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

This episode is sponsored in part by:
Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

[penci_recipe]

You may also like

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

Leave a Reply to Eryn Slankster-Schmierer Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: