Healthier Holiday Sweet Treats

Nothing says “Happy Holidays” like a batch of freshly baked treats. They add a little extra cheer to any celebration. If you’re counting calories, try these better-for-you twists on the traditional favorites.

Peppermint Hot Chocolate Cookies

Yield: 12 cookies 
Serving size: 1 cookie 
Calories: 102 per cookies

Ingredients

â…“ cup whole-wheat or almond 
flour 
â…“ cup cocoa powder 
½ teaspoon baking powder 
½ teaspoon cornstarch 
â…› teaspoon salt 
2 tablespoons unsalted butter, melted 
1 large egg, room temperature 
½ teaspoon peppermint extract 
½ cup light brown sugar 
2 tablespoons dark chocolate chips 
2 tablespoons mallow bits (such as Kraft)

Let’s Bake

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. 
2. In a medium bowl, whisk together the flour, cocoa, baking powder, cornstarch and salt. In a separate bowl, whisk together the butter, egg and peppermint extract. Stir in the brown sugar, breaking up any lumps. Stir in the flour mixture just until combined. Fold in the chocolate chips and half of the mallow bits. 
3. Drop the dough in rounded scoops on the prepared baking sheet and flatten slightly. Press the remaining mallow bits into the tops. Bake at 350°F for 9-11 minutes. Cool on the pan for 10 minutes; move to a wire rack.

Cherry Almond Chocolate Clusters

Yield:12 clusters 
Serving size:1 cluster 
Calories:155 per cluster

Ingredients

1 cup toasted raw or unsalted almonds, coarsely chopped 
½ cup dried cherries, coarsely chopped 
6 ounces dark chocolate, finely chopped 
1 tablespoon chia seeds

Let’s Bake

1. Line a baking sheet with waxed paper. In a medium bowl, toss together the almonds and cherries. 
2. Melt half the chocolate in the top of a double boiler over slightly simmering water, stirring frequently. Make sure the water does not touch the top pan. 
3. Remove the double boiler from the heat, and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom and set it aside. 
4. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water to keep the chocolate at the right temperature while you make the clusters. 
5. Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters onto the baking sheet, about 1-inch apart. Let them set in the refrigerator for 15 minutes. Store and serve at room temperature.

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