Healthy Holiday Cookie Recipes | A Collab with Fablunch

Hey guys, it's Dani. Now today is an extra special day because I am doing a holiday cookie collaboration with the oh so lovely and talented Olga from Fab Lunch. We are both going to share one of our favorite cookie recipes for the holidays. I'm going to be showing you how to make a double chocolate almond butter cookie that also happens to be gluten-free. And Olga, well I'm just going to let her tell you herself. Hi Dani and Clean and Delicious family. I'm so excited to share with you the recipe for my Christmas cookies. This is my take on everyone's favorite chocolate chip cookies made with a twist. The cookies are both vegan and gluten-free so anyone can enjoy them regardless of their diet. So come on over to my channel, say hello and subscribe. I have tons of healthy recipes for you to check out including yummy guilt-free desserts. Now is she not just the cutest thing in the world? Make sure that you guys head on over to Fab Lunch, check out all of her beautiful recipes and subscribe. But first, my double chocolate almond butter cookies. So first things first, I have my oven preheating to 350 degrees and I have a rimmed baking sheet lined with a silpat mat all ready to go. Now if you guys don't have a silpat mat, you could also do some parchment paper or just spread a little bit of coconut oil, some butter or a little bit of cooking spray right onto your baking sheet. This way your cookies don't stick. Then everything else is going to happen in one big bowl. This is a dump and stir kind of recipe, my favorite kind of baking recipes. So into my bowl I am adding a half a cup of unsweetened cocoa powder, then I have three quarters of a cup of coconut sugar, which I am going to chat about in just a second, and one teaspoon of baking soda. Then you want to grab a fork or a whisk and just gently whisk this all together. Basically the goal here guys is to get at any little lumps or clumps that are in the dry ingredients. Okay so back to the coconut sugar for a second. All coconut sugar is is the boiled and dehydrated step of the coconut pop. It does not taste like coconut at all, so there's no coconut flavor, and it can be substituted one for one for refined white sugar. So if you were going to use a cup of white sugar, you could just use a cup of the coconut sugar instead. And let me know if you guys want me to do a 101 on coconut sugar and we could take a little bit of a deeper dive and really get into the details of what it is and where it comes from and how you can use it. So once your dry ingredients are well incorporated and you have all the lumps out, then you're ready for the wet ingredients. So I'm going to be adding in one cup of creamy unsalted almond butter. You could also do a crunchy almond butter if you like to have little crunchy bits of almonds in your cookies. Then I've got one tablespoon of vanilla extract. Did you know that vanilla actually makes chocolate taste more chocolatey? It's the truth. Then I've got two eggs and a third of a cup of chocolate chips since these are double chocolate cookies. Then all I'm going to do is mix this to have all of these ingredients combined really well together. Now guys, another thing I want to chat about. I have seen a few people on my Facebook page say that they skip over cookie recipes that don't have any flour in them because they think it's too weird. But I want to promise you that these recipes that use almond butter as the base are surprisingly moist and delicious and it will blow your mind how much you can get an insanely delicious cookie without using any refined flours at all. So if you have been hesitant to try one of these almond based recipes, I really want you to get in the kitchen and give them a try. Not only are they delicious, but they could not be any easier to make. So once your cookie dough looks like this, it's nice and moist and rich and fudgy and everything is mixed together, we're going to drop it onto the baking sheet. Now I'm just going to scoop up about a tablespoon of dough and slide it right onto the sheet and I'll keep going until I have 12 cookies on the baking sheet. Now you should be able to get 20 cookies out of this recipe depending on how much dough you snack on along the way. From here I'm just going to pop them into my oven for 10 minutes and then when they're done they are going to look like this. Now you want to let them just rest and cool for 10 or 15 minutes right on the tray and then once they've set up a bit you can transfer them over to a wired baking rack or onto a plate and let them finish cooling completely. These cookies have a really rich chocolatey almost brownie like texture to them and they are going to be perfect for sharing with your friends and family over the holiday season. But before you go give them away you're going to have to take a taste yourself. These cookies are everything I just described and then some. Chocolatey heaven. Now if you guys want to print this recipe make sure you head on over to cleananddelicious.com and don't forget to head over to Fab Lunch so you can get Olga's delicious holiday recipe as well. Thank you so much for watching. I will see you guys next time with some more clean and deliciousness. Cheers. Now today is extra special. Here we go. Crunchy bits of almond butter throughout your cookie. Seriously Danny. Here we go. Two traditional refined white sugar. Coconut sugar is a great. Seriously Danny.