vegan christmas cookies

Wonderfully easy Vegan Chocolate Butter Cookies Recipe - veganised version of my German childhood recipe! Made with aquafaba, cacao, and an almond placed on top for the traditional finish.

Vegan Chocolate Butter Cookies Recipe

vegan spread, softened

milliliters aquafaba (unsalted chickpea water, weight before whipping)

raw cacao powder

caster sugar

tsp vanilla extract

plain flour

cornflour

tsp baking powder

almonds

Place the chickpea water in a mixing bowl and blend with an electric hand mixer for 5-6 minutes or until stiff peaks are formed.

Carefully add in the softened butter, cacao powder, sugar, and vanilla extract.

Into a separate mixing bowl, sieve the flour, cornflour, and baking powder, then slowly mix the dry ingredients into the aquafaba mix.

Cover the cookie batter in cling film and place it in the fridge for about an hour to harden.

Once the hour elapses, preheat your oven to 200C (390F).

Shape the dough into a log of roughly 4cm diameter and use a sharp knife to cut the log into cookies of 1cm thickness.

Place the cookies on a lined baking tray and press a blanched almond onto the middle of each cookie.

Bake the cookies in the oven for 10 minutes and allow them to cool for 20 minutes before removing them from the baking tray.

<em>These vegan Cashew Butter Snickerdoodles are SO soft and chewy! Made from wholesome and unprocessed ingredients, you'll make this recipe over and over. </em>

Cashew Butter Snickerdoodles

tbsp Ground Flax + 3 tbsp Water

Cashew Butter, see notes

tbsp Unsweetened Plant Milk

tsp Vanilla Extract

tbsp Apple Cider Vinegar

Spelt Flour, see notes

tsp Baking Powder

tsp Cream of Tartar

Salt

Preheat the oven to 350F. Prepare the Flax Egg by mixing 1 tbsp of ground flax with 3 tbsp of water in a small bowl. Set aside for 5-10 minutes to thicken.

In the meantime, mix the Spelt Flour, Salt, Baking Powder, and Cream of Tartar with 1 tsp Cinnamon together in a medium bowl.

Add the Cashew Butter, Flax Egg, Vanilla, ACV, Plant Milk, and 3/4 cup Coconut Sugar together in a large bowl. Use an handheld electric mixer to &#8220;cream&#8221; everything together over a medium-low speed for 1-2 minutes.

Add the dry ingredients to the wet and mix well until everything is well incorporated.

Use 2 tbsp of the dough to form your cookies, rolling each one out and flattening into a cookie shape. You may want to oil or grease your hands for this step, as the dough may be sticky.

Mix the remaining Coconut Sugar and Cinnamon in a small bowl, then press the top of each cookie into it before placing onto a lined or greased baking sheet.

Bake for 6-8 minutes. The cookies will be soft when they first come out of the oven, so check their bottoms for done-ness. Let cool on the baking tray for at least 5 minutes before transferring to a baking rack, or enjoying warm.

sooooooo yum! Would you be able to give both imperial and metric measurements, or have the option to choose between the two (such as used on this blog https://minimalistbaker.com/vegan-peanut-butter-no-bake-cookies/)? In the UK we use a mix and using an online converter is a bit difficult and risky, especially when the weight varies for sugar depending on its type! Thanks :-)

Super easy to make (and I did it without a mixer)! My co-worker has a nut allergy so I did use sunflower butter and I think they taste great. I also did half coconut sugar and half brown sugar. Left them in the oven for about 10 minutes, and when they cooled they were perfect. Have you ever made molasses cookies? I bet you could develop a great recipe for some.

Ooey gooey vegan double chocolate chip cookies that taste like a brownie in cookie form! Stress-free baking and easy to make gluten free, these are the best vegan Christmas cookies!

Vegan Double Chocolate Chip Cookies

organic flour flour

natural cocoa powder

tsp baking soda

tsp sea salt

espresso powder (optional, but highly recommended)

vegan butter or coconut oil, room temperature*

applesauce, room temperature

granulated sugar

brown sugar

dairy free milk, if needed for mixing batter

vegan chocolate chips

Prep: 

Preheat the oven to 350F and line a baking sheet with parchment paper.

Whisk together the dry ingredients. 

In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.

Make the cookie dough: 

In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. Add in the flour mixture, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in

Add in the chocolate chips: 

Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they&#8217;re evenly distributed in the dough.

Chill the dough

if your dough is too sticky or it&#8217;s a super hot day, you can chill the dough in the refrigerator for 10 minutes.

Bake the cookies: 

 Scoop about 1 1/2 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.

Optional pan-banging method: 

Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 2-3 times) to create a brownie crinkle.

Allow the cookies to set: 

Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you&#8217;d like on top. 

Storage

store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

I noticed your recipe calls for baking soda... Anyway, I followed this recipe pretty closely and they were quite dry. Nothing gooey about them :( They crumbled after cooling. No almond milk? Maybe that would have helped. Next time I may add a couple tablespoons to see and give the recipe another try.

I had to stop myself &amp; my husband from eating all the batter!!! Gee wizz,  fav vegan cookie recipe ever!! Thank you for sharing

Definitely satisfied my cookie / brownie craving all at once. Delicious! I didn't add the espresso powder because I'm caffeine-free... when I make these again I may use a little more vanilla.

Hi, I haven't ever really tried any vegan baking because I'm not vegan myself but as I have a lot of vegan friends I thought I should cater for them as well! 

It was a very easy batter to work with, the fact they don't spread is a small thing, I just flattened them a little before they went in the oven. 

They smell and taste amazing though! And I challenge anyone to tell me they're vegan lol.

Hi Brit, it's Anna! Just made these for my family (and soon for Lauren...) and I've gotten rave reviews! Thank you for the recipe :-)

Made these today. Had to sub a few ingredients cause some things are hard to find where I live. Subbed half a banana for the applesauce plus a shot of espresso instead of powder. Also subbed about half of the coconut oil with tahini. Also brown sugar instead of coconut sugar. Despite all these adjustments I made they look a lot like the ones you made.
And they turned out yummy, almost like brownie cookies. I think this recipe can be really versatile...thinking of subbing white choc chips, or adding some nuts 
Thanks for the recipe, Britt! Where I am atm we're under lockdown again so I'll be looking into making some more of your recipes. Thinking a good banana bread or something with pumpkin...any recs?

Hii... I used the Gluten Free 1 to 1 Baking Flour from Bob’s Red Mill, and every else kept the same, and my cookies turned out very dry :( ... They didn’t flatten, so I tried to do it with the fork and started to fall apart!

Any advice?? It was the four? Or should I try to add more apple sauce/coconut oil next time???...

Just whipped these up, so easy. I used homemade applesauce because that's all i had and it still came out good. I baked then for the full 12 minutes and i had to put them in the fridge. They were delicious and not too sweet. The first batch was a bit too soft for my liking (baked for 10 mins) so i left them in a bit longer the second time and it was perfect.

Awesome recipe!!! I can't wait to make them!!! 😄 I was wondering if they'd still taste as good if I used a sugar free option like Stevia or granulated Monkfruit? If not, that's perfectly fine, just wondering 😁

These cookies are so perfect! They don’t spread too much, making for a lovely thick gooey cookie! I would eat these everyday if I could!

These are simply amazing! I made several adding marshmallows then our friends turned them into ice cream sandwiches! Incredible! Thank you for this recipe, if I could give 10 stars, I would.

These vegan chocolate crinkle cookies are super chocolatey and come with the most beautiful iconic crinkled look!

Vegan Chocolate Crinkle Cookies

all-purpose flour

cocoa powder

baking powder

salt

vegetable oil

sugar

oat milk

vanilla extract

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the vegetable oil, granulated sugar, oat milk, and vanilla extract. Beat on medium-high speed until combined.

Fold in the dry ingredients and beat on medium-low speed until combined.

Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).

Once you’re ready to bake the cookies, preheat the oven to 350°F (180°C).  Line a large cookie sheet with parchment paper. Fill a small bowl with powdered sugar and one with granulated sugar.

Form the dough into 1-inch round balls.  Dip each dough ball in the granulated sugar first, then in the powdered sugar until it is completely covered on all sides.

Place the cookies 2 inches apart on the prepared baking sheet.

Bake for 12 minutes in the preheated oven.

Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Deliciously crunchy German-style Easy Vegan Spritz Cookies, coated in vegan chocolate and sprinkles - a Christmas cookie favorite!

Vegan Spritz Cookies

butter

150 g icing sugar (confectioner's sugar)

g all-purpose flour

g cornflour

100 ml plant milk (e.g. soya)

tsbp apple cider vinegar

lemon juice

tsp salt

100 g vegan chocolate (melted)

vegan sprinkles

Preheating

Vegan Buttermilk

In a jug, combine the milk, vinegar, and lemon juice. Stir and then set aside for 10 minutes to curdle.

Dry Ingredients

Combine the flour, salt, and cornflour in a large mixing bowl.

Creaming butter

In a separate mixing bowl combine the vegan butter and the icing sugar with an electric hand mixer until creamy.

Mixing

Slowly add the milk mixture to the bowl and once combined, carefully add the flour mix. Blend until combined, then transfer the batter to a piping bag.

Piping

Spritz your batter onto a lined baking tray, keeping the shapes separate by 2-3 cm.

Baking

Bake your cookies in the oven at 170C until golden (11-13 minutes).

Decorating

Once baked, remove the cookies from the oven and allow for them to cool before decorating them with melted chocolate and vegan sprinkles.

Wishing cookies are a ginger-spiced Swedish Christmas cookie. Make a wish then place a cookie in your palm and press on the center to break it. If it breaks into 3 pieces eat it without speaking and then your wish is said to come true!

Wishing Cookies

(113 grams) vegan butter,

(138 grams) sugar

tbsp (30 grams) aquafaba*

tbsp (22 grams) molasses

tsp orange zest (optional)

(226 grams) all purpose flour

tsp cinnamon

tsp ground ginger

nutmeg

sugar,

tbsp plant milk

Preheat your oven to 375 ºF.

In a large mixing bowl beat your vegan...

In a large mixing bowl beat your vegan butter with an electric mixer until it is fluffy and creamy. Then add the sugar, aquafaba, molasses, and orange zest and beat the mixture again until everything is creamed and fluffy, this can take a few minutes.

In a separate mixing bowl whisk together the...

In a separate mixing bowl whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt to combine. Then, add the dry ingredients to the wet and using electric beaters, mix until a smooth dough forms.

Shape the dough into a thick disk. If...

Shape the dough into a thick disk. If making the dough in advance: wrap the dough in plastic wrap and chill in the fridge for at least 2 hours, then roll out between two sheets of parchment paper to 3/16 - 1/8" thickTo bake right away: place the disk of dough between two large sheets of parchment paper and use a rolling pin to roll the dough out to 3/16 - 1/8" thick. Transfer the rolled dough onto a flat baking sheet and then place it in the freezer for 15 minutes to firm up or in the fridge for 30 minutes.

Use a star shaped cookie cutter (about 3...

Use a star shaped cookie cutter (about 3 inches from point to point) to cut shapes out of the rolled dough. Place the cut out cookies onto an ungreased baking sheet leaving about 1/2-inch between the closest points of each cookie.

Take the scraps and re-roll and cut as...

Take the scraps and re-roll and cut as necessary, freezing for 5-10 minutes if the dough becomes too soft making it difficult to cut and transfer the shapes.

Bake the cookies at 375 ºF for 8-10...

Bake the cookies at 375 ºF for 8-10 minutes, or until the edges are just a shade darker but not browned. Let them cool on the baking trays for 3-5 minutes then transfer to a cookie sheet to cool completely. If baking more than one tray at a time, place one on a rack just one spot above center and one on a rack one spot lower than center and switch the trays halfway through baking.

In a small mixing bowl, whisk together the...

In a small mixing bowl, whisk together the sifted powdered sugar, vanilla extract, and plant milk with a fork or small whisk. The icing should be stiff enough that when you run a spoon through it, it separates and takes a moment before it runs to fill in the line. And, it should be thin enough that it will run easily off a fork or a spoon, but not immediately lose its shape and settling back into the rest of the icing. If needed, add a little more powdered sugar or milk until you reach the desired consistency.

Decorate the cookies with a piping bag and...

Decorate the cookies with a piping bag and a tip with a very small hole, or just spread some on each cookie with a knife.

These 4-ingredient Zimtsterne (cinnamon stars) aka German Christmas cookies are lightly spiced, chewy, and perfect for the holidays. Plus, the easy recipe is naturally vegan (dairy-free, egg-free), gluten-free, and optionally refined sugar-free!

Zimtsterne

almond meal ((see notes))

icing sugar (or powdered Erythritol (see notes))

cinnamon

cardamom ((optional))

tbsp orange juice (+ more if needed)

tbsp orange zest

7-8 tbsp icing sugar (or powdered Erythritol (see notes))

water

Watch the video in the post for easy visual instructions.

Add the ground almonds, icing sugar (I used powdered Erythritol), cinnamon, and cardamom to a food processor and blend for a couple of seconds. If you don&#39;t have a food processor, simply add the ingredients to a medium-sized bowl and stir with a spoon.

Combine the dry ingredients

Now add the orange juice and orange zest and mix again until the dough is crumbly and sticks together when you press it between your fingers. If it's too dry, add a little more orange juice.

Add the wet ingredients &amp; mix

Remove the dough from the food processor and shape it into a ball. Wrap it in cling foil and chill in the fridge for about 30-60 minutes.

Place the chilled dough between 2 layers of plastic wrap (or wax/parchment paper) and roll it out with a rolling pin. It should be about 0.5-0.7 cm thick (1/4 inch).

Form &amp; chill the dough

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.

Use a star-shaped cookie cutter to cut out the cookies. You can dip your cutter in a bowl of powdered sugar between cutting the cookies. This will help prevent the dough from sticking to the cutter.

Depending on the size of your cookie cutter the recipe will make 30-40 cookies. Transfer them to the prepared baking sheet and bake in the oven for 8 minutes. Depending on the thickness of your cookies, the baking time may vary by 1-2 minutes. Let them cool completely.

Cut &amp; bake the cookies

Meanwhile, make the glaze by mixing icing sugar (or powdered Erythritol) and water in a small bowl until it&#39;s a creamy paste. If it&#39;s too thick add a little more water and if it&#39;s too thin add more icing sugar.

Brush the glaze on the cooled cookies and let it dry. Enjoy! Store cookies in a cookie tin in a cool place for up to 2-3 weeks.

Glaze the cookies

These were so yummy, chewy and easy to make! My first time making a German cookie:)

Oh my Gluten Free Goodness!- these are amazing!  I followed the recipe to the tee and they were chewy and crispy and just perfect.  I made these for our annual Octoberfest block party and these were GONE before dinner was served and people were asking me if I had more.  Thank you for such a simple and delicious cookie.  These will be made over and over again in this house!

Gestern gemacht! Einfach mega lecker!
Leider is der zuckerguss nicht so schön dick geworden aber da muss wohl einfach mehr zucker genommen werden. 

Fazit: super rezept!!!
Vielen Dank! Gerne mehr weihnachtskeks Rezepte bitte!

To keep these whole-food, I used the idea mentioned in one of the German comments &amp; used 4.5 super soft medjool dates instead of sugar in the dough (&amp; skipped the icing). Worked really well &amp; turned out super yummy - hubby &amp; toddler approved, too. Will become a regular in our Christmas cookie rotation, thanks.

Delicious cookies!  We decided they were fine without icing.

https://content.jwplatform.com/videos/SIsF2gw3.mp4

These 4-ingredient Zimtsterne (cinnamon stars) aka German Christmas cookies are lightly spiced, chewy, and perfect for the holidays. Plus, the easy recipe is naturally dairy-free, gluten-free, and now egg-free too!

Top 7 vegan christmas cookies recipes from across the web

The most viewed vegan christmas cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Zimtsterne

Top 7 vegan christmas cookies recipes from across the web

The most viewed vegan christmas cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate Butter Cookies Reci...

Cashew Butter Snickerdoodles

Vegan Double Chocolate Chip Cookies

Vegan Chocolate Crinkle Cookies

Vegan Spritz Cookies

Wishing Cookies

Zimtsterne

The most viewed vegan christmas cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine