Holiday Sweets & Treats for Everyone

The Holiday Season is upon us. With all the sweets and treats the season has to offer, it sometimes becomes a little difficult trying to find something to eat when you have dietary restrictions, or figuring out what to feed friends and family who may have an intolerance. We compiled a list of several recipes you can eat this season whether you have dietary restrictions or not.

*Please click each photo for a link to the website where these recipes were found.




Cinnamon Roll Cookies with Cream Cheese Glaze


   – Cookies:

  • 1 c. unsalted butter, softened
  • ½ c. granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • 1 c. packed brown sugar
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg

   – Glaze:

  • 2 oz. cream cheese, softened
  • 1 c. powdered sugar
  • ½ tsp. vanilla extract
  • 1 tbsp. milk


  1. Place the butter into the bowl of a stand mixer outfitted with a paddle attachment. Beat at medium speed until smooth. Gradually add granulated sugar, beating until fluffy. Beat in eggs, one at a time, until well incorporated. Stir in the vanilla extract.
  2. In a separate bowl, combine the flour, baking powder, ½ teaspoon cinnamon and salt. Whisk to combine
  3. Gradually add the flour mixture to the butter mixture, beating until well blended. Turn the dough out onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. In a small bowl, combine brown sugar, 2 teaspoons cinnamon and nutmeg, stirring well to combine.
  5. When dough has thoroughly chilled, turn it onto a lightly floured surface and roll to ¼” thickness. Trim away the edges of the dough to form a rectangle. Spoon the brown sugar mixture on top of the dough, gently pressing the sugar into the surface of the dough. Starting at one of the narrow ends, roll the dough jelly roll style to form a log. Wrap the log in plastic wrap and refrigerate for 1 hour more.
  6. Use a very sharp knife to slice the log into round that are ¼” thick. Place the cookies about 2 inches apart onto a baking sheet lined with parchment paper. Bake at 350 for 12 minutes, or until golden. Allow to cool on pan for 10 minutes before removing to a wire rack to cool completely.
  7. While cookies cool, prepare the glaze. Beat the cream cheese until smooth. Gradually beat in the powdered sugar, ¼ cup at a time, until well incorporated. Stir in the vanilla extract and the milk, adding a bit more milk if necessary to achieve a drizzling consistency. Place the glaze into a zip-top bag; snip off a small portion of one corner. Pipe the glaze onto the cooled cookies.




White Chocolate Peppermint Bark with Oreos


  • 20 oz. white chocolate morsels
  • 16 Oreos, roughly chopped
  • 1/2c crushed peppermint candy canes


  1. Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.
  1. Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
  1. In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn’t burn.
  1. Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
  1. Top white chocolate with crushed Oreo cookies.
  1. Place pan in refrigerator for 10 minutes to harden.
  1. As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
  1. Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
  1. Sprinkle crushed candy canes over top of chocolate.
  1. Place into the refrigerator for 15 minutes to harden completely.
  1. Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
  1. Break into pieces by hand or using a knife.
  1. Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.




White Chocolate Chip Cranberry Cookies


  • ¾ c. unsalted butter, room temperature
  • ½ c. brown sugar
  • 1/2c. white sugar
  • 1 Tbsp, vanilla extract
  • 1 egg
  • 2 c. all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • Pinch salt
  • 1 c. dried cranberries
  • 1 c. white chocolate chips


  1. In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough had formed. Stir in the cranberries and white chips by hand.
  1. Refrigerate the cookie dough for AT LEAST 1 hour. You can chill it overnight if you’d like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture.
  1. Preheat oven to 350F. Line two baking sheets with silicone liners or mist lightly with cooking spray. Remove chilled dough from fridge and roll into TBSP-sized balls. Place onto the cookie sheets about 1”-2” apart from one another.
  1. Bake for approximately 8-10 minutes, rotating pans halfway through baking time to ensure an even cook. Cookies may appear slightly underdone, but do not over bake them! They will continue to set up more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely. If you’d like to make them prettier, garnish cookies with additional white chips on top ot still-warm cookies before serving.



Gingerbread Cookies


  • 1 c. brown rice flour (or white rice flour, if you have it)
  • 1 c. cornstarch
  • 2 tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cinnamon
  • ½ tsp. xanthan gum
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 6 tbsp. unsalted butter (softened)
  • 1/3 c. confectioners’ sugar
  • ½ c. dark molasses
  • ½ tsp vanilla extract
  • tapioca flour


  1. Combine the brown rice flour, cornstarch, ginger, nutmeg, cinnamon, xanthan gum, baking soda, and salt in a large mixing bowl. Mix well and set aside.
  1. In another bowl, combine the butter and the confectioners’ sugar together. With a mixer on high, mix the ingredients for 1-2 minutes, or until light and fluffy. Add the molasses and vanilla extract and mix with the mixer for one more minute, until combined and smooth.
  1. Slowly add the dry ingredients to the wet ingredients, being careful to mix thoroughly with the mixer in between each new addition. Divide the mixed dough into 2 halves. Wrap each half tightly in plastic wrap and press flat. Place both halves in the fridge to chill for 1 hour (up to 1 day)
  1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats.
  1. Dust the area where you will be rolling out the dough, with tapioca flour. Roll dough out to a thickness of 1/4”, cut your cookies and place on the baking sheets. (make sure to dust your rolling pin with flour)
  1. Place the baking sheets in the middle oven racks for 8-12 minutes, or until the cookies become slightly more brown around the edges. Remove the cookies from the oven and place onto Cooling racks.
  1. Once completely cooled down, sprinkle with a little extra confectioners’ sugar. Store any leftover cookies in an airtight container.





Peppermint Macarons w/Chocolate Ganache


– Macarons:

  • 4 large eggs, room temperature
  • 170 g. almond meal
  • 200g powdered sugar
  • 1/8 tsp. fine sea saly
  • ¼ tsp. cream of tartar
  • 70g granulated sugar

  – Ganache:

  • dairy free semi-sweet chocolate, chopped
  • ¼ c coconut cream (or full-fat coconut milk)
  • 1 tbsp ghee (or butter or coconut oil)
  • ½ tsp peppermint extract
  • ½ c crushed candy canes



  1. Add the egg whites to a large glass or metal bowl and bring to room temperature
  1. Add the almond meal, powdered sugar and salt to a food processor and pulse until it’s a fine powder. Set aside.
  1. Add the cream of tartar to the egg whites and use a whisk attachment on a hand mixer (or stand mixer) and whisk until soft peaks form. While the mixer is running, slowly add the granulated sugar, about 1-2 tbsp at a time. Continue mixing as you add all of the sugar and beat until stiff peaks form
  1. Sift the dry ingredients into the egg whites. Use a spatula to gently fold the dry ingredients into the egg whites. Fold until completely incorporated and the batter runs off the spatula in long ribbons.
  1. Line 2 baking sheets with a silicone baking mat or parchment paper. Add the batter to a piping bag fitted with a round piping tip (about ½” in diameter) and pipe the batter into 1 1/2” circles.
  1. Once all the rounds are piped, gently lift and drop the baking sheets onto the counter to help pop any air bubbles. Let the macaron shells sit uncovered at room temperature for 45-60 minutes to help form a dry shell on the outside.
  1. When the shells have dried, preheat the oven to 300F. Bake the shells for 10-12 minutes. When done, carefully slide the silicone mats or parchment paper onto wire racks so the macarons don’t over-bake by cooling on the hot pans.Cool completely before carefully removing the parchment or silicone mat. Make the ganache while the macaron shells are cooling.


  1. Add the chocolate, coconut cream, and ghee to a medium, microwave safe bowl. Melt at 50% power for 1 minute and then stir really well until the chocolate is melted and smooth. If necessary, continue to heat at 50% power for 20 second intervals until the chocolate is completely melted, stirring after each heating. When the chocolate is melted, stir in the peppermint extract.
  1. Cool the ganache to room temperature, then transfer it to a piping bag. (either with a tip or just with the tip cut off) Pipe the ganache onto a macaron shell, starting in the middle and pipe in a swirl/circle working your way outwards – do not pipe all the way to the edge of the shell. Sprinkle the ganache with crushed candy cane pieces and then top with a second macaron shell. Repeat with all remaining



Snowball cookies002

Snowball Cookies


  • ¼ c. butter softened
  • 2 tbsp erythritol or xylitol – powdered
  • Pinch of salt
  • ¼ tsp. vanilla extract
  • 1-1/2 tsp unsweetened almond milk
  • ¼ c. pecan flour
  • 3 tbsp coconut flout
  • 1 tsp xanthan gum
  • More powdered erythritol for coating


  1. Preheat your oven to 325F
  2. In medium sized bowl, place butter, powdered erythritol, salt and vanilla extract. Mix vigorously to combine. You could also use a hand or stand mixer.
  3. Add the pecan flour, almond milk, xanthan gum, and the coconut flour. Again, mix to combine.
  1. Let this mixture sit for a little bit. This will give time for the coconut flour to absorb some of the moisture and “set.”
  2. After a few minutes, form some balls between the palm of your hands. Mine are usually about 3/4 to 1 inch in diameter. Gently place each ball on a Silpat mat (or some lightly greased parchment paper) covered cookie sheet.
  3. Bake your snowballs for 15 to 20 minutes. They should be lightly brown.
  4. Do not touch the cookies until they have cooled for five minutes or so. They are very delicate right out of the oven and they probably will break when touched. They will firm up a bit as they cool.
  5. When cooled but still on the warm side, gently roll them in the powdered erythritol.


*NOTE: You should be able to handle your dough without having it stick to your hands. If your dough is sticky add some coconut flour 1/4 teaspoon at a time and wait a little bit after each time to give your flour time to absorb some liquid.






  • ½ cup almond butter
  • ¼ cup coconut butter
  • ⅓ cup almond meal / flour
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • Chocolate Coating:
  • Homemade version (cheaper):
  • ¼ cup coconut oil
  • ⅓ cup cacao powder
  • ¼ cup maple syrup
  • 5+ drops stevia, optional
  • OR:
  • 6 oz chocolate chips (dairy-free, soy-free)
  • 1 Tbsp coconut oil



  1. Melt the coconut butter over low heat.
  2. Add all the ball ingredients, including the coconut butter, into a food processor. Pulse until combined, scraping the sides.
  3. (You can use a mixer, but the food processor is faster and results in a smoother dough.)
  4. Roll into small 1″ balls and place on a baking sheet covered with parchment paper. Stick a toothpick into each ball.
  5. For the Chocolate Coating:
  6. Melt the coconut oil over low heat then add the cacao powder and maple syrup. Add 5+ drops of stevia if you’d like a sweeter chocolate.
  7. Dip each almond butter ball into the chocolate using the toothpicks. Place in the refrigerator and chill for about an hour.


*NOTE: be aware that the homemade coconut-oil based chocolate coating is more prone to melting or softening than regular chocolate. You may want to keep your Paleo Buckeyes in the refrigerator. Ours were just fine in a sealed container in the cupboard though.





Buttercrunch Toffee



  1. Line a 13×9 inch cookie sheet with foil.
  2. In a heavy bottomed saucepan, melt the vegan buttery spread, sugar, corn syrup, water, and salt.
  3. Cook over medium high heat, stirring constantly.
  4. Once the mixture comes to a boil, clip a candy thermometer to the side of the pan, and boil, stirring constantly until the mixture reaches 290 degrees. (When the mixture gets to 280 degrees, watch it very carefully so it doesn’t burn).
  5. Take the saucepan off the heat, and remove the thermometer, then pour the toffee mixture into the foil lined cookie sheet.
  6. Wait for five minutes, then sprinkle the dairy free chocolate chips over the toffee. Once the chocolate chips are melted, use a spatula to spread the chocolate over the toffee.
  7. Place the pan in the refrigerator until the toffee is cool and firm.
  8. Use the foil to lift the toffee from the pan, and break into pieces. I broke it into three big pieces, then put those into a ziploc bag and whacked it on the table to get lots of smaller pieces.
  9. Store in an airtight container in the refrigerator. Toffee will last up to two weeks.

*NOTE: If you don’t want to use corn syrup, you can leave it and the water out of this recipe. The toffee will reach the temperature more quickly, and there is a greater risk of burning the toffee. Be careful, stir constantly, and watch the temperature.


We hope these recipes were able to give you some fun ideas and treats to share with your loved ones this holiday season!



No dietary restrictions: 

  • Cinnamon Roll Cookies:
  • White Chocolate Peppermint Bark with Oreos:
  • White Chocolate Chip Cranberry Cookies:

Gluten Free: 

  • Gingerbread Cookies:

Gluten Free / Dairy Free: 

  • Peppermint Macarons:

Low Carb / Low Sugar: 

  • Snowball Cookies:


  • Buckeyes:


  • Buttercrunch Toffee:


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