No Christmas season without cookies! Every year is the same, I always say to myself I won’t bake any cookies and my mum is also calling me to let me know ‘Sarah, please don’t bake cookies, we have enough’. Actually, she is the one who will eat the most in the end and loves them the most too. So this year, my aim was to bake more healthy cookies so my mum doesn’t need an excuse to eat them and they had to be vegan too. My friend Alicia planned to bake some for her blog too (check it our here) and so we decided to have a (baking) date. We also invited more friends over in the evening and lots of mulled wine later, many cookies were already eaten but we had a great little Christmas party.
Cherry Chia Almond Cookies
Ingredients
- 1 cup almond flour / ground almonds
- 3/4 cup spelt flour
- 3 tbsp almond butter
- 4 tbsp almond milk (or any other plant based milk)
- ⅓ cup coconut sugar
- pinch of salt
- ½ tsp baking soda
- ½ tsp vanilla extract
- pinch of salt
- 2 tbsp chia seeds
- 3 tbsp cherry jam
Instructions
- Preheat the oven to 175°C.
- Mix all ingredients (except the cherry jam) together in a bowl and combine well. If the dough is to dry, add some more almond milk, if it is too wet, add some more flour.
- Chill the dough for 5 to 10 min and then form small balls. Line a baking tray with baking paper and place the balls onto it. With a teaspoon, press the middle to make a dent.
- Stir the cherry jam until its smooth and drop a tiny amount of the jam in the dents of the cookies.
- Bake for 10-15 min until the cookies get a golden color. Cool completely before serving.
Spelt Cinnamon Stars
Ingredients
- 300g spelt flour
- 100g light brown sugar
- 200g vegan margarine
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 150g icing sugar for decoration
Instructions
- Mix all ingredients together (except the icing sugar). Stir well and wrap in cling film and chill in the fridge for 30-60 minutes.
- Preheat the oven to 160°C and line a baking tray with baking paper.
- Roll out the dough (around 1/2 cm thickness) and cut into stars with a cookie cutter.
- Place on the baking sheet and bake for 12-15 minutes.
- Let the cookies cool down and prepare the icing sugar with some water or lemon juice (just take a few tsp of water first, I tend to use too much and then adding lots more icing sugar to have the right consistency). Decorate the cookies with icing sugar and glitter or pearls.
No Bake Coconut Snowflakes with Dark Chocolate
Ingredients
- 2 cups shredded coconut (unsweetened)
- 3 tsp coconut oil
- 3 tbsp coconut milk
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
- organic dark chocolate
Instructions
- In a food processor, blend 1.5 cups of the shredded coconut and the coconut oil and process on a high speed until it reaches a butter-like consistency.
- Add the milk, the syrup, the vanilla and the salt and process until well combined. Add the remaining shredded coconut and just mix for a bit until it formed a batter.
- Shape the mixture into small balls and put into the freezer while melting the chocolate in a small saucepan over medium heat. Dip the coconut balls into the chocolate, place on a plate and put into the fridge so the chocolate can harden.
- Refrigerate for up to week and they taste the best when you bring them to room temperature before serving.
Gingerbread Cookies
Ingredients
- 3/4 cup dates, pits removed (soak them for 10 min in water)
- 1½ cups almond flour
- 1½ cups shredded coconut (unsweetened)
- 2 tbsp coconut oil
- 1 tsp cinnamon
- 1 tsp ground ginger (I used one teaspoon as I like them on the mild side)
- pinch of ground cloves
- pinch of salt
- 1 tsp lucuma powder (this is optional, but it adds some sweetness)
- 2 tsp treacle (if you don’t have that, just add two tsp more maple syrup)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Icing sugar for dusting
Instructions
- In a food blender, mix the dates, almond flour and coconut on high speed. Add all other ingredients and process until all is well incorporated and you a have a smooth dough.
- Place the dough in between two sheets of baking paper and roll to around 1/2 cm thickness, maybe even bit thinner. Freeze the dough for 10-15 minutes.
- Cut into shapes and bake cookies at 175°C for 10-12 minutes.
- Let it cool down completely and dust with icing sugar.
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