Christmas Cookies

by Jill Dalton

One of my fondest holiday memories is making Christmas Cookies with my mom so I have created these delicious refined sugar-free Christmas cookie recipes to honor that tradition. Three of my favorite old recipes recreated as plant based treats: Pinwheels, Dodgers, and Kiss Cookies.

Links from this show: Cookie Cutters to make the Dodgers

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Christmas Cookies

Print Recipe
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 32 voted )

Ingredients

Shortbread Recipe
1 1/2 cups (120g) rolled oats, ground into flour
1 1/2 cups (180g) almond flour
1/2 teaspoon (2.5g) baking powder
1/2 teaspoon (2.5g) baking soda
1/2 teaspoon (2.5g) cinnamon
3/4 cup (169g) pitted dates, chopped into small pieces
1/3 cup (100g) tahini
1 teaspoon (4.3g) vanilla extract
1/3 cup (78g) water

Pinwheel Cookies 
1 shortbread recipe , divided into 2 portions
1/4 cup (25g) cocoa powder
1 tablespoon (15g) water

Dodgers
1 shortbread recipe, divided into 2 portions (set aside second portion for Kisses cookies)
Chia Jam
1 cup (123g) raspberries
2 dates, chopped into small pieces
1/2 teaspoon lemon juice
1 tablespoon (12g) chia seeds

Kisses Cookies
Second portion of shortbread from the Dodgers 
Chocolate frosting for piping the kisses
3/4 cup dates (169g), chopped into small pieces
1/3 (78g) cup water
1/4 cup (25g) cocoa powder
1/2 (2g) teaspoon vanilla

Instructions

Shortbread

  1. Stir together the flours, baking soda, baking powder and cinnamon.
  2. Blend dates, tahini, vanilla and water in a blender until smooth, adding a tablespoon more of water if needed to get things blending.
  3. Stir the date mixture and flours together.

Pinwheels

  1. Once you have the shortbread made, take one of the portions and place into a mixing bowl.
  2. Stir in the cocoa powder and water.
  3. Roll out each portion, between 2 sheet of parchment paper, into a rectangle about 1/4 inch thick.
  4. Place one on top of the other and roll starting with the shorter side.
  5. Use the parchment paper to assist the rolling so that the roll doesn't crack and break.
  6. Cut the roll into thin slices to create the cookies.
  7. Place on a parchment lined cookie tray.
  8. Bake at 350°F for 15 minutes.

Dodgers

  1. Roll the half portion of the shortbread recipe between 2 pieces of parchment paper, about 1 cm thick.
  2. Using the dodger cookie cutters, cut out top and bottom cookies and place on a parchment lined cookie tray.
  3. For the chia jam, place the raspberries, dates and lemon juice into a blender and lightly blend.
  4. Pour into a small saucepan and cook on medium heat until mixture slightly thickens.
  5. Stir in the chia seeds.
  6. Set aside to cool.
  7. Bake dodgers at 350°F for 8-10 minutes.
  8. Once the cookies are completely cooled, pipe the chia jam onto the bottom cookies and place a top cookie over the chia filling and lightly press.

Kisses Cookies

  1. Using the second portion of the shortbread recipe.
  2. Divide into 12.
  3. Roll each into a ball and press almost flat.
  4. Using your thumb, press an indent into the center of each cookie.
  5. Place cookies on a parchment lined cookie tray.
  6. Bake at 350°F for 15 minutes.
  7. Add the chocolate frosting ingredients to a blender and blend until smooth
  8. Once cookies are completely cooled, pipe the chocolate frosting onto each cookie in the shape of a Hershey's Kiss.

Keep cookies in an airtight container in the fridge for up to a week

Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

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4 comments

Eryn Slankster-Schmierer December 23, 2021 - 11:11 am

How long do you suppose the Dodgers would last, and how would I make them keep? Do you suppose its just something you need to eat pretty quickly? Refrigerate for 1 day? a week?

I want to make them for christmas, but am not sure I have time the morning of.
Thanks 🙂 Love your show and blog.

Reply
Jill Dalton December 27, 2021 - 11:15 am

Sorry, this is getting to you after Christmas. I keep them in the fridge and they last for a couple weeks. On the countertop, I wouldn’t go more than 3 days.

Reply
Eryn Slankster-Schmierer December 27, 2021 - 11:40 am

No worries, thanks! I did opt to keep em in the fridge just in case. I made the Dodgers (with raspberry and with a version of your lemon curd 😍), the Pinwheels, and your gingersnap molasses cookies and they are all amazing, thank you, thank you, thank you! I made plenty to freeze for later, too 😅

Reply
Les Waite December 29, 2021 - 11:40 am

Thanks for this versatile cookie recipe. I used it as the base for three flavors of cookie cutter cookies. Vanilla trees with cranberry ornaments, chocolate snowflakes, and gingerbread men. Included this sticker on the bottom of the gift boxes so neighbors would know what they are getting. They all loved it.

Shortbread Recipe
1 1/2 cups rolled oats, ground into flour, 3/4 cups almond flour
3/4 cups rice flour, 1/2 teaspoon baking powder
1/2 teaspoon baking soda, 1/2 teaspoon cinnamon
3/4 cup pitted dates, chopped into small pieces
1/3 cup tahini, 1 teaspoon vanilla extract
1/3 cup almond milk
🎄Trees: Added green food coloring, Stevia, sweetened cranberries for ornaments
❄️ Snowflakes: Added 1/4 cup cocoa powder, 1/4 cup maple syrup

Gingerbread Man: Added red food coloring, 2 teaspoons of ginger, 1/4 cup of molasses

1.Stir together dry ingredients, the flours, baking soda, baking powder and spices.
2. Blend sweeteners, dates, tahini, vanilla and almond milk in a blender until smooth, adding a tablespoon more of almond milk If needed to get things blending.
3. Stir the date mixture and flours together
4. Roll out the shortbread recipe between 2 pieces of parchment paper, about 1 cm thick.
5. Using cookie cutters, cut cookies and place on a parchment lined cookie tray
6. Bake cookies at 350°F for 8-10 minutes
7. Iced with pre-made tube frosting for decoration
Recipe modified from the Whole Food Plant Based Cooking Show YouTube Channel shortbread Recipe

Reply

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