These vegan Christmas cookies are everything you could ever want in a Christmas cookie! 🎄🍪 Filled with colors of red, green and white aka cranberries, pistachios and vegan white chocolate, they are as pretty as they are delicious 💚❤️🤍
Trust me! They are crispy on the outside and perfectly chewy and soft on the inside. These Christmas cookies are so crazy delicious, and you’d never know that they are both vegan and gluten-free 🎄🍪
And of course… the best part of vegan baking… is that the cookie dough is totally safe to eat raw. So maybe consider making a double batch… especially if you love sneaking as many spoonfuls of raw cookie dough as I do! 😉
If you give these Merry Christmas Cookies a try, let me know! 🍪 Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
Can you get vegan chocolate? This is a question that I’m asked quite often, and thankfully the answer to that is YES! Cacao and cacao butter (which chocolate is made of) itself is vegan. While milk sadly often is added, there are many brands of dark chocolate that are vegan and vegan chocolate even vegan milk chocolate is becoming much easier to find 🍫
Merry Christmas Cookies
Christmas cookies with cranberries, pistachios and white chocolate. Vegan and Glutenfree.
- 70 grams buckwheat flour (2.5 oz)
- 70 grams almond flour (2.5 oz)
- 70 grams vegan butter (2.5 oz)
- 90 grams coconut sugar (3.2 oz)
- 20 grams brown sugar (0.7 oz)
- 1 tbsp cacao powder
- 2 tbsp non-dairy milk
- 30 grams dried cranberries (1 oz)
- 30 grams vegan white chocolate (1 oz)
- 30 grams pistachios (1 oz)
- ½ tsp baking powder
- ½ tsp baking soda
Preheat the oven to 180C°/350F° convection
Make sure that the vegan butter is room temperature as it's going to make the next step easier.
In a mixing bowl, add vegan butter, coconut sugar and brown sugar and mix it together with a hand mixer for 2-3 minutes. Then add the plant milk and whisk again.
In a small mixing bowl, mix buckwheat flour, almond flour, cacao powder, baking powder and baking soda.
Add the flour mixture to the large bowl with the butter/sugar mixture. You can still use a hand mixer to mix it together if you wish or you can simply use a spoon.
Add the dried cranberries, chopped white chocolate and chopped pistachios and gently mix it with the dough using a spoon.
Line a baking tray with baking paper and add balls of the cookie dough to the tray.
Make sure to leave a good amount of space between the cookie dough balls as they will spread in the oven. You might need more than one baking tray but remember to only bake one tray of cookies at a time.
Bake the cookies in the oven for 10-12 minutes. The cookies will flatten at lot the last few minutes you do not take your cookies out of the oven too soon.
Let the cookies sit on the hot baking tray for 2-3 minutes and then gently transfer them to a cooling rack using a spatula. The cookies will be soft while they are still hot so be careful.
* When baking cookies, the ratio between butter, sugar and flour is very important so please follow the measurements in the recipe as closely as possible.
In the mood for more vegan cookies? “Me want cookie – Me eat cookie – om nom nom nom” #cookiemonster Then you should definitely try my Peanut Butter Cookies 🥜🍪
This recipe is available both in English and Danish (click the flag below to switch language)