Christmas Cookie Box - Vegan & Gluten Free
There’s no better way to celebrate the holidays then with a good ol cookie box! I used to love opening up cookie boxes during Christmas time and being amazed with all the options to choose from. When I created this box I really wanted to embody not only the spirit of the holidays but also the nostalgia I feel during this time.
There’s tri-colored cookies that remind of weekend trips to the Italian deli to grab a box of buttery cookies; they are nowhere near vegan, so I have to make my own. Next we have Linzer cookies full of jams and homemade nutella, then thumbprint cookies, gingerbread people, and sugar cookies dazzled with sprinkles.
Which ones would you choose?! All recipes are vegan and gluten free! And of course full of holiday, plant based love.
Gingerbread Cookies:
1/2 cup softened @miyokoscreamery vegan butter
2 cups oat flour
3/4 cups almond flour
1/4 teaspoon baking soda
1/4 cup cane sugar
1/4 cup coconut sugar
1/4 cup @wholesomesweet molasses
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 teaspoon vanilla
2 tsp @shopkarenberrios lucuma powder (Basilandbiceps saves you $$$)
Directions:
In a stand mixer or you can do this by hand, whip together softened butter, cane sugar, and coconut sugar
Once it’s fluffy begin to add in molasses and vanilla
Let whip together for about 3 min
In a large bowl incorporate all dry ingredients until everything is mixed through
With the stand mixer on low, slowly begin to add in the dry mixture + let process until dough is thick
Remove dough from mixer, wrap in parchment paper and let chill in fridge for 30-60 min
Dust a cutting board with some gf flour
Roll out dough to about 1/4-1/2 inch thickness
Use a gingerbread man cutter to cut out your shapes
Transfer cookies to parchment lined baking sheet then pop into freezer for 10 min to set
Preheat oven to 350 F
Bake chilled cookies for 10 min +
Remove from oven and let cook on wire cooling rack
Dust with some organic powder sugar
Christmas Sprinkle Sugar Cookie Balls
2 cups oat flour (I just blend up oats until a flour is formed)
1 cup almond flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup organic cane sugar
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil
1/4 cup pure maple syrup
1 tsp vanilla
2 tbsp @gosupernatural ugly Christmas sweater sprinkles
1 cup organic powdered sugar
2 tbsp almond milk
Directions
Preheat oven to 350 F
In a bowl mix together all dry ingredients until incorporated
Then in a small bowl, mix together wet
Pour wet into dry, then mix with hand until dough is formed
Grab 2 tbsp worth of dough and roll into a ball
Then place onto parchment lined baking sheet
Repeat until dough is gone, I made 10 cookies
Bake cookies in oven for 12-14 minutes
Remove from oven
Let cookies cool for 5 minutes on fry before transferring to wire cooling rack
Allow cookies to cool completely
Whisk together glaze, then dunk cookies into glaze
Sprinkle on more sprinkles
Thumbprint Cookies
Cookie Base:
2 cups oat flour
1 cups almond flour
1/2 cup cane sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup softened @miyokoscreamery butter
1/4 cup softened coconut oil
1/2 tsp almond extract
1/4 cup maple syrup
Cherry Jam:
2 cups cranberries
1 cup cherries
1/2 juice orange
1/4 cup maple syrup
Directions
Preheat oven to 350 F
In a stand mixer, whip together cane sugar with softened butter and coconut oil
Once fluffy, add in maple syrup and almond extract
In a separate bowl, use a whisk to incorporate all dry ingredients
With the stand mixer one low, slowly add dry mix in
Knead until dough is formed, you might need to use your hands to finish
Let dough chill in fridge for about 15 minutes
For jam: heat together everything on stove on low, use a spoon to mash everything together
Remove dough from fridge
Grab about 2 tbsp worth of dough, roll into a ball, place onto parchment lined baking sheet, use a clean thumb to press hole into center
Use a spoon to add a lil bit of jam to the cookie center, repeat
Bake in oven for 12-14 minutes
Let cool for 5 min, then transfer cookies to wire cooling rack
For glaze, just mix together 1/4 cup organic powder sugar and 1-2 tsp almond milk
Drizzle over cooked cookies
Linzer Cookies
Dry Ingredients:
1 1/2 cup oat flour (I just blend up oats until a powder is formed)
3/4 cup almond flour
1/4 cup @pamelasproducts coconut flour
1/2 cup organic cane sugar
1/4 tsp salt
Wet Ingredients:
1/2 cup softened @miyokoscreamery vegan butter
1/4 cup softened coconut oil
1/4 cup maple syrup
1 tsp vanilla
1/3 cup organic powdered sugar
Directions
In a stand mixer with the paddle attachment, whip together butter, coconut oil, vanilla and sugar
In a separate bowl, mix together dry until everything is incorporated
Slowly begin to add dry into the sugar mixture mix until dough is formed, if batter is too wet add in almond flour, if batter is too dry add in 1 tbsp of almond milk at a time
Wrap dough is parchment and let chill for 30 min in fridge
Removed from fridge, flour a surface
Roll out dough to about 1/4 inch thickness
Use a cookie cutter or jar lid to cut out circles
Make sure to cut out a shape into the half the cookies
Lay cookies on parchment lined baking sheet, place baking sheets into fridge for 30 min to chill
Preheat oven to 350 F
Bake cookies in oven for 10-13 minutes
Remove from oven, let cool for 5 min on tray
Tansfer to wire cooling rack
Once cookies are cool, add filling (you can do jam, jelly, peanut butter, Nutella spread, whatever your beautiful heart desires) to a full cookie
Carefully sandwich cut out cookie on top
Cover cut out area, and dust with organic powdered sugar
Peanut Butter Pretzel Bites
1/2 cup peanut butter
3/4 cup almond flour
1/2 cup @pamelasproducts coconut flour
1/4 cup melted coconut oil
1/4 cup maple syrup
1 tsp vanilla
Pinch of salt
Directions:
Mix together maple syrup, peanut butter, coconut oil, and vanilla until smooth
Add in remaining ingredients and combine
Once dough is formed, grab 1 tbsp worth of dough and roll into ball
Press dough into two gluten free pretzels
Dip pretzels into melted vegan chocolate, repeat
Sprinkle a lil flaky sea salt
Freeze until set
Maca Puppy Chow:
1 box gluten free Chex mix
1 1/2 cups vegan chocolate
3/4 cups peanut butter (only ingredients should be peanuts)
1/4 cup coconut oil
2 tsp @shopkarenberrios maca
2 cups powdered sugar
Mix ins (I choice vegan chocolate candies, pretzels, and crushed candy cane
Directions:
In a microwave safe bowl, add chocolate, Chex mix, peanut butter, coconut oil, and Maca
Microwave in intervals of 30 seconds, stirring in between, until everything is smooth.
Pour mixture over Chex mix and gently toss.
Add mixture to a ziplock bag, then pour in powdered sugar
Seal bag, and shake it up until chex mix is coated.
Transfer to bowl, add in mix ins and toss around again
Tri-Colored Sugar Cookies:
1 1/2 cup oat flour (I just blend up oats until a powder is formed)
3/4 cup almond flour
1/4 cup @pamelasproducts coconut flour
1/2 cup organic cane sugar
1/4 tsp salt
Wet Ingredients:
1/2 cup softened @miyokoscreamery vegan butter
1/4 cup softened coconut oil
1/4 cup maple syrup
1 tsp vanilla
2 tsp Matcha
1/2 Packet of @gosupernatural pomegranate natural food dye
Directions:
In a stand mixer with the paddle attachment, whip together butter, coconut oil, vanilla and sugar
In a separate bowl, mix together dry until everything is incorporated
Slowly begin to add dry into the sugar mixture mix until dough is formed, if batter is too wet add in almond flour, if batter is too dry add in 1 tbsp of almond milk at a time
Divide dough into three pieces
Add one section back into the stand mixer (can also do this by hand), add in matcha first and knead for 45 seconds or until the color is distributed throughout.
Repeat the same exact thing with the red coloring, and leave on regular.
Wrap each dough in parchment paper and let chill for 20 minutes int fridge.
Remove from fridge, and flour a surface.
Roll each dough into the same sized log, and stack them together.
Begin to gently mold each dough into each other, you can also roll them together.
Wrap the dough log into plastic wrap and place into freezer for 15 minutes to set.
Preheat oven to 350 F
Remove dough from freezer, and cut dough into 1/2 inch pieces.
Place cookies onto parchment lined baking sheet
Bake in oven for 13-15 minutes
Let cool on sheet for 5 minutes then transfer to wire cooling rack
Wishing you all a wonderful day or night wherever you are in this beautiful world!
Love always,
Nicolette aka Basil