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CHRISTMAS COOKIE RECIPES - All Vegan, Gluten Free, Dairy Free and Refined Sugar Free!

December 22, 2019

Christmas Cookie Recipes

You can indulge without an ounce of guilt this holiday season with our Christmas Cookie Recipes! All Vegan, Gluten Free, Dairy Free and Refined Sugar Free!

VANILLA STAR COOKIES WITH A HINT OF CINNAMON

INGREDIENTS:

  • 300g oat flour
  • 2 tbsp coconut oil
  • 84g maple syrup
  • 1/2 tsp baking powder
  • 1 tsp organic vanilla extract
  • 1/2 tsp Cinnamon
  • a pinch of salt (optional)

DIRECTIONS:

Pre-heat oven to 170°C/gas 5

Mix the oat flour, baking powder, maple syrup, salt and vanilla in a bowl and add the melted coconut oil. Mix all the ingredients together to form a dough.

Divide the dough into two parts and roll it out on a lightly floured surface to ½cm thickness.

Cut out Christmassy shapes, we used a star cookie cutter and carefully place on a greased baking sheet.

Bake for 10-12 minutes until lightly golden.

Leave on the baking sheets for 2-3 mins then transfer to a cooling rack and leave to cool completely.

Star Cookies

This is for the chocolate lovers!

FESTIVE VEGAN ROCKY ROADS

INGREDIENTS:

  • 80g pecans
  • 70g almonds
  • 50g pistachios (unsalted)
  • 120g of medjool dates, stones removed
  • 50g dried cranberries
  • 40g cacao powder (roughly 1/2 cup)
  • 2 tbsp almond milk
  • ½ tsp cinnamon
  • 200g coconut oil melted

DIRECTIONS:

Grease and line a small baking tray with baking paper.

Add the nuts to a pan and lightly toast for 5 minutes until golden then leave to cool. To make the chocolate sauce blend the dates, melted coconut oil, almond milk, cacao powder and cinnamon together in a blender until smooth.

Combine the chocolate sauce, cranberries and nuts and pour into the baking tray. Place in the fridge to set for at least 2 hours.

Slice into squares and serve.

Festive Vegan Rocky Roads

HEALTHY GINGERBREAD

INGREDIENTS:

  • 300g almond flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp baking powder
  • 2 tbsp Melted Coconut oil
  • 120g almond butter
  • 170g maple syrup
  • 80g molasses
  • 1 tsp organic vanilla extract

DIRECTIONS:

Pre-heat oven to 180°C. In a large bowl, mix the almond flour, baking powder, ginger, cinnamon, allspice and salt. Take another bowl, mix together the almond butter, melted coconut oil, vanilla extract, molasses and maple syrup.

Then, combine the wet into the dry ingredients, and mix for a couple minutes until a soft dough is formed.

Flour a flat surface, and then roll out the dough 1 cm thick. Use a cookie cutter to cut out your gingerbread. Tip: to avoid the dough being too sticky, put a little bit of flour on your hands. That should make things easier!

Place them on baking paper and bake for about 10 minutes, until soft and golden. 

Let rest for 2 to 3 minutes, then transfer to a cooling rack.

Ginger Bread Cookies

While your cookies are cooling make yourself a nice cup of tea or Hot Chocolate to enjoy with your cookies! To enspire you with your hot chocolate pop over to our Rich & Creamy Vegan Hot Chocolate Recipes.




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