Sweet, Yet Healthy Holiday Cookies

Chocolate Dipped Star Cookies

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(1 vote)
Chocolate Dipped Star Cookies
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Health Score:
40 / 100
1 hr 30 min.
ready in 10 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The higher the cocoa content in the chocolate, the better for the blood pressure, because the flavonoids contained in the chocolate keep it in balance. Dark chocolate is also good for our brain, because it is able to stimulate the blood circulation in the brain and we can be more concentrated.

The Christmas cookies don't have to be chocolate stars, you can also cut out the chocolate cookies in other ways. How about chocolate hearts, for example, which then also fit in every season.

1 piece contains
(Percentage of daily recommendation)
Calorie101 cal.(5 %)
Protein2 g(2 %)
Fat6 g(5 %)
Carbohydrates10 g(7 %)
Sugar added7 g(28 %)
Roughage0.9 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin K0.6 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.5 mg(4 %)
Vitamin B₆0 mg(0 %)
Folate2 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium115 mg(3 %)
Calcium17 mg(2 %)
Magnesium17 mg(6 %)
Iron1.2 mg(8 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3.5 g
Uric acid2 mg
Cholesterol10 mg
Complete sugar7 g


for the cookies
50 grams Dark chocolate
150 grams Pastry flour
50 grams sugar
1 packet Vanilla sugar
1 pinch salt
50 grams ground almonds
ground anise seed
150 grams softened butter (or margarine)
For decorating
200 grams Dark couverture chocolate
10 grams Coconut oil
50 grams White couverture chocolate
How healthy are the main ingredients?

Preparation steps


For the cookies: Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool slightly. Combine the flour, sugar, vanilla sugar, salt, ground almonds, spices and butter in a large bowl. Add the melted chocolate and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate overnight. 


Roll the dough out onto a floured surface to about 3 mm (approximately 1/10 inch) thick. Cut into stars using a cookie cutter and place on a baking sheet lined with parchment paper. Refrigerate the cookies for about 1 hour, then bake in an oven preheated to 180°C/160°C convection/gas mark 3-4 (approximately 350°F/325°F) for 8 minutes. Remove from the oven and cool on a wire rack.  


To decorate: Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the cooled cookies into the melted chocolate and place on a baking sheet lined with parchment paper to harden. 


Combine the coconut oil and white chocolate in a double boiler and stir until melted. Remove from heat and allow to cool slightly. Transfer the mixture to a freezer bag with the corner tip snipped off and pipe a star onto each chocolate dipped star.