Chocolate Candy Cane Crunch Cookies – Rebecca from Strength And Sunshine
Gingerbread Fig Bars – Natalie from Feasting On Fruit
No-Bake Marzipan Rum Balls – Bianca from Elephantastic Vegan
Cranberry Chocolate Coconut Macaroons – Linda from Veganosity
Vegan Orange Cinnamon Christmas Cookies – Sina from Vegan Heaven
Chocolate Tahini Cookies – Lucie from Win-Win Food
Sugar Cookie (Vegan, Gluten-Free, Oil-Free) – Brandi from The Vegan 8
Orange Spice Cookies – Harriet from Harriet Emily
Orange Spice Cookies
makes about 6 large cookies
Ingredients
2 tbsp flax seeds + 1/4 cup (60ml) water
1 cup (85g) jumbo oats
1 tbsp buckwheat flour
1/2 tsp bicarbonate soda
1/4 tsp vanilla powder
pinch salt
2 tsp cinnamon
2 tsp ginger
1 tsp mixed spice
1 tsp orange extract
1/3 cup (55g) coconut sugar – I used Coconut Merchant
4 tbsp diary free buttery spread
4 tbsp oat milk
1/4 cup (35g) walnuts
1/3 cup (55g) sultanas
1/4 cup (35g) pecans
Method
PREHEAT YOUR OVEN TO 180 C / 356 F
Firstly, make the flax egg. Add the flax seeds and water into a bowl, stir them together and set them aside to gel up.
Next, add the oats into a nutribullet/strong blender and blend them into a flour. Then, add them into a mixing bowl with the buckwheat flour, bicarbonate soda, vanilla powder, salt, cinnamon, ginger, and mixed spice. Stir together and set aside.
Then, add the coconut sugar, buttery spread and oat milk into a food processor. Blend together until it looks creamy. Then, add in the flour mixture, orange extract, and flax egg. Blend again until well mixed. Then, break up the walnuts and pecans and fold them into the mixture with the sultanas.
When this is done, line a baking tray with baking parchment, and scoop the cookie mixture into 6 cookies. Then place them into the oven and bake them about 7-10 minutes until golden. Then, remove them from the oven, set them aside to cool and serve when they’ve cooled down.
