Christmas is slowly coming, which means CHRISTMAS COOKIES!
I think they’re one of the reasons I’m the most looking forward about Christmas time : Boxes full of cookies, the house smelling like heaven, people complimenting you on your yummy cookies without knowing they’re vegan… 😉
In Switzerland, we have lots of traditional recipes I need to work on. Anyway, this one is a more “special” one with a delicious caramel filling in the middle.
A perfect treat on those cold days!
- 1 cup white flour
- 1/4 cup wholewheat flour
- 1/4 cup hazelnut powder
- 3 tbsps sugar (I mixed white and cane sugar)
- 2.5 tbsps solid coconut oil
- Approx. 15 tbsps plantbased milk
- 1/2 tsp cinnamon
- ¼ tsp vanilla extract
- 10 gooey dates ( I use those : https://palmyradelights.ch/fr/shop/palmyra-cooking-3kg-pitted-4/ )
- 1 tsp pumpkin spice (or more)
- plantbased milk to thin
Put all the dry ingredients in a large mixing bowl.
Add the coconut oil and rub it into the dry ingredients until it makes kind of “breadrumbs”.
Now, add slowly add the mylk and knead the dough until it’s humid enough to form a ball. (you may need more or less of it)
Let it cool in the fridge for at least 2 hours. (overnight is better)
Take your dough out of the fridge 30 min. before cutting out your cookies.
Preheat your oven at 170c.
Then, shape it and bake for 17-20 min.
In the meanwhile, make your date caramel by blending all the required ingredients until it’s creamy and “spiced” enough.
Once the cookies are cold, simply spread caramel on one cookies and place an other one on top of it. Your mini cookies sandwiches are done and ready to be eaten!
They’re better eaten 1-2 days after making them. Otherwise, keep the cookies without the filling in an airtight container for approx. 1 week and add the caramel when needed 😉