Happy National Cookie Day!

So the holidays are always the best time to make a whole lot of cookies. My mother-in-law made bins of cookies until she got too busy with her favorite hobby – sewing. She hopes to open a cute boutique!

But there are some of us that don’t want the extra fat, carbohydrates, and the heaviness that comes with eating yummy cookies.

No worries! These 3 delicious cookie recipes are already more healthy than Phoebe’s grandma’s, and only need a few twists to be turned gluten-free.

BONUS: ALL RECIPES ARE VEGETARIAN!

ChrisByrnes.com - Orange Spice Molasses Cookies

Choose Your Own National Cookie Day Adventure: Cookie Recipes with or without Gluten

Orange Spice Molasses Cookies

Ingredients

Orange Sugar for Rolling

1/2 cup granulated sugar
1 tablespoon freshly grated orange zest

Cookie Dough

1 1/2 cups rolled oats (GF: Try GF Harvest Gluten Free Organic Rolled Oats)
5 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
2 tablespoons freshly grated orange zest
1/2 cup light or dark molasses (GF: Try Wholesomes Sweetners’ Gluten-free Organic Molasses)
7 tablespoons unsweetened applesauce
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground clove
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2 1/4 cups whole-wheat flour (GF: Try Bobs Red Mill Gluten Free All-purpose Baking Flour)

Preparation

  • Ready in: 1 hour 25 minutes
  1. Preheat oven to 375°F. Coat a large baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.
  2. To prepare the orange sugar for rolling: Pulse 1/2 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside.
  3. To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed.
  4. Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
  5. Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky.)
  6. Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking.) The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. Place cookies about 1 inch apart on the prepared baking sheet.
  7. Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes.
  8. Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack.
  • “Pro” Tip: Make these ahead of time. You can store in an airtight container for up to 3 days, or freeze for up to 3 months.
Thanks to Real Simple Magazine for the original recipe.

ChrisByrnes.com - FigNFlax Thumbprint Cookies

Fig ‘n Flax Thumbprint Cookies (even for non-fig lovers)

Ingredients

1/2 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar, divided
1 large egg, separated
1 teaspoon vanilla extract
1/2 cup whole-wheat flour (GF: Try Bobs Red Mill Gluten Free All-purpose Baking Flour)
1/2 cup all-purpose flour (GF: OK to use the same flour as above)
2 tablespoons ground flaxseeds or flaxmeal
1/4 cup ground flaxseeds or flaxmeal
1/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup fig preserves (or your choice of another preserve)

Preparation

  • Active prep time: Ready in: 
  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
  2. Beat butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add egg yolk and vanilla and beat until combined.
  3. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseeds, cream of tartar, cinnamon, nutmeg and salt in another bowl. Slowly add the flour mixture to the batter and beat on low until just combined, scraping down the sides as needed.
  4. Place the egg white in a small bowl. Combine the remaining 1/4 cup each brown sugar and ground flaxseeds in a shallow dish. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white and then roll in the sugar mixture. Place 2 inches apart on the prepared baking sheet. Press your thumb (or index finger) into the middle of each cookie and spoon enough preserves (about 1/4 teaspoon) into the well to fill it.
  5. Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.
  • “Pro” Tip: Make these ahead of time. Store in an airtight container for up to 5 days. You may also bake them with no preserves and reduce baking time to 12-14 minutes; freeze the unfilled cookies for up to 3 months. Defrost at room temperature before filling with preserves.
Thanks to EatingWell.com for the original recipe.

ChrisByrnes.com - Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

3/4 cup rolled oats (GF: Try GF Harvest Gluten Free Organic Rolled Oats)
1 cup whole-wheat flour (GF: Try Bobs Red Mill Gluten Free All-purpose Baking Flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips (GF: Try these cool Gluten-free Dark Chocolate Chips (68% Cacao) by Gerbs)

Preparation

  • Active prep time: Ready in: 
  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
  3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
  • “Pro” Tip: Make these ahead of time. In an airtight container, they’ll keep for up to 3 days, or in the freezer for up to 2 months.
  • Bonus Tip: You can extend the life of your baked goods during storage by only using one layer of items per airtight container (obviously you will select smaller containers). Or, you can layer them in a larger container by separating each layer with parchment paper to prevent sticking and spoiling.
Thanks to Better Homes and Gardens magazine for the original recipe.

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