It doesn’t matter what your reason is to search for vegan Christmas cookies.
Whether it is healthier eating, dairy intolerance, sustainability or becoming a vegan, I guarantee you will love to munch on all these vegan Christmas cookies this year 🙂 and your family and friends will too…
Vegan Christmas cookies
Vegan baking is not too complicated these days. There are so many tips and tricks how to bake without eggs, milk and butter.
- Swapping butter with margerine, coconut oil or olive oil or “replacing” eggs with sparkling water (works amazing for muffins/cakes).
- If you don’t have any special seasonings mentioned in recipes, no worries, you don’t need them. Just don’t use any or just replace with any baking seasonings you already have in house (vanilla, etc.).
- Sugar can be replaced with “healthier” sugar like maple syrup. Sugar is never healthy, and sweets should always be a treat, not a regular thing to eat, but natural sugar (maple, agave, honey, etc ) have a lower glycemic index so they are effecting your blood sugar level less, so if you need something sweet choose one of these…
- Reusables: If you like to produce less waste, use a reusable baking sheet instead of baking paper to line the tray.
- Use reusable cookie boxes or use big empty jars instead of plastic bags if you like to gift cookies.
- Waste: Since recycling bins are not very trustworthy in too many parts of the world and if you an not refuse packaging search for private recycling programs in your city. Maybe there are some where you can drop of your plastic bags from certain ingredients you need. The free programs from terra cycle are amazing (make sure to check the Terra cycle website for your own country).
- Hot drinks for your cookies? Try some vegan hot chocolate with whipped vegan coconut cream or vegan marshmallows or make some tea (try to stick to loose tea because most conventional tea bags have plastic fibers included because they get glued together)
Let´s have a merry vegan Christmas cookie season this year with these 4 easy vegan Christmas cookie recipes.
Vegan ginger bread
- 1 and 3/4 cup/225g flour (I love spelt but you can use normal wheat flour too)
- 3/4 cup/100g Coconut flour (if you can’t get some, use normal flour)
- 1 tsp Cinnamon
- 2 tsp gingerbread seasoning (try your closest bulk store if they have anything like it or use some drops of gingerbread extract*)
- 1 tsp baking powder/baking soda
- 2 1/2 tbsp Peanut butter* (easy to get in glass jars)
- 1/5 cup/50 ml Walnut oil (or peanut oil, coconut oil, olive oil…)
- 5/8 cup/125 g brown sugar
- 4 tbsp sparkling water (combined with baking soda this will makes the dough nice and fluffy)
- Preheat the oven to 175C/350F.
- Mix all the dry ingredients together in a big bowl. (flour, coconut flour, cinnamon, seasoning, baking soda)
- Whisk oil ans sugar together and mix under the dry ingredients.
- Add water and peanut butter and mix with a fork or your hands.
- Roll out the dough on the table (if you don’t have a wooden dough roller use a glass bottle) and use your favorite cookie cutter forms.
- Put on your tray and bake for appr. 10 minutes.
- After the cookies are cold you can cover with melted chocolate and sprinkle any favorite sugar sprinkles, coconut flakes etc. on top if you like
Vegan Jam-filled cookies
- 2.4cup/300 g flour (spelt or wheat)
- 1 2/3 cup/ 200 g grated almonds
- 1 cup/ 200 g Coconut oil
- 1.2 cup/150 g powdered sugar
- 1 tbsp cinnamon
- 1 tsp Gingerbread seasoning
- 5/8 cup/200 g jam (I chose homemade redcurrants jam)
- Preheat oven to 175C/340F
- Mix the flour, grated almonds, powdered sugar, cinnamon, seasoning and melted coconut oil in a large bowl together and kneed with your hands. Put the dough in the fridge and let chill for 10-15 minutes.
- Kneed to get a smooth dough and then roll it out until you have a nice not too thin, not to fat dough.
- Cut out with some round cookie cutters of the same size, and use a smaller cutter so cut “holes” into half of the cookies.
- Then put a small amount of jam on the whole cookies and put the one with a hole on top.
- Bake appr. 10 minutes until golden brown.
- Let cool on a rack and sift some powdered sugar on top if you like.
- 1cup/70g shredded coconut
- 1/3 cup/30g + 2 tbs oats
- 2 ripe bananas (look out for the single and very ripe, or bruised bananas. These are more likely to get thrown out because nobody wants them, so a great way to reduce food waste…)
- Use some vanilla extract* or cinnamon if you like more flavor
- Preheat oven to 180C/350F
- In a food processor/blender, crumble the oats and coconut until you have small crumbs.
- Mash the bananas with a fork and stir under the coconut/oat mix or add the bananas to the coconut/oat mix and use pulse to get a nice paste. Just don’t overblend it…
- Grease the tray with margarine or use your reusable baking paper (or normal baking paper).
- With two tablespoons, scoop the dough in form of cookies on the tray.
- Bake for appr. 20 minutes. Ovens do heat a little differently, so have a close look at your first tray, it might take a little less or a little longer…
- Let the cookies cool on a rack. If you like it a little sweeter, cover them with powdered sugar.
Vegan Chocolate Cookies
- 2 cups/250g flour (spelt or wheat)
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup/160ml oil (olive oil/grapeseed oil/nut oil)
- 1.5 cups/300g brown sugar (I always use less because I don’t like it so sweet. You can also use agave or maple syrup as sweetener if you like)
- 2/3 cup/75g cocoa
- 4 tsp flaxseeds
- 1/2 cup/120ml homemade nut milk or sparkling water
- 2 tsp vanilla
- 3/4 dark chocolate chips (you don’t need to buy expensive plastic packaged chocolate chips, just take normal dark chocolate (from bulk or that comes in paper and aluminum) and cut into small bits with a good knife.)
- 3/4 cup hazelnuts or almonds
- Preheat oven to 175C/350F
- Roast the nuts in a pan (with NO oil) over medium heat for appr. 5 minutes and stir regularly.
- Transfer to a cotton kitchen towel and rub the nuts against each other to remove the skins. You dont need to, but the skins can taste bitter, so for the taste it is worth it.
- Chop the nuts roughly with a good knife.
- Sift flour, salt, cocoa and baking soda into a large bowl.
- In a second bowl whisk sugar and oil together, then add milk/water, flaxseed, vanilla and stir.
- Add the dry ingredients and stir well, with a fork or our hands, to combine.
- Then add the nuts and chocolate chips and mix.
- Shape dough with a spoon and your hands into small balls and place on your reusable baking sheet on your tray.
- Then gently press the balls with your fingers or a fork to slightly flatten them.
- Bake for 10-12 minutes.
- Let them cool before enjoying them.
-I mostly used gram and ml for my recipes, but tried to convert the measurements as good as possible. If you try some recipes and you see it is wrong, please feel free to tell me so I can adapt the measurements. Thank you:)
Let me know how you like them if you make them 🙂 Or share your favorite recipes with us in the comments!