These eggnog cookies are a delicious soft cookie that are really easy to eat. A healthy cookie considering they’re made with oat flour, yet the sweetness and eggnog flavor is there. These are a great healthy treat to make over the holidays so you can get your sweet fix, but with probably about 1/3 the calories and fat of any other Christmas treat.
I prefer these cookies with the glaze, but they could do without, or if you want to stay away from the icing sugar, you could also sub it out for xylitol mixed with a bit of cornstarch, or even a protein glaze would work too (1-2 scoops vanilla whey protein, mixed with a bit of eggnog to thin it out). The whey protein glaze just won’t harden, and will seep into the cookie a bit…but I bet that would be delicious too.
Since there are so many options for glazes (and feel free to get creative), I provided the nutritional info for cookies with glaze, and without.
Hope you enjoy them!
- ⅓ cup coconut palm sugar (or sucanat, or raw brown sugar, or sugar of choice)
- 30 drops stevia (I used NuNaturals) * could sub with a bit of extra sugar, or other sweetener like honey to taste. Nutrition will change
- ½ cup low fat eggnog (I used So Delicious Nog)
- ⅓ cup non-fat greek yogurt * for dairy-free use unsweetened applesauce
- 1 tsp vanilla
- 2 egg whites (I used ¼ cup carton egg whites) * or 2 whole eggs
- 1 tsp nutmeg
- 2¼ cups oat flour
- ½ tsp baking soda
- 1 cup powdered confectioners sugar
- 2-3 Tbsp eggnog
- ¼ tsp cinnamon
- ½ tsp nutmeg
- Preheat your oven to 350 degrees F.
- In your large mixing bowl, mix together all your wet ingredients and sugars (coconut palm sugar, stevia, eggnog, greek yogurt, vanilla & egg whites).
- Once that's mixed, add in the dry ingredients (nutmeg, oat flour, baking soda), and mix until blended.
- Drop a teaspoon full of cookie dough (I used a cookie scoop) onto a parchment lined cookie sheet.
- Flatten each cookie with a wet hand (or else it will stick to your hand) to flatten them out. The thinner the better as they don't flatten at all in the oven. If you don't flatten them out, they might still remain doughy in the middle.
- Bake for 10 min until just golden around the edges. Will remain very light on top.
- Allow to cool completely, then drizzle on the glaze.
- When stored in an airtight container, the glaze will become wet. A good idea would be to place them in the fridge in an airtight container after a day to keep them fresher longer. Can also be frozen.