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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.