As I sit here on my couch typing this up on my tablet, while watching Christmas movies, and munching on one of these cookies, there are snow flurries outside (snow in Texas, what the heck!?!). I can’t help but think, It can’t get better or more Christmas-y than “this”.
These cookies taste very similar to molasses cookies, without there actually being any molasses in them. These make me want to share them with everyone, I guess I need to start a vegan Christmas cookie exchange, or just start gifting them out hahah. I have been in a baking mood big time lately, and now I have way too many sweets in the house, Its a problem…
These Christmas Spice cookies are;
Soft in the middle
Crisp around the edges
I hope you love this cookie recipe!
2 Flax Eggs (2 Tbsp Flax seed meal + 6 Tbsp water, let sit 5 minutes or until thickened)
1 1/2 Cups Gluten-free Baking Four
1 Cup Oat Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
1/4 Teaspoon Ground Ginger
1 Cup (8oz) Vegan Butter, softened
1 Cup Pure Cane Sugar
1/4 Cup Raw Coconut Nectar
Prepare flax egg by whisking flax seed meal in water, set aside.
Mix flours, baking soda, allspice, cinnamon, cloves, and ginger together, mix well, and set aside.
In a large mixing bowl, cream vegan butter with sugar, scrape down sides of bowl, add in coconut nectar, and flax eggs, mix well. Add flour mixture into butter mixture, mix until combined.
Cover and chill cookie dough in refrigerator 1 hour.
Preheat oven to 350°F
Scoop cookie dough into 1 1\2 tablespoon size balls (I use THIS cookie scoop), and place on a non-stick cookie sheet 2 inches apart.
Bake at 350°F for 12-14 minutes or until golden brown.
Cool cookies on a wire cooling rack.
Dust cookies with powdered sugar.
Makes: 2 dozen cookies Prep Time: 1 hour & 15 minutes Cook Time: 12-14 Minutes