Here are 24 reader favorite cookie recipes that would make the perfect gift to bake for friends or coworkers. Or they’re also terrific for not sharing and eating all by yourself. Just saying…
Healthy Chocolate Chip Cookies
Vegan Levain Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Snowball Cookies – 60 calories each
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Chocolate Chip Marshmallow Cookies
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Flourless Chocolate Chip Cookies
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(50 healthy recipes, including Emoji Sugar Cookies)
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The most popular cookie recipe on my blog is technically not even a cookie recipe at all. But it’s so good that you might want to just skip the cookie tray altogether and make one of these cookie pies instead.
Just a thought 😉
http://www.littlehousebooks.com/fun/snowcandy.cfm
This is the recipe for the Snow Molasses Candy. Thank you!!
That sounds interesting! You could try blackstrap molasses (which is actually super healthy– it has over 40% of the RDA for both calcium and iron!). And coconut sugar or sucanat if you want an unrefined sugar in place of the brown sugar.
Candy thermometers are cheap and can be found at Bed Bath Beyond or even some grocery stores.
Please do report back if you try it. I’d love to hear the results!
Shortbread and gingerbread men would be fantastic!
YES! Shortbread that doesn’t require vegan butter in the recipe (sorry Earth Balance, don’t need you and your chemicals)!
I would throw a few of these in the mix. I am loving the oatmeal almond butter cookies.
How about Scandinavian sandbakkels! (shortbread tart cookies with almond flavoring)??
here’s a link to a typical recipe (note the high amounts of butter and sugar!!!)
http://www.landolakes.com/recipe/1850/sandbakkels
Hi Katie!
Do you have a recipe for healthy caramel corn?
I do 🙂
https://lett-trim.today/2013/02/01/healthy-caramel-popcorn/%3C/a%3E%3C/p%3E
Oh yay! This makes me happy! Thank you!
We need a healthy gingerbread men recipe! Ones you can roll out and cut rather than cookies. That would make my Christmas 🙂
No cookie request, but: How do you make the coloured frosting of the sugar cookies? Probably I’ve missed it somewhere, but – well, I didn’t find it LOL
https://lett-trim.today/2011/06/12/creamy-dreamy-frosting/%3C/a%3E%3C/p%3E
Thanks 🙂
I have a recipe for a Portugues custard tart that I grew up learning to bake (and eat) from my mom. They are always a hit whenever I bake them for friends, gatherings and parties. The problem is that they’re full of dairy, sugar and fat. Now that I’m mostly vegan, I either have to avoid this food I love so much, or make an exception. They can be somewhat temperamental, so I haven’t tried to substitute anything so far. Perhaps you could help me with this? I’ll post the ingredients and if you are willing to take this on, I can send you the rest of the recipe. I wish I could attach a picture too. They look as delicious as they taste!
3 cups milk
2 tbsp butter (plus more for greasing muffin tins)
Lemon skins (about 2-4 pieces)
2 cups sugar
1 cup flour, accurately measured
3 eggs
Cinnamon for sprinkling
Oops! *Portuguese.
They look delicious! I will put it on my to-try list, but in the meantime I did a quick google search and this recipe looks intriguing if you wanted to experiment! http://www.seitanismymotor.com/2010/06/pasteis-de-nata-vegan/
Awesome, thanks! Oh, and just FYI: the custard tarts sold in the stores/restaurants, like the one in your link, typically have a crust. My recipe is for a crust-less version, which I actually like even better (and mine also have a slightly different texture). 🙂
Here’s the rest of the recipe:
Pre-heat oven to 325 Fahrenheit. Grease 2 muffin tins well with butter. Using a fork, mix well the sugar and eggs in a large bowl. Add the flour, a bit at a time, until completely blended. Set aside. In a saucepan over medium heat, slowly boil the milk, butter and lemon
skins. Be sure to stir continuously. Once boiling, remove the lemon
skins and remove milk from heat. Add the milk to the sugar mix, but do NOT pour it in all at once. Make sure to pour only a small amount at a time, and mix well with a mixing spoon, repeating this process until all milk is added. This will ensure to slowly warm the sugar mix,
without cooking the eggs. Add to the muffin pans evenly, stirring mix
about half way to prevent separation.
Place in oven. Bake until edges are golden brown and tops are slightly golden (or to preferred color). You may need to lower the heat if it appears edges are cooking too quickly. Tarts may rise out of pans, and/or bubble up in the middle while baking, but they will go back down. Estimated time is 20 min, but could vary greatly (I once had themin the oven for 40 min at a lower temperature, but normally 20-30 is typical), depending on your oven. Remove from pans
immediately (using a butter knife and fork to separate edges from the pans and lift them out are found to work best) and place on cooling racks or plates. Sprinkle cinnamon across the tops and let cool. If eaten immediately, centers will be soft and may appear not completely cooked. Texture will change as it cools. May be eaten at room temperature or chilled as well. Enjoy!
Note: Don’t be surprised if some of the batch turns out well and some don’t. These tarts tend to be temperamental.
This isn’t a cookie but how about a healthier version of chocolate peppermint pretzels? I am OBSESSED with chocolate and peppermint in the winter. Actually, any chocolate peppermint combination will do 🙂
Hi Katie,
I can’t get to the melt in your mouth chocolate pixie cookie recipe. Can you help?
Hi Mary Ann,
Sorry for the confusion. That one is exclusive to the cookbook, so I’m not allowed to publish it on the blog. I definitely would it I could!! 🙂