

2 tsp cinnamon

2 tsp ground ginger

2 cups almond flour

1 Tbsp ground flax meal

6 Tbsp unpasturized liquid honey

1 tsp pure vanilla extract

*as desired: slivered almonds for decoration


  • Preheat the oven to 350F
  • Place all ingredients into a bowl and stir to thoroughly combine
  • Roll the dough by hand into 1 inch balls and lightly press down with a fork.  Decorate with slivered almonds
  • Place the cookies on a baking sheet lined with unbleached parchment paper
  • Bake 10-12 min or until golden.  The cookies will crisp as they cool
  • Store in an airtight container

Makes 24 cookies.

Enjoy and let me know what you think!  Thanks again to Julie and Joy for sharing their recipes with us!