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Vegan Christmas Cookies

vegan christmas cookies

These are awesome. Cookie. Chocolate. Candy canes. You cannot lose.

Last night I went to a delightful little cookie exchange party, which honestly is all I really want out of the holiday season. Some people spend money on expensive clothes and makeup. I spend most of my dollars on food. Trading baked goods instead of gifts in the company of cool people is totally my speed.

Vegan Double Chocolate Candy Cane Christmas Cookies

Notes: I used a gluten-free all-purpose flour instead of wheat flour in the vegan sugar cookie recipe to accommodate the gluten-free guests I knew would be at the cookie party. The substitution worked perfectly, and the cookie held up really well. To be fair, my cookies ended up being almost vegan because my white chocolate chips had powdered milk in them. You can buy vegan white chocolate though.

Ingredients

  • 1 batch of the best vegan sugar cookie dough (I used gluten-free flour)
  • 1 cup vegan chocolate chips
  • 1 cup vegan white chocolate chips
  • 2 tablespoons coconut oil, divided
  • 4 tablespoons almond milk, divided
  • 6 candy canes, crushed

Instructions

  1. Mix up your sugar cookie dough of choice. (I strongly recommend this recipe.) Roll dough out into a large, thin rectangle about the size of a baking sheet.
  2. Place rolled dough on a parchment lined baking sheet and follow baking directions from your recipe. You may need to bake longer than recommended since it’s one large cookie instead of lots of little ones. (I did 350 degrees for about 15 minutes.) Bake until crisp and lightly browned.
  3. After cookie bakes, prepare melted chocolate toppings.
  4. In a small bowl combine chocolate chips, 1 tablespoon coconut oil and 2 tablespoons almond milk. Microwave at 30-second intervals, stirring frequently, until melted. (Add more almond milk as needed to reach smooth consistency.)
  5. Repeat step #4 for your white chocolate chips.
  6. Spread chocolate over the baked sugar cookie, saving a few tablespoons for a final garnish.
  7. Top with white chocolate.
  8. Sprinkle on crushed candy canes.
  9. Add a final garnish with extra dark chocolate on top.
  10. After chocolate sets, cut into squares.

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These cookies are SO damn good and had their grand debut at a Sequins & Sweets cookie exchange party last night.

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It should come as no surprise that I don’t own any sequins so I had to stop by Target first to stock up on some glitz.

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Our savvy hostess had the foresight to consider dinner so we all brought cookies and a non-sweet dish to pass. (I brought grapefruit and pomegranate holiday guacamole. Again.)

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(The chipped nail polish is regrettable, yes.)

I came home with a box loaded down with chocolate chip cookies, brownies, peppermint meringues, rum balls and more. Merry Christmas indeed.

9 Comments

  1. Yum!! Those look so good. I would love to do a cookie exchange.

    • It was fun! She had little to-go boxes for all of us to pack up with goodies.

  2. Jen Jen

    Those cookies look and sound fantastic!!! (Once again, I wish for an “order” button that would make them magically appear through my screen.)

    In the spirit of the holiday season, I thought I’d share a recipe too. 🙂

    BEST EVER RUM CAKE
    Ingredients:
    1 (or 2) Quarts Rum
    1 cup butter
    1 teaspoon sugar
    2 large eggs
    1 cup dried fruit
    1 teaspoon baking powder
    1 teaspoon baking soda
    Lemon juice
    Brown sugar

    Before starting, sample the rum to check for quality. Now proceed with baking by selecting a large mixing bowl. Check the rum again…it must be just right. To make sure it is of the highest quality, pour a level cup into a glass and drink it as fast as possible. Repeat.

    With an electric mixer, beat the butter in a large, fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure the rum is of the finest quality and try another cup. Open a second quart, if necessary.

    Add 2 arge leggs, 2 fups fried druit and beat until high. If druit gets stuck in beaters, just pry it loose with a drew scriver.

    Rample the sum again, checking for sisconstancy. Now sift three cups of pepper or salt (it really doesn’t matter). Sample rum again for qualtiy. Sift half a pint of lemon juice and fold in chopped muts. Add 1 bablespoon brown thugar, or whatever color you find…..it musn’t datter.

    Mix well. Grease oven and turn cake pan to 150 gedrees. Pour the whole mess into the cover and ake.

    Check the rum. If there is any left, pour into a cup and drink.

    Now, bo to ged.

    • Thanks!

      My friend Kseniya made rum balls for the cookie party. They were awesome.

    • Jon Jon

      HA HA HA! Love it!

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