Vegan Holiday Treats

Enjoy the holidays with some festive vegan cookies. It’s a great opportunity to make extras and bring them to your next holiday party or gift them to a friend.

*Cranberry Walnut Oat Cookies

*Chocolate Frosted Macaroons
*Ginger Star Cookies
*Cinnamon-Orange Ice Cream
*Gingerbread

Cranberry Walnut Oat Cookies

This makes a LOT of cookies. They freeze well once baked, and the dough freezes well, but if you’re not baking for a group you may want to cut it in half.

2 cups Earth Balance, softened

3 cups sugar
Beat until creamy.

Add:
3/4 cup warm water

Mix again until fluffy and creamy.

Mix dry ingredients:

3 cups all purpose flour (or barley flour for wheat-free)

1 tsp baking soda
1 tsp salt

Add to sugar base and mix

Add:

7 cups quick oats
1 cup dried cranberries
1 cup fresh cranberries

1 cup chopped walnuts
2 tsp orange extract

Bake at 350 degrees until golden brown.

Chocolate Frosted Macaroons

2 and 1/4 cups shredded coconut, unsweetened
1 and ¼ cup flour

1/2 tsp salt
1 Tb baking powder
Mix well.

Add:
1/4 cup canola or safflower oil
3/4 cup maple syrup

Mix well. Lightly grease a cookie sheet and pat the mixture into the pan until even.
Bake at 375 for about 12 minutes, until golden brown.

Icing:
1 cup vegan chocolate chips
1/2 cup soymilk

Slowly melt chocolate and milk over a double boiler. Keep the heat low and stir often. Don’t let steam get into the chocolate mix.

Pour the warm melted chocolate over the baked macaroons and spread evenly over the top.

Let cool—the chocolate will firm up—then cut into squares.

You can also bake them in little rounds and then dip each round into the chocolate.

Ginger Star Cookies

1 and ½ cups all purpose flour
½ cup arrowroot powder
1 tsp baking powder
¼ tsp salt

1.5 Tb ginger powder

6 Tb oil
½ cup maple syrup
1 Tb vanilla
if needed: soymilk, if it’s too dry to roll out

Mix wet ingredients in one bowl, and dry ingredients in another.

Add the wet mix to the dry mix and gently stir until combined.
Roll out like a pie crust and cut in star shapes.
Bake on greased sheet pan carefully, they burn easily—parchment paper is even better. 325 degrees for 8-10 minutes.

These are very good served with Cinnamon-Orange Ice Cream!

Cinnamon-Orange Ice Cream

2 tubs (quarts) softened vegan vanilla ice cream
1 Tb orange extract

Zest of 2 oranges
Juice of 2 oranges
2 Tb cinnamon

Mix well, pour back into the original containers, and re-freeze for at least 8 hours.

Gingerbread Cake

1/2 cup soymilk
1/2 tablespoon white vinegar

1/2 cup molasses
1/4 cup maple syrup
1/4 cup soybean oil
2 tablespoons pureed soft tofu, or 1 tablespoon egg replacer
2 cups mixture of unbleached and whole wheat pasty flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon

1/2 teaspoon nutmeg
1/4 teaspoon cloves
pinch cardamom
zest of 1/4 orange
1/2 cup raisins (optional)

Directions:
Preheat the oven to 350 degrees. Mix the liquids in a blender with the tofu. Sift together the remaining ingredients, except zest and raisins. Mix the wet ingredients with the dry ingredients, and add the zest and the raisins. The batter will be thick. Pour into an oiled loaf pan, and bake 45 to 50 minutes.