5 Healthy Cookie Recipes

We all love to bake around the holiday season, but who says that has to be an unhealthy tradition? Below are five recipes for our favorite holiday cookies, with a healthier twist. These cookies are shorter on the calories, but taste just like the cookies we all know and love!

Chocolate Peanut Butter Cookies:

Ingredients: 1 cup granulated sugar, 1 cup packed brown sugar, 1/2 cup creamy peanut butter, 1/4 cup water, 1/4 cup canola oil, 2 teaspoons vanilla extract, 2 large eggs, 1 large egg, 12 ounces all-purpose flour (about 2 2/3 cups), 1 teaspoon baking powder, 1/2 teaspoon salt, 2/3 cup semi-sweet mini chocolate chips.

Directions: Preheat oven to 350 degrees. Combine first 8 ingredients in a large bowl and beat with a mixer until smooth. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda, and salt into a small bowl and stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in mini chocolate chips. Using a tablespoon, spoon dough two-inches apart onto 2 greased baking sheets. Bake for 12 minutes or until golden brown. Cool on wire rack.

Snickerdoodle Cookies:

Ingredients: 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1 cup sugar, 1/4 cup butter (softened), 1 tablespoon corn syrup, 1 teaspoon vanilla, 1 large egg, 3 tablespoons ground cinnamon, cooking spray.

Directions: Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter into a bowl, and beat with a mixer at medium speed until well-blended. Add the corn syrup, vanilla and egg to the mixture; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for ten minutes. Combine 3 tablespoons of sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto 2 greased baking sheets. Flatten balls with bottom of glass. Bake in preheated oven for five minutes, then cool on baking sheets for two minutes. Remove from pans and cool completely on wire racks.

Mexican Chocolate Cookies:

Ingredients: 5 ounces bittersweet chocolate (coarsely chopped), 3/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon baking powder, 1/4 teaspoon salt, dash of black pepper, dash of ground red pepper, 1 1/4 cups sugar, 1/4 cup butter (softened), 1 large egg, 1 teaspoon vanilla extract, cooking spray.

Directions: preheat oven to 350 degrees. Place chocolate in small glass bowl; microwave on HIGH for 1 minutes or until almost melted, stirring until smooth. Cool to room temperature. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, and next five ingredients. Stir with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended. Add egg and beat well. Add cooled chocolate and vanilla; beat just until combined. Add flour mixture; beat just until combined. Drop dough by level tablespoons, 2 inches apart, onto greased baking sheets. Bake for ten minutes. Remove from oven and let cookies cool on pans for two minutes, then cool completely on wire racks.

Cinnamon Sugar Cookies:

Ingredients: 1 cup sugar, 6 tablespoons butter (softened), 1 tablespoon light corn syrup, 1 teaspoon vanilla extract, 1 large egg, 1 cup cake flour, 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 cup turbinado sugar, 1/2 teaspoon ground cinnamon.

Directions: Place granulated sugar and butter into a bowl; beat with mixer at medium speed until well-blended. Add corn syrup, vanilla, and egg; beat three minutes or until well-blended. Lightly spoon cake flour and all purpose flour into dry measuring cups and level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to the butter mixture; stir just until combined, then wrap in plastic wrap and chill for one hour. Preheat oven to 375 degrees. Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon sugar mixture. Place two inches apart on ungreased baking sheets, and bake for 12 minutes. Cool on wire racks.

Gingersnaps:

Ingredients: 2 cups all-purpose flour, 1 tablespoon ground ginger, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 cup granulated sugar (divided), 7 tablespoons butter (softened), 1/4 cup packed dark brown sugar, 2 tablespoons honey, 1 teaspoon vanilla extract, 1 large egg, cooking spray.

Directions: Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups and level with a knife. Combine flours, ginger, baking soda, and salt into a small bowl. Place 3/4 cup granulated sugar, butter, and brown sugar into a large bowl, and beat with a mixer at medium speed until well-blended. Add the honey, vanilla, and egg; beat well. Add the flour mixture, beating at low speed until well-blended. Cover dough and freeze for one hour or until firm. Lightly coat hands with cooking spray; shape dough into 24 (1-inch) balls. Roll the balls in the 3/4 cup granulated sugar; place balls two inches apart on baking sheets. Bake at 350 degrees for 12 minutes or until lightly brown. Cool for two minutes on pans then remove and cool completely on wire racks.