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Christmas cookies aren’t just for kids, they are for pooches too and I love baking these cheerful holiday treats for my baby girl Sofia. And this Sunday morning was all about cozy PJs, Michael Buble’s holiday album on repeat and baking up a storm in our kitchen. These cookies are soooooo good but what makes them even better is that Sofia and I can share them! The first is a Turkey Bacon Biscuit which she usually has every morning for breakfast and the second is a Cinnamon Bun Bite with a cream cheese swirl {WARNING: this cookie is insanely addicting!}


{Makes about 2 dozen cookies}

1 tbs coconut oil 1 cup peanut butter {I use fresh, unsalted peanut butter} 1 tbs honey 1/2 tsp cinnamon 2 cups rolled oats 1 pkg cooked turkey bacon, finely chopped 1 cup all purpose flour 1 egg

1/2 cup milk

Preheat oven to 325 degrees.

In a medium pot over medium heat, combine the coconut oil, peanut butter, honey and cinnamon. Next, add the oats, turkey bacon and flour. In a small bowl whisk the egg and milk together then add to the dough. If using cookie cutters, chill dough for at least 4. Since I make these quite often and, I usually roll 1 tbs of dough into a ball and flatten it on the cookie sheet. Bake for 25 minutes of a parchment lined cookie sheet.


2 cups whole wheat flour 1 tsp baking powder 1/4 tsp salt 1/2 cup water or milk 1/4 cup canola oil 1 large egg 2 Tbsp honey 1 tsp cinnamon

1/4 cup finely chopped walnuts or pecans (optional)

Cream cheese drizzle (optional): 1/4 cup light cream cheese

1-2 Tbsp milk or water

Preheat oven to 350°F.

In a large bowl, combine flour, baking powder and salt. In a small bowl stir together water, oil and egg. Add to the dry ingredients and stir just until you have a soft dough.

On a lightly floured surface, roll or pat the dough into a rectangle that measures roughly 8×14-inch. Drizzle with honey and sprinkle with cinnamon and nuts, if using. Starting from a long edge, roll up jelly-role style and pinch the edge to seal. Using a sharp serrated knife or (even better) dental floss, slice half an inch thick and place slices cut side down on a cookie sheet that has been sprayed with nonstick spray.

Bake for about 15 minutes, until springy to the touch. Wait until they have cooled completely before you spread them with cream cheese.

Makes about 2 dozen biscuits. Store extra in a tightly covered container of freeze. If they are frosted, store the container in the fridge.

Happy Holidays!!!