Guiltless Holiday Treats

Hayley Bookey

Instead of feeling guilty while indulging on your typical favorite holiday treats, give one of the healthy alternative treats below a try! Still enjoy the sweetness, with less guilt. Check out the do’s and don’ts when it comes to picking out desserts for the Holiday!

1. Eggnog vs. Eggnog Alternative


Makes around 6 servings

6 cups of almond milk

1 cup of eggwhites

2 teaspoons vanilla extract

2 teaspoons of rum extract (optional)

Stevia to taste

2 pinches of ground nutmeg

2 pinches of ground cinnamon


In a sauce pan, heat the almond milk, eggs, and stevia. Heat until the mixture thickens enough to coat the back of the spoon, while stirring continuously. Stir in the vanilla extract, rum extract (optional), and one pinch of nutmeg and cinnamon. Remove from heat, cover with plastic wrap and refrigerate until the eggnog has cooled (around 3 hours).

2. Sugar Cookies vs. Whole Wheat Sugar Cookies


Makes around two dozen

1 ¼ cups of flour

¼ cup of whole-wheat flour

¼ teaspoon of salt

½ teaspoon of baking soda

4 ounces unsalted butter, softened

1/3 cup of granulated sugar

1/3 cup of light brown sugar

1 egg white

1 ¼ teaspoon of pure vanilla extract

Icing (optional):

2 cups confectionars sugar, sifted

2 large egg whites

2 teaspoons freshly squeezed lemon juice


Whisk together first 4 ingredients in a medium bowl. In another bowl, beat butter and granulated and brown sugar together until light and fluffy. Next, add the egg white and vanilla and almond extracts to the bowl and beat until combined. Add flour mixture and stir until thoroughly combined. Cover bowl with plastic wrap and chill for at least 4 hours. After chilling, preheat oven to 325 degrees and line baking sheets with parchment paper. Add light amount of flour on work surface and put chilled dough directly onto surface. Shape cookie dough how desired and transfer them to the baking sheet. Bake cookies for 12 minutes or until set and then cool for 5 minutes.

3. White chocolate almond bark vs. peppermint bark


1 cup of sliced almonds

¼ cup unsweetened coconut

1 cup oven-roasted rice cereal

1 cup dried cranberries

1 ½ pounds of white chocolate, chopped

2 teaspoon of vegetable oil


Preheat oven to 325 degrees, and line a baking sheet with parchment paper

Spread the sliced almonds and coconut in an even layer on the baking sheet. Once oven is ready, toast for 5-8 minutes or until coconut starts to brown. Remove baking sheet from the oven and let cool. In a large bowl, mix the almonds, coconut, rice cereal, and dried cranberries. Save about ¼ cup of the mixture and set aside. Place chopped white chocolate in a heatproof bowl and microwave, stirring occasionally, until the chocolate is melted. Mix the chocolate into the almond combination. Spread mixture evenly on baking sheet. Sprinkle on the saved ¼ cup of toppings onto the mixture. Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into pieces and serve.

4. Cranberry chocolate chip oat cookies vs. chocolate chip cookies


1 cup of all-natural applesauce and ½ stick of margarine

¾ cup of brown sugar

½ cup of natural sugar substitute

2 tablespoon of flaxseed

1 teaspoon of vanilla

1 ½ cups of all-natural-whole-wheat flour

1 teaspoon of baking soda

2 teaspoon of cinnamon

3 cups of oats

1 cup of craisins


Bake at 350 degrees for 11 to 12 minutes, then let cool and enjoy!

5. Apple cinnamon muffins vs. apple pie


¼ cup of butter, softened

¾ dark brown sugar

¾ cup plain non-fat greek yogurt

¾ cup pumpkin (roasted or canned)

2 tablespoons of ground flaxseed + 6 tablespoons of water

1 teaspoon vanilla

1 cup quinoa flour or all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon sea salt

1 ½ cups peeled and finely chopped apple pieces (about 2 apples)


2 tablespoons of dark brown sugar

1 teaspoon of cinnamon


Preheat oven to 350 degrees. Place cupcake liners in muffin pan or use cooking spray. In a bowl, whisk together 2 tablespoons of flaxseed with the water. Next, mix together the topping – 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. In another bowl, whisk together the quinoa and whole wheat flour, baking soda, baking powder, cinnamon, and salt. In another large bowl, mix the ¾ cup of brown sugar with the softened butter until combined; add the flaxseed/water combination, pumpkin, and vanilla, and then stir in the yogurt. Mix the flour mixture into the wet mixture and gently stir in the apple chunks. Pour the batter into the muffin pan and sprinkle on the brown sugar topping. Bake for 30-35 minutes, and let cool for 15.