Vegan Christmas Cookies

Oh I love cookies! They are one of the best parts of Christmas! Growing up this is something my mum would always start preparing months in advance and store in the freezer for the festive season.

I got so excited about all the cookie recipes, I wanted to share two of my favorite Christmas cookie recipes with you!

Being a health enthusiast, the recipes are all refined sugar free, gluten free and vegan friendly #Guiltfreetreats

I promise these recipes are so easy to make and won’t disappoint on a SOFT and CHEWY level. You have to try them!

Macadamia chocolate chip cookies

Refined Sugar Free, Gluten Free, Vegan

Makes 20 cookies

Ingredients

1/4 cup coconut oil

1/2 cup macadamia nut butter

2 tsp vanilla

2 flax eggs (2 Tbsp ground flax seed + 6 Tbsp warm water)

2 1/4 cups gluten free flour

1 1/2 tsp gluten free baking powder

2 Tbsp chopped nuts of choice

Pinch of salt

1/2 cup dairy free chocolate chips

Flaky salt to garnish (Optional)

Instructions

Preheat the oven to 180 degrees. Prepare a baking sheet with lined baking paper.

Cream together the slightly melted coconut oil, nut butter and vanilla using a mixer. Mix in the flax egg until well combined.

Fold in the flour, baking powder and salt. Mix in the chocolate chips and slightly chopped nuts.

Form into balls and place on the prepared baking sheet. Cover and chill for one hour in the fridge. Sprinkle over the flaky salt.

Bake for about 12-15 minutes. Allow to cool on baking sheet for a few minutes. Transfer to a cooling rack.

My second favorite recipe that I would like to share with you. Oats oh easy cookies, because really they are oh so easy to make!

Oats oh easy cookies

Refined Sugar Free, Gluten Free, Vegan

Makes 10 cookies

Ingredients

1/2 cup hulled sunflower seeds

4 tsp coconut sugar

1 Tbsp coconut oil, softened

1/2 cup pure maple syrup

1 1/2 cups gluten free oats

1/2 cup cranberries

Pinch of salt

Pinch of cinnamon

Instructions

Preheat the oven to 160 degrees. Prepare a baking sheet with baking paper.

Spread the sunflower seeds out on a baking sheet. Toast the seeds until lightly golden and begin to smell nutty and fragrant. Keep a watchful eye out, they burn quickly!

Once the seeds have been toasted, transfer to a food processor and process until they form a fine powder. Add in the softened coconut oil, coconut sugar and cinnamon.

Process again until it forms a smooth butter consistency.

In a mixing bowl add the oats, salt and maple syrup. Mix in the sunflower seed mixture. Fold in the cranberries. The mixture should not be dry.

If it is too dry, add a bit more softened coconut oil.

Using the same baking sheet from the sunflower seeds, use your hands to drop the dough into 10 equal sized cookies onto the baking sheet. Bake for about 12 – 15 minutes.

Allow them to cool. Place on a cooling rack and enjoy!

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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