Home Simple Vegan Plant-Based Recipes Christmas Cookies | The Whole Food Plant Based Cooking Show

Christmas Cookies | The Whole Food Plant Based Cooking Show

Christmas Cookies | The Whole Food Plant Based Cooking Show

One of my fondest holiday memories is making Christmas Cookies with my mom so I have created these delicious refined sugar-free Christmas cookie recipes to honor that tradition. Three of my favorite old recipes recreated as plant based treats: Pinwheels, Dodgers, and Kiss Cookies.

Links from this show: Cookie Cutters to make the Dodgers

This episode is sponsored in part by:
Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Ingredients

Shortbread Recipe
1 1/2 cups rolled oats, ground into flour
1 1/2 cups almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup pitted dates, chopped into small pieces
1/3 cup tahini
1 teaspoon vanilla extract
1/3 cup water

Pinwheel Cookies 
1 shortbread recipe , divided into 2 portions
1/4 cup cocoa powder
1 tablespoon water

Dodgers
1 shortbread recipe, divided into 2 portions (set aside second portion for Kisses cookies)
Chia Jam
1 cup raspberries
2 dates, chopped into small pieces
1/2 teaspoon lemon juice
1 tablespoon chia seeds

Kisses Cookies
Second portion of shortbread from the Dodgers 
Chocolate frosting for piping the kisses
3/4 cup dates, chopped into small pieces
1/3 cup water
1/4 cup cocoa powder
1/2 teaspoon vanilla

Instructions

Shortbread

  1. Stir together the flours, baking soda, baking powder and cinnamon.
  2. Blend dates, tahini, vanilla and water in a blender until smooth, adding a tablespoon more of water if needed to get things blending.
  3. Stir the date mixture and flours together.

Pinwheels

  1. Once you have the shortbread made, take one of the portions and place into a mixing bowl.
  2. Stir in the cocoa powder and water.
  3. Roll out each portion, between 2 sheet of parchment paper, into a rectangle about 1/4 inch thick.
  4. Place one on top of the other and roll starting with the shorter side.
  5. Use the parchment paper to assist the rolling so that the roll doesn’t crack and break.
  6. Cut the roll into thin slices to create the cookies.
  7. Place on a parchment lined cookie tray.
  8. Bake at 350°F for 15 minutes.

Dodgers

  1. Roll the half portion of the shortbread recipe between 2 pieces of parchment paper, about 1 cm thick.
  2. Using the dodger cookie cutters, cut out top and bottom cookies and place on a parchment lined cookie tray.
  3. For the chia jam, place the raspberries, dates and lemon juice into a blender and lightly blend.
  4. Pour into a small saucepan and cook on medium heat until mixture slightly thickens.
  5. Stir in the chia seeds.
  6. Set aside to cool.
  7. Bake dodgers at 350°F for 8-10 minutes.
  8. Once the cookies are completely cooled, pipe the chia jam onto the bottom cookies and place a top cookie over the chia filling and lightly press.

Kisses Cookies

  1. Using the second portion of the shortbread recipe.
  2. Divide into 12.
  3. Roll each into a ball and press almost flat.
  4. Using your thumb, press an indent into the center of each cookie.
  5. Place cookies on a parchment lined cookie tray.
  6. Bake at 350°F for 15 minutes.
  7. Add the chocolate frosting ingredients to a blender and blend until smooth
  8. Once cookies are completely cooled, pipe the chocolate frosting onto each cookie in the shape of a Hershey’s Kiss.

Keep cookies in an airtight container in the fridge for up to a week

Did You Make This Recipe?

Christmas Cookies

Christmas Cookies | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Christmas Cookies | The Whole Food Plant Based Cooking Show

Christmas Cookies | The Whole Food Plant Based Cooking Show

Christmas Cookies | The Whole Food Plant Based Cooking Show

One of my fondest holiday memories is making Christmas Cookies with my mom so I have created these delicious refined sugar-free Christmas cookie recipes to honor that tradition. Three of my favorite old recipes recreated as plant based treats: Pinwheels, Dodgers, and Kiss Cookies.

Links from this show: Cookie Cutters to make the Dodgers

This episode is sponsored in part by:
Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Ingredients

Shortbread Recipe
1 1/2 cups rolled oats, ground into flour
1 1/2 cups almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup pitted dates, chopped into small pieces
1/3 cup tahini
1 teaspoon vanilla extract
1/3 cup water

Pinwheel Cookies 
1 shortbread recipe , divided into 2 portions
1/4 cup cocoa powder
1 tablespoon water

Dodgers
1 shortbread recipe, divided into 2 portions (set aside second portion for Kisses cookies)
Chia Jam
1 cup raspberries
2 dates, chopped into small pieces
1/2 teaspoon lemon juice
1 tablespoon chia seeds

Kisses Cookies
Second portion of shortbread from the Dodgers 
Chocolate frosting for piping the kisses
3/4 cup dates, chopped into small pieces
1/3 cup water
1/4 cup cocoa powder
1/2 teaspoon vanilla

Instructions

Shortbread

  1. Stir together the flours, baking soda, baking powder and cinnamon.
  2. Blend dates, tahini, vanilla and water in a blender until smooth, adding a tablespoon more of water if needed to get things blending.
  3. Stir the date mixture and flours together.

Pinwheels

  1. Once you have the shortbread made, take one of the portions and place into a mixing bowl.
  2. Stir in the cocoa powder and water.
  3. Roll out each portion, between 2 sheet of parchment paper, into a rectangle about 1/4 inch thick.
  4. Place one on top of the other and roll starting with the shorter side.
  5. Use the parchment paper to assist the rolling so that the roll doesn’t crack and break.
  6. Cut the roll into thin slices to create the cookies.
  7. Place on a parchment lined cookie tray.
  8. Bake at 350°F for 15 minutes.

Dodgers

  1. Roll the half portion of the shortbread recipe between 2 pieces of parchment paper, about 1 cm thick.
  2. Using the dodger cookie cutters, cut out top and bottom cookies and place on a parchment lined cookie tray.
  3. For the chia jam, place the raspberries, dates and lemon juice into a blender and lightly blend.
  4. Pour into a small saucepan and cook on medium heat until mixture slightly thickens.
  5. Stir in the chia seeds.
  6. Set aside to cool.
  7. Bake dodgers at 350°F for 8-10 minutes.
  8. Once the cookies are completely cooled, pipe the chia jam onto the bottom cookies and place a top cookie over the chia filling and lightly press.

Kisses Cookies

  1. Using the second portion of the shortbread recipe.
  2. Divide into 12.
  3. Roll each into a ball and press almost flat.
  4. Using your thumb, press an indent into the center of each cookie.
  5. Place cookies on a parchment lined cookie tray.
  6. Bake at 350°F for 15 minutes.
  7. Add the chocolate frosting ingredients to a blender and blend until smooth
  8. Once cookies are completely cooled, pipe the chocolate frosting onto each cookie in the shape of a Hershey’s Kiss.

Keep cookies in an airtight container in the fridge for up to a week

Did You Make This Recipe?

Christmas Cookies