No-Bake Gingerbread Men Cookies

Post by Alexandra Courts 

The holidays are approaching, so we’ve come up with a recipe for a no-bake version of a very classic treat. Say hello to these cute and fiesty little gingerbread men… shaped like ninjas, because why not? All you’ll need to recreate this festive goodie is a handful of ingredients and a dehydrator. Keep on reading for the lowdown!

  

Tools…

Ingredients…

  • 1.5 cups dates (pitted and soaked overnight)
  • 1 cup raw almonds
  • 1 cup rolled oats (gluten-free if desired)
  • 0.5 cup ground flaxseed
  • 2 tbsp cinnamon
  • 1.5 tbsp nutmeg
  • 1 tbsp ginger

Directions…

  1. Blend dates until a paste-like texture is formed. Set aside in small bowl while you complete next step.
  2. Blend raw almonds, rolled oats , flax and spices until a fine, ground texture has been reached. Combine with dates by folding “dough” repeatedly with hands.
  3. Roll out the combined mixture with rolling pin between two pieces of parchment paper. Ensure that “dough”is at least of 1/2 inch thickness.
  4. Use cookie cutter to shape your cookies. Repeat the rolling process until all is used.
  5. Place the cookies in a dehydrator at 150 F for 2 hours.

Enjoy! Yields 10-12 cookies.

No-bake Cacao Coconut Walnut Cookies: Raw, Gluten-free, Vegan

By Megan Stulberg

I woke up late and was craving something decadent, sweet, and salty all at once. I didn’t feel like bothering with a complicated recipe, so I threw a bunch of things in a blender. I’m lucky that the results turned out perfectly. Two cheers for laziness!

Ingredients:

  • 1 cup pitted dates (no need to soak)
  • 3 tbsp raw cacao powder
  • 3 tbsp coconut oil
  • 1 tbsp unsweetened shredded coconut
  • 2 tbsp raw almond butter
  • 1 tbsp raw cacao nibs
  • 1 tbsp raw agave syrup or maple syrup
  • 1 tsp organic vanilla extract
  • 1 tsp chia seeds
  • 1 tsp raw crystal salt or sea salt
  • 1 handful raw walnuts, chopped

Directions:

1) Combine all ingredients in food processor until smooth.

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2) Spoon bite-sized balls onto plate lined with parchment paper. Press each down with fork. Top with additional walnut crumbs, cacao nibs and coconut flakes if desired.

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3) Let cookies set in fridge for 4-6 hours.

Serve chilled. Should make 12 cookies but I ate too much of the batter. Whoops!

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Easy Vegan Holiday Season: Day 12

By Alexandra Courts

Snickerdoodles. If you don’t know what they are already, you really should.

Essentially, snickerdoodles are cookies rolled in cinnamon sugar, made with the holy trinity of baking: butter, sugar, and flour. I was eight-years-old when I first discovered them at my grandmother’s Christmas dinner. I downed about twenty of them in one sitting. Can’t stop, won’t stop.

My Christmas would not be complete without these, so I present to you: my gluten-free/vegan alternative!

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Adapted from OhSheGlows.com

Makes about 20 cookies.

Ingredients:

  • 2 cup gluten-free flour (if you use regular flour, just omit milk from ingredients)
  • 2/3 cup + 2 tbsp white sugar
  • 1/2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
  • 1/2 cup Earth Balance non-dairy butter (room temperature)
  • 1 – 1 1/2  cups of almond or soy milk (I used almond)
  • Cinnamon sugar: 2 tbsp sugar + 2 tsp cinnamon, mixed together

Directions:

1) In a small bowl, mix the flax egg. Set aside.

2) In a medium sized bowl cream the sugar, butter and vanilla together. Add in the flax egg and beat for about 60 seconds.

3) In a third bowl (so many bowls!) whisk the dry ingredients together (cream of tartar, baking soda, flour, and cinnamon). Add the dry mixture to the wet mixture and stir well. Add non-dairy milk. Use your hands to knead together the dough. Shape the dough into a ball and wrap it in plastic wrap. Place in the fridge for 1 hour until chilled.

4) Preheat the oven to 375F and take about 1.5 tbsp of dough and shape into a ball. Roll in cinnamon sugar and then press the ball with the palm of your hand. Repeat 20 times! Spread the balls out onto a baking sheet.

5) If you want your cookies chewy, bake for 10 minutes. If you want them crispy, bake for 12 minutes. Cool for about 10 minutes before eating.

Merry Christmas everyone!!!

Easy Vegan Holiday Season: Day 3

Post by Aine Davis

The holiday season is the best time of the year for so many reasons. The biggest reason to me… is the baking. There is nothing better than getting a tin of homemade treats gifted to you, or sneaking a couple of your mom’s ooey-gooey cookies right out of the oven.

Lucky for me, my mother is vegan as well! Like mother, like daughter. So, I asked her very nicely to send me her recipe for my favourite Christmas cookies.

Enjoy!

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Mama’s Cocoa Molasses Cookies

  • 1 1/2 cups flour
  • 1 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tbs allspice
  • 5 tbsp cocoa powder
  • 1/2 cup vegan margarine or coconut oil 
  • 1/2 cup brown sugar
  • 1/4 cup black strap molasses
  • 1 tsp baking soda dissolved in 1 1/2 tsp boiling water
  • 1/4 cup coconut sugar

1. Mix together dry ingredients (flour, ginger, cinnamon, allspice, nutmeg and cocoa).

2. Beat together margarine or oil with coconut sugar. Slowly pour the molasses in until thoroughly combined. Add the flour in 1/2 cup at a time. Add in baking soda mixture and combine well.

3. Chill, covered for one hour. Preheat the oven to 325 degrees.

4. Spoon the cold dough into 1 1/2 inch balls, then roll each ball in the sugar. Spread the sugar-coated balls onto a sprayed baking sheet.

5. Bake for 13-15 minutes until the surface of the cookies start to crack slightly.