During the holidays it can be hard to eat healthy with all the delicious baked goods floating around your home and workplace. Our solution? Indulge in desserts, but make sure they're healthy. Yes, such things truly do exist, such as these five guilt-free cookie recipes we've rounded up below. Easy to make and even yummier to eat, you don't have to feel an ounce of guilt about snacking on any of these mouth watering desserts. Be sure to try every recipe this winter!
Chewy Peanut Butter Cookies
Packed with ingredients that include ground flaxseed, unsweetened applesauce, and natural peanut butter, these peanut butter cookies are bound to be your new best friend. Their chewy texture makes them extra enjoyable as you indulge in their healthy goodness.
Find the recipe at Desserts with Benefits.
Cherry Almond Chocolate Chunk Cookies
With under 100 calories a cookie, as long as you moderate, you don't have to feel guilty about snacking on one or two of these guys throughout the day. Low in carbohydrates, cholesterol, and sodium, you're keeping healthy while also getting nutrients from the dried tart cherries and chopped almonds.
Find the recipe at Health.
Mini Chocolate Chip Breakfast Cookies
Made with a rolled oats base, mashed banana, freeze-dried raspberries, and cashew butter, these cookies are a great way to start the day. And did we mention that you can make them with absolutely no sugar? Now that's guilt-free baking.
Find the recipe at Chocolate Covered Katie.
If you're a fan of Mounds candy bars, then you're going to love these delicious treats. Made with coconut oil, coconut sugar, coconut flour, and coconut flakes, this recipe is about as healthy (and coconut-heavy) as it gets. Enjoy!
Find the recipe at Dr. Axe.
Protein Packed Oatmeal Chocolate Chip Cookies
These yummy little balls are made without any flour. As for their added nutrition, the recipe calls for a quarter cup of protein powder. You know what that means — these cookies can actually help your work out!
Find the recipe at Dashing Dish.This post was originally published on Whitney Port