Perfect Vegan Christmas cookies to turn on the holiday spirit!
Per la ricetta in ITALIANO, clicca QUI!
It’s the week before Christmas so all you are going to see me posting these days are Christmas recipes!
And would it be a proper Christmas without some festive cookies? If you asked me, I’d say NO.
These cookies are soo yummy, easy to make and are FULLY VEGAN. No butter nor eggs involved, and for the flours I used a mix which will rock your boat, trust me!
To make this recipe you are going to need my vegan butter, which recipe I posted just yesterday here! But if you don’t want to go down that road, well you can replace it with 80g peanut oil (no coconut oil this time) and 1-2 tbsp of soy milk to add as needed until the dough comes together in the right consistency.
Let’s bake, shall we?
- 100 g vegan butter
- 40 g whole grain sugar
- 70 g hazelnut flour
- 30 g barley flour
- 100 g whole wheat flour
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- a pinch of nutmeg
- cherry jams (or other flavours) as needed
- powdered sugar
Place vegan butter and sugar into a large bowl and mix until creamy (if you are storing your butter in your freezer, take it out 5 minutes earlier to allow it to soften up a bit). Add spices and flour in small batches.
Mix well until all the ingredients are combined and you have a smooth and soft batter.
Roll it into a 5 mm circle between 2 sheets of parchment paper and refrigerate for 30 min
Using round cookie cutters, cut out about 20 circles, in 10 of them make an additional central hole using a smaller cutter. Refrigerate 30 minutes. The cookies are very soft so handle them carefully to avoid them to break.
Bake in preheated oven at 180C for about 12 min. Let the cookies cool down completely on a wirerack
Once cold, dust them with powdered sugar
On half of them spread the jam
then cover with the other half
There you have them! Soft, flavourful, yummy cookies fully vegan!
Doesn’t your house smell a lot more like Christmas now?
If you make this recipe, tag me on IG @the_fit_mediterranean
Note: recipe from BeautyFoodblog