Vegan Christmas Cookies

0
Print

Vegan Christmas Cookies


Scale

Ingredients

Chocolate covered ginger bread cookies:

  • 60g buckwheat (ground)
  • 190g roasted almonds (ground)
  • 1 chia egg (2 tbsp almond milk/water, 1 tbsp chia seeds) or substitute with another egg replacement
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 50g coconut sugar
  • 25g tapioca flour
  • 40g brown rice flour
  • 50g maple syrup (or date syrup)
  • 1 tsp baking powder

Crescents:

  • 60g oat flour
  • 30g brown rice flour
  • 200g roasted hazelnuts (ground)
  • 25g tapioca flour
  • 50g monkfruit sweetener (crystalized) substitute with coconut or brown sugar if wanted
  • 50g maple syrup
  • 1tsp baking powder
  • 1 chia egg (1 tbsp chia seeds, 2 tbsp plantbased milk)
  • Optional: monk fruit sweetener for coating (process crystalized monk fruit sweetener in food processor into a powder)

Jam Cookies:

  • 60g oat flour
  • 30g brown rice flour
  • 200g roasted hazelnuts (ground)
  • 25g tapioca flour
  • 50g monkfruit sweetener (crystalized) substitute with coconut or brown sugar if wanted
  • 50g maple syrup
  • 1tsp baking powder
  • 1 chia egg (2 tbsp plant based milk mixed with 1 tbsp chia seeds) substitute with another vegan egg replacer.

    Ingredients: (Chia Jam)

  • 2 medjool pitted dates
  • 2 tbsp white chia seeds
  • 1 cup fresh cranberries
  • 3 tbsp water

Instructions

Chocolate covered ginger bread cookies:

  1. Preheat oven to 300F.
  2. Mix all dry ingredients.
  3. Mix all wet ingredients and add to the dry ingredients.
  4. Combine well and knead dough into a sticky ball. If the mixture is too sticky add a tbsp tapioca flour and repeat if still too sticky.
  5. Refrigerate dough for about 10-15 minutes. Once it has rested enough roll out onto a floured (brown rice flour or tapioca) surface. It should be around 2mm thick. Cut cookies with your preferred cookie cutter. Place onto a baking sheet covered with parchment paper.
  6. Bake in oven for about 13-15 minutes. Let them cool down on a rack to get crispy. Cover in melted chocolate (unsweetened) for some extra richness.

Crescents:

  1. Preheat oven to 300F and prepare cookie sheet with parchment paper.
  2. In a bowl mix all dry ingredients. In a small separate bowl mix the egg with maple syrup.
  3. Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour.
  4. Wrap in foil and place in the refrigerator for about 15 minutes. Now form little balls with the dough. With your hand palm roll each ball back and forth and form into a little crescent. Place onto your baking sheet.
  5. Once you have made all your crescents bake for about 13-15 minutes in the oven. Take out of the oven and let them cool down for about 1 minute.
  6. Once cooled down a bit coat them in powdered monk fruit sweetener. Transfer cookies onto a plate or baking sheet. Let sit for half an hour and then transfer into an airtight container. Store cookies on your counter or fridge for up to 3 weeks.

Jam Cookies:

  1. For the chia jam, place cranberries in a small pan with water and dates. Simmer on low heat until cranberries are soft. Once the cranberries are soft enough transfer to a small bowl and puree with a hand mixer. Add chia seeds and stir well. Let sit for about 15 minutes. Add water or chia seeds if needed. Transfer into an airtight jar and place in fridge to cool down.
  2. Preheat oven to 300F and prepare cookie sheet with parchment paper.
  3. In a bowl mix all dry ingredients. In a small separate bowl mix the egg with maple syrup.
    Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour. Wrap in foil and place in the refrigerator for about 15 minutes. On a floured surface roll out dough to 3mm thickness.
  4. Cut out cookies with a preferred cookie cutter and place on the cookie sheet. Bake for about 13-15 minutes in the oven. Take out of the oven and let them cool down for about 15 minutes. Once cooled down assemble cookies. Add half a teaspoon of chia jam to one of the cookies. Then place another cookie on top.
  5. Transfer assembled cookies onto a plate or baking sheet. Let sit for half an hour and then transfer into an airtight container. Store cookies in fridge for up to one week.

LEAVE A REPLY

Please enter your comment!
Please enter your name here