Christmas Cookies

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 45

Cook Time: 20

Servings: cookies

Calories: 134kcal

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.

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Equipment

Ingredients

Pinwheel Cookies (vanilla part)

1 ½ cups organic rolled oats ground into flour
1 ½ cups almond flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¾ cup deglet dates or medjool dates, chopped into small pieces
⅓ cup tahini
1 teaspoon vanilla extract
⅓ cup water

Pinwheel Cookies (chocolate part added to half of the vanilla recipe)

¼ cup cocoa powder
1 tablespoon water

Dodgers

¾ cup organic rolled oats ground into flour
¾ cup almond flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp cinnamon
⅓ cup deglet dates or medjool
2 tbsp tahini
½ tsp vanilla extract
2 tsp water

Chia jam

1 cup raspberries
2 deglet dates or medjool dates, chopped into small pieces
1 tablespoon chia seeds
½ teaspoon lemon juice

Kisses Cookies

¾ cup organic rolled oats ground into flour
¾ cup almond flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp cinnamon
⅓ cup deglet dates or medjool
2 tbsp tahini
½ tsp vanilla extract
2 tsp water

Chocolate Frosting

¾ cup deglet dates or medjool dates, chopped into small pieces
⅓ cup water
¼ cup cocoa powder
½ teaspoon vanilla extract
2 tbsp water

Instructions

Pinwheels (vanilla dough)

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

Pinwheels (chocolate dough)

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

Dodgers

Stir together the flours, baking powder, baking soda and cinnamon in a mixing bowl.
Blend the dates, tahini, vanilla and water together in a blender.
Stir the blender ingredients into the dry mixture.
Roll dough between 2 pieces of parchment paper, about 1 cm thick.
Using the dodger cookie cutters, cut out top and bottom cookies and place on a parchment lined cookie tray.
For the chia jam, place the raspberries, dates and lemon juice into a blender and lightly blend.
Pour into a small saucepan and cook on medium heat until mixture slightly thickens.
Stir in the chia seeds.
Set aside to cool.
Bake dodgers at 350°F for 8-10 minutes.
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

Stir together the flours, baking powder, baking soda and cinnamon.
Blend the dates, tahini, vanilla and water together in a blender.
Stir the blender mixture into the dry mixture.
Divide into 12.
Roll each into a ball and press almost flat.
Using your thumb, press an indent into the center of each cookie.
Place cookies on a parchment lined cookie tray.
Bake at 350°F for 15 minutes.
Add the chocolate frosting ingredients to a blender and blend until smooth
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

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