Vegan Christmas Cookies

Whoa. It sure did feel good to open blogger in my browser this morning. It sure has been awhile. What a better way to kick of blogging than COOKIES. Last year I made both of these cookies and continued to make them throughout the year. They have a distinct flavor that I prefer over the regulars.


This recipe is so forgiving. It turns out perfect every time.


Vegan Peanut Butter Chocolate Chip Cookies
(adapted from Oh She Glows, taken from Une Vie Saine)


- 2 cups whole-wheat pastry flour (this is where that distinct flavor comes from)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup natural peanut butter
- 3/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 cup non-dairy milk
- 1 cup chopped chocolate


Preheat oven to 350*F. sift together flour, baking soda and sea salt in a small bowl. In a larger bowl, beat together peanut butter, maple syrup, vanilla and milk. Add dry mixture to wet and mix until well combined. Stir in chocolate chips.



Roll dough into golfball-sized lumps (wet your hands periodically to make this process easier) and place about 2" apart on a baking sheet lined with parchment paper.



Bake for approximately 15 minutes, or until the tops have begun to crack slightly (be careful not to overbake!). Remove from oven and allow to cool for a few minutes before transferring to cooling racks. Makes 20-24 large cookies.



Vegan Sugar Cookies
(Taken from Food.com)


- 3 tablespoons extra-firm silken tofu (mashed)
- 1/2 cup vegan margarine
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt


Cream margarine and sugar for about 5 minutes until fluffy.



Add mashed tofu and vanilla. Mix well. Sift the flour, baking powder and salt into the mixture.



To try to go a little more natural this time I used sucanat (dehydrated cane juice) instead of plain white sugar.

It wasn't bad but it wasn't as light and fluffy as it is with regular sugar.


After it was all mixed I put it in the fridge for a little bit to firm up. When it wasn't too sticky I formed it into a log and rolled the log in sprinkles. I covered it in plastic wrap, pressed the sprinkles down a bit and put it back in the fridge.



Use a sharp knife and cut into cookies.



Put them on a baking sheet:






Bake for around 10 mins in 350 degree oven.



I love them dipped in almond milk!



These are still light and fluffy after a couple days.


You've gotta try both of these recipes!