38These cookies are a great alternative to all of the processed sugar and junk filled desserts passed around during the holidays. They’re not only healthy for you, made with minimal, simple ingredients, they’re also chewy and sweet! This recipe is naturally gluten free and grain free, and can be made vegan when using the coconut nectar! Bonus: Your kids will love them and you’ll feel good about giving them seconds.

Total Time: About 40 minutes
Makes: 12 Cookies

2 cups almond flour
5 tbsp honey or coconut palm nectar
4 tbsp coconut oil (melted)
2 tsp vanilla
1/2 tsp baking soda
1/4 tsp sea salt
2 tbsp dark chocolate chips

1. Place everything except the chocolate chips in a medium bowl and mix together with a spatula or by hand until really well combined.
2. Add the chocolate chips and form into small balls. Flatten to form them into a cookie shape and place on a lined cookie sheet. The dough isn’t like regular cookie dough so they won’t expand.
3. Bake at 350F for 8-10 min. Remove and let cool for 10 min to harden.

Chocolate Dip:
1. Melt 1/4 cup chocolate chips w/ 2 tsp coconut oil in double boiler.
2. Dip cookies in chocolate and sprinkle w/ pomegranate seeds. Place in fridge to set.

*If you want to roll the dough out like sugar cookies to use cookie cutters – just form the dough into a ball and place in fridge for 30 minutes before rolling. You can store the cookies in the fridge for up to a week or in the freezer for a few months! Enjoy!

Recipe from Gabrielle Alinda Chronister, a holistic nutrition nerd, who creates delicious, nutritious, and colorful plant-based dishes. Follow Gaby on Instagram at @healthyhabitmom for more recipes and tips on how to live a non-toxic lifestyle.