Assorted Christmas Cookies

Assorted Christmas Cookies Recipe

By Lena's Vegan Living

🔪Prep Time: 40 mins

👩‍🍳Cook Time: 20 mins


1 ½ cup whole grain spelt flour

½ cup hazelnuts crushed

½ cup vegan butter ½ cup I use Earth Balance

1/2 cup Xylitol or raw coconut sugar

½ tsp Himalayan pink

1 egg replacement you can use flax meal 1tbsp mixed with 3tbsp water

ice cold water 3 tbs


½ cup hazelnut butter

20 gr dark chocolate

¼ cup maple syrup


40 gr dark chocolate

1 tbsp maple syrup

2 tbsp canned coconut milk

Melt the chocolate in a double boiler above steam. Add milk with maple syrup and whisk until smooth.


1•Prepare your egg replacement in a small dish and set aside.

2Place all the ingredients except water and egg replacement into a food processor and start pressing the pulse button.

3Continue full speed until it looks like breadcrumbs.

4Add hazelnuts and blend again.

5Add the egg replacement and blend again.

6Add 1 tbs ice cold water and blend again. Keep adding water and continue blending, until the dough does form a ball. Be careful, do not add too much water.

7Remove the dough and shape two balls.

8Wrap them in a plastic and place in a refrigerator for 30 minutes.

9When ready, line your baking sheet with parchment paper and line your working surface with parchment paper as well.

10Apply some white flour on the surface to prevent from sticking.

11Start rolling and soon as you make the dough flat, apply another sheet of parchment paper on top and keep rolling until you get circle about 12” diam.

12Preheat the oven to 350F.

13Gently insert your cookie cutter on the edge of the dough, remove the rough edge and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.

14Bake for 8 t0 10min.

15•When ready, carefully transfer to a cookie rack and let it cool down for 15min.

16Apply nutella in the centre of each cookie and combine.

17If you have lots of edge leftovers, combine them by using plastic wrap by pressing them into a ball and repeating the process.

18When ready, arrange all on a cooling rack with parchment paper underneath.

19Drizzle each cookie with melted chocolate and sprinkle with crashed hazelnuts.

20Carefully transfer the cookies on a tray lined with parchment paper and place into a refrigerator for 2 hours.


22Melt the chocolate in a double boiler above steam.

23When ready, take it off the heat.

24Add hazelnut butter and whisk thoroughly.

25Add maple syrup and repeat.

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