We’re in the final stretch of the holiday baking season! It’s the time of Christmas cookie exchanges, holiday baking parties, and fun family cookie making. What’s a vegan to do? Don’t worry. There are plenty of delicious vegan Christmas cookie options to choose from. Each of the recipes below are totally cruelty-free and chock full of compassion. Want more gourmet vegan recipes you can cook at home? Check out our online store to learn how to order our two vegan cookbooks and our new vegan dog treat book as well!
Snowy Almond Crescents
Here are the classic holiday charmers for your table. Along with other treats in this section, they also make a nice gift idea, arranged in decorative tins.
Makes about 6 dozen
1 2/3 cups almonds
½ cup Florida Crystals natural sugar
¼ teaspoon salt
½ recipe vegan cookie dough on page 138
1½ teaspoons almond extract
Approximately 3 cups sifted Hain Organic Powdered Sugar
Heat the oven to 350 degrees F. In a food processor, process the almonds, sugar, and salt until finely ground. In a large bowl, beat together the almond mixture, dough, and extract with an electric mixer on medium speed until the mixture is thoroughly combined.
Roll into 3-inch-long ropes and form crescent shapes. Arrange them about three-fourths of an inch apart on ungreased baking sheets. Bake the cookies for 12 to 14 minutes, or until pale golden, and cool for 5 minutes on the sheets.
Place some sifted confectioners’ sugar onto a large tray. Transfer the slightly warm crescents to the tray and sift more sugar on top. When cookies are cool, transfer them to storage tin, shaking off the excess sugar.
Vegan Cookie Dough
This recipe provides dough to make the next two traditional holiday recipes – enough for 16 dozen. If you decide to make just one batch of cookies, freeze the unused half of the dough for a future time; or go ahead and make extras so you’ll have plenty of homemade gifts.
Makes 16 dozen
1 pound vegan margarine,
softened slightly1 1/3 cups Florida Crystals natural sugar
1 teaspoon salt
Ener-G Egg Replacer (mix according to box instructions to make equivalent of 3 eggs)
2 teaspoons vanilla extract
4¾ cups unbleached flour
Use a heavy-duty electric mixer fitted with a paddle attachment. In a large bowl, cream together the margarine, sugar and salt. Add the egg replacer blend and vanilla, and beat until smooth. Add the flour gradually, beating on low speed until thoroughly mixed. Tip: See the Glossary for information about the listed ingredients.
Martha Stoddard’s Ginger Cookies
This recipe is a rare gift. As it was handed down through the generations, a new touch was added by each chef, just like a legend whose tellers add flourishes through the years.
1 cup pure molasses
½ cup Florida Crystals natural sugar natural sugar
2/3 cup soy margarine
3 tablespoons strong coffee
1 teaspoon baking soda
Ener-G Egg Replacer (mix according to box instructions to make equivalent of 1 egg)
1½ tablespoons freshly grated ginger
Scant ½ teaspoon cinnamon
Scant ½ teaspoon cloves
About 2½ cups unbleached flour
Cream the margarine, sugar and molasses; then add the coffee, baking soda, the egg replacer blend, the grated ginger, cinnamon, cloves and flour. Briefly refrigerate the dough. Place flattened tablespoonfuls of dough onto a lightly greased baking sheet. Bake at 375 degrees F for about 12 minutes. Makes 3–4 dozen
Coconut Snowballs (Via The Kitchn.com)
Makes 12 balls
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.