This vegan Christmas cookie recipe, is great to offer or sell on that special occasion. It is prepared without egg, without butter and without milk and it is delicious!
The cool thing about these Christmas cookies is that they are lactose free too, which means they are easy to digest for anyone who has lactose intolerance.
serves ; 6
preparation time ; 45 minutes
Ingredients
1½ cups of whole wheat flour
¾ cup of common wheat flour (without yeast)
½ cup of sugar (80 grams)
½ cup of molasses or maple syrup
½ cup of cooking oil coconuts
¼ cup of water (60 milliliters)
1 teaspoon of baking powder
½ teaspoon of baking soda
1 teaspoon of ginger freshly grated or ground
½ teaspoon ground cinnamon
preparation
Mix the following dry ingredients in a bowl : whole wheat flour, common wheat flour, baking powder , baking soda and spices (ginger and cinnamon).
In the mixer beat the sugar with the coconut oil until it becomes a very smooth cream, until the sugar grains dissolved. Add molasses or maple syrup and water and beat for another minute, just to incorporate well.
Add the dry ingredients to the previous mixture and mix well with a spoon or with your hands. The result should be a homemade cookie dough that is consistent and easy to shape .
If the dough is breaking too much or too little, add another 1 tablespoon of melted coconut oil. If the mixture is too greasy, add more flour.
Wrap the vegan cookie dough on a sheet of parchment paper and set aside in the refrigerator for 30 minutes to set. Then remove from the cold and roll with a roller until it is approximately 3 mm thick.
Cut the cookies with themed cutters and place on an oven tray greased with coconut oil or lined with parchment paper. Bake in a preheated oven at 180ºC for 10-15 minutes or until they start to brown at the edges.
After the previous step, take your vegan Christmas cookie to a cooling plate or grill and leave it for a few minutes. Serve the simple cookies plain or sprinkled with icing sugar and Merry Christmas!
Comments
Post a Comment