Perfect to give and perfect to get, the beloved Christmas Cookie. We love them and we’re not ashamed to tell you. Sugary sweet, crispy and thin, nuts, fruit, chocolate and more, there is no such thing as a bad Christmas cookie. We have a few of our favorite recipes to share with you. Bake, eat and repeat.
Melt-In-Your-Mouth Vegan Chocolate Cinnamon Cookies
- 2½ cups all-purpose flour
- 1 cup vegetable oil, like canola
- 1 cup sugar
- ¼th tsp salt
- 1 tbsp pure vanilla extract
- 1 tsp powdered cinnamon
- 1 tsp instant coffee
- ½ cup semisweet chocolate chips
- Melt the chocolate chips in a double boiler –in a bowl placed over a pot of simmering water — until it’s melted and smooth.
- In a bowl, beat together the sugar, salt, and vegetable oil for a minute with a hand mixer or whisk. You can also do this in a stand mixer with the whisk attachment.
- Add the vanilla, cinnamon, coffee and melted chocolate and beat together.
- Now add the floor and mix into the chocolate-sugar mixture using a spatula. You don’t want to beat with a whisk at this stage because you don’t want to build the gluten in the flour.
- When the dough is well-mixed, cover the bowl with plastic wrap or a tight lid and place it in the refrigerator for at least an hour.
- Lightly grease two cookie sheets and preheat the oven to 375 degrees Fahrenheit.
- Make a ½-inch ball of the cookie dough and flatten it in your palms to make a disc. Place on the cookie sheet. Repeat with the remaining dough. Be sure to give at least an inch of space between the cookies.
- Bake for 14 minutes, turning the cookie sheet once halfway during baking.
- Remove from the oven and place the cookie sheet on a rack. Let the cookies cool thoroughly and firm up before removing them from the sheet.
The Clay Boy Maker’s Chocolate-Ginger-Orange Cookies [Vegan]
- 1 1/4 cups quick oats
- 3/4 cup cup whole wheat pastry flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. powdered stevia
- zest of 1/2 an orange
- 1/2 tsp. cinnamon
- 1/8 tsp. allspice
- 1/4 cup Choffy (or cacao nibs, chopped a little to break them into smaller pieces)
- 2 oz. Cocoa-Coconut Butter (or vegan butter)
- 1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a few minutes)
- 1/4 cup prune puree
- 1/4 cup maple sugar
- 1/4 cup strong coffee
- 1/4 cup crystallized ginger, chopped
- Preheat oven to 350F and line 2 baking pans with parchment.
- In a small bowl, whisk together the oats, flour, baking soda, salt, stevia, orange zest, cinnamon, allspice and Choffy. Set aside. In another small bowl, whisk together the egg replacer, prune puree and coffee. Set aside.
- In a large bowl, cream together the butter and maple sugar. Add the coffee mixture and stir until combined. Pour in the flour mixture and the ginger and stir until the ingredients are moistened.
- Use your hands to make balls or just drop dough by the tablespoonful onto the pans. Press cookies down using a flat-bottomed glass dipped in water. Bake cookies for 12-15 minutes, turning pans halfway through for even baking.
- Let cookies rest on baking sheets for a few minutes before transferring to racks to cool completely.
Vegan Spiced Shortcrust / Speculaas Cookies
For the Speculaas Spice Mix
- 8 parts ground cinnamon
- 2 parts ground nutmeg
- 2 parts ground cloves
- 1 part ground ginger
- 1 part ground cardamom
For this recipe, you will need 2 tbsp of Speculaas spice mix; therefore you will need 4 tsp ground cinnamon + 1 tsp ground nutmeg + 1 tsp ground cloves + ½ tsp ground ginger + ½ tsp ground cardamom.
For the Speculaas Cookies
- 200g (⅞cup, or ¾ cup + half of ¼ cup) vegan butter
- 200g (2 scant cups) plain flour + extra
- 200g (1 + ¼ cup) soft brown sugar
- 2 tbsp Speculaas spice mix
- 1 tbsp ground flaxseed
- Pre-heat the oven to 180° C (356° F). Line two baking trays with baking parchment (cookie sheets).
- By hand or with a standing mixer, cream together the vegan butter and soft brown sugar. Add the vanilla paste, ground flaxseed, baking soda, and finally, the plain flour. Mix until the dough starts to look quite uniform.
- Lightly flour a clean surface. Turn over the dough onto the floured surface and knead by hand for a few minutes, or until the dough is pliable, smooth and even.
- With a rolling pin, roll out the dough to 3-4 mm (0.12 inches) thick. Cut the dough into shapes and place your cookie shapes onto the lined baking trays. Knead the leftover dough strands into a ball, as before, and roll out thinly once again. Cut the cookie shapes; repeat the process until the dough is exhausted.
- Bake the cookies for 16-18 minutes, depending on the size of your cookies. Keep a watchful eye on your oven; you don’t want to take out the cookies too soon, or they’ll be chewy, but leave them too long and they will burn to a crisp.
- Cool on a wire rack for at least 15 minutes. The cookies should be nice and crisp, and a deep nutty brown color.
Frosted Apple Almond Butter Vegan Cookies
- 1 cup spelt flour
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup melted coconut oil
- 3 tbsp maple syrup
- 1/3 cup apple puree (or 1 grated apple)
- 2 tbsp runny almond butter + extra for frosting
- Pre-heat the oven to 400ºF. Line a large cookie sheet with parchment paper.
- Combine the dry ingredients in a large mixing bowl. In a second, smaller bowl whisk together the wet ingredients, save the extra almond butter for frosting.
- Fold the wet ingredients into the dry. Get in there with your hands if you have to; it should be quite tough and pliable, not sticky.
- Take about 1/2 tbsp of the dough and roll it into a little ball. Press it flat onto the baking tray. Repeat this until you have about 20 small flat disks.
- Bake in the oven for 12-13 minutes. The edges should be slightly darker than the center and look crisp, but not burnt. Cool on a wire rack. Resist temptation to eat straight away or burn your tongue and repent.
- When the cookies are still a little warm drop about 1/2 tsp of runny almond butter on top of each cookie. (Do the math, that’s about 10 tsp, or about 3-4 tbsp.) Press an almond down in the middle. It’s ok to eat them now; they’ll be soft in the middle, crackly around the edges, and it will feel deliciously naughty.