Christmas cookies

Yes, here it is : A new Christmas cookies recipe!
I love being able to make delicious vegan Christmas cookies as it’s something quite traditional and that lots of people think that vegans can’t make.

I’m here to proof them that it isn’t true 😉
And they had a huge success!

If you want to fill some package with cookies for your loved ones, feel free to make them! And let me know how they turned out 😉

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RECIPE

“Milanais”

  • 1 cup white flour
  • 1/4 cup whole wheat flour
  • 3 tbsps cane sugar
  • A pinch of vanilla powder
  • Juice (+ zest) of a 1/2 organic lemon
  • 1/4 cup solid coconut oil
  • Approx. 1/3 cup plantbased milk

“Bruns de Bâle”

  • 1 cup ground almonds or hazelnuts
  • 1/4 cup white flour
  • 2 tbsps cane sugar
  • 1 tbsp cacao powder
  • 1/4 cup dark chocolate melted
  • A pinch of cinnamon

“Hazelnut cookies”

  • 3/4 cup white flour
  • 1/2 cup ground hazelnuts
  • 3 tbsps cane sugar
  • 1/4 cup solid coconut oil
  • 3 to 5 tbsps plantbased milk

For the Milanais and the hazelnut cookies :

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, slowly add the mylk (and the lemon juice for the Milanais) and knead the dough until it forms a ball. (Add more or less mylk depending on the consistency)

Let it cool in the fridge for at least 2 hours.

Take your dough out of the fridge 30 min. before cutting out your cookies.

Preheat your oven at 190c.

Then, shape it and bake for 10 to 15 min.

You can decorate them with chocolate or the frosting of your choice! 😉

For the Bruns de Bâle :

Put all the dry ingredients in a large mixing bowl.

Add the melted chocolate and the plantbased milk and knead the dough until it forms a ball.

Let it cool in the fridge for at least 2 hours.

Take your dough out of the fridge 30 min. before cutting out your cookies.

Preheat your oven at 190c.

Then, shape it and bake for 10-15 min.

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Cinnamon cookies filled with a date caramel

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!

 

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RECIPE

Cookies

  • 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

Caramel

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 😉

 

Chocolate chips cookies

Chocolate chips cookies seriously are a baking basic I think! I mean, who has never made or eaten some? 😉
It’s probably something that people think it’s impossible to have as a vegan, BUT NO!

You can make your own vegan ones at home with simple ingredients.
I based my recipe on this one : http://www.veganricha.com/2016/12/vegan-chocolate-chip-cookies-coconut-oil.html from VeganRicha, but with less sugar and oil 🙂

Lots of non-vegan people tried them and they all thought that they’re the same as traditional cookies, so don’t worry, everyone should love them 😉
It isn’t an “healthy” recipe, but during December and January, I will focus myself on healthy recipes without any refined sugars/flours. So let’s stay tuned if you’re interested in that kind of recipes!

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RECIPE

For approx. 15 cookies

  • 1.5 tbsps ground flax seeds + 4 tbsps water
  • 1/3 cup solid coconut oil
  • ¼ cup coconut sugar
  • ¼ cup cane sugar
  • 2 tbsps plantbased milk
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp vanilla extract
  • 1 ½ cup flour
  • 1 cup chocolate chips

Preheat your oven to 180c.

Start by making the flax egg by mixing the flax seeds and the water and letting sit for 5min.

Put all the ingredients except the flour and the chocolate chips in a big mixing bowl and beat until it gets super creamy.

Slowly add the flour and continue beating until it’s incorporated.

Add the chocolate chips and stir.

Use an icecream scoop to shape your cookies and put them on a baking tray covered with parchment paper. Be careful to leave some space between your cookies!

Bake them for 10-12min. (they’re super soft when you take them out of the oven, that’s normal!)

Let them harden a bit on the hot baking tray and then, place them on a cooling rack.

They’re better when eaten a bit warm, but can be kept in  an airtight container for several days 😉

 

 

Avocado, pistachios and cranberries cookies (raw and baked versions)

I hardly ever buy avocado because of its price and its environmental impact…

However, when I make sushi or guacamole, I do and sometimes I have some leftovers. That’s why I had the idea to use avocado in those cookeis! I know lots of you are big fan of avocados and wouldn’t have any leftovers though ahah

Be aware that the taste of baked avocado is a bit strange. I was really sceptical when I first tried them just out of the oven, but it’s finally quite yummy! The raw version was still my favourite 😉

So if you have some leftovers avocados or that they aren’t too expensive where you live (Lucky you!), I recommend you trying those 🙂

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RECIPE

Simply put all the ingredients in your blender except the pistachios and the dates and mix until it forms kind of a dough.

Add the remaining ingredients and stir until incorporated.

Form some cookies and put them on a baking tray covered with parchment paper.

Simply put them in your freezer for the raw version, or bake them for 20-25 min at 190c. (preheat your oven at the beginning of the recipe ;-))

Christmas cookies

When I wasn’t vegan, every single Christmas, I was making lots of Christmas cookies to give to my whole family. I could spend the whole afternoon making four different kinds of them!

When I became vegan, everyone thought I wouldn’t do this anymore.
THEY WERE WRONG!

I always enjoy making Christmas cookies and this year, I’m litteraly making them every single week because my boyfriend don’t stop asking for them 🙂

I’ve already created two recipes that I’m sharing with you now, but others will surely coming 😉

If you want to show to your family that vegan cookies can be amazing, make them!
Both of them have such an amazing shortbread cookie’s texture, I really thought it would be impossible with coconut oil, but YES, it works!

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RECIPE

Hazelnut cookies

  • 1 cup hazelnut powder
  • 4 tbsps sugar (I mixed white and cane sugar)
  • 1 cup white flour ( you can use a mix of white and whole wheat or spelt)
  • 3.5 tbsps solid coconut oil
  • 6 tbsps oatmilk
  • ¼ tsp backing powder
  • ¼ tsp baking soda
  • ¼ tsp vanilla extract

 

Christmas cranberry-shortbreads

  • A bit less than 1 cup white flour 
  • A bit less than 1/2 cup whole wheat flour  
  • ¼ cup dried cranberries
  • ¼ cup solid coconut oil
  • 3 tbsps cane sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 8 tbsps oatmilk

 

Put all the dry ingredients (except for the cranberries that you add after rubing the coconut oil) in a large mixing bowl.

Add the coconut oil and rub it into the dry ingredients until it makes kind of “breadrumbs”.

Now, add the oatmilk and knead the dough until it forms a ball.

Let it cool in the fridge for at least 2 hours.

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 17-20min.

You can decorate them with chocolate or the frosting of your choice! 😉