3 Holiday Cookie Recipes You’ll Go Crazy For

Chosen Team

cookies all

Whether you’re attending a cookie exchange or just feel like getting festive in the kitchen, we have three cookie recipes that will knock your socks off. From traditional to Paleo, we’ve got you covered. It’s time to get baking!

Oatmeal Chocolate Chip Cookies

*Gluten-Free  *Makes 14 cookies



1 cup almond flour

1¼ cups oat flour

1¼ cups rolled oats

½ tsp baking soda, heaping

1 tsp kosher salt

¼ cup organic cane sugar

½ cup dark brown sugar

½ cup Organic Chosen Blend Oil

¼ cup coconut oil

1 egg

1 egg yolk

1 tsp vanilla extract

1 cup (about 5-6 oz) large semi-sweet chocolate chips

Flaky sea salt for sprinkling

cookie oatmeal chocolate chip


1. Preheat the oven to 350°F.

2. Make the dough: In a medium bowl, whisk to combine the almond flour, oat flour, oats, baking soda, and salt.

3. In the bowl of a stand mixer fitted with a paddle, mix both sugars and both oils until they are creamed together. Scrape down the sides of the bowl and add the egg, egg yolk, and vanilla and continue mixing on medium-low until smooth. Add the flour mixture and mix on low until incorporated. Add the chocolate chips and mix until distributed throughout. Using a 2 oz. ice cream scooper or spoon, scoop the dough into balls and place onto a sheet pan to refrigerate for at least 1 hour or overnight.

4. Make the cookies: Retrieve the cookie balls from the refrigerator and place 6 to 7 on a baking sheet at a time. Sprinkle each cookie with a pinch of flaky sea salt and bake for 10 to 12 minutes until the sides are golden brown and the tops are still a bit underdone. Transfer the cookies to a wire rack and let cool. These cookies will keep covered in an airtight container for up to 5 days.

Paleo Honey-Nut Sugar Cookies

*Gluten-Free & Paleo. Substitute with maple syrup, agave, or coconut nectar in place of honey to make them vegan. *Makes 40-60 cookies, in various shapes and sizes

cookies gingerbread


Honey-Nut Cookies

1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)

2 cups cashews

1 cup coconut flour

2 tbsp potato starch, (arrowroot, cornstarch, or tapioca flour will work here)

½ tsp sea salt

1 tsp baking soda

½ cup Chosen Foods 100% Pure Avocado Oil

2 tsp almond extract

½ cup honey

Chosen Foods Avocado Oil Spray for greasing

Almond Icing

2 ½ cups organic vegan powdered sugar

2 tsp coconut flour

2 tbsp almond milk, or other nut milk

2 tsp almond extract

Sprinkles, for decorating

Cookie cutter


1. Preheat the oven to 325°F.

2. Make the dough: Mix 1 tablespoon of ground chia seeds (best ground in a spice or coffee grinder) with 3 tablespoons water in a small bowl and let stand until thick. Place the cashews in a food processor fitted with a steel blade and pulse until finely ground. Add the coconut flour, potato starch, baking soda, and salt and pulse to fully combine. Add the avocado oil, almond extract, chia egg, and honey and pulse until the dough forms.

3. Make the cookies: Roll out the dough between two sheets of parchment paper to about an 1/8-inch thick. Using cookie cutters cut out the cookies. The scraps of dough can be re-rolled an infinite amount of times until all cookies are cut. Gently slide a metal spatula underneath each cut-out and transfer to a baking sheet greased with Chosen Foods Coconut Oil Spray. Bake for 13 to 15 minutes until firm and lightly crispy on the edges. Let cool before icing.

4. Decorate: Keep the cookies on the baking sheet and set aside. In a medium bowl whisk to combine the confectioners sugar, coconut flour, almond milk, and almond extract. If the icing is too thin, mix in a ¼ tsp of coconut flour at a time to adjust for a piping consistency. Transfer mixture to a piping bag or zipper-lock bag and close to seal. If using a zip-lock bag, snip the tip of the bag to size needed. Drizzle or pipe the icing over the cookies, creating your own patterns. Decorate with sprinkles or other toppings while the icing is still wet. Let the cookies set before removing from the pan. (Unless, of course, you need to eat a cat cookie right away.)

These cookies keep well covered in an airtight container for up to 5 days.

Pistachio Chia Jam Wreaths

*Gluten Free & Vegan  *Makes 16-18 cookies

cookies chia jam


Pistachio Wreaths

1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)

1 cup shelled pistachios

1 cup rolled oats, (or oat flour)

½ cup buckwheat flour

1½ tbsp potato starch (or arrowroot, cornstarch, or tapioca flour)

1 tsp baking powder

½ tsp cinnamon

½ tsp salt

5 tbsp avocado oil

5 tbsp maple syrup

1 tsp almond extract

Quick Strawberry & Raspberry Jam

1½ cups chopped strawberries, (if frozen no need to thaw)

¼ cup raspberries

¼ cup maple syrup

1½ tbsp chia seeds

Cookies Chia with Hand


1. Preheat the oven to 350°F.

2. Make the dough: Mix 1 tablespoon of ground chia seeds (best ground in a spice or coffee grinder) with 3 tablespoons water in a small bowl and let stand until thick. Spread out the pistachios on the baking sheet and toast in the oven for 3 to 5 minutes until fragrant. Put half of the pistachios in the bowl of a food processor together with the oats and pulse until finely ground. Add the buckwheat flour, potato starch, baking powder, cinnamon, and salt and pulse to fully combine. Add the chia egg, avocado oil, maple syrup and almond extract to the processor and pulse until the dough comes together. Remove the dough from the processor and set aside or store in the refrigerator for a later time.

3. Make the jam: Place all ingredients in a small saucepan and bring to a boil, lower the heat to medium-low and let simmer for 12 minutes. Remove from heat, stir in the chia seeds and pour into a bowl to let cool and thicken.

4. Make the cookies: Scoop out and portion the dough into 16 balls. Roughly chop or crush the remaining pistachios and dip and roll each ball into the crushed pieces. Place them on a baking sheet and use your thumb to carefully press a well into the center of each cookie, forming them to have a large opening for as much jam as possible. Fill the indents with the jam and bake for 12 to 14 minutes until lightly crispy on the edges and soft in the centers. Let cool slightly, these will be a little soft at first, but will firm up as they chill.

These cookies are incredible when enjoyed warm out of the oven, the jam is hot and the cookies are soft and nutty. These will keep best covered in airtight container for up to 3 days, or stored for a total of 5 days in the fridge.

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