Looking to enjoy holiday treats that are vegan and gluten free? These cookies satisfy various health preferences and food intolerances.
Gingerbread Cookies
Ingredients
2 cups oat flour
2 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon baking soda
⅓ cup fancy molasses
⅓ cup unsweetened applesauce
1-2 tablespoon plant milk only if needed
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all your dry ingredients to a large bowl and whisk well. Then add the molasses and applesauce and mix until no floury bits remain. Add 1-2 tablespoons of plant milk ONLY if needed. (If you weighing your flour, you won’t need it.)
- Divide the batter into 12-14 portions, rolling each one into balls that are appx. 1-1.5″ in diameter.
- Then roll them in the sugar (if using), slightly flatten them and place on your baking sheet.
- Bake for 10 minutes, then remove from the oven and let cool for at least 5 minutes until set. Enjoy!
*recipe credit This Healthy Kitchen
Chocolate Hazelnut Cookies
Ingredients
Flax egg
1 Tb ground flaxseed
3 Tb water
Cookies
1 cup ground hazelnuts
1/3 cup chopped hazelnuts
1/2 cup Medjool dates- pitted
2 Tb cocoa powder
1 Tb water
a pinch of salt
Instructions
1.Preheat the oven to 160°C/320F and line a baking tray with parchment paper.
- Make the flax egg, set aside for at least 5 minutes to thicken.
- Take 1 cup of hazelnuts and grind them into a coarse powder in a food processor. Don’t worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside in a mixing bowl.
- In the same food processor, blend the Medjool dates into a paste by adding 1 tablespoon of water and the flax egg.
- Chop the remaining 1/3 cup of hazelnuts into chunkier pieces and spread them onto a tray or a plate.
- Combine the ground hazelnuts, date paste, salt, and cacao powder in a large mixing bowl. Mix it all well to bind all ingredients together and produce a thick, sticky dough.
- Divide the dough into 10 equally sized pieces. Roll each portion of dough between the palms of your hands to form a ball. Squash the ball a bit to give it a cookie shape, then lightly press each one into the chopped hazelnuts to coat.
- Place the cookies on a parchment-lined baking tray. Bake for 8-10 minutes.
- Remove from the oven and let the cookies cool down before moving them to a plate or airtight container. Be careful as they are pretty soft when they are hot.
*recipe credit Gathering Dreams
Spritz Cookies
Ingredients
2 cups gluten free flour*
1 teaspoon baking powder
½ cup maple syrup
2 tablespoon coconut oil, melted
2 teaspoon vanilla extract
4 teaspoons almond extract
4 tablespoon flaxseed meal
½ cup water
½ teaspoon powdered spirulina (for green coloring)
1 tablespoon red beet juice (for red coloring)
spritz cookie press
*Ingredients for Gluten Free Flour
1½ cup almond flour
1 cup arrowroot flour
1 cup coconut flour
½ cup tapioca flour
Instructions
- Preheat oven to 350 F.
RED SPRITZ COOKIES
- In a medium-sized bowl, combine 1 cup flour, ½ teaspoon baking powder, ¼ cup maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla, 2 teaspoons almond extract, 2 tablespoons flaxseed meal, ¼ cup water and beet juice.
- Mix thoroughly until well-combined.
- Choose cookie shape and then spoon mixture into the cookie press.
- Use the cookie press to spritz cookies onto a lined baking sheet.
- Bake for 8-10 minutes.
GREEN SPRITZ COOKIES
- In a separate medium-sized bowl, combine 1 cup flour, ½ teaspoon baking powder, ¼ cup maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla, 2 teaspoons almond extract, 2 tablespoons flaxseed meal, ¼ cup water and spirulina.
- Mix thoroughly until well-combined.
- Choose cookie shape and then spoon mixture into the cookie press.
- Use the cookie press to spritz cookies onto a lined baking sheet.
- Bake for 8–10 minutes
Almond Thumbprint Cookies
Ingredients
For the cookies
2 cups almond flour
5 Tb white almond butter
or cashew butter
6 Tb maple syrup
1/2 tsp vanilla powder
For the jam
1 cup frozen berries
2 Tbsp. maple syrup
(or 1/2 cup store-bought jam)
Instructions
Make the jam
- If making your own jam, place the frozen berries and maple syrup in a small saucepan and bring to medium heat. Once bubbling, reduce the heat slightly and keep stirring while mashing the fruit using a wooden spoon. Continue cooking for 10-12 minutes, occasionally mashing the fruit to combine, until you reach a jam-like consistency. Then set aside, and let it cool while you prepare the cookies.
Make the cookies
- Preheat the oven 1. to 320F (160C).
- Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, almond butter, maple syrup, and vanilla until it all comes together into a soft dough ball.
- Divide the dough into 20 equally-sized pieces. Roll each piece into a-1 inch ball. Place onto the baking sheet, flatten each ball down slightly with the palm of your hand, then press a thumbprint into the center of each ball, 1/2” deep. Fill each cookie with 1/2 teaspoon of berry jam or enough to fill the hole.
- Bake the cookies for 10-12 minutes or until the edges begin to turn golden. The cookies themselves will still be quite pale.
- Remove from the oven and let the cookies cool on a cooling rack before enjoying them.
*recipe credit Gathering Dreams
Almond Crescent Cookies
Ingredients
Cookies:
2 cups almond flour
5 Tb white almond butter or cashew butter
6 Tb maple syrup
1/2 tsp vanilla powder
1 orange zest
1/2 cup chopped walnuts or pecans
1/8 tsp of cardamom & 1/8 tsp cinnamon
generous pinch of salt
Vanilla Sugar:
4-5 Tb powdered sugar
1/2 tsp vanilla powder
Instructions
- Preheat the oven to 320F (160C).
- Line a baking sheet with parchment paper.
- Mix the almond flour, almond butter, maple syrup, vanilla, orange zest, spices and nuts in a small bowl and make a soft dough.
- Divide the dough into 14 equal-sized pieces. Roll each piece into a small cylinder and then shape into a crescent. Arrange the cookies on the baking sheet. They won’t spread in the oven, so don’t worry about keeping too much distance between them.
- Bake the cookies for 10 minutes or until the edges are beginning to turn golden. The cookies themselves will still be quite pale in color.
- Remove from the oven and let the cookies cool for about 3 minutes. While the cookies are still warm, place 4-5 tablespoons of powdered sugar and vanilla powder in a small bowl and mix well. Roll each cookie into the vanilla sugar until coated.
- Once the cookies are completely cooled, you can store them in an airtight container at room temperature for up to a week. You can also freeze them for up to a month.
*Recipe adapted from Gathering Dreams
Vegan Tahini Chocolate Chip Cookies
Ingredients
⅔ cup tahini
1 cup light soft brown sugar
4 Tb chilled canned full fat coconut milk
2 Tb unsweetened applesauce
2 tsp vanilla extract
1 ½ cups plain flour (sifted)
1 tsp baking soda (sifted)
½ tsp salt
5 oz chocolate chunks or chips
Instructions
- Preheat your oven to 350F and line 2 baking trays with a sheet of parchment paper.
- Add the tahini, soft brown sugar, coconut cream, apple sauce and vanilla extract to a large bowl beat together using a whisk (electric if possible).
- Add the flour, baking soda, and salt and mix using a spatula until the ingredients stick together to form a dough. Add in the chocolate chunks and knead the mixture to evenly distribute throughout the dough.
- Use an ice cream or cookie scoop to measure out the cookies and place them on the lined baking trays, leaving at least 2 inches between each cookie.
- Bake the cookies for 10 minutes.
- 6. Allow the cookies to sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature. Sprinkle with some flaky sea salt before serving.
*Recipe inspired by Addicted to Dates
Categories: Nutrition & Health
Tags: Gluten Free Baking, Vegan Cookies
Nutrition & Health
