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A plate of healthy eggnog cookies with a light glaze and a sprinkle of nutmeg, perfect for the holiday season.

healthy eggnog cookies

Celebrate the holiday season with these Healthy Eggnog Cookies—a delicious, guilt-free twist on a classic favorite! These soft, chewy cookies are infused with the warm, spiced flavors of eggnog, but made healthier with wholesome ingredients like whole wheat flour, coconut sugar, and Greek yogurt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 100 kcal

Equipment

  • Cookie scoops  with trigger handles (#40 size recommended) for uniform portions.
  • Silicone spatulas  to scrape bowl sides really well.
  • Wire cooling racks to prevent soggy bottoms.
  • Parchment paper or silicone baking mats for non-stick surfaces.

Ingredients
  

Ingredients:

  • 1 1/2 cups whole wheat flour or gluten-free flour blend
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup unsalted butter softened (or coconut oil)
  • 1/4 cup Greek yogurt plain, unsweetened
  • 1/4 cup unsweetened almond milk or any milk
  • 1 tsp vanilla extract
  • 1 tsp rum extract optional, for eggnog flavor

For the Glaze (Optional):

  • 1/4 cup powdered sugar or powdered erythritol for sugar-free
  • 1-2 tsp almond milk
  • A pinch of nutmeg for garnish

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    Mix Dry Ingredients:
    In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, nutmeg, cinnamon, cloves, and salt.
    Cream Wet Ingredients:
    In a large bowl, cream together the coconut sugar and softened butter until light and fluffy.
    Add the Greek yogurt, almond milk, vanilla extract, and rum extract (if using). Mix until smooth.
    Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
    Scoop and Bake:
    Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
    Bake for 10-12 minutes, or until the edges are lightly golden.
    Cool and Glaze:
    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
    If desired, whisk together the powdered sugar and almond milk to make a glaze. Drizzle over the cooled cookies and sprinkle with a pinch of nutmeg.
    Enjoy!
    Serve these festive cookies with a glass of milk or a cup of tea for the perfect holiday treat.