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Jazzy Vegetarian: Vegan Cookie Recipes For Your Holiday Parties


The holidays are here, and that means it’s time for cookies! Whether you’re attending an office party or a family gathering, it never hurts to have a few great cookie recipes at the ready. And if you’re looking to accommodate the vegans at your holiday soirée, look no further than my go-to solutions for making delicious, vegan holiday cookies in your own home kitchen.

In my festive Coconut Vegaroons I use flaxseeds and water instead of the egg and garbanzo flour instead of the wheat flour. These cookies make the perfect addition to any holiday party or celebration. YUM!

Getting creative, like I did with my Cherry and Chocolate Taco Cookies cookie recipe, makes holiday baking more fun, too. Here I use whole-grain tacos instead of pastry dough to create a quick and tasty chocolate-and cherry-filled cookie. Use a brown rice tortilla to keep it gluten free.

You’ll find more of my vegan baking tips here. Cheers to a cookie-licious holiday season!


Coconut Vegaroons

Richard Kaplan

Richard Kaplan

Ingredients (Makes 24 cookies)

  • 2 tablespoons golden flaxseeds
  • ¼ cup, plus 1 tablespoon filtered or spring water
  • 1⅓ cups raw unsweetened shredded dried coconut
  • ½ cup, plus 2 tablespoons maple sugar
  • 2 tablespoons garbanzo (chickpea) flour
  • ¼ teaspoon sea salt
  • 1 ¼ teaspoons vanilla extract
  • 2 tablespoons nondairy milk

Directions

  1. Preheat the oven to 325 degrees F. Line a large baking sheet with unbleached parchment paper.
  2. Put the flaxseeds in a high-performance blender or grain mill and process into a very fine flour. Transfer to a small bowl. Stir in the water and whisk vigorously to combine. Let the flaxseed mixture stand for 10 minutes while prepping the rest of the ingredients.
  3. Put the coconut, maple sugar, garbanzo flour and salt in a large bowl and stir with a dry whisk to combine. Add the flaxseed mixture, vanilla extract and nondairy milk, and stir until well blended.
  4. For each cookie, drop one heaping tablespoonful of the dough onto the lined baking sheet, with a cookie scoop or rounded spoon, spacing them about 1 inch apart. Flatten each macaroon slightly using a flat spatula.
  5. Bake for 15 minutes. Decrease the temperature to 300 degrees F and bake for 12 to 15 minutes, or until slightly golden brown. Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 5 minutes before transferring to a serving platter to cool completely. Stored in an airtight container in the refrigerator, the cookies will keep for four days.

Cherry and Chocolate Taco Cookies


Richard Kaplan

Ingredients (Makes 8 cookies)

  • 3 8-inch whole-wheat or brown rice tortillas
  • ¼ cup maple syrup, plus more as needed
  • 48 to 60 (about ¼ cup) vegan chocolate chips or carob chips
  • 12 to 24 dried cherries, cranberries or raisins
  • ¼ cup vegan powdered sugar

Directions

  1. Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper.
  2. Cut four rounds out of each tortilla using a 3- to 4-inch cookie cutter. Place a cut tortilla round on a plate. Brush both sides of the tortilla round with a very thin layer of maple syrup using a pastry brush, making certain to moisten the edges well. Repeat with the remaining rounds.
  3. Arrange 4 to 5 vegan chocolate chips down the center of each tortilla round. Add 1 or 2 cherries next to the chocolate chips. Fold the far edge of the tortilla over the filling, sealing the edges of the tortilla together, pressing firmly with your fingers. Further seal the edges by pressing the outer tongs of a table fork firmly around the outer rim of the cookie. Repeat with the remaining tortillas. Put the taco cookies on the prepared baking sheet.
  4. Bake 5 minutes, then check to make sure the edges of the taco cookies are still sealed. If not, remove from oven and reseal. Bake 5 to 7 minutes more, or until chocolate is melted and the edges of the cookies are slightly golden. Transfer each cookie to a wire rack. Dust the cookies with confectioners’ sugar. Let cool for 10 to 15 minutes. These must be served warm!

For more vegan recipes, tune in to the fourth season of The Jazzy Vegetarian Tuesdays at 12:30 p.m. on OPB TV.

Recipes from Jazzy Vegetarian Classics, © Laura Theodore. Publisher: BenBella Books. Recipe used with permission.

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