Looking for Christmas Cookie Recipes/Ideas

I suppose your take on "healthy" matters a lot. Butter is the core element of most cookies, so if you watch fat, that's not so good. I have lots of sugar free, lower carb recipes, though-- but they're still high in fat (and fiber), so that might not be your thing.

My go to site

http://www.skinnytaste.com/search/label/Dessert Recipes

I have an amazing pumpkin cookie recipe that a fellow MFP'er was nice enough to share 55 calories per cookie...let me know if you are interested.

no bake choc. oatmeal cookies
1/2 cup old fashioned oats
1 extra small banana
1/4 cup ghiridelli bittersweet choc. chips
1 tbs cocoa powder
1tsp vanilla

servings 7
calories 79
carbs 13
protein 1
fat 3
sodium 2 fiber 2

microwave your coc. chips 60 sec but stir every 15 sec making sure choc doesnt burn. cut up banana and put it in bowl and mash with fork. add rest of ingredients and stir. drop cookies on wax paper and freeze.

banana oatmeal cookies

about 25 calories a cookie
servings 36

2 bananas
1 apple peeled
2 cups old fashioned oats
1/2 tsp vanilla
1 tsp cinnamon splenda to taste

blend apples and bananas together in blender. pour into bowl with oatmeal, cinnamon and vanilla. mix well
1 tbs per cookie
bake at 350 for about 15 min.

Pumpkin cookie recipe would be awesome!

Pumpkin Cookies

1 1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. sugar
1 cup purreed pumpkin
2 Tbs. canola oil
1 egg
1/2 tsp. vanilla
chocolate chips (optional)

Combine all ingredients. Drop by Tablespoonfull onto sprayed cookie sheet. Bake at 350 for 15 minutes.

Makes 24 cookies


Some substitutions/additions I made:
Morton Lite Salt
Extra Virgin Lite Olive Oil
1/4 c. egg beaters
1/8 tsp. cloves
1/2 c. semi-sweet chocolate chips
2 Tbs. Flaxseed


Per Cookie:
83 calories
3 Fat
14 Carbs
2 Protein

I changed the recipe a little using whole wheat flour, no salt or nutmeg I used pumpkin pie spice in place of it and I used Farmers Market Organic Pumpkin but any kind will do. Flatten out the dough a little after placing them on cookie tray their shape doesn't change much. They are the best I have had a combination between a cookie & cake (texture).

Per Cookie - my version
Calories 55
Carbs 9
Fat 1
Protein 1
Sodium 36
..

I recommend everyone try these they are very addictive...

Cherry-Pistachio Wedding Cookies

The combination of tender cake flour and sturdy all-purpose flour produces delicate cookies. The dough will be crumbly after you've combined all the ingredients but will hold its shape once molded in a tablespoon measure and turned onto a baking sheet. You may need to add one to two additional teaspoons of ice water to the dough to achieve the crumbly consistency.

YIELD: 32 servings (serving size: 1 cookie)
COURSE: Desserts, Cookies
Ingredients

1 1/2 cups cake flour (about 6 ounces)
2/3 cup all-purpose flour (about 3 ounces)
1 1/4 cups powdered sugar, divided
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
3 teaspoons ice water
1 1/2 teaspoons vanilla extract
1/2 cup dried tart cherries
1/4 cup finely chopped salted dry-roasted pistachios
Cooking spray
Preparation

1. Preheat oven to 350°.

2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.

3. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.

4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.

5. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.

Nutritional Information
Amount per serving
Calories: 86
Calories from fat: 36%
Fat: 3.4g
Saturated fat: 1.9g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.3g
Protein: 1g
Carbohydrate: 12.9g
Fiber: 0.8g
Cholesterol: 8mg
Iron: 0.6mg
Sodium: 43mg
Calcium: 4mg

I'm interested in the pumpkin cookies

Meringues are pretty diet friendly. Plain they have zero fat and just a little sugar but you can doll them up any way you like them. Peppermint meringues, nut filled, a few chocolate chips, cocoa flavored, fruity flavored using a bit of jello, etc.

yes it does make 7 cookies just make sure u use a very small banana only about 2- 3 in long in the recipe.

I have an amazing pumpkin cookie recipe that a fellow MFP'er was nice enough to share 55 calories per cookie...let me know if you are interested.

I know which one you are talkinga bout.... I made them for Thanksgiving w/ my family. They were a huge hit. So delicious. Whoever the OP was on that thread deserves my thanks lol!

bump

Candy Cane Cookies

Hooked on traditional holiday baking? It's a twist to make these fun peppermint cookies!

Prep Time
40 Minutes
Total Time
6:00 Hrs:Mins
Makes
4 1/2 dozen cookies

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

Heat oven to 375ºF.

Stir together peppermint candy and 2 tablespoon sugar; set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Makes 4 1/2 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.

Nutrition Information:
1 Serving (1 Serving)Calories 85 (Calories from Fat 35 ),Total Fat 4 g(Saturated Fat 2 g,Cholesterol 15 mg;Sodium 45 mg;Total Carbohydrate 11 g(Dietary Fiber 0g,Protein 1 g;Percent Daily Value*:Vitamin A 2.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 2.00%;Exchanges:1 Fruit;1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.

I see many of you voted for oatmeal cookies, but actually using whole wheat flour. I would suggest to blend the oatmeal and use instead of whole wheat flour the blended oatmeal. To cut sugar out use extra dark brown sugar or honey which are healthier, instead of milk you can also use water and light butter or extra virgin olive oil. This way you cut out I would say most of the calories for sure from any kind of cake you want to make.

https://www.facebook.com/pages/Cooking-ideasHomemade-Healthy-Foods/179121125503371

I have a great recipe for meringues, i will post it in the morning as it's late and i don't feel like digging through my recipe book