Freitag, 13. Dezember 2019

three vegan christmas cookies ⭐️

It’s been very busy in my vegan Christmas bakery this past week ~ as you might have seen over on instagram ~ and I’ve been getting a lot of questions about the vegan cookie recipes I use.
Christmas is around the corner, so maybe you’ve already done ALL THE BAKING, but I thought I’d share my three favourite vegan Christmas cookie recipes anyway! You can always bookmark this post for next year. 🙃

Everyone has a ton of to-dos on their lists this time of year, so I won’t bore you with lengthy explanations and keep it short and snappy instead. Let’s go!


# 1  jammy dodgerscookie dough should rest at least 2hrs

These are an all year round favorite of mine, but when you use festive cookie cutters and add some spices, it’s a christmas cookie.


❶ Prepare your “vegan egg” by mixing soy flour and water.
❷ Mix hazelnuts, spices and flour, cut the margarine into the mixture, add your “egg” and knead everything into a dough quickly. Try not to overwork the pastry or Paul Hollywood will come to haunt you.
❸ Wrap the dough in some cling film and let it rest in the fridge for at least two hours.

❹ Knead the chilled dough briefly, roll it out (5mm) and cut out an equal amount of ”top and bottom” cookies. I used a moon cookie cutter to cut out the middle – you can use a star or even a proper jammy dodger cookie cutter.

❺ Preheat the oven and bake your cookies for 10-12 minutes at around 180°C.
❻ Let them cool off, then put a dollop of raspberry jam on your “bottom” cookies and place the “tops” on top. Finish them of with a little dusting of icing sugar, if you like.


# 2 cranberry oatmeal cookiesdough should rest ~ 45minutes

Another all-year-round-favorite … but i added cinnamon and cranberries are also very festive, so there.


❶ Make your “vegan egg” by mixing soy flour and water.
❷ Mix coconut oil, sugar and vanilla sugar in a bowl until you’re left with a creamy mass.
❸ In another bowl, mix flour, baking powder, cinnamon and salt.
❹ Add the flour mix, as well as the agave syrup and “vegan egg” to your coconut oil mix.
❺ Lastly add the rolled oats, almond slices and cranberry and knead everything together until you’re left with a (slightly crumbly) dough.
❻ Refrigerate for at least 40 minutes.
❼ Take ~ 1 tbsp of chilled dough, form a small ball, place it on your baking tray and press it down slightly with the palm of your hand.
❽ Preheat the oven and bake your cookies for 13-16 minutes at around 180°C.


# 3 gingerbread cookies - cookie dough should rest over night

And last but not least, my absolute favourite: There’s nothing more christmas-y than a nicely decorated gingerbread cooked, am I right? And let me tell you, I went crazy with the decorating this time. They taste wonderful without anything on top, but I l o v e icing, so I had to add loads.

❶ Mix margarine, sugar, molasses, water and spices.
❷ Mix flour, and baking powder and add to your other ingredients. Knead into a smooth dough.
❸ Wrap dough in cling film and refrigerate over night. You can cheat a little and freeze the dough for ~45 minutes. But it works better when you’re patient and go for the first option.
❹ Roll out chilled dough. You might have to knead it briefly to make it easier to work with. … and go crazy with your cookie cutters.
❺ Place cookies on a baking tray and bake for 5-10 minutes (depending on thickness and size) at around 200°C.
❻ Let he cookies cool off completely before you add icing and decorations.

Maybe you’re already busy gathering ingredients, so I won’t keep you. Have fun making these and: Merry Christmas! 🎄

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