Skip to content
Join Life Time
A plate of almond flour sugar cookies, no-bake coconut bites, and nut butter buckeyes.

A cookie exchange is one way I love to celebrate the season. I enjoy having a variety of options for those little indulgences and making my daughter’s favorites to share every year.

Whether or not you’re doing the usual bake off with friends or family this year, I wanted to share a few easy to make, healthy-ish options that you could make in your own home. Enjoy for yourself or prepare a batch to drop off to share with loved ones.

Almond Flour Sugar Cookies

Makes 10 cookies
Prep time: 10 minutes
Cook time: 20 minutes

Almond flour sugar cookies


  • 1 cup almond flour
  • 1 tbs. chia seeds
  • 1 tbs. cinnamon
  • Pinch sea salt
  • Pinch baking soda
  • 1 ½ tbs. butter, melted
  • 1/4 cup maple syrup
  • 2 tbs. applesauce
  • 1 tbs. pure vanilla extract


  1. Preheat the oven to 325 degrees F. Line a small-to-medium sized cookie sheet with parchment paper.
  2. Combine the dry ingredients (almond flour, chia seeds, cinnamon, sea salt, and baking soda) in a medium mixing bowl and stir to combine.
  3. In a small mixing bowl, add the butter and maple syrup. Heat in the microwave in 15 second increments until the butter is melted and the maple syrup is runny.
  4. Add the wet ingredients to the dry ingredients, along with the applesauce and vanilla extract. Knead with your hands until the mixture forms a sticky dough.
  5. Scoop the mixture into one-inch balls and place on parchment paper. Flatten the balls until they’re about 1/4-inch thick. You should have enough dough to make about 10 balls.
  6. Place the cookies in the oven and bake for 15 to 18 minutes.

Nutritional Info: Calories: 70 | Protein: 1 gram | Fat: 3 grams | Carbs: 8 grams | Sugar: 5 grams | Fiber: 1 gram

No-Bake Coconut Bites

Makes 12 cookies
Prep time: 10 minutes
Cook time: 25 minutes

No-bake coconut bites


  • 1 ½ cups shredded, unsweetened coconut
  • 5 dates
  • 2 tbs. coconut oil
  • 12 almonds, if desired
  • 1 tbs. pure vanilla extract
  • 1/4 cup dark chocolate chips


  1. Line a small cutting board with wax or parchment paper.
  2. Combine the coconut, vanilla extract, dates, and coconut oil in a food processor. Mix until slightly sticky, about three minutes.
  3. Using a tablespoon, press the mixture into the spoon to shape into 12 equal-sized bites. Gently slide out of the spoon and place on the wax or parchment paper.
  4. If you prefer something in taste similar to a Mounds bar, leave as is. If you prefer a taste more like Almond Joys, press one almond into the center of each coconut mound.
  5. Freeze for 15 minutes.
  6. While the coconut mounds are firming up, melt the chocolate chips in the microwave (heat in 20-second increments to prevent burning).
  7. Dip the coconut mounds into the chocolate to top them. Pop them back in the freezer for another 10 minutes to firm up.

Nutritional Info: Calories: 125 | Protein: 1 gram | Fat: 8 grams | Carbs: 11 grams | Sugar: 9  grams | Fiber: 2 grams

Nut Butter Buckeyes

Makes 15 cookies
Prep time: 30 minutes
Cook time: 5 minutes, plus two hours freezer time

Nut butter buckeyes


  • 2 cups of nut butter of choice (unsweetened)
  • 2 tsp. pure vanilla extract
  • 1 tsp. almond extract
  • 2 scoops (1 serving) vanilla Life Time Vegan Protein Powder
  • 1/4 cup dark chocolate (90 percent cacao)
  • 2 tbs. coconut oil


  1. Combine the almond butter and vanilla and almond extracts in a small bowl. Add in the protein powder and mix well. Place the mixture in the freezer for 30 minutes.
  2. Remove the mixture from the freezer and form into tablespoon-sized balls. Place the balls on a baking sheet lined with parchment paper. Put back into the freezer for about one hour or until hardened.
  3. Melt the chocolate and coconut oil in a saucepan on the stove. (Using a double boiler or microwave works as well.)
  4. Remove the balls from the freezer. Using a toothpick, dip the balls into the chocolate mixture. Use only one coat, and cover about 3/4 of each ball. Repeat with each ball, placing back onto the parchment-lined baking sheet once dipped.
  5. Place the baking sheet back into the freezer for about an hour to allow the chocolate shell to harden completely. Serve chilled and store in the refrigerator or freezer.

Nutritional Info: Calories: 205 | Protein: 9 grams | Fat: 19 grams | Carbs: 9 grams


Ginger Nut Cookie

Makes 16 cookies
Prep time: 10 minutes
Cook time: 14 minutes


  • 2 ½ cups almond flour
  • 1 cup shredded, unsweetened coconut
  • 1 tsp. baking powder
  • 1 tsp. pink Himalayan sea salt
  • 1–2 tsp vanilla extract
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/3 cup coconut sugar
  • 1/4 cup candied ginger


  1. Preheat the oven to 375 degrees F.
  2. Add all ingredients (saving a few chopped pieces of candied ginger for topping) to a mixing bowl and stir to combine.
  3. Refrigerate for 10 minutes. Roll into balls and slightly flatten using the bottom of a glass.
  4. Bake for 12 to 14 minutes until golden brown.

Nutritional Info: Calories: 210 | Protein: 5 grams | Fat: 18 grams | Carbs: 11 grams

Keep the conversation going.

Leave a comment, ask a question, or see what others are talking about in the Life Time Health Facebook group.

Anika Christ, RD, CPT

Anika Christ is a registered dietitian, personal trainer, and the senior director of nutrition and weight loss at Life Time. She’s known to many as “Coach Anika,” and is one of the original virtual coaches who continues to lead a number of digital programs each year. She started at Life Time in 2008 and has spent her entire career helping build Life Time’s nutrition and fat-loss programs. When she’s not at work, she enjoys reading, lifting weights with her husband, and playing with her two daughters.

Thoughts to share?


More Like This

Nut butter cookies

Nut Butter Cookies

By The Life Time Health Team

Made with collagen peptides, these cookies support healthy skin and bake in just five minutes.

Back To Top