Christmas Pastries Without Sugar, Butter, Milk And Eggs

As is normal, if you are vegan you do not want to miss the smell of freshly baked Christmas cookies. You do not have to do it. You can bake delicious Christmas cookies without milk, egg, and butter.

There are still rumors that vegan baking is very complicated and often does not work. This is said of both cakes and cookies, which is why baking at Christmas can often seem inconceivable without eggs and milk. But it is not true. You don’t even have to make cookies “raw” or with some weird superfood. You can bake traditional cookies like the ones you ate as a child and neither your grandparents nor your parents will notice the difference.

Vegetarian Cookie Christmas Recipes

1. Vegan snowballs

Ingredients (for 14 balls):

• 110 g spelled flour
• 100 g of non-hydrogenated organic vegan margarine
• 1 Teaspoon vanilla extract
• 100 g walnuts
• 30 g of xylitol powder (you just have to pass it through a coffee grinder)
• 1 pinch of salt

Elaboration:

1. Take the walnuts and chop half with a knife. The other half put them in the processor and grind them until they are like powder.
2. In a bowl mix the flour, the chopped and ground walnuts and a pinch of salt.
3. Beat the margarine with the mixer until foamy.
4. Add the powdered sugar and the vanilla essence and mix with the mixer for another 1-2 minutes.
5. Add the flour and mix everything well again. If the dough is a bit sticky, don’t worry, it should look like this.
6. Now take about a teaspoon of the dough and form a small ball with it. You do this with all the dough and place the balls on a baking sheet with parchment paper leaving some space between them, as they will grow a little in the oven.
7. Preheat the oven to 160 ºC and let the balls bake for about 15 minutes. Keep an eye on them because they shouldn’t turn brown.
8. After time, take them out of the oven and cover them in the xylitol powder to turn them into real snowballs.

2. Vegan Christmas cookies with three variations

Ingredients for 40 pieces:

For the basic dough:

• 300 g spelled flour
• 200 g of organic non-hydrogenated vegan soft margarine (at room temperature)
• 100g coconut sugar
• optional: half a teaspoon of vanilla essence
• optional: half untreated lemon (peel)

Elaboration:

1. Briefly beat the margarine with the wire mixer, pour in the sugar and beat until frothy. If you are using vanilla and lemon zest, add these ingredients now. Add the flour and quickly knead everything together with your hands, then form a large ball with all the dough.
2. Leave the dough ball in the refrigerator in a container for an hour. After time, take only part of the dough out of the refrigerator to process. If it gets too hot, it can no longer work well.
3. Put the dough on the clean marble or a large silicone sheet and flatten it with the rolling pin until it is about a centimeter thick. Then use the cookie mold you prefer and go making the cookies.
4. Place the cookies on a baking sheet lined with paper or on a silicone sheet and bake in the preheated oven at 200 ° C for ten minutes. If you use convection or hot air oven, pan the oven to a temperature of 180 ° C. If you want you can bake two trays in the oven.

Variation 1: vegan nut crackers

1. For the nut cookies, use mixed nuts, which you can press onto the cookies after you’ve rolled them into balls and flattened them a bit.
2. Bake on the center rail of the oven for 10 minutes at 180 ° C in air oven or at 200 ° C with top and bottom heat.
3. After time, remove the cookies from the oven and sprinkle them with a little ground xylitol and let them cool.

Variant 2: vegan jam cookies

1. For the vegan jam cookies, roll the dough about 0.5 cm thick and cut it with round molds. In the middle of the cookies, make a hole in the center of the cookies. To make the hole (about 1 centimeter in diameter) you can use the glass tube in which the vanilla beans are sold. A narrow test tube would work too.
2. The biscuits with and without holes are now baked for 5 to 7 minutes at 180 ° C in air oven or at 200 ° C with high and low heat.
3. Then you have to be quick: spread the cookies without a hole with your favorite jam and place the cookies with a hole on top. Then sprinkle them with ground xylitol and let them cool completely.