On the night before Christmas Eve, I’m making my favorite cookie recipe, peanut butter blossoms. I don’t mind if you scroll down to see them, they are peanut butter blossoms!

Make one (or all) of these desserts for your next holiday party! I used to always love participating in a holiday bake-off this time of year, so I was feeling nostalgic and wanted to include some of my favorite recipes.

My top three favorite “healthier dessert” recipes are below:

Almond Butter Brownies via FoodBabe

These almond butter brownies are perfect for people who are gluten-free, and watching their carbs and sugar! It’s safe to say that these ingredients are all-natural and delicious.

Ingredients

• 1 cup almond butter
• 1 egg
• 1 banana
• ½ tsp sea salt
• ½ tsp baking soda
• ½ cup of coconut palm sugar
• ½ tsp vanilla
• ½ cup of dark chocolate chunks

Instructions

1. Preheat oven to 350 degrees.
2. Grease a small dish.
3. Mix all ingredients except chocolate chunks until smooth.
4. Fold in chocolate chunks and pour batter into pan.
5. Bake brownies until golden dark brown – about 25 mins.
6. Cool brownies for at least 10 minutes before cutting.
7. Sprinkle almonds or crunched candy canes on top.

Whole-Wheat Sugar Cookies via Health

These festive sugar cookies are topped with a sweet, lemony glaze. Using egg whites and a minimum of butter keeps saturated fat and cholesterol low, while a touch of whole-wheat flour adds a fiber and nutrient boost.

Ingredients

• 1 1/4 cupsflour
• 1/4 cupwhole-wheat flour
• 1/4 teaspoonsalt
• 1/2 teaspoonbaking soda
• 4 ouncesunsalted butter, softened
• 1/3 cupgranulated sugar
• 1/3 cuplight brown sugar
• 1egg white
• 1 1/4 teaspoonspure vanilla extract
• 1/4 teaspoonpure almond extract
• 2 cupsconfectioner’s sugar, sifted
• 2large egg whites
• 2 teaspoons freshly squeezed lemon juice

Instructions

1. For cookies, whisk together first 4 ingredients (through baking soda) in a medium bowl.
2. Beat butter and sugars together in a separate medium bowl until light and fluffy. Scrape down sides and bottom of bowl, and add the egg white and vanilla and almond extracts; beat until just combined.
3. Add flour mixture, and stir until incorporated. Cover bowl with plastic wrap, and chill for at least 4 hours.
4. Preheat oven to 325°. Line 2 baking sheets with parchment paper.
5. Dust a work surface with flour. Turn out chilled dough directly onto work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. (You can re-roll the scraps, just be sure to chill in between.)
6. Bake cookies for 12 minutes or until set but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
7. For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. (If it’s too thin, add a bit more sugar. If it’s too thick, add a few more drops of lemon juice.)
8. Transfer icing to a pastry bag (or a zip-top plastic bag with a small hole in one of the bottom corners). First, outline the cookie or desired design, then fill it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days.

Peanut Butter Blossoms via Hungry Healthy Girl

I’m not going to pretend that these are healthy, but they are made healthier with less butter (and more peanut butter) than the recipe originally calls for… This means more protein!

Ingredients:

• 1/2 stick of butter butter, softened
• 1 1/2 cups creamy peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 tablespoons milk
• 1/2 cup sugar, for rolling
• 2 bags Hershey Kisses

Instructions:

1. Preheat oven to 375 degrees.
2. Cream butter and peanut butter together until smooth. Add sugars and cream for 2-3 minutes. Add eggs, one at a time, beating until combined. Stir in vanilla. Add flour, baking soda and salt, just mixing until combined, then add in milk. Cover and refrigerate dough for 30 minutes or up to 2 days.
3. Roll cookies into 1 inch balls and roll in sugar. Lay on baking sheet about 1 inch apart.
4. Bake at 375 for 5 minutes.
5. Remove from oven and push Hershey kiss down into the middle of each cookie. Return to oven and bake for 2 1/2 more minutes.
6. Remove and let cool completely.

Do you have a favorite holiday recipe that you love to make every year? Let me know in the comments. Have a happy, healthy holiday!

Love always,

Elizabeth Kate