Vegan Christmas Cookies
These festive vegan Christmas cookies are a must-have for the holiday season. With a soft, chewy texture and colorful Christmas-themed candies, they are a sweet treat that both kids and adults will love. Have them as a snack, save them for after dinner, or wrap them as a gift– just don’t forget to leave some next to the chimney for Santa!
Servings 20 cookies
Calories 169kcal
Equipment
- Scale
- Wooden spatula from Forest Decor
- Ice cream scooper with trigger
- Simple hand mixer
Ingredients
- ½ cup Vegetable oil I used sunflower
- ¾ cup Dark brown sugar
- ½ cup Granulated sugar
- ⅓ cup Apple sauce unsweetened
- 1 tsp Vanilla extract
- ½ tsp Cinnamon optional, but recommended
- 2+½ cups All-purpose flour or GF flour blend
- 1 tsp Baking soda
- ½ tsp Salt
- ¼ cup Dark chocolate chips
- ¼ cup White chocolate chips
- ½ cup Vegan M&Ms
- 2 Tbsp Mini edible sugar pearls
- 2 Tbsp Vegan Christmas sprinkles
Instructions
- In a large bowl, combine oil, sugars, apple sauce, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the flour, cinnamon, salt, and baking soda until completely incorporated. The mixture should be very thick but still soft. If too stiff, add 1-2 Tablespoons of non-dairy milk.
- Fold in the sprinkles, M&Ms, and pearls.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop 2 Tbsp amounts of dough. Roll into balls and place 2-3 inches apart on a lined baking sheet.
- If you want pillowy, soft cookies, don't flatten them. If you want chewy, thinner ones, flatten them with a small glass, at most 1 inch thick.
- Bake for 8-12 minutes until just barely golden brown around the edges. I need 12 minutes in my non-fan oven to get them perfect.
- Remove from the oven and cool them on the baking sheet for at least 10 minutes before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
Video
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Notes
Add 1-2 tbsp/15-30ml non-dairy milk or water to thin the consistency if it is too stiff. Reasons for that could be that you use homemade apple sauce or the measurements are off.