3 Vegan Christmas Cookies!
1 1/3 cups whole wheat flour
3/4 cup self-rising flour
1 tsp baking soda
1/2 tbsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup coconut oil, room temperature
1/2 cup cane sugar
1/4 cup water
1/2 cup molasses
1/2 tsp vanilla
1/2 cup room temperature vegan butter
11/2 cups powdered sugar
2 teaspoons almond milk
1/4 teaspoon vanilla extract
Combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
Cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water, molasses and vanilla, beat for another 30 seconds to mix thoroughly.
Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
Wrap the dough tightly in plastic wrap and refrigerate overnight (or for at least 2 hours)
Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
Preheat oven to 325F.
Bake for 8 minutes, until the cookies are lightly browned around the edges and barely firm in the center.
Let them cool completely before decorating.
1 and 1/2 cups Rolled Oats
1 cup (125g) All Purpose Flour
1 cup Dried Coconut
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 cup (200g) Brown Sugar
1/2 cup (112g) Vegan Butter/Margarine
3 Tbsp Honey
1 tsp Vanilla Extract
2 Tbsp Oat Milk (or other non-dairy milk)
6 oz Vegan Chocolate Chips
Preheat the oven to 350°F
Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
Cream the vegan butter and brown sugar together and then add the honey and vanilla.
Add the dry ingredients into the wet and stir until the mixture is very crumbly.
Add the oat milk and mix in. You may need a little more or a little less, this will depend on the water content of your vegan butter or margarine. Add in most of the chocolate chips, leaving a few of them behind to place on top when they come out the oven. Check if you can roll some of the batter into a ball – it should be sticky enough to do so.
Bake for 12 minutes. The edges should be firm and the tops lightly browned. As soon as they come out the oven, press the remaining chocolate chips into the top of the cookies while they’re still warm and soft.
Allow the cookies to cool for a few minutes before transferring them to a wire cooling rack to cool completely.
2 cups self rising flour
1 cup cocoa powder
2 cups sugar
½ cup vegetable oil
¾ cup applesauce
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 tbsp peppermint candies, crushed (optional)
In a small bowl combine flour, salt, and baking powder. Set aside.
In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, extracts, and peppermint candies (if using) until well blended. Add flour mixture and mix until just combined.
Wrap the dough in plastic wrap and chill for 4 hours.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.
Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.
Bake for 12-13 minutes (cookies should be slightly under baked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.