The Holidays are here! In most households, Americans are officially at the peak of baking season. We kicked it off at Thanksgiving and have continued on our merry ways with Cookie Exchanges and Holiday Parties galore until the start of the New Year.
This weekend, I have a cookie exchange, and wasn’t sure what to bake, so naturally I turned to Pinterest for some inspiration. To my surprise, though, I wasn’t really sold on one specific recipe, so I figured I would look at a few and craft my own. No problem.
Well amidst this mindset, I was tapped by a fellow gluten free Instagrammer who asked if I wanted to share a recipe for her 12 Days of Christmas Cookies Countdown. You better believe I said yes — but there was a catch. [Because isn’t there always one?]
She said the cookies not only had to be gluten free, but also vegan.
Okay I’ve got this right.
Yeah, well friends, butter and eggs are both integral components of the standard cookie recipes, and newsflash. They are not vegan.
So this was going to be a challenge, but a fun one at that.
So I did my research. Many GF/Vegan folks use coconut oil, mashed bananas, pumpkin, ground flax seed, aquafaba (which is the cooking liquid in beans/legumes and chickpeas often used to supplement eggs) and to my surprise Earth Balance was actually vegan. Who knew?
With some research under my belt and a craving for chocolate, I was ready to concoct the perfect vegan cookie. And determined nonetheless to achieve greatness.
Double Chocolate Dipped Gluten Free Vegan Christmas Cookies
Bake Time: 12-14 minutes
2 tbsp Ground Flax Seed + 6 tbsp Water (equivalent of 2 eggs)
3/4 cup Gluten-Free All Purpose Flour
1/4 cup Cacao Powder
1/2 tsp Baking Powder
1/4 tsp Sea Salt
1 cup Dairy Free Chocolate Chips (Enjoy Life has the best!)
1/4 cup Almond Milk
1/3 cup Dairy Free Nut Butter (Justin’s are great – all are vegan except the Honey Almond Butter) ******I used the Maple Almond Butter, but the Chocolate Hazelnut would be delicious too!
1 tsp Vanilla Extract
Here’s what you need to know to prepare these chocolate-y gluten free vegan holiday cookies…
Preheat your oven to 325F. In a small bowl, combine the Ground Flax with 6 tbsp of Water and stir well. This combo makes your flax eggs, a typical replacement option for vegan folk. Let sit for 5-10 minutes.
While that settles, combine the Flour, Cacao Powder, Baking Soda, and Salt together in a large bowl.
From here, you can start melting your chocolate. You can go the double boiler route if you’re feeling fancy or just keep it simple and nuke it in your microwave 10 seconds at a time. Make sure you only melt 1/2 of the chocolate chips though. You’ll fold the rest into the batter.
Add this melted chocolate to a medium-sized bowl, then mix in your dairy free nut butter until it’s evenly incorporated.
Next, add in the almond milk, your flax eggs, and vanilla extract to the bowl with chocolate and nut butter. Stir it well.
Then you will add the wet ingredients to the dry ingredients, and stir gently until just combined.
Lastly, you will fold the remaining 1/2 cup of Chocolate Chips into the batter to dish out on your cookie sheet.
Go ahead and grab a spoon and scoop out portions of the cookie dough, and form into round shapes – these cookies shouldn’t expand too much in the oven.
Bake them for 12-14 minutes. But keep an eye out and feel free to pull out early if you like them extra gooey.
Let them cool if you can – I know how tempting it is to eat them while they are hot.
From here if you want to make them more Christmas-y (which I did) I melted more chocolate. You can using more Enjoy Life Chocolate. I only dipped half of each cookie, and then rolled them in pretty sprinkles. (not pictured)
ORRR… If you want – you could even roll them in crushed peppermint candy canes – YUM! Like these for example below.