Who doesn’t love a tray of homemade Christmas cookies? Now make them vegan. Even better! No harm done in making them and without the pesky stomach trouble that dairy may cause.
Here is my 2019 Christmas Cookie Tray listing. All my favourites together on one tray. Enjoy!
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 cup brown sugar
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp all spice
- 1 tsp cloves
- 1/2 cup vegan margarine (I used Becel)
- 2 chia eggs (2 tbsp chia seeds + 6 tbsp water)
- 3 tbsp blackstrap molasses
- 1 cup icing sugar
- 1 tbsp oat milk
Preheat oven to 350F
Prepare the chia eggs by combining chia and water. Sit this aside so it can jellify.
In a large mixing bowl add the flour, brown sugar, baking powder, ginger, cinnamon, all spice and cloves. Whisk until it is all combined than add in the vegan butter and the chia egg mixture. Start to combine this together before adding the last ingredient, the molasses. The mixture will be very thick so you might want to start mixing it with your hands now.
On a lined baking sheet press the dough into a long log. This size varies depending on the size of biscotti chunks you want. You should end up with a rectangle shaped log.
Bake for 45 minutes. Once this bake is done, remove it from the oven and cool for about 5-10 minutes. Change the oven temperature to 275F. After the biscotti is cooled, sliced into about 1 inch chunks. Place these chunks on their sides back on the baking sheet and bake for about 8 minutes on each side. Remove from the oven and allow to cool.
To make icing: Combine icing sugar and oat milk until smooth and drizzle it over your (VERY) cooled biscotti. This will store well in the fridge for a few weeks, but I doubt it will last that long before you eat it all!
Whipped Shortbread Cookies
This recipe is an old classic. My mom made these cookies (non-veganized) my entire life and they are my favourite cookie of all time. Now, with the recipe veganized, I can enjoy them again!
- 2 cups of vegan margarine (I used becel)
- 1/2 cup of corn starch
- 1 cup of icing sugar
- 3 cups of white flour
Cream together the margarine, corn starch and sugar. Add in your flour and whip until the mixture looks like cream. Put the dough into a cookie press and use the cookie press to get your shapes onto a baking sheet. Cook for 15 minutes at 325F. Let them cool and enjoy!
Cranberry Orange Shortbread
- 1/2 cup of dried cranberries
- 3/4 cup of sugar
- 2 ½ cups of flour
- 1 cup of vegan margarine (Again I used becel)
- Zest of one orange
- 2 tablespoons of orange juice
- 1/2 cup of additional sugar
Line baking sheet with parchment paper and set aside.
Put cranberries and ¼ cup of sugar into a food processor and mix until cranberries are broken down. Set this aside for the time being.
Mix the remaining sugar with the flour in a large baking bowl, then add in the margarine. Stir in the cranberry and sugar mix as well as the orange zest and orange juice. Use your hands and kneed the dough until everything comes together. Form into a ball and roll it into a log. Wrap your log in plastic wrap and put the log into the fridge to set for about 2 hours.
Preheat the oven at 325F and slice about 1/4-inch-thick slices from your log. Place the cookie slices on the baking sheet and sprinkle with your additional sugar. Bake your cookies for 13-15 minutes. I needed the whole 15 as my oven is slow. Let your cookies cool for about 5 minutes on your baking sheet before trying to remove them. You don’t want them to crumble! These cookies store well in the freezer.
Soft Eggnog Sugar Cookies
- 2 cups of flour
- 1 teaspoon baking powder
- 1 1/2 cups icing sugar
- 1/3 cup coconut oil, softened
- 1/2 cup vegan eggnog (I used So Delicious Coconut Holiday Nog)
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups icing sugar
- 1/2 cup vegan margarine (Again, Becel)
- 2 to 3 tablespoons vegan egg nog (So Delicious Coconut Holiday Nog)
- 1/2 teaspoon vanilla extract
Preheat oven to 350F
Place all your dry ingredients except the icing sugar in a medium sized mixing bowl and blend together and set aside.
Place wet ingredients in a large mixing bowl and blend together with the icing sugar with a hand mixer.
Add your dry ingredients to your large mixing bowl of wet ingredients and mix until a smooth cookie dough is formed. You may need to use your hands at the end to mix the dough because it gets very thick.
Form your dough into 2 tablespoon sized balls using your hands and place them onto a lined baking sheet. Press the balls down (Again with your hands) to ½ inch thickness.
Bake cookies for 10 minutes in the oven. The cookies will not brown, so you may not be able to tell that they are finished. They stay very white and soft. Don’t worry.
Once it is cooled completely, you can begin with the icing.
Cream together the icing sugar and the margarine. Add the eggnog and the vanilla after a creamy mixture is formed, and mix with a hand mixer until you have a nice fluffy icing. I used a knife to ice my cookies and I added a sprinkle of nutmeg on top.
- 1/3 cup of canola oil
- 3/4 cup of coconut sugar
- 1/4 cup of molasses
- 1/4 cup of oat milk
- 2 cups of whole wheat flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
In a large mixing bowl, whisk together oil and sugar and let it sit for 3-5 minutes. Add in the molasses and oat milk next. Mix in all the other dry ingredients and once a stiff dough is formed, flatten the dough into a disc and wrap it in plastic wrap. Place in the fridge for about 1 hour to chill.
Preheat your oven to 350F and line 2 baking sheets with parchment paper.
On a floured surface, roll out your chilled dough to be about 1/4 inch thick. Cut your gingerbread people out with cookie cutter and place onto the prepared baking sheet. Bake for 8 minutes and let them cool on a wire rack. These stay well in the freezer.
Check out my favourite blog OhSheGlows for this recipe