Sometimes, the hardest part about baking over christmas, isn’t that there’s lots of people to feed, or that it’s really busy. It doesn’t matter that things are often on a timeline and need to be done by a certain time, or that it may be a stormy snowy mess outside. The hardest thing is deciding what kind of things to bake. How do you decide whether to make chocolate dipped cookies, or gingerbread men, whether to include candy cane pieces, or make them with ginger, and whether the flavour should be cardamom or mocha? I can’t really help you decide, but I can certainly help you come up with a recipe. In fact, today, I’ll share 11 cookie recipes with you, and invite you to the Holiday Cookie Party!
Today, I’m starting the holiday bakefest by sharing my first Christmas cookie recipe. These ones combine chocolate, ginger and nuts in an easy, vegan and gluten-free holiday delight. But if ginger just isn’t quite your thing, and you’re not really feeling the chocolate, don’t worry, because today, along with some fellow bloggers, we’re sharing our favourite cookie recipes for the Christmas season and are thrilled to have you join us. Below you’ll find the recipe to my cookies, as well as the links to all the other dreamy Christmas cookies, so you can try them all over the upcoming weeks. See, that’s not as hard as you thought right?
Chocolate Drizzle Ginger Pecan Cookies
Ginger spiced cookies, loaded with pecans and drizzled with chocolate, that are even healthy!
For the Cookies
- 1/3 cup coconut oil
- 2 tbsp date syrup
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1/2 cup sunflower seed flour
- 1/2 cup oat flour (gluten free if you prefer)
- 3/4 cup brown rice flour
- 1/4 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp freshly grated nutmeg
- 1 tsp cinnamon
- 2-3 tbsp freshly grated ginger
- 2-3 tbsp almond milk
- 1/4 cup chopped pecans
For the Chocolate
- 2 tbsp coconut oil
- 2 tbsp cacao powder
- 1 tbsp maple syrup
For the Cookies
- In a large bowl add coconut oil, and using an electric mixer, beat until creamy. Add in date syrup, maple syrup and vanilla and beat until creamy and combined.
- Mean while in a separate bowl stir together sunflower seed flour, oat flour, brown rice flour, buckwheat flour, baking powder, baking soda, ginger, nutmeg and cinnamon.
- Add flour mixture to coconut oil mixture and using an electric mixer, beat until a dough forms. Add almond milk to help it come together if necessary, one tablespoon at a time.
- Stir in pecans.
- Spoon dough by the tablespoon onto a cookie sheet and flatten slightly.
- Bake in the oven, preheated to 375 degrees Fahrenheit for 12-15 minutes or until cookies are firm and the bottoms are golden.
- Once finished, remove from the oven and place on a rack to cool.
For the Chocolate
- While the cookies are cooling, prepare the chocolate by heating all the ingredients in a saucepan over low heat until fully melted and combined.
- Once cookies are cool, dip into the (hot) chocolate and set on a plate for the chocolate to firm. Or spoon chocolate into a ziploc bag, cut the corner and gently drizzle the chocolate over top of the cookies.
- Serve immediately or store in an airtight container in the fridge.
And now, for all the other lovely cookies! Click on the links below to see the recipe:
Truffles – Sophia from Veggies Don’t Bite
Now I just have to decide which ones I should make! Enjoy!