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Fit Friday: Cookie Swap

dsc_2061During the holidays you can count on an influx of sweets-especially cookies when going to parties, cookie exchanges and work gatherings. For me, the homemade variety is always worth the splurge in the calorie department-especially if it’s a family recipe that was passed down generation to generation or there is some other significance behind it. This time of year only comes around once a year after all!

I also prefer homemade treats because there is a greater chance the ingredients are closer to whole or natural and have less nasty chemicals and unknowns in them than the store-bought variety.

Whatever your preference, if you are looking to stay fit and healthy throughout the season it can be daunting to find something you can bring to one of these gatherings. Especially something that won’t derail your healthy eating habits and also hold it’s own in the yummy and taste department.

Well I’m here to make it simply fit for you, so I present my two go-to cookie recipes that scream holiday festiveness and bring that wave of nostalgia we all know and crave this time of year. The other great thing about these recipes is they are gluten-free AND if you sub an egg and butter replacement (see recipes below for swaps) they can be completely vegan.

dsc_2072Everyone at the party can feel good about partaking in some yummy holiday cheer as it caters to all diet-restrictions your guests or fellow party-goes may have.

dividerMSF Sugar Cookies

Ingredients

½ c grass-fed unsalted butter (cold and cubed)-for vegan sub vegan butter

1 c coconut sugar (can sub any crystalized sugar alternative)

1 large organic free-range egg-for vegan sub flax egg or egg replacer

1 tsp vanilla extract

½ tsp almond extract (don’t leave this out!)

1 ½ c gluten free flour blend (I buy mine from a local supplier at our farmers market that is also sprouted)

1 tsp xanthan gum (binds ingredients together like gluten, find at grocery store)

½ tsp fine pink Himalayan salt

Icing

2/3 c powdered sugar

1 tsp vanilla or almond extract (I use almond to keep color pure white)

1-2 TBL water or milk for desired consistency (I use coconut milk)

food coloring optional

Mix sugar with extract and slowly whisk in milk until desired consistency.

dsc_2058Directions

Preheat oven to 375 degrees. Prepare cookie sheets with parchment paper. In electric mixer (or bowl with standing mixer) combine butter and sugar for 1-2 minutes on medium speed. Add egg, vanilla and almond extract for 1-2 more minutes at same speed. In separate bowl combine all dry ingredients. Slowly add dry ingredients to wet mixture on low speed (I do this in thirds). Sprinkle some sugar on clean surface and roll dough out with rolling pin to 1/2” thickness. Cut into desired shapes and place on parchment-lined cookie sheets. Bake for 9-10 minutes, cool on cooling rack. Once cool you can decorate with icing. Store in airtight container on the counter for a few days or in fridge for a week. Enjoy!

dsc_2060dsc_2073divider

MSF Gingerbread Men, Women & Animals!

Ingredients

1 ½ c gluten free flour blend (I buy mine from a local supplier at our farmers market that is also sprouted)

½ tsp cream of tartar

6 TBL grass-fed unsalted butter (cold and cubed)-for vegan use vegan butter

1 large organic free-range egg-for vegan use egg replacer or flax egg

1 c molasses

1 c coconut sugar

1 tsp white vinegar

2 tsp ground ginger

1 ½ tsp xantham gum (binds ingredients together like gluten, find at grocery store)

1 ¼ tsp baking soda

1 TBL Allspice

¼ tsp fine pink Himalayan salt

dsc_2065Directions

Preheat oven to 375 degrees. In standing mixer or bowl with electric mixer, beat butter and sugar on medium 1-2 minutes. Mix in molasses, egg and vinegar, beat until combined. In separate bowl combine all dry ingredients. Slowly add dry mixture to the wet (I do this in thirds). Cover and refrigerate 1-3 hours or overnight (I like to make this dough while I bake other types of cookies and then I bake them the next day). Lightly flour clean working surface and roll out chilled dough with floured rolling pin. Cut the cookies into desired shapes (lobster is my favorite). Place on parchment-lined cookie sheet and bake 10-12 minutes. Let chill and decorate with icing (see recipe above) or desired toppings. Store in an airtight container on the counter for a few days or the fridge for a week. Enjoy!

dsc_2067So there you have it, two simply fit recipes you can feel good about this holiday season. What are some of your go-to recipes around the holidays?

Happy holidays and have a wonderful weekend with family and friends ❤

Love,

Megan

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