Note: Again, the super pretty dishes you see in this post are courtesy of DishesOnly! They ship worldwide, in case you need some Christmas gift ideas!
Christmas Is all about cookies and cookie swaps, cute cookie cutters, and kids smothering icing all over your house. Isn’t it lovely, Unfortunately, I have never been a cookie person. Ever. Or, at least, I have never been the kind of decorated, shortbread kind of cookie person. As a kid, I have fond memories of helping my mom (i.e: eating broken pieces of almonds) making Cantucci (biscotti), of which she would make hundreds of pieces. I remember, every christmas, the smell of biscotti permeating the entire house, as they would be offered at the end of the family Christmas meal, which would include over 15 people, along with coffee and limoncello. My house has always been a powerhouse producing strozzapreti, cappelletti, gnocchi and ravioli, with us kids hiding under the table and stealing pieces of dough (germs never had a prayer, we ate raw eggs on the friggin’ floor) and occasionally help arranging the pieces of pasta on the large trays.
Even my mom, who has worked as a cook all her life, was never enthusiastic about cookies. I always found that the cookies we tried to make were only decent, so at some point we just gave up. We preferred ciambella (or ciambellone) anyway.
Fast-forward years later, I kept thinking about these ‘meh’ cookies we kept producing, and the idea kept pestering me. But cookies are just an extra sweet thing that is completely unnecessary, considering the incredible amount of sweets there is going to be in this period, and overall just a cluster of flour and sugar that needs tons of butter to stay together and taste good, so definitely not my cup of tea. Since I’m in this new roll of healthy eating and stuff, why not try making vegan cookies? They make pretty gifts and they would be the perfect chance to make up for the time we lost years ago in our baking effort.
As we already said, cookies are clusters of flour (or flour-like) stuff kept together by sweetener and fat. I kept Gena Hamshaw’s gingerbread cookie recipe on hand for inspiration, and adapted things from there. well, the results were surprising! This woman is amazing. I barely ever made recipes from other people following them to the tee, but I made several of hers and loved them all like crazy. In this case, I subbed and added several things, so hers are probably better than mine, but mine came out pretty well.
I love the fact that you can add whatever you want to the dough, as most things would go well with the spices: chocolate chips, chopped nuts, superfoods like dried goji or mulberries, you can coat them in chocolate (and, why not, sprinkle some more chopped nuts on top)…whatever strikes your fancy!
Also, this recipe is super easy. It’s pretty much one of those throw-everything-in-a-bowl kind of thing, and the spices, coconut oil and tahini totally make up for the lack of butter. Even my mom loved these, and that’s ’nuff said. My only recommendation is to store them well sealed in a cookie tin, a glass jar or in a bag, as they tend to turn very limp if left out in the air.
As for wrapping, I recommend putting these in a glass jar and fancying things up with pretty ribbons. It is super easy, and looks a million bucks. Add a handmade label, and anything you made with your own hands will be the most appreciated gift you could think of.
Before the recipe, I wanted to share some more inspiration for your holidays! I am sorry not all the recipes linked here can be considered healthy or clean (lol, cookies) but for once a year we can use a little indulgence in moderation, no?
First, a list of dishes that would be terrific for an Italian-style, vegetarian christmas table straight from the archives of my blog. Many recipes are vegan or vegan-izable. If you are planning to host a vegetarian party, whether it be for Christmas or New Year’s, I hope these ideas can help inspire you and have an amazing, healthy time with your dear ones.
HORTUS CUISINE CHRISTMAS MENU
(If you want to try your hand at making your own pasta and pasta filling, see: how to make fresh pasta – the basics and the dough, and this Classic Vegetarian Filling)
Vegan Truffle Mushroom Pasta Bake
Tuscan Mushroom & Kale Farrotto
Pumpkin, Mushroom & Cheese Creamy Ravioli
Chickpea & Rapini Pizza Roulade
(Note: this can also be stuffed like regular pizza, with pizza tomato sauce and mozzarella!)
Mediterranean Ricotta Stuffed vegetables, or Stuffed Onions
(Try the Mediterranean stuffing with portabellas or acorn squash, too!)
…And, here is a list of edible gift ideas and COOKIES FROM MY FRIENDS AROUND THE WEB!!!
Flavored salt, flavored gin (!) and clementine curd from Lab Noon
Bohemian Dream Gift Granola (Vegan & gluten-free!) by Will Frolic For Food
Decadent Chocolate Mix by Smitten Kitchen is TOTALLY the gift I’d love to receive. (for a healthier twist, I’d skip the sugar so you can add the sweetener you want when you make it)
Rose Pistachio Shortbread by My Blue & White Kitchen
Rosemary Salted Caramel Linzer Cookies by Two Red Bowls
These Vegan Sweet Sesame Cookies by the ever-amazing Gena Hamshaw are on my to-do list!
Swedish Chocolate & Mocha Biscuits by Green Kitchen Stories
Molly made amazing Halva Rugelachs, healthy Hemp Coconut Macaroons and Gingerbread houses that I’m sure are great even without turning them into a farm
Chewy Walnut Biscuits, an adaptation of the classic Brutti ma Buoni cookies, by From my Dining Table
Stephanie Le of I Am a Food Blog has a giftables roundup on her blog too, and it involves sweets with cat faces
…and the very classic Panettone by Emiko Davies!!
- 1 cup spelt flour (plus extra for rolling)
- 1 cup whole wheat flour
- ⅔ cups almond flour
- 1½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp allspice
- ¼ tsp Pain d'Epices mix (if you have it)
- 1½ teaspoon vanilla extract
- ½ tsp salt
- Grated zest of half a lemon or orange
- ½ cup maple syrup (or honey if not vegan)
- ¼ cup melted coconut oil
- ¼ cup tahini, or almond butter
- ½ cup demerara, muscovado or coconut sugar
- ¼ cup water
- 172 cup chopped chocolate, pistachios or other nuts
- Melt together the coconut oil, sugar, maple, vanilla, tahini or almond butter and water. I did so by briefly heating everything in the microwave and whisking well.
- Add the dry ingredients (flours, spices, baking powders, salt, zest) to a bowl and slowly add the liquid mixture, taking care to avoid making clumps. You can also do this in a food processor. Add the chopped chocolate, nuts or whatever you decided to add. Wrap the dough in plastic wrap and let it rest for at least an hour, but overnight is even better.
- Preheat the oven to 350 Fº.
- Prepare two large pieces of parchment paper, and sandwich the dough between the sheets. Roll it out ¼ inch thick, then cut out your favorite shapes.
- Bake the cookies for 8 minutes, until the edges are just browning. They might seem very soft fresh out of the oven, but just let them cool before eating and they'll firm up!