Holiday cookies made healthy! Want to have delicious cookies over Xmas that are healthy and packed full of nutrients? 

Healthy Christmas Cookies

WHO DOESN`T LIKE OVEN FRESH XMAS COOKIES?

It’s very german tradition to bake cookies for family and friends before the holidays. Of course I wanna keep it bit healthy over the holidays. So I created LOW CARB-GLUTEN FREE- FLOURLESS xmas cookies. I even made them high in fibre with adding CHIA SEED POWDER and FLEX MEAL (easier to digested). I swear they are super delicious, because homemade cookies always better without all the chemical ingredients they put in the regular store cookies. The best part is the smell in the entire house. Literally smells like xmas is coming.

Here my top 4 favourite low carb German cookies for xmas to spoil your love ones and keeping an eye on their hips at the same time 😉

1st XMAS COOKIE RECIPE: 

Kokousmakronen low carb = Low Carb Coconut-Makronen

Ingredients: makes approx. 12 pieces

• 2 Egg Whites
• 1 Pinch of Pink H.Salt
• 1/2 cup Coconut flakes, desiccated
• 1 tsp. Vanila extract
• 3 tbsp. coconut sugar (or 1/4 cup Xylitol)
• 1 tbsp. chia seed powder

Beat the egg whites together with a pinch of salt. 

Fold in the coconut flakes, vanilla extract and coconut sugar (Xylitol). Form it into little balls (bites) and put it on a baking sheet lined with baking paper. Bake at 110°C on middle rail for approx. 25min.  Keep it in a closed container in a cool place (not fridge).

2nd XMAS COOKIE RECIPE:

Low Carb Feine Vanillekipferl = Low Carb Vanilla-kipferl

Ingredients: makes approx. 26 pieces

• 1 cup of almond flour (powder)
• 1/2 tsp.baking powder
• 1 tsp. vanilla extract
• 1 pinch of Pink H.Salt
• 3 tbsp. coconut sugar (1/4 cup Xylitol)
• 1/2 cup unsalted butter, soft
• 2 egg yolks
• 1 tbsp. chia seed powder
• 1 tbsp. flex meal

Mix all the ingredients in a bowl and knead to a dough and chill for 30min in the fridge. Form the dough into a roll, cut out 2cm thick slices and form it into a mini croissant. Place the Kipferln on a baking sheet lined with baking paper. Bake in the oven at 160°C for about 10minutes. Feel free to decorate the Kipferln with dark chocolate (85%). Keep it in a closed container in a cool place (not fridge).

3rd XMAS COOKIE RECIPE:

Low Carb Butterkekse = Low Carb Butter Cookies

Ingredients: makes approx. 30 pieces

• 1/2 cup unsalted butter, soft
• 1/2 cup almond flour
• 2 tbsp. coconut sugar ( 1/4 cup Xylitol)
• 1 tsp. vanilla extract
• 1 pinch of pink h.salt
• 1 tbsp. chia seed powder
• 1 tbsp. flex meal

Put all ingredients in a mix bowl and knead well with a blender. Put the dough in the refrigerator for an hour. Use the floured rolling pin to roll out the dough on a floured work surface (not too thin). Cut out the cookies with a cookie cutter. If you are not so practiced, take only half of the dough out of the fridge. Warm dough sticks and can not processed well. Place the biscuits on a baking tray lined with baking paper and place in the oven at 175°C. Bake circulating air for approx. 10-12minutes. The biscuits are very soft and need a few minutes on the baking tray to cool down. Keep it in a closed container in a cool place (not fridge).

4th XMAS COOKIE RECIPE:

Low Carb Zimtsterne = Low Carb Cinnamon Stars

Ingredients: makes approx. 35 pieces

• 1/2 cup hazelnut flour
• 3/4 cup almond flour
• 5 tbsp. coconut sugar ( 1/4 cup Xylitol)
• 1 tsp. vanilla extract
• 1 pinch of pink h.salt
• 1 tbsp. chia seed powder
• 2 tbsp. cold filtered water
• 1 tbsp. flex meal
• 2 tbsp. honey 
• 3 tsp. cinnamon powder 

Mix ground chia seeds with 2 tbsp.water in a small bowl and place in the fridge for about 10minutes to swell. Mix hazelnut flour, almond flour, coconut sugar ( or xylitol) and cinnamon either with a hand mixer or in a food processor. Add honey and chia mix and mix until a sticky dough has formed. Wrap the dough in a plastic wrap and place in the fridge for about 30minutes. Preheat the oven to 160°C convection. Roll out the dough between two baking papers, approx. 0.5cm to 1cm thick. 

A little tip: if you do not have a rolling pin, you can also use an empty wine bottle.

Place the cinnamon stars on a baking sheet lined with wrapping paper and bake at 160°C for approx. 10 minutes. Cinnamon stars traditionally burn the most of all the cookies, so do not lose sight of the cinnamon stars.

Let the cinnamon stars cool for about 10minutes before they should be separated from the baking paper. Keep it in a closed container in a cool place (not fridge).

The festive season is a time to relax and enjoy… indulge a little but keep moving and try to balance the feasting with smaller meals leading into the banquets. We wish you all a very merry Xmas!

Enjoy,

Coach Jules

Feel free to share photos and the experience of your first try on our Facebook page: https://www.facebook.com/BodyExpertSystemsVietnam/  It would be great to hear from you and be able to share feedback.

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