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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:

  1. In a stand mixer or you can do this by hand, whip together softened butter, cane sugar, and coconut sugar

  2. Once it’s fluffy begin to add in molasses and vanilla

  3. Let whip together for about 3 min

  4. In a large bowl incorporate all dry ingredients until everything is mixed through

  5. With the stand mixer on low, slowly begin to add in the dry mixture + let process until dough is thick

  6. Remove dough from mixer, wrap in parchment paper and let chill in fridge for 30-60 min

  7. Dust a cutting board with some gf flour

  8. Roll out dough to about 1/4-1/2 inch thickness

  9. Use a gingerbread man cutter to cut out your shapes

  10. Transfer cookies to parchment lined baking sheet then pop into freezer for 10 min to set

  11. Preheat oven to 350 F

  12. Bake chilled cookies for 10 min +

  13. Remove from oven and let cook on wire cooling rack

  14. 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

  1. Preheat oven to 350 F

  2. In a bowl mix together all dry ingredients until incorporated

  3. Then in a small bowl, mix together wet

  4. Pour wet into dry, then mix with hand until dough is formed

  5. Grab 2 tbsp worth of dough and roll into a ball

  6. Then place onto parchment lined baking sheet

  7. Repeat until dough is gone, I made 10 cookies

  8. Bake cookies in oven for 12-14 minutes

  9. Remove from oven

  10. Let cookies cool for 5 minutes on fry before transferring to wire cooling rack

  11. Allow cookies to cool completely

  12. Whisk together glaze, then dunk cookies into glaze

  13. 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

  1. Preheat oven to 350 F

  2. In a stand mixer, whip together cane sugar with softened butter and coconut oil

  3. Once fluffy, add in maple syrup and almond extract

  4. In a separate bowl, use a whisk to incorporate all dry ingredients

  5. With the stand mixer one low, slowly add dry mix in

  6. Knead until dough is formed, you might need to use your hands to finish

  7. Let dough chill in fridge for about 15 minutes

  8. For jam: heat together everything on stove on low, use a spoon to mash everything together

  9. Remove dough from fridge

  10. 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

  11. Use a spoon to add a lil bit of jam to the cookie center, repeat

  12. Bake in oven for 12-14 minutes

  13. Let cool for 5 min, then transfer cookies to wire cooling rack

  14. For glaze, just mix together 1/4 cup organic powder sugar and 1-2 tsp almond milk

  15. 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

  1. In a stand mixer with the paddle attachment, whip together butter, coconut oil, vanilla and sugar

  2. In a separate bowl, mix together dry until everything is incorporated

  3. 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

  4. Wrap dough is parchment and let chill for 30 min in fridge

  5. Removed from fridge, flour a surface

  6. Roll out dough to about 1/4 inch thickness

  7. Use a cookie cutter or jar lid to cut out circles

  8. Make sure to cut out a shape into the half the cookies

  9. Lay cookies on parchment lined baking sheet, place baking sheets into fridge for 30 min to chill

  10. Preheat oven to 350 F

  11. Bake cookies in oven for 10-13 minutes

  12. Remove from oven, let cool for 5 min on tray

  13. Tansfer to wire cooling rack

  14. Once cookies are cool, add filling (you can do jam, jelly, peanut butter, Nutella spread, whatever your beautiful heart desires) to a full cookie

  15. Carefully sandwich cut out cookie on top

  16. 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:

  1. Mix together maple syrup, peanut butter, coconut oil, and vanilla until smooth

  2. Add in remaining ingredients and combine

  3. Once dough is formed, grab 1 tbsp worth of dough and roll into ball

  4. Press dough into two gluten free pretzels

  5. Dip pretzels into melted vegan chocolate, repeat

  6. Sprinkle a lil flaky sea salt

  7. 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:

  1. In a microwave safe bowl, add chocolate, Chex mix, peanut butter, coconut oil, and Maca

  2. Microwave in intervals of 30 seconds, stirring in between, until everything is smooth.

  3. Pour mixture over Chex mix and gently toss.

  4. Add mixture to a ziplock bag, then pour in powdered sugar

  5. Seal bag, and shake it up until chex mix is coated.

  6. 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:

  1. In a stand mixer with the paddle attachment, whip together butter, coconut oil, vanilla and sugar

  2. In a separate bowl, mix together dry until everything is incorporated

  3. 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

  4. Divide dough into three pieces

  5. 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.

  6. Repeat the same exact thing with the red coloring, and leave on regular.

  7. Wrap each dough in parchment paper and let chill for 20 minutes int fridge.

  8. Remove from fridge, and flour a surface.

  9. Roll each dough into the same sized log, and stack them together.

  10. Begin to gently mold each dough into each other, you can also roll them together.

  11. Wrap the dough log into plastic wrap and place into freezer for 15 minutes to set.

  12. Preheat oven to 350 F

  13. Remove dough from freezer, and cut dough into 1/2 inch pieces.

  14. Place cookies onto parchment lined baking sheet

  15. Bake in oven for 13-15 minutes

  16. 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

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