Peanut Butter & Chocolate Chunk Gingerbread Cookies




Santa’s going to eat a lot of cookies this evening, right? Why not treat him to something totally different? Don’t get me wrong; we all love the classic choc-chip cookie, but maybe Santa wants a cookie with a little more protein every once in a while. Or antioxidant-packed dark chocolate and ginger…

This cookie recipe for one (one Santa or one lucky snacker) is nothing but helpful and yields quite a few cookies. It features some seasonal flavors–ginger and molasses–plus some chocolate and peanut butter for richness. I adapted it a bit from Chocolate-Covered Katie’s group-sized version.

Hope it brings you some holiday cheer!

Makes 6 small or 4 good-sized cookies.


  • 2 T peanut butter
  • 2 t stevia
  • dash of baking soda
  • heaping dash of powdered ginger
  • 1 T molasses
  • 3 T flour
  • optional: pinch of salt if desired (I omitted.)
  • 2 T applesauce (cakier cookie) or 1 T coconut oil (chewier cookie)
  • splash of pure vanilla extract
  • dark-chocolate chips


-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-In a small bowl, combine all the dry ingredients. Push to one side. Add in applesauce; then vanilla. Mix in remaining wet ingredients (molasses and peanut butter).

-Optional: refrigerate for 30 minutes for a better cookie.

-Roll dough into small bowls. (I was able to make six!) Press the dark-chocolate chips into the tops of the cookie. You could try a crushed candy bar or a Hershey’s kiss, too. Bake for about 7-9 minutes or until cookies are baked but still soft. Remove from oven and let stand for a few minutes. Top with a peanut-butter cream frosting if you want to find a little something extra under your Christmas tree.

You can gobble them up while they’re still warm or wait for the big man to come down the chimney. Either way, you won’t be let down.

Gingerbread Pancakes for One


This time of year is all about cookies. They’re lurking around every office corner and a staple at every potluck. And yet, isn’t it funny how a month or more of cookie overindulgence isn’t enough to sicken us? Or at least, it never seems to sicken my sweet tooth.

But the same old holiday cookie recipes, as timeworn and special as they may be, can crumble away without leaving a mark on your palate at all. They lose their specialness pretty quickly, and soon we find ourselves picking them up and eating them without stopping to think about how good they taste (and how the healthified ones taste even better, like my gingerbread cookie recipe).

That’s why I’m raving about this cookie alternative. It’s a gingerbread pancake recipe from Healthful Pursuit. Scaled down a bit to serve just one, it’s the perfect way to taste a classic holiday cookie, but for breakfast!

Who ever said indulging a little was a bad thing was so wrong in my book.

Makes 3-4 medium pancakes.


1/3 cup spelt or whole wheat flour

1 T stevia

dash of baking powder, cinnamon, ginger, and ground cloves

3 T nondairy milk

2 T + 1 t water

1/2 flax egg (1 t flax + 3 t water, mixed)

1/2 T blackstrap molasses

splash of vanilla


-Heat a skillet to medium-low. Let warm. You’ll know the skillet is ready once you can pop a few drops of water on top and see them sizzle.

-In a small bowl or measuring cup with a spout (for easy pouring), combine the dry ingredients; then mix in remaining wet ingredients. The consistency should be fairly runny for traditional pancakes, but if you’d like to thick ones, omit some of the water.

-Pour into size of your choice. You can always make mini pancake appetizers, like I did in September.

-You’ll know the pancakes are ready to flip when the edges begin to firm and bubbles start popping up on the uncooked side. Flip carefully.

-Serve warm.

And if you’d like a healthy alternative to Aunt Jemima’s syrup, try my maple cream recipe.

Merry noshing!


Guilt-Free Gingerbread Cookies

It’s Christmastime! Cookies will delight many this season, but probably scare just as many, too. I hear women talk about dreading the forthcoming deluge of desserts long before the season hits.¬†

Don’t get down on yourself (and everyone around you) by scrooging about your diet. Just try sensible portions that feature healthy ingredients.

Consider this recipe your headstart on a healthy and happy holiday season.

These fluffy little gingerbread cookies will find a way into your mouth faster than you can say no to gumdrop buttons…


1/4 cup white whole wheat flour

dash of all the following:





baking soda

ground cloves

1.5 t stevia

1 T blackstrap molasses

1 T non-dairy milk

optional:1/5 t regular or flax egg


-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-Combine all dry ingredients in a small bowl.

-Then add in remaining wet ingredients. Mix until well blended.

-Turn dough out onto lightly floured surface. Roll out with rolling pin, if you have one, but hands work just fine, too. Cut out shapes and transfer to cookie sheet.

-Bake for about 5 minutes for softer cookies or longer for crispier ones.

Makes about 4-5 small cookies.

Pumpkin Dessert Parfait

I just can’t get over pumpkin, can I?¬†

This parfait recipe features a sweetened vanilla yogurt, pumpkin, and my healthified gingerbread cookie recipe. All are wholesome, good for you, and every time I lick the bowl I make the cookie dough in, I practically melt with delight. Seriously, that recipe is unbelievable, make-it-even-in-summertime good.

You could mix it up a bit and try a cream-cheese frosting layer, too! Or opt for a graham-cracker crumble instead of gingerbread. What’s not to love about those possibilities?


1 container plain organic yogurt (you can buy vanilla or sweetened, but I prefer to lower the sugar a bit by mixing in a lower lgi alternative)

1 T stevia


pumpkin (Photo credit: meerkatbaby)

.5 t vanilla

4 T pumpkin puree

heaping dash of cinnamon, pumpkin pie spice

optional: gingerbread or graham cracker crumbles


Open the yogurt container. Mix in stevia and vanilla. Set aside.

-In a small bowl, add puree and spices. Mix in about half of prepared yogurt.

-In a parfait glass, layer the pumpkin yogurt with the vanilla yogurt as you like. You can also use the crumbles to make layers or top like I did.

For a special ice cream consistency, freeze the parfait for about one hour and mix up slightly. Freeze another 10 minutes or so. It’s delicious!

Gluten-Free Ginger-Spice Muffies

I love fall baked goods, especially spice cakes, and Healthful Pursuit has lots of them. Many of hers are gluten- or grain-free.

I’m not paleo, and I definitely don’t have a gluten allergy. But there’s something about a sweet coconut flour that can’t be beat. I’ve noticed that the finish on coconut-flour cakes and cookies is never as smooth as spelt or regular wheat flour, but it’s so sweet. You have to try this one for breakfast one morning, a cold morning when you need a little spicy warmth.


1/4 cup spelt or coconut flour (coconut is sweeter)

1 t cinnamon

1-2 t ginger

dash of nutmeg, cloves, and baking powder

1 flax egg (1 t ground flax + 2 t water)

1 T organic yogurt

2.5 T applesauce

splash of vanilla extract and almond extract


-Preheat oven to 375 degrees. Lightly greases a cookie sheet. Set aside.

-In a small bowl, combine all dry ingredients; then blend in wet ingredients. Combine ’til well blended.

-Form into one muffie (dome-shaped) or two smaller ones. Note: If you make just one, it will be fairly large. Nothing wrong with that though, right?

-Bake for about 15-17 minutes or until a little springy. Remove from oven and serve warm with a little sweet yogurt drizzle, pumpkin pie spice, or coconut flakes.