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Festive cookie box

Festive cookie box

Festive cookie box is the amplified version of all my favourite festive vegan cookies all in one bowl. You’ve got sweet, crunchy, chewy and tangy. Perfect in every way. Just as cookies aught to be, right?

Festive cookie box is the amplified version of all my favourite festive vegan cookies all in one bowl. You’ve got sweet, crunchy, chewy and tangy. Perfect in every way. Just as cookies aught to be, right?

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Oat cinnamon biscuits

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Ingredients 

  • 1 cup self-rising flour
  • 1 cup rolled oats
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 cup maragrine, softened
  • 1/2 cup coconut sugar or soft brown sugar 
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • giant dairy free chocolate chips

Optional icing

  • 2 cups powdered sugar
  • 2–3 tbsp dairy free milk

Chocolate peppermint cookies

IMG_4580

Ingredients 

  • 200g + 2 tablespoons of margarine, softened
  • 3/4 cup sugar
  • 1/3 cup cocoa powder
  • 2 cups self-rising flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons cocoa powder
  • 1 heaping cup powdered sugar
  • 2 tbsp water
  • 1 teaspoon vanilla
  • Crushed candy canes

Vegan gingerbread cookies

IMG_5871

Ingredients 

  • tbsp ground flax seed
  • 3 tbsp water
  • 3/4 cup vegan butter, softened
  • 3/4 cup brown sugar
  • 2/3 cup molasses
  • 1 tsp vanilla
  • 3 1/4 cup flour
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • Royal Icing recipe

Vegan crescent cookies

IMG_4579

Ingredients 

  • 2 1/4 cups self-rising flour
  • 70 g sugar
  • 100 g ground almonds
  • 210 g cold margarine 
  • 1 vanilla bean
  • 2 tbsp confectioner’s sugar
  • 2 tbsp vanilla sugar
  • For the cocoa version:
  • 2 tbsp unsweetened cocoa powder

Method

  1. In a medium bowl, whisk together the flour, oats, cinnamon, and baking soda. Set aside.
  2. In a large bowl, use a hand mixer or stand mixer to cream together the vegan butter, coconut sugar, granulated sugar, applesauce, and vanilla extract until smooth.
  3. Add in the dry ingredients and use a rubber spatula to fold the wet ingredients into the dry.
  4. Preheat the oven to 180 degrees Celsius. Cover the bowl and chill for 20 minutes. Line two baking sheets with parchment paper. 
  5. Once the oven is preheated, use a medium cookie scoop to scoop about 1.5 tbsp of dough into a ball.
  6. Lightly roll the ball between your palms to round the edges and place the cookie dough ball onto the baking sheet. Press the giant chocolate chips in to the centre of the cookies.
  7. Repeat for the remaining dough, placing the cookies about 3cm apart, this batch makes 13-16 cookies. 
  8. Place the cookies into the oven and bake for 11-13 minutes, or until the edges are lightly browned.
  9. Remove from the oven and cool completely. 
  10. Once dry, store in an airtight container in the fridge for up to a week or up to 3 months in the freezer

Chocolate peppermint cookies

Method

  1. Preheat the oven to 180 degrees Celsius. Cream the butter and the sugar until smooth. Add the 1/3 cup cocoa powder and mix until incorporated.
  2. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft. 
  3. When they come out of the oven, allow to cool.
  4. Whisk the powdered sugar, water, and vanilla Drizzle the cookies with the frosting, add crushed candy canes on top. Allow frosting to set before storing in tins.

Vegan gingerbread cookies

Method

  1. Combine ground flax seed with water and in a small bowl and let sit for 10 minutes. This makes a flax egg. 
  2. While that’s sitting, in a large bowl, beat together margarine, brown sugar and molasses until creamy, about 3 minutes. 
  3. When flax egg is ready, add that and vanilla to the bowl and beat again, add in flour, baking soda, spices, and salt.
  4. Stir these together with a spatula until combined, use hands to form 2 equal size balls. 
  5. Lay down a piece of parchment paper, then one ball, then another same size piece of parchment paper on top, roll out dough to 1 1/2 cm thick. 
  6. Preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper, press out gingerbread men and transfer cut outs to a baking sheet. 
  7. Place in oven and cook for 9-11 minutes. Shorter time for smaller cut outs, longer time for bigger cut outs. Remove and transfer to a cooling rack and allow to cool completely before icing. 
  8. Repeat with the rest of the dough, decorate as desired. Make use of the Royal icing sugar to decorate these ginger bread cookies. 

Vegan crescent cookies

Method

  1. Add flour, sugar, vanilla extract, and ground almonds to a bowl and stir to combine. If you want to bake cocoa crescents, then add the cocoa powder as well.
  2. Add cold margarine in pieces and start to combine with your hands until a smooth dough forms. If it turns out too dry, add a tiny bit of cold water.
  3. Roll the dough into a log, approx. 3-4cm in diameter, then wrap in plastic wrap and refrigerate for an hour.
  4. Preheat your oven to 180°C.  Remove the plastic wrap and slice the log first, then form each slice into a crescent. Transfer onto a parchment-lined baking sheet and bake for about 12 – 15 minutes.
  5. In the meantime, combine confectioner’s sugar and vanilla sugar in a small bowl.
  6. Remove the cookies from the oven and let them cool down for approx. 2 – 3 minutes, then toss in sugar mixture until coated, while they are still war. If you’ve baked cocoa crescents, dust with more cocoa powder.

Vegan gingersnaps

IMG_5860

Ingredients 

  • ¼ cup margarine
  • 1 cup Light Brown Sugar
  • ¼ cup Molasses
  • ½ tsp vanilla extract
  • 2 cups All Purpose Flour
  • 1 tsp Baking Soda
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp Allspice
  • ¼ tsp Ground Cloves
  • 2-3 Tbsp Non-Dairy Milk
  • ¼ cup White Granulated Sugar (50g) for rolling

Method

  1. Preheat the oven to 180°C and line a baking sheet with parchment paper. Set aside.
  2. Cream the margarine and brown sugar together and then add molasses and vanilla extract and mix in.
  3. Sift all purpose flour into a bowl and add baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.
  4. Add the dry ingredients to the wet and stir in with a spoon until crumbly.
  5. Add 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another 1 Tbsp non-dairy milk. Only do this if you really  need to.
  6. Break off pieces of the dough and roll into balls. Place them evenly onto your parchment lined baking tray. Aim to get 20 cookies from the batch.
  7. Roll the balls in white granulated sugar and return to the parchment lined tray.
  8. Flatten the cookies with a fork.
  9. Bake in the oven for 12 minutes. If you want more on the softer side then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes and if you want them super crunchy then you can bake them for up to 15 minutes, but keep a close eye on them so they don’t burn.
  10. The cookies will be soft when they come out the oven. Allow them to cool and firm up directly on the tray before moving them.

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