Shannon has declared a Christmas edition of Works-for-me-Wednesday, so here are a couple of great cookie recipes. They are both quite healthy, and very adaptable to different diets and allergies (wheat free, gluten free, egg or dairy allergy, etc.)! Enjoy!

Rich Carob Balls
Recipe type: Desserts and Sweets
  • ¾ cup peanut butter (the original recipe uses tahini, I like peanut butter better; almond butter would be great, too!)
  • ¾ cup carob powder (again, you could substitute cocoa powder)
  • 1 Tbsp. honey
  • ½ cup raisins (or some dates, or dried apricots, although raisins work really nicely)
  • ½ cup favorite chopped nuts and seeds (this time I used ½ almonds, ¼ pumpkin seeds, ¼ sunflower seeds)
  1. Process the dried fruit and nuts first, in a food processor. Once well chopped, add in other ingredients. Add a bit of water if you need to make it more moist.
  2. Shape into balls, and if you like, roll in dried coconut.

This is one of our favorite little treats! The recipe originated from Rejuvenate Your Life, and I just adapted it. We like to keep these in the freezer, but they’re also good out of the fridge.


Allergy-Friendly "Sugar" Cookies {Healthy Holiday Treats with Allergy-Friendly Options!}
Recipe type: Desserts and Sweets
  • 1¼ cups butter (if you must substitute the butter out, please use coconut oil, not margarine!)
  • ¾ cup honey
  • 1 Tbsp. vanilla
  • 3 cups flour (your choice- wheat, spelt, rice, millet, etc.) (I first tried this recipe when my sis-in-law made it with brown rice flour, and they were great! Slightly crumbly, but overall very good!)
  1. Blend the butter and honey and vanilla
  2. Stir in the flour until well mixed
  3. Chill until dough is firm
  4. Roll out and press into fun Christmas shapes! My daughter and I are making these tomorrow and we intend to make Christmas trees, stars, wreaths, and a cross (I know, different holiday, but we had to get Jesus in there somehow!).
  5. Edit: Bake at 350 F for just under 10 minutes. Depending on your oven, you may need to lower the temperature, or cook for more like 6-8 minutes, so just keep a close eye on the first batch or two. (Silly me- I forgot to mention how to bake them when I first posted. Hmm, maybe midnight is not a good time for posting...)

The final step is just an add on, from my childhood. My step-Mom would always melt chocolate and dip shortbread cookies in halfway. Sooo, I am going to melt some grain-sweetened carob chips (for pete’s sake, it’s Christmas- use chocolate if you want to!!!), and I will dip these yummy little cookies in it. I think I will have to add a bit of milk or cream to get a nice texture, and melt the chocolate (carob, whatever) in a double boiler so it doesn’t burn.

Top image by Petite Family