Desserts · Gluten-free · Snacks

Holiday Baking 2016

     I’ve been slaving away all day to make edible gifts and treats for my two Christmas gatherings in the next few days.  I’ve decided to do what I did for Thanksgiving this year and post all that I made for your enjoyment.  Now, without further blabbering, here are the delicious cookies I’ve prepared today as my gift to you for reading my recipes!  It really means so much to me! Happy Holidays and have a lovely weekend!  ​🍪🎄🎁
Peanut Butter Biscoff CookiesYield: About 43 cookies
Free from: Gluten*, Soy*, Refined Sugar*
*Use apropriate ingredients for these options.


  • 1 1/4 cup flour (either AP or GF* blend)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon*, (optional, for GF)
  • 1/4 cup vegan butter/coconut oil*
  • 1/2 cup smooth peanut butter (preferably organic, unsweetened)
  • 1/4 cup Biscoff cookie butter, or more peanut butter for GF*
  • 3/4 cup coconut sugar
  • 1 Tb flaxmeal + 3 Tb water, mixed and set aside to gel
  • 1/2 tsp vanilla
  • vegan white sugar, for rolling (optional*, or more coconut sugar)

Preheat oven 375 F.

  1. In a bowl of a standing mixer, beat the vegan butter/oil with the coconut sugar and biscoff and peanut butters using the paddle attachment.
  2. Add the flax mixture and vanilla when the fats and sugars are a paste-like consistency.
  3. Add in the dry ingredients, turning the mixer off with each addition, starting with the salt, then baking soda and powder, and finally flour (start on low speed so you don’t make a mess!).
  4. Once the dough comes together, take off the mixer and roll into 1-inch balls.  Coat each dough ball in white sugar, if desired.
  5. Place the cookies on a parchment-lined baking sheet with some room apart from eachother as they will spread.
  6. I pressed down on each of my cookies with a fork to spread them out and give them texture.  This is optional, but a very classic look!
  7. Bake the cookies for about 10-12 minutes.
  8. Remove from oven and cool before serving/storing.
Chocolate Hazelnut Chip Cookies
Yield: About 24 Cookies
Free of: Gluten*, Soy*
*Use apropriate ingredients for these optionsIngredients

  • 1/4 cup chocolate hazelnut butter* (or nut butter of choice + 1 1/2 Tb cocoa powder)
  • 1/4 cup vegan butter/coconut oil*
  • 1 Tb flaxmeal + 3 Tb water, mixed and set aside
  • 3/4 tsp vanilla extract
  • 2/3 cup coconut sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/4 cup flour of choice (AP or GF)*
  • 6 oz. vegan chocolate chips*

Preheat oven 375 F.

  1. In a bowl of a stand mixer fitted with the paddle attachment, beat the hazelnut butter, vegan butter/oil, and coconut sugar until fluffy.
  2. To the sugar mixture, add the flax gel and vanilla and beat on medium speed to incorporate.
  3. Once the mixture is smooth and fragrant, add the following ingredients gradually while stopping the mixer with each addition in order: salt, baking soda, baking powder, and flour (on low speed).
  4. Once a dough begins to form, bring the speed up until the mixture is smooth and thick and pulls away from the sides of the bowl.
  5. Add the chocolate chips while the mixer is stopped and gently fold them in on low speed.
  6. Take the bowl off the mixer and line 2 baking sheets with parchment.
  7. Roll your dough into 1 teaspoon sized balls and place them 2 inches apart on the baking sheets.
  8. Bake the cookies for 8-10 minutes or until desired consistency.  For a crispier cookie, bake longer (just don’t burn them!).  For a soft cookie, keep the time to the minimum.
  9. Let cool before serving or storing.
In addition to these cookies I’ve shared with you, I also made my gluten-free snickerdoodles and mint chocolate pixie cookies. I also dipped some pretzel crisps in chocolate and candy cane pieces for fun. 😉 Recipes for the snickerdoodles and pixie cookies are available on the blog under the Cookie category for your convenience. 🤗🍭

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