With all the typical flavors you expect to enjoy during the holidays, these spicy cookies are so good you might find yourself dreaming of a year-round white Christmas.
Baking sheets, Electric mixer, Large-size bowl, Medium-size bowl, Parchment paper or silicone baking mats (e.g., Silpat), Wire rack
Ingrediënten
½cupplus 2 tablespoons140 g nondairy butter
1cup128 g raw sugar, plus extra for sprinkling on top (optional)
1tablespoon22 g blackstrap or regular molasses
2teaspoonscornstarch
1½cups180 g whole wheat pastry flour
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonfine sea salt
2teaspoonsground cinnamon
1teaspoonground ginger
1teaspoonallspice
½teaspoonground cloves
½teaspoonground cardamom
½teaspoonground nutmeg
¼cup34 g crystallized ginger, chopped (optional)
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line 2 baking sheets with parchment paper or silicone baking mats, such as Silpat.
In a large-size bowl and using an electric mixer, cream together the butter and sugar.
Stir in the molasses.
In a medium-size bowl, sift together the cornstarch, flour, baking soda, baking powder, salt, cinnamon, ground ginger, allspice, cloves, cardamom, and nutmeg.
Stir the dry ingredients into the wet.
Stir in the crystallized ginger, if using.
Divide the dough into 14 equal portions, using about 2 tablespoons (37 g) of dough.
Place on the prepared baking sheets.
Flatten them just a little, as they don’t spread much while baking.
Sprinkle the extra raw sugar on top, if using.
Bake for 12 minutes, or until set.
For chewier cookies, bake only 10 minutes.
Let cool for a few minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:For a fun twist, serve these with a cup of hot spiced cider or warm almond milk.Wine Advice:A sweet dessert wine, like a late harvest Riesling or a spiced wine like mulled wine, pairs perfectly with these cookies.
Not a fan of wimpy cookies that contain nothing but chocolate chips or raisins? These Ranger Cookies are packed with a variety of delicious ingredients, making every bite a new surprise.
Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large-size bowl, cream together the butter, Sucanat, sugar, and vanilla using an electric mixer until fluffy.
Stir the dry ingredients into the wet mixture.
Stir in the oats, coconut, peanuts, and chocolate chips.
Gently stir in the cereal flakes, trying not to crush them too much.
Divide the dough into 12 equal portions, using about 2 tablespoons (52 g) of dough per portion.
Flatten the dough onto the prepared baking sheet, leaving about 1 inch (2.
5 cm) of space between each cookie.
Bake for 10 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 4 minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Pair these cookies with a glass of milk (or your favorite dairy-free alternative) for a satisfying snackPort (Ruby or Tawny):A ruby or tawny port would be a fantastic choice, as its deep, fruity, and slightly sweet profile pairs well with the richness of the cookies, especially the chocolate chips and the caramel notes from the sugars.
Baking sheets, Electric mixer, Mixing bowls, Parchment paper or silicone mats
Ingrediënten
2cups156 g quick-cooking oats
2cups250 g all-purpose flour
½teaspoonground cinnamon
¼teaspoonbaking soda
¼teaspoonbaking powder
¼teaspoonsalt
½cup112 g nondairy butter
½cup110 g firmly packed brown sugar
1teaspoonpure vanilla extract
1cup235 ml soy or other nondairy milk
¼cup60 ml pure maple syrup
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line 2 baking sheets with parchment paper or silicone baking mats.
In a mixing bowl, combine the oats, flour, cinnamon, baking soda, baking powder, and salt.
In a separate bowl, beat together the butter and brown sugar using an electric mixer until fluffy.
Add the vanilla and continue beating for another minute.
Add the milk and maple syrup, then beat until creamy.
Add the wet ingredients to the dry ingredients and stir to combine.
Spoon about 2 tablespoons (40 g) of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 12 minutes, or until the edges begin to brown.
Let the cookies cool for 5 minutes before transferring to a rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these cookies with a cup of coffee or tea for a cozy breakfast or snack.Wine advice: Riesling (Off-dry)The light sweetness of an off-dry Riesling pairs nicely with the maple syrup in the cookies without overpowering them. The refreshing acidity will also balance out the richness of the cookies.
Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Whisk, Measuring cups and spoons, Wire rack, Fork (optional, for crosshatch pattern)
Ingrediënten
¼cupplus 3 tablespoons105 ml canola oil
¾cup144 g raw sugar
1½cups384 g creamy or crunchy natural peanut butter
1tablespoon15 ml pure vanilla extract
¾cup180 ml coffee-flavored liqueur (e.g., Kahlúa) or whiskey
¾cup120 g brown rice flour
¾cup90 g light spelt flour
¾teaspoonbaking powder
¼teaspoonfine sea salt
¼cup44 g nondairy semisweet chocolate chips
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line 2 baking sheets with parchment paper or a silicone baking mat.
In a large bowl, whisk together the oil, sugar, peanut butter, vanilla extract, and coffee-flavored liqueur until emulsified.
Sift the brown rice flour, spelt flour, baking powder, and salt over the wet ingredients.
Add the chocolate chips and stir until fully combined.
Divide the dough into 20 equal portions (about 2 tablespoons or 50 g each).
Place onto the prepared baking sheets.
Flatten to the desired thickness, as they won’t spread while baking.
If desired, use a fork to create a crosshatch pattern on top of each cookie.
Bake for 16 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these cookies with a cup of coffee or a small glass of liqueur for a truly decadent pairing.Wine Advice:Pair with a sweet dessert wine like a Tawny Port or a rich espresso martini to complement the coffee and peanut butter flavors.
Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Electric mixer, Measuring cups and spoons, Resealable plastic bag, Wire rack
Ingrediënten
For the cookies:
½cup60 g powdered sugar
½cup100 g granulated sugar
½cup64 g vegetable shortening
¾cup170 g nondairy yogurt
1teaspoonpure vanilla extract
1teaspoonpure lemon extract
¼teaspoonsalt
2½cups313 g all-purpose flour
1½teaspoonsbaking powder
1teaspoonbaking soda
For the coating:
1cup120 g powdered sugar
1envelope¼ ounce, or 7 g unsweetened lemonade drink mix powder (e.g., Kool-Aid)
Instructies
Preheat the oven to 325°F (170°C, or gas mark 3).
Line 2 baking sheets with parchment paper or a silicone baking mat.
In a large bowl, use an electric mixer to beat together the powdered sugar, granulated sugar, shortening, yogurt, vanilla extract, lemon extract, and salt until creamy.
Gradually mix in the flour, baking powder, and baking soda.
Beat until the dough is smooth.
Drop spoonfuls of dough (about 1 ounce or 28 g per cookie) onto the prepared baking sheets, spacing them evenly.
Bake for 18 to 20 minutes, or until the cookies are lightly browned.
While the cookies bake, prepare the coating by combining the powdered sugar and lemonade drink mix in a resealable plastic bag.
Shake to mix.
Let the cookies cool for about 5 minutes after baking.
Add 4 or 5 cookies at a time to the bag, seal, and shake gently to coat them in the sugar mixture.
Transfer to a wire rack to cool completely before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve these cookies slightly chilled for an extra refreshing treat, perfect for warm summer days.Wine Advice:Pair with a citrusy Moscato or a crisp Sauvignon Blanc to enhance the bright lemon flavors.
Wonderfully chewy and packed with nutty sesame flavor, these cookies get a delightful twist from black and brown sesame seeds, tahini, and dried cranberries. Even better the next day!
Baking sheets, Parchment paper or silicone baking mat, Medium bowl, Small bowl, Whisk, Measuring cups and spoons, Wire rack
Ingrediënten
1cup120 g whole wheat pastry flour
1cup78 g quick-cooking oats
1cup220 g firmly packed light brown sugar
½teaspoonbaking soda
¼teaspoonfine sea salt
¼cup32 g black sesame seeds
¼cup32 g brown sesame seeds
½cup61 g dried cranberries or (80 g) raisins
¼cup64 g tahini
2tablespoons30 ml canola oil
¼cup60 ml almond or other nondairy milk
1teaspoonpure vanilla extract
Instructies
Preheat the oven to 375°F (190°C, or gas mark 5).
Line 2 baking sheets with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, oats, brown sugar, baking soda, salt, sesame seeds, and cranberries.
In a small bowl, whisk together the tahini, oil, milk, and vanilla.
Stir the wet ingredients into the dry mixture until well combined.
If the dough is too dry, add a few extra drops of milk.
Divide the dough into 16 equal portions, using about 2 tablespoons (42 g) of dough per cookie.
Place on the prepared baking sheets, flattening slightly.
Leave about 1 inch (2.
5 cm) of space between the cookies as they will spread.
Bake for 9 minutes, or until set.
Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Pair these cookies with a warm cup of chai or a glass of almond milk for a comforting treat.Wine Advice:Enjoy with a dessert wine like Moscato d’Asti or a nutty Amontillado Sherry to complement the sesame and dried fruit flavors.
Unbelievably chewy and caramel-like, these butterscotch pecan cookies are a perfect balance of sweet and nutty flavors. Enjoy them straight from the fridge for an even richer taste!
Baking sheet, Parchment paper or silicone baking mat, Large microwave-safe bowl, Whisk, Sifter, Measuring cups and spoons, Wire rack
Ingrediënten
¼cupplus 1 tablespoon70 g nondairy butter
¾cup144 g Sucanat
2tablespoons30 ml almond or other nondairy milk
1teaspoonpure vanilla extract
¼teaspoonfine sea salt
1cup120 g whole wheat pastry flour
2teaspoonscornstarch
½teaspoonbaking powder
¼cupplus 1 tablespoon34 g chopped pecans
½cup88 g nondairy semisweet chocolate chips (optional)
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment paper or a silicone baking mat.
In a large microwave-safe bowl, combine the butter, Sucanat, and milk.
Microwave for about 1 minute, stirring occasionally, until the Sucanat starts to dissolve.
Stir in the vanilla extract.
Sift the salt, flour, cornstarch, and baking powder over the wet ingredients.
Stir the dry ingredients into the wet mixture until well combined.
Fold in the pecans and chocolate chips, if using.
Divide the dough into 12 equal portions, using about 1 heaping tablespoon of dough per portion.
Place on the prepared baking sheet, leaving 1 inch (2.
5 cm) of space between them as they will spread.
Flatten slightly with the palm of your hand.
Bake for 10 minutes, or until the cookies are set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:For an extra indulgent treat, serve these cookies with a scoop of dairy-free vanilla ice cream or alongside a cup of spiced chai.Wine Advice:Pair these cookies with a Tawny Port or a rich Bourbon Barrel-Aged Chardonnay to complement the butterscotch and pecan flavors.
Baking sheet, Parchment paper or silicone baking mat, Large mixing bowl, Medium mixing bowl, Electric mixer, Wire rack, Refrigerator
Ingrediënten
1cup120 g whole wheat pastry flour
1cup80 g ground oats
1teaspoonground cinnamon
2tablespoons16 g arrowroot powder
¼teaspoonfine sea salt
1teaspoonbaking powder
½cup96 g vegetable shortening
1½cups288 g raw sugar
½cup122 g pumpkin purée
2teaspoonspure vanilla extract
¾ to 1cup117 to 175 g nondairy semisweet chocolate chips, to taste
Instructies
Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, oats, cinnamon, arrowroot powder, salt, and baking powder.
In a large bowl, use an electric mixer to cream together the shortening and sugar until light and fluffy.
Stir in the pumpkin purée and vanilla until fully combined.
Gradually stir the dry ingredients into the wet ingredients.
Fold in the chocolate chips.
Divide the dough into 12 equal portions, using about ¼ cup (74 g) of dough per cookie.
Place the dough portions onto the prepared baking sheet, flattening them slightly as they won’t spread much while baking.
Refrigerate for at least 2 hours (or longer) to allow flavors to blend and texture to improve.
Preheat the oven to 350°F (180°C, or gas mark 4).
Bake for 17 minutes, or until the edges are golden brown.
Avoid overbaking to prevent drying out.
Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Pair these cookies with a warm chai latte or spiced cider for the ultimate autumn treat. They also make a great addition to a holiday cookie platter.Wine Advice:A lightly spiced dessert wine, such as a Late Harvest Riesling or a Moscato, complements the warm cinnamon and pumpkin flavors beautifully.
Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Medium mixing bowl, Electric mixer, Wire rack
Ingrediënten
½cup112 g nondairy butter
¾cup144 g raw sugar
2teaspoonspure lemon extract
1teaspoonpure vanilla extract
1½cups188 g all-purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
2teaspoonscornstarch
¼teaspoonfine sea salt
2scant tablespoons2 g culinary dried lavender
2scant tablespoons30 ml coconut milk or other nondairy milk
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
Stir in the lemon and vanilla extracts.
In a medium bowl, sift together the flour, baking soda, baking powder, cornstarch, and salt.
Stir in the dried lavender.
Gradually stir the dry ingredients into the wet ingredients.
Add the milk as needed to ensure the dough is not too dry or too wet.
Divide the dough into 20 equal portions, using about 1 heaping tablespoon (24 g) of dough per cookie.
Place the dough portions onto the prepared baking sheets, flattening them slightly as they won’t spread much during baking.
Bake for 12–14 minutes, until the edges are golden brown.
For chewier cookies, bake for 12 minutes.
Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:These cookies pair beautifully with a cup of Earl Grey or chamomile tea. Serve them on a tiered tray for an elegant afternoon tea experience.Wine Advice:Enjoy with a crisp Sauvignon Blanc or a lightly sparkling Prosecco to enhance the floral and citrus notes.
Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Medium mixing bowl, Whisk, Wire rack
Ingrediënten
1cup256 g tahini
2teaspoonspure vanilla extract
½cup120 ml pure maple syrup or (168 g) agave nectar
¼cup48 g raw sugar
Zest of 1 large orange or lemonabout 2 heaping teaspoons
½cup40 g ground oats
½cup80 g brown rice flour
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonfine sea salt
½cup88 g nondairy semisweet chocolate chips
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
If using agave nectar, preheat to 325°F (170°C, or gas mark 3).
Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the tahini, vanilla, maple syrup (or agave), sugar, and zest until smooth.
In a medium bowl, whisk together the ground oats, brown rice flour, baking soda, baking powder, salt, and chocolate chips.
Stir the dry ingredients into the wet ingredients until fully incorporated.
Divide the dough into 20 equal portions, using about 2 tablespoons (34 g) of dough per cookie.
Place on the prepared baking sheets, flattening them slightly, as they won’t spread much during baking.
Leave about 1 inch (2.
5 cm) between cookies.
Bake for 10 minutes, or until the edges are golden brown.
Allow the cookies to sit on the baking sheet for a couple of minutes until firm, then transfer to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these cookies with a warm cup of herbal tea or a refreshing glass of almond milk. They also pair wonderfully with fresh citrus fruits.Wine Advice:Pair with a lightly sweet Riesling or a citrusy Sauvignon Blanc to complement the bright orange flavors.
