Healthy Christmas Cookies

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www.theconsciousplantkitchen.com

These Healthy Christmas Cookies are naturally refined sugar-free, gluten-free, and egg free. It's an easy, cut-out recipe full of goodness for the season.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-christmas-cookies/ or scan the QR code here ➡️

Prep Time15

Cook Time10

Total Time25

Servings: small cookies

Calories: 61.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Almond Flour note 1
2 tablespoons Cornstarch note 2
3 tablespoons Dairy-Free Butter (Unsalted) note 3
3 tablespoons Maple Syrup note 4

Optional - highly recommended for flavors

½ teaspoon Vanilla Extract
½ teaspoon Cinnamon
¼ teaspoon Almond Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line two large cookie sheets with parchment paper. Slightly oil the paper with cooking oil spray. Set it aside.
In a mixing bowl, whisk the almond flour, cornstarch, and cinnamon, if used.
Stir in maple syrup, melted plant-based butter, vanilla extract, and almond extract.
Stir the batter with a rubber spatula, then knead it with slightly oiled hands until it forms a sticky dough ball.
Place a large piece of parchment paper on your working surface, place the dough ball in the center, and press another large piece of parchment paper on top.
Press the dough ball with the palm of your hand to form a circle of dough that is encased between the two layers of parchment paper.
Roll with a rolling pin into a 1/4 inch (1/2cm) in thickness, peel off the top piece of parchment paper, then use a cookie stamp cutter to cut out cookies.
Place each cookie into the prepared cookie sheets, leaving a thumb of space between each of a them. They won't expand in the oven.
Bake the cookies for 8-10 minutes max at 350 °F (180 °C) until just golden brown. If you overbake them, they get dark and crunchier.
Cool on a cooling rack for 1 hour before decorating or serve plain. Can be decorated with my vegan royal icing recipe.

Equipment

Christmas Cookie Stamper

Notes

Note 1: You can swap the almond flour for almond meal but the color of the cookies will be darker and the texture a bit grainy.

Note 2: You can swap the cornstarch for tapioca flour, arrowroot powder, or corn flour in the UK.

Note 3: Melted coconut oil works as well. Make sure you use refined coconut oil to prevent a coconut flavor in your cookies. If you use dairy in your kitchen, regular butter also works.

Note 4: Any liquid sweetener can be used, like date syrup, coconut nectar, or agave syrup.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days.

Nutrition