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21 Easy Holiday Cookie Recipes

Here are 21 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…

Snowball cookies that literally MELT in your mouth.

Snowball Cookies – 60 calories each

.

The Best Easy Keto Chocolate Cookies

Keto Chocolate Cookies

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Oatmeal Peanut Butter Chocolate No Bake Cookies

Chocolate No Bake Cookies

.

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

.

vegan peanut butter cookies

Vegan Peanut Butter Cookies

.

Vegan Chocolate Cookies

Chocolate Brownie Cookies

.

6 Ingredient Lemon Snowball Cookies

Lemon Meltaway Cookies

.

fb cookie dough

Chickpea Cookie Dough Dip

.

Cinnamon Sugar Pillow Cookies

Cinnamon Sugar Pillow Cookies

.

Sugar Free Chocolate Chip Cookies

Keto Cookies

.

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

.

Vegan Chocolate Macaroons Recipe

Mocha Macaroons

.

smores cookie

Chocolate Chip Marshmallow Cookies

.

Coconut Macaroons

Coconut Macaroons

.

healthy chocolate cookies

Flourless Chocolate Chip Cookies

.

healthy tagalongs vegan

Healthy Girl Scout Cookies

.

healthy sugar cookies

Healthy Sugar Cookies

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chocolate chip breakfast cookie

Breakfast Cookies

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healthy oreos recipe

Healthy Oreos

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emoji cookies

Healthy Cookies Recipes

(50 healthy recipes, including Emoji Sugar Cookies)

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Chocolate Chip Makeout Pie

Deep Dish Cookie Pie

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 😉

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Published on December 19, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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91 Comments

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    • j says

      These are the healthiest and yummiest thumbprint cookies ever…

      Ingredients:

      1 cup mashed ripe banana (2 large)
      2 cups rolled oats (use certified gluten-free if necessary)
      3 tablespoons ground flax seed
      1 teaspoon cinnamon
      1/8 teaspoon fine grain sea salt
      8 teaspoons jam
      Peanut butter (or almond or sunflower seed butter), for serving (optional)

      Directions:

      Preheat oven to 350F and line a baking sheet with parchment paper.
      In a food processor, add the oats and pulse until a coarse meal forms (see picture in blog post).
      In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense.
      With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don’t spread out. Press your thumb (or small spoon) into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
      Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so.
      If desired, serve cookies with your favourite nut or seed butter. They also taste great with a pat of coconut oil or vegan butter!
      Note: To make the cookies nut-free, omit the peanut butter or swap it with sunflower seed butter instead. 2) For those allergic to banana, you might be able to sub it with applesauce (and you might need a couple tbsp of granulated sugar to make up for the sweetness of the banana). I haven’t tried this yet, but I will update this recipe if I do!

  1. Alex says

    Wow, Katie… what an impressive array of cookies you have created! They all look so delicious- I cannot decide which recipe to try first 😉
    Some of my personal favorite cookie flavors include: Samoas, s’mores, salted caramel, dulce de leche, red velvet, lemon shortbread, white chocolate peppermint, molasses, lemon ricotta, banana chocolate chip, dark chocolate almond-oat lace, and salted dark chocolate!

  2. Karen says

    I’ve seen a lot of recipes on pinterest for sugar cookie bars, but they are always loaded with sugar and butter. Can I request those?

    Or something with chocolate and coconut. Magic squares would be great!

  3. Danielle says

    I would really love a healthy shortbread cookie recipe – I’ve tried at home and it’s so hard to get the same soft texture and taste!

  4. Leslie says

    I have no idea if this is possible, but it would be amazing if you could come up with a vegan and healthier version of a cookie similar to the French macaron!
    If not, I would love another variation of breakfast cookies, or some soft baked funfetti cookies!

  5. Abby says

    So many healthy cookie choices to choose from! :DD
    I can’t have any sugar at all, so I substitute stevia for all the sugar in dessert recipes, but my family usually doesn’t like it very much. I really do enjoy sugar(stevia) cookies! But my favorite cookie this season would probably be spicy oatmeal cookies with icing! I haven’t yet found a decorator icing for cookies without any sugar, though. Any type of sugar-free cookie that the whole family can enjoy for the holidays would be absolutely lovely!
    Thank you so much Katie for your wonderful recipes! I don’t know what I’d do without them! 😀

    • j says

      Ingredients:

      1 cup mashed ripe banana (2 large)
      2 cups rolled oats (use certified gluten-free if necessary)
      3 tablespoons ground flax seed
      1 teaspoon cinnamon
      1/8 teaspoon fine grain sea salt
      8 teaspoons jam
      Peanut butter (or almond or sunflower seed butter), for serving (optional)

      Directions:

      Preheat oven to 350F and line a baking sheet with parchment paper.
      In a food processor, add the oats and pulse until a coarse meal forms (see picture in blog post).
      In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense.
      With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don’t spread out. Press your thumb (or small spoon) into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
      Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so.
      If desired, serve cookies with your favourite nut or seed butter. They also taste great with a pat of coconut oil or vegan butter!
      Note: To make the cookies nut-free, omit the peanut butter or swap it with sunflower seed butter instead. 2) For those allergic to banana, you might be able to sub it with applesauce (and you might need a couple tbsp of granulated sugar to make up for the sweetness of the banana). I haven’t tried this yet, but I will update this recipe if I do!

  6. Andrea says

    Hi Katie,

    I commented on this post previously but I had a very random question. I’m a senior in high school and in the midst of applying to colleges, one of them being Bryn Mawr. I remember reading that you went there but transferred–was it strange being at an all-girl’s school? Any input/thoughts from a former student who attended would be very helpful! Sorry if this is too off-topic

  7. Jessica says

    I made your ginger butter and used it in your peanut butter cookie recipe, following it exactly except I subbed greek yogurt for applesauce and I omitted the 2 tbsp of brown sugar because I only had full flavor molasses to make the ginger butter. I love how they turned out! It tastes kind of like a soft gingerbread cookie, but with a bit of peanut butter.

  8. Sarah Lister says

    Hi. These all look amazing, but the one I really want to try is no.2, the pixie one, but the link and the photo just take me to your book and I can’t see the recipe! It’s probably me doing something silly but the other links work?

  9. Kimberly Taylor says

    Dear Katie,
    We are totally in love with your recipes! We are raising two young daughters and we are totally dedicated to their health. We have childhood memories of candy canes and butter cookies but feel like we can offer our girls the lovely experience of family cookie baking without using sugar or animal products. So far so good! I think, however, I might need your help: my eldest daughter, aged 3, is completely in love with The Little House on the Prairie books, and sees Pa bring in a skillet of snow. Ma and the girls then use it to make molasses candy. Me, NOT thinking of how they did this, promised at the first snow that we would learn how to make molasses candy. So here I go looking up a recipe thinking I’m gonna get the CoolMomAward for the week when I’m ready to follow through on this fantasy and the recipe is basically straight Sugar Syrup. Help! How can we make this using whole plant based sweeteners? The recipe mentions using a candy thermometer and I am way out of my area of expertise!

  10. EVA says

    I’ve never had a macaron, so I’m kind of diggin’ those suggestions!

    I’m just going to spew off a couple of cookies I miss from back in the day and see if it gives you any inspiration:

    -Nilla wafers
    -Teddy Grahams (okay, these first two aren’t technically “cookies”, but they’re definitely not crackers, nor healthy or GF/vegan!)
    -Sugar wafers (ya know, that come in vanilla, chocolate, and strawberry and only cost like a buck for a pack the size of a keyboard?)

    No chocolate in these….I might have to re-comment when I’m feeling more myself!

    • Chocolate Covered Katie says

      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!

    • EVA says

      YES! Shortbread that doesn’t require vegan butter in the recipe (sorry Earth Balance, don’t need you and your chemicals)!

  11. Lucy says

    We need a healthy gingerbread men recipe! Ones you can roll out and cut rather than cookies. That would make my Christmas 🙂

  12. Deanna Turton says

    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

        • Deanna Turton says

          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). 🙂

        • Deanna Turton says

          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.

  13. Cara says

    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 🙂

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