Vegan Holiday Cookies

My dear friend Keerin and I had a wonderful cookie making night.  We each chose a couple of recipes to make and then divided up our creations to give to friends.  Here’s the thing, though, Keerin is vegan.  So we made all of our cookies with no dairy or egg!  (Except for those Hershey kisses, which she didn’t mind but you can leave off.)  And you know what?  I couldn’t even tell that they were vegan – they weren’t lacking in anything!

The recipes that I chose were a Mexican Hot Chocolate Snickerdoodle and Molasses Spelt Cookies with Candied Ginger.

Keerin chose Russian Tea Cakes, Oatmeal Thumb Prints, and Peanut Butter Blossoms.

Whichever you choose to make, you won’t be disappointed!

Mexican Hot Chocolate Snickerdoodles
adapted from The Veggielogues
makes 20 cookies

1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp cayenne pepper (I used 1/4 tsp because I am a wuss, I thought it had a nice subtle heat but others couldn’t taste it)
1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup canola oil (I used light olive oil)
1/4 cup pure maple syrup
1 cup granulated sugar
2 tsp vanilla extract
3 tbsp almond or soy milk (I used vanilla unsweetened almond milk)
1/3 cup granulated sugar
1 tsp cinnamon

Preheat the oven to 350 deg F. Line 2 baking sheets with parchment paper.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda, and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wet, mixing continuously. The batter will be stiff.

Combine the sugar and cinnamon in a shallow bowl. (I found that I had a lot of cinnamon sugar left over, you can start with 2.5 tbsp sugar and 1/2 tsp cinnamon if you wish.)

Using the palm of your hands, roll about 2 tablespoons worth of batter into a small ball (I use a 2 tbsp cookie/ice cream scoop). Shape into pancake-like disks and dip one side with the cinnamon sugar.

Place each disk about 1 inch apart, sugar side up, onto the parchment lined baking sheets.

Bake for 12 minutes. Let cool for 5 minutes before transferring to a rack to cool completely.

Molasses Spelt Cookies with Candied Ginger
adapted from Oh She Glows
makes 12 cookies

1/2 tbsp ground flax mixed with 2 tbsp water
1/4 cup vegan butter
1/4 cup granulated sugar
2 tbsp molasses
2 tbsp pure maple syrup
1/2 tsp pure vanilla extract
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 tsp ground cloves
1 1/4 cups spelt flour (you could use AP flour, but they might not be as chewy)
1/4 cup diced candied ginger
2-3 tbsp turbinado sugar, for rolling

Preheat oven to 350 deg F.  Line a large baking sheet with parchment paper.

Mix flax and water in a small bowl and set aside for a few minutes.  Stir to combine.

In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla, and flax mixture until smooth and combined.

In a separate bowl, mix together the ginger, cinnamon, soda, salt, cloves, and flour.

Add dry ingredients to the wet until just combined.  Be sure not to overmix.  Fold in diced candied ginger if using.

Shape 2 tbsp of dough (I use a 2 tbsp cookie/ice cream scoop) into small balls and roll in the sugar.  Place balls 2 inches apart on the cookie sheet.  Carefully flatten ball slightly with hand to form a disk.

Bake for 12 minutes.  Let cool for 5 minutes before transferring to a rack to cool completely.

Hershey’s Peanut Butter Blossoms
adapted from Hershey’s
makes 24 cookies
*Note – to make fully vegan, omit the chocolate, and flatten into disks before baking

24 Hershey’s Kisses (these are not vegan)
1/2 cup shortening (We used vegan butter)
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tbsp flax mixed with 2 1/2 tbsp water
2 tbsp almond or soy milk (We used vanilla unsweetened almond milk)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup granulated sugar
1 tsp cinnamon

Heat oven to 375 deg F.  Remove wrappers from chocolates.  Line 2 baking sheets with parchment paper.

Beat shortening and peanut butter in large bowl until well blended.  Add granulated sugar and brown sugar; beat until fluffy.

Add flax mixture, milk, and vanilla; beat well.  Whisk together flour, baking soda, and salt; gradually beat into peanut butter mixture.

Shape dough into 2 tbsp balls (I use a 2 tbsp cookie/ice cream scoop).  Roll in cinnamon sugar and place on parchment lined cookie sheets.

Bake 10 minutes or until lightly browned.  Immediately press a chocolate into center of each cookie; cookie will crack around edges.

Let cool for 5 minutes before transferring to a rack to cool completely.

Oatmeal Thumbprint Cookies
adapted from Whole Foods
makes 30 cookies

1 cup pecans
1 cup rolled oats
1 cup all purpose flour, sifted
1/2 cup canola oil (we used light olive oil)
1/2 cup maple syrup
1/4 tsp fine sea salt
5 tbsp jam

Preheat the oven to 350 deg F.  Line 2 baking sheets with parchment paper.

Put pecans and oats into a food processor and pulse until coarsely ground.  Transfer to a large bowl and add flour, oil, syrup, and salt.  Stir to combine well.

Roll walnut-sized balls (about 1 tbsp) of the dough in the palm of your hand to form each cookie, then arrange on the baking sheets, spacing cookies 2 inches apart.  Press your thumb gently down into the center of each cookie to make an indentation.  Spoon a scant tsp of jam into each indentation.

Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes.  Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.

Russian Tea Cakes
adapted from All Recipes
makes 36 cookies

1 cup vegan butter
1 tsp vanilla
6 tbsp powdered sugar
2 cups flour
1 cup pecans, chopped
1/3 cup powdered sugar (for decoration)

Preheat oven to 350 deg F.  Line 2 baking sheets with parchment paper.

Beat butter and vanilla until smooth.

Mix the powdered sugar and flour; stir into the butter mixture.  Mix in the chopped walnuts.

Roll dough into small balls (about 1 tbsp) and place about 2 inches apart on the parchment lined baking sheets.

Bake for 12 minutes

Let cool for 5 minutes before transferring to a rack to cool completely, then roll them in the 1/3 cup powdered sugar.

One Year Ago – Apple Butter Glazed Pork Loin
Two Years Ago – Overnight Oats
Three Years Ago – Stained Glass Jell-O
Four Years Ago – Snickerdoodle Surprise Cookies