Prep time

Cook time

Total time

Servings

0Makes around 15 cookies
How to make Ulu Hye's

Vegan christmas cookies

It’s the most wonderful time of the year…It really is! Christmas is the one time (other than Easter and birthdays of course) where you can eat what your heart desires in whatever volume you choose. Baking around this time of the year is fun. It bring’s people together and warms hearts. These vegan Christmas cookies slot in perfectly. They are SO fun to make. Sure, there are a few steps to this recipe, but it’s easy, fun and these Vegan Christmas Cookies feel like Christmas in your mouth.

Now, because we aim to give you recipes that are somewhat healthy, we have incorporated oat flour and coconut sugar into the mix. In saying that though, it’s Christmas and Christmas is about delicious food. It’s about unwinding and enjoying life and food after a hectic year!!

Hope you enjoy these cookies as much as we enjoyed creating this recipe!

Ingredients

Cookies
  • 1/2 cup vegan butter
  • 1/2 cup coconut sugar
  • 1/4 raw sugar
  • 2 tbsp nut mylk
  • 1/2 tbsp cornflour or arrowroot powder
  • 1 tsp vanilla extract
  • 1 cup self-raising flour
  • 3/4 oat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt
Icing
  • 1 1/2 cups icing sugar or  powdered xylitol (can whiz in your blender or food processor)
  • 1/2 tsp vanilla extract
  • 1-2 tbsp nut milk
  • Food dye – we used Queen Teal Food Colour Gel
  • Christmas themed Sprinkles to decorate

Directions

  1. Add vegan butter into a mixing bowl and mix on a low speed until soft – about 1 minute
  2. Add sugar and beat on high for around 2 minutes, until light and fluffy
  3. Scrape down sides as needed
  4. Add milk, vanilla extract and cornflour and beat on high for a further minute
  5. Combine 1 cup of flour into wet mixture along with baking powder and bicarb soda and mix on a low speed. Add another cup of flour and mix again on a low speed until just combined. The mixture will look crumbly but should feel like playdough when you touch it. If you need to add an additional 1/4-1/2 cup of flour, you can do so, I did find I needed to add extra. The dough needs to be thick. If it’s wet, your cookies will spread
  6. Scoop out the dough onto your bench and work it with your hands to form 2 balls. Add a little extra flour if you need
  7. Lay out some baking paper, dust some flour on to it, place 1 ball of dough onto the paper and sprinkle some more flour. Roll out the dough to roughly half a cm thick and place in the fridge. Repeat the process for the second ball of dough and place in the fridge, on top of each other. Allow the dough to chill for minimum 1 hour
  8. Turn your oven onto 175°C. While your oven is heating up, remove the dough from the fridge and allow them to sit for 10 minutes
  9. Line a baking tray with baking paper. With a Christmas themed cookie cutter, cut cookies and place onto baking tray
  10. Bake for 8-10 minutes. Don’t over cook! They may seem under cooked but once they cool they will go hard. Don’t make the same mistake I did first round and bake for longer! Allow them to cool completely before icing
  11. In a bowl combine icing sugar, vanilla and nut mylk and stir until combined. Add a 2-3 drops of food dye and stir thoroughly
  12. Place into a piping bag and decorate your cookies and Christmas sprinkles as you see fit
  13. Refrigerate cookies so they set

 

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