health(ier) holiday treats
Cookies and hot cocoa pretty much make the season bright, don't you agree? Then why should the health conscious be left out of all the fun?! We don't think you should be!! So we've rounded up some of our favorite plant based treats that will have you rockin' around the christmas tree this weekend!
First up, Edible Chocolate Chip Cookie dough! I made this deliciousness last weekend and every time I opened the fridge, I made sure to have a spoon in my hand so I could enjoy a bite or two. You'll never believe the ingredients. And if you're looking for some more AMAZING plant based recipes, check out Talia's cookbook!
Edible Chocolate Chip Cookie Dough
Prep/Cook Time: 10 min
1 15oz can chickpeas, drained & rinsed
1/2 c almond butter or other nut/seed butter
1/4 c pure maple syrup
1/2 tsp ground cinnamon
2 tsp pure vanilla extract
1/4 teaspoon fine sea salt
2 tbsp rolled oats
dairy-free chocolate chips, as many as you need
Place the chickpeas, almond butter, maple syrup, cinnamon, vanilla, salt and rolled oats in a food processor and process together.
Stir in the chocolate chips.
Eat with a spoon.
Next up, Creamy, non-dairy, Hot Chocolate. Yes, it's possible!
Recipe by Genevieve Ko, New York Times Cooking
Prep/Cook Time: 5 minutes
1/3 c non-dairy semisweet chocolate chips (we like the Enjoy Life brand)
3 tbsp unsweetened cocoa powder
3 tbsp creamy nut or seed butter, such as almond, sunflower or peanut
pinch of kosher salt
1 1/2 to 2 c unsweetened plant milk, such as almond, cashew or oat milk
1 to 3 tsp organic cane sugar (this is optional & can be substituted with liquid agave or stevia)
Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 c milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1 1/2 minutes.
Whisk in 1 c milk in a slow, stead stream and continue whisking until cocoa is steaming, about 1 1/2 minutes. Don't let it come to a boil or the cocoa will separate.
Taste a spoonful. (Be careful: it's hot!) If you prefer a thinner hot cocoa, add up to 1/2 c additional milk. If you prefer it sweeter, add a tsp of sugar, agave or stevia, tasting after each addition. Divide among cups & serve hot with dairy-free marshmallows...of course! (Smashmallow or Dandies brands are great!)
Get out a nice, cold glass of almond milk for these! YUM! They also make a great treat to leave out for Santa...just sayin'.
Recipe by The Edgy Veg
Serves: 16 cookies
Prep/Cook Time: 18 minutes (plus 1 hour to chill dough)
2 1/4 c all-purpose flour
1 tbsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 1/2 tsp nutmeg
3/4 c vegan butter, softened to room temp (if using unsalted, add 1/2 tsp salt to recipe)
1/2 c packed brown sugar
1/4 c organic, cane sugar
1/4 c dark molasses
3 tbsp aquafaba
(the liquid from a can of chickpeas!)
2 tsp pure vanilla extract
1 c organic, cane sugar, for rolling
In a large bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, salt (if using) and baking soda. Set aside.
In a stand mixer with the paddle attachment, or a large bowl using a hand mixer, cream the butter, brown sugar and cane sugar.
Add the molasses and mix until fluffy.
Now, add the aquafaba and vanilla and mix until combined, scraping the sides as needed.
Gradually mix in the dry ingredients until well combined.
Cover the bowl with cling wrap or foil and chill in the fridge for 1 hour.
When you are ready to bake, preheat your oven to 350 degrees F and line 2 baking sheets with parchment or baking mat. Set aside.
Take your second 1 c sugar and place it into a small bowl.
Now roll your dough. Using a heaping tbsp to scoop out the dough, roll into balls.
Then, roll the balls into the bowl of sugar until it's completely coated, and place them onto the lined baking sheets.
Bake for 8-10 minutes or until the edges appear set, remove the baking sheet from the oven and gently bang it on the counter a couple times, then put them back into the over for another minute.
Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 5 minutes, then transfer them to a wire cooling rack.
Every year, my extended family gets together for a fierce sugar cookie decorating contest. Adults and kids alike get totally invested in the coveted win! Check out a recent year's submissions...
Unfortunately, we won't be gathering this year, but it's the perfect opportunity to make this delicious, plant based version and have a mini competition with our family of 3. I'll keep you posted on the winner!
[Coconut] Sugar Cut-Out Cookies
Recipe by Talia Pollock, Party In Your Plants
Serves: 10-20 cookies
Prep/Cook Time: 60 minutes (includes time for dough to chill)
2 c almond flour 1/2 tsp lemon extract
1/2 tsp baking powder 2 tbsp refined coconut oil, melted, plus a smidge more
1/4 tsp salt for painting on
1/3 c coconut sugar 1/4 c maple syrup
1 tsp pure vanilla extract Festive sprinkles of your choosing
Mix the almond flour, baking powder, salt and coconut sugar together and remove any almond flour lumps, then mix the vanilla, lemon extract, coconut oil and maple syrup right into the bowl.
Mix together really well, using your hands if necessary, then roll into a ball and cover with plastic wrap. Plop that into your fridge for about 40 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove the dough from the fridge and roll out. The thinner you roll, the crispier the cookies will be.
Cut the rolled dough with your favorite cookie cutters and place on the prepared baking sheet.
"Paint" on some melted coconut oil - if you don't have a brush, just use your fingers or a spoon and then decorate with sprinkles.
Bake for 12 to 17 minutes (the thinner the cookies, the less time), until lightly golden.
Let sit to harden for a bit and enjoy!
What's your favorite holiday treat? Share it with us on social #goodmoodfoodholidays