Vegan Christmas Cookies // 3 Recipes

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These are 3 of the types of cookies I grew up making during the holiday season! With a few easy substitutions they can be made vegan with no sacrifice in flavor. 🙂

//Pecan Snowballs
1/2 cup vegan butter
1/4 cup confectioners’ sugar, plus extra for rolling
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans, walnuts or almonds
Bake for 15 minutes at 350 degrees.

//Chocolate Crinkles
1/2 cup unsweetened cocoa powder
1 cup white sugar
1/4 cup vegetable oil or melted vegan butter
2 egg equivalent vegan egg replacer
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners’ sugar
Chill dough for 2 hours minimum. Bake for 10-12 minutes at 350 degrees

//Pumpkin Gingersnaps
1/2 cup vegan butter
2 tablespoons pumpkin puree
2 tablespoons molasses
1/2 cup sugar, plus extra for rolling
1 egg equivalent egg replacer
1 1/4 cup flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
Chill dough at least 2 hours; preferably more. Bake for 12 minutes at 350 degrees.


Song is “Amor” by Vexento

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12 thoughts on “Vegan Christmas Cookies // 3 Recipes

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  1. These all look so good! I’m definitely going to try them ☺️! I also just
    made a vegan christmas cookie recipe, check it out if u want xx

  2. Wow, chocolate crinkles are my favorite, but I have never added mint! This
    may be the next new flavor for me. All are well done, thanks so much.

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