18 Delicious Healthy Cookie Recipes Nutritious

Who says cookies can’t be both delicious and nutritious? Dive into our roundup of 18 Delicious Healthy Cookie Recipes that prove you can have your cookie and eat it too! Perfect for home cooks looking for guilt-free treats that don’t skimp on flavor. From chewy oatmeal to rich chocolate chip, these recipes are sure to satisfy your sweet tooth the healthy way. Keep reading to find your next favorite bake!

Almond Flour Chocolate Chip Cookies

These Almond Flour Chocolate Chip Cookies are a delightful twist on the classic, offering a nutty flavor and tender texture that’s irresistibly good.

Ingredients

• 2 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla extract, mixing until combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The almond flour gives these cookies a wonderfully tender crumb, making them a gluten-free treat that doesn’t compromise on texture or taste.

Tip: For extra chewy cookies, slightly underbake them and let them cool completely on the baking sheet.

Oatmeal Raisin Cookies with Flaxseeds

There’s something undeniably comforting about a batch of oatmeal raisin cookies, especially when they’re packed with nutritious flaxseeds for an extra health kick. These cookies are chewy, flavorful, and just the right amount of sweet.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned oats
• 1/2 cup raisins
• 1/4 cup ground flaxseeds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, beating until well combined.
4. Gradually mix in the flour mixture, then fold in the old-fashioned oats, raisins, and ground flaxseeds until evenly distributed.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The addition of flaxseeds not only boosts the nutritional profile but also adds a subtle nutty flavor that complements the sweetness of the raisins perfectly.

Tip: For an even chewier texture, soak the raisins in warm water for 10 minutes before adding them to the dough.

Peanut Butter Banana Cookies

These Peanut Butter Banana Cookies are the perfect blend of sweet and nutty, with a soft, chewy texture that’ll have you reaching for just one more.

Ingredients

• 1 cup creamy peanut butter
• 1 ripe banana, mashed
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, the mashed banana, and 1/2 cup brown sugar until well combined.
3. Beat in 1 large egg and 1 tsp vanilla extract, then stir in 1/2 tsp baking soda and 1/4 tsp salt.
4. Fold in 1/2 cup chocolate chips until evenly distributed throughout the dough.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The natural sweetness of banana means you can enjoy these cookies with less sugar, and the peanut butter adds a rich depth that pairs wonderfully with the chocolate chips.

Tip: For an extra banana flavor, try using banana extract in place of vanilla.

Quinoa Chocolate Cookies

Who says you can’t have your quinoa and eat cookies too? These Quinoa Chocolate Cookies are a delightful twist on the classic, offering a crunchy texture and a rich chocolatey flavor that’s irresistibly good.

Ingredients

• 1 cup cooked quinoa, cooled
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the cooked quinoa, almond butter, maple syrup, cocoa powder, vanilla extract, baking soda, and salt until well combined.
3. Fold in the dark chocolate chips gently.
4. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12-15 minutes, or until the edges are firm but the centers are still soft.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The quinoa adds a unique crunch that pairs perfectly with the gooey chocolate chips, making these cookies a standout treat for any occasion.

Tip: For an extra chocolatey experience, drizzle melted chocolate over the cooled cookies.

Coconut Flour Snickerdoodles

These Coconut Flour Snickerdoodles are a delightful twist on the classic cookie, offering a gluten-free option that doesn’t skimp on flavor or texture.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1/2 cup coconut flour, 1/4 cup melted coconut oil, 1/4 cup honey, 2 eggs, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until a dough forms.
3. In a small bowl, combine 2 tbsp coconut sugar and 1 tsp ground cinnamon for the topping.
4. Roll the dough into 12 small balls, then roll each ball in the cinnamon-sugar mixture until coated.
5. Place the balls on the prepared baking sheet and flatten slightly with your hand.
6. Bake for 10-12 minutes, until the edges are just starting to turn golden.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these snickerdoodles lies in their perfect balance of chewiness and crisp edges, all while being naturally sweetened. A must-try for anyone looking for a healthier cookie option.

Tip: For an extra coconutty flavor, toast the coconut flour lightly before using it in the recipe.

Avocado Chocolate Cookies

Who knew avocados could make cookies so irresistibly moist and rich? These Avocado Chocolate Cookies are a game-changer for your dessert lineup.

Ingredients

• 1 ripe avocado, mashed
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the mashed avocado, softened butter, brown sugar, and white sugar until smooth.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The avocado adds an unbelievable creaminess to these cookies, making them melt in your mouth with every chocolatey bite.

Tip: For an extra gooey center, slightly underbake the cookies and let them set on the baking sheet as they cool.

Pumpkin Spice Cookies with Almond Butter

These Pumpkin Spice Cookies with Almond Butter are the perfect blend of cozy spices and nutty richness, making them a must-try for any home baker looking for a twist on the classic cookie.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, almond butter, brown sugar, granulated sugar, and vanilla extract until smooth.
3. In another bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The almond butter adds a creamy depth that pairs beautifully with the warm pumpkin spices, creating a cookie that’s irresistibly soft yet satisfyingly chewy.

Tip: For an extra nutty flavor, try drizzling melted almond butter over the cooled cookies.

Chia Seed Jam Thumbprint Cookies

These Chia Seed Jam Thumbprint Cookies are a delightful twist on the classic, offering a healthier jam option that’s just as sweet and satisfying.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 cup chia seed jam (any flavor)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1/4 cup coconut sugar, and 1/4 tsp salt.
3. Add 1/2 cup unsalted butter, 1 large egg yolk, and 1 tsp vanilla extract to the dry ingredients. Mix until a dough forms.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
5. Fill each indentation with 1/4 cup chia seed jam, spreading it slightly.
6. Bake at 350°F for 12-15 minutes, until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The chia seed jam not only adds a burst of fruitiness but also packs these cookies with omega-3s, making them a guilt-free treat.

Tip: For an extra nutty flavor, toast the almond flour in a dry skillet over medium heat for 2-3 minutes before using.

Sweet Potato Cookies with Maple Glaze

These Sweet Potato Cookies with Maple Glaze are a delightful twist on the classic cookie, offering a soft, cake-like texture with a sweet and earthy flavor that’s perfectly complemented by the rich maple glaze.

Ingredients

• 1 cup mashed sweet potato (about 1 medium)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract, then stir in the mashed sweet potato.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
5. While the cookies cool, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle the glaze over the cooled cookies.

The unique combination of sweet potato and maple glaze not only adds a depth of flavor but also creates a moist, tender cookie that stands out from the usual holiday fare.

Tip: For an extra maple kick, substitute the milk in the glaze with additional maple syrup.

Gluten-Free Double Chocolate Cookies

Who says gluten-free can’t be indulgent? These double chocolate cookies are rich, chewy, and utterly irresistible, proving that dietary restrictions don’t mean missing out on dessert.

Ingredients

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup almond flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, mix 1/2 cup coconut sugar, 1/4 cup melted coconut oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
4. Combine the wet and dry ingredients, then fold in 1/2 cup dairy-free chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to these cookies’ perfect texture? A slightly underbaked center that stays fudgy for days. They’re a chocolate lover’s dream, with a depth of flavor that comes from the combination of cocoa powder and chocolate chips.

Tip: For an extra chocolatey experience, press a few additional chocolate chips onto the tops of the cookies right after they come out of the oven.

Vegan Oatmeal Cookies with Applesauce

These Vegan Oatmeal Cookies with Applesauce are a delightful twist on a classic, offering a soft, chewy texture and a hint of cinnamon that makes them irresistible.

Ingredients

• 1 cup unsweetened applesauce
• 1/2 cup coconut oil, melted
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 cups rolled oats

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup unsweetened applesauce, 1/2 cup melted coconut oil, 1 cup brown sugar, and 1 tsp vanilla extract until well combined.
3. Add 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon to the wet ingredients, stirring until just combined.
4. Fold in 3 cups rolled oats until evenly distributed throughout the dough.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

What sets these cookies apart is their perfect balance of sweetness and spice, with the applesauce adding moisture without the need for eggs or butter.

Tip: For an extra crunch, try adding 1/2 cup of chopped walnuts or pecans to the dough before baking.

Protein-Packed Peanut Butter Cookies

Who says cookies can’t be a powerhouse of protein? These Protein-Packed Peanut Butter Cookies are here to prove that delicious treats can also fuel your day.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup protein powder (vanilla or chocolate)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, 1/2 cup honey, 1 large egg, and 1 teaspoon vanilla extract until smooth.
3. Add 1/2 cup protein powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the bowl, stirring until just combined.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball with a fork, creating a criss-cross pattern.
5. Bake for 10-12 minutes, until the edges are just starting to brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies strike the perfect balance between chewy and crisp, with a rich peanut butter flavor that’s subtly enhanced by the protein powder. They’re a guilt-free way to satisfy your sweet tooth any time of day.

Tip: For an extra protein boost, sprinkle a few chocolate chips on top before baking.

Zucchini Chocolate Chip Cookies

Who knew zucchini could make cookies even more irresistible? These Zucchini Chocolate Chip Cookies are a delightful way to sneak some veggies into your dessert.

Ingredients

• 1 cup grated zucchini (water squeezed out)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy.
3. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
4. Stir in the grated zucchini.
5. In another bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add to the wet ingredients, mixing just until combined.
6. Fold in 1 cup chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The zucchini keeps these cookies wonderfully moist, while the chocolate chips add just the right amount of sweetness. Perfect for when you’re craving something sweet but want to keep it somewhat wholesome.

Tip: For an extra chocolatey version, try using dark chocolate chips instead of semi-sweet.

Matcha Green Tea Cookies

These Matcha Green Tea Cookies are a delightful twist on the classic cookie, offering a subtle earthy flavor and a vibrant green hue that’s sure to impress.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon matcha green tea powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon matcha green tea powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, beating until combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The matcha not only gives these cookies their signature color but also a unique, slightly bitter contrast to the sweet dough, making them a sophisticated treat for tea time.

Tip: For an extra touch of elegance, dust the cooled cookies with a little more matcha powder or dip half of each cookie in melted white chocolate.

Black Bean Brownie Cookies

Who knew black beans could transform into something so decadently chocolatey? These Black Bean Brownie Cookies are a game-changer for anyone looking to sneak in some protein while indulging in a sweet treat.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a food processor, combine the black beans, almond butter, maple syrup, cocoa powder, vanilla extract, baking powder, and salt. Blend until smooth.
3. Fold in the dark chocolate chips by hand until evenly distributed throughout the batter.
4. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the cookies are set and slightly cracked on top.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their fudgy center and crisp edges, offering the perfect brownie texture in cookie form. Plus, they’re gluten-free and packed with fiber!

Tip: For an extra chocolatey experience, drizzle melted dark chocolate over the cooled cookies.

Carrot Cake Cookies with Cream Cheese Frosting

These Carrot Cake Cookies with Cream Cheese Frosting are a delightful twist on the classic dessert, combining the cozy flavors of carrot cake with the convenience of a cookie.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• 1/2 cup chopped walnuts
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
3. In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract.
4. Gradually mix in the dry ingredients, then fold in 1 cup finely grated carrots and 1/2 cup chopped walnuts.
5. Drop tablespoon-sized dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. For the frosting, beat 4 oz cream cheese, 1 cup powdered sugar, and 1/2 tsp vanilla extract until smooth. Once cookies are completely cool, spread or pipe frosting onto each cookie.

The magic of these cookies lies in their soft, cake-like texture paired with the tangy cream cheese frosting—a match made in dessert heaven.

Tip: For an extra touch, sprinkle a little cinnamon on top of the frosting before serving.

Lemon Blueberry Cookies

These Lemon Blueberry Cookies are a delightful twist on the classic cookie, bursting with fresh blueberries and a zesty lemon glaze that’s sure to brighten your day.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup light brown sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In another bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tbsp lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in 1 cup fresh blueberries.
7. Drop tablespoon-sized dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 12-14 minutes until edges are lightly golden. Cool on wire racks.
9. Whisk together 1 cup powdered sugar and 2 tbsp fresh lemon juice until smooth. Drizzle over cooled cookies.

The combination of tart lemon and sweet blueberries in these cookies creates a perfectly balanced flavor, while the glaze adds a glossy finish that’s as beautiful as it is tasty.

Tip: For even more lemon flavor, add an extra teaspoon of lemon zest to the glaze.

Spiced Chickpea Cookies

These Spiced Chickpea Cookies are a delightful twist on traditional sweets, offering a protein-packed bite with a warm, aromatic spice blend that’s perfect for snacking any time of day.

Ingredients

• 1 cup chickpea flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp water

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup chickpea flour, 1/2 cup almond flour, 1/4 cup coconut sugar, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground ginger, and 1/4 tsp sea salt.
3. Add 1/4 cup melted coconut oil, 2 tbsp maple syrup, and 1 tsp vanilla extract to the dry ingredients, mixing until a crumbly dough forms. Gradually add 2 tbsp water until the dough comes together.
4. Roll the dough into 12 small balls, flatten slightly, and place on the prepared baking sheet.
5. Bake for 15-18 minutes until the edges are just golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The unique blend of cardamom and cinnamon gives these cookies an exotic flair, while the chickpea flour adds a satisfyingly dense texture that’s unlike any other cookie.

Tip: For an extra crunch, sprinkle the cookies with a pinch of coarse sugar before baking.

Conclusion

We hope you’ve enjoyed this roundup of 18 Delicious Healthy Cookie Recipes that prove you can indulge without the guilt! Each recipe is a testament to how nutritious ingredients can create something truly scrumptious. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the joy of healthy baking. Happy cooking!