Merry Vegan Christmas

Cookie Crazy 

The holidays have always been my favorite time of the year. One of the traditions I love most is the baking. After going vegan I found I could still make all my favorites if I just tweaked the recipes I was used to making. Below are three of my faves! You can make these today just in time for Santa to arrive! Merry Christmas from my family to yours! 

Raspberry Almond Thumbprint Cookies

Ingredients:

2 1/4 cups unbleached all purpose flour 

1 tsp baking powder 

1/2 tsp baking soda 

Pinch of Sea Salt

3/4 cup Vegan Butter (I used Earth Balance)at room temperature 

3/4 cup organic cane sugar 

2 tbsp unsweetened applesauce 

1 tbsp pure maple syrup 

1 tsp almond extract 

1/2 tsp vanilla extract 

Seedless raspberry jam 

Powdered sugar 

Plain Oatmilk 

Directions:

Preheat oven to 375 degrees and like baking sheets with parchment paper 

Whisk together flour, baking powder, baking soda and salt, set aside 

In a large bowl cream together the v butter and sugar. Mix in the applesauce, maple syrup and extracts

Mix in the dry ingredients until combined 

Using a cookie scoop or tbsp scoop out the cookie dough and round into a ball. Gently press your thumb into the center to create a spot for the jam

Fill each center with jam and bake for 10-12 minutes or until slightly golden brown

While they are cooling whisk together 1/4 cup powdered sugar, 2 tbs oatmilk and 1/2 tsp almond extract. Adding more or less of each ingredient until the consistency is thick and thin enough to drizzle over top of the cookies 

Molasses Spice Snaps

Ingredients:

2 cups unbleached all purpose flour

1 tbsp ground ginger 

1 tsp ground cinnamon 

2 tsp baking soda

Pinch of sea salt 

1/2 cup vegan butter softened (I used Earth Balance)

1 cup organic cane sugar and more for rolling cookies in 

3 tbsp unsweetened applesauce 

1/4 molasses 

Directions:

Preheat oven to 350 degrees and like baking sheets with parchment paper 

Whisk together flour, ginger, cinnamon baking soda and salt, set aside 

In a large bowl cream together the v butter and sugar. Mix in the applesauce and molasses

Mix in the dry ingredients gradually until combined 

Using a cookie scoop or tbsp scoop out the cookie dough and round into a ball. Roll around in the extra sugar to coat before baking for 6-8 minutes or until just golden brown. If you want a crispier snap flatten each slightly before baking. 

Chocolate dipped Peanut Butter Cookies

Ingredients:

2 1/2 cups unbleached all purpose flour

1 1/2 tsp baking soda 

1 tsp baking powder 

Pinch of sea salt 

1 cup vegan butter softened to room temperature (I like to use Earth Balance)

1 cup peanut butter of your choice I used smooth and creamy 

1 cup organic cane sugar 

1 cup packed organic brown sugar 

12oz your favorite vegan chocolate 

1/2 cup peanuts roughly chopped 

Directions:

Preheat oven to 375 degrees and like baking sheets with parchment paper 

Whisk together flour, baking powder, baking soda and salt, set aside 

In a large bowl cream together the v butter, peanut butter and sugars.

Mix in the dry ingredients until combined 

Using a cookie scoop or tbsp scoop out the cookie dough and round into a ball. Gently press each with a fork in opposite directions to flatten and create a pattern 

Bake for 9 minutes or until the edges are golden brown, allow to cool before dipping in chocolate 

While cookies are cooking melt chocolate in a double boiler. Then dip half of the cookies in the chocolate and sprinkle on some of the peanuts. Allow the chocolate to set.

I hope you enjoy!