Yesterday we published our traditional holiday cookie receipt. Today we have another holiday gift for you: the vegan, gluten-free holiday cookie receipt that Mike developed this year and that was the major subject of “the cookie diaries” earlier this month.
This receipt was developed for a co-worker of Mike’s who had become a vegan earlier this year. The goal was to create a vegan, gluten-free receipt which emulated Mike’s traditional receipt. The procedure is the same: instead of chilling and rolling flat the cookie dough and then cutting it into shapes, he covers the dough and leaves it at room temperature for 30 minutes. Then the dough is shaped into balls, flattened, sprinkled with sweet red goodness, and baked.
The result: a crunchy, fluffy cookie with peppermint candy and bittersweet chocolate baked in. Non-vegans eat this cookie up, and they have been known to be hoarded by certain individuals (like Mike’s boss).
For those of you who followed the progress of this receipt, we’ve made a small but important change to the procedure: instead of using a #30 ice-cream scoop/disher (which is about 2 tablespoons), we’re using a #24 disher (which is the next size down, about 1-1/4 tablespoons). This will increase the receipt yield to about 15 cookies and make the cookie size identical to the traditional receipt.
Thanks again to everyone who followed along and liked what we did; this receipt is for you! And to everyone, Merry Christmas, Happy Kwanzaa, and Happy New Year!
Vegan, Gluten-Free Holiday Sugar Cookies with Bittersweet Chocolate and Peppermint ~ a newdeal kitchen receipt ~
This recipe was developed to be a vegan, gluten-free counterpart to our traditional Holiday Sugar Cookie receipt. The procedure is virtually the same; only the ingredients have been changed. No animal products of any kind are used in this receipt.
1-3/4 cup gluten-free baking flour (for best results, use Bob’s Red Mill® Gluten-Free 1 to 1 Baking Flour)
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil
½ cup organic cane sugar
¼ cup unsweetened apple sauce
2 tablespoons nut milk
1 teaspoon vanilla
½ teaspoon peppermint extract
1 tablespoon crushed peppermint candies, plus more for topping
1/3 cup bittersweet chocolate pieces
- Sift flour, baking powder, baking soda, and salt into a small bowl.
- In a separate medium bowl, cream coconut oil and sugar. Add apple sauce, nut milk, vanilla, peppermint extract, and crushed peppermint candies. Blend together.
- Add in dry ingredients slowly and blend until batter is thick.
- Fold in bittersweet chocolate pieces until the batter is well combined.
- Cover the batter with a towel and let it rest at room temperature for 30 minutes.
- Preheat your oven to 375º.
- While your oven is heating up, place a sheet of parchment paper or a silicon pad on a cookie sheet.
- With a #30 disher/ice cream scoop, create a rounded ball of dough (approximately 1¼ tablespoons) and place it on the cookie sheet. Flatten the ball slightly with your fingers so it resembles a hockey puck.
- Repeat until you have approximately a dozen or so balls of dough on the cookie sheet.
- Add pieces of crushed peppermint candies to the top of each cookie (try to have some red stripes!).
- Bake in the oven for 12 minutes (or until they smell ready). Then remove, let cool several minutes, and enjoy!
Note: Bob’s Red Mill® is a trademark of Bob’s Red Mill Natural Foods, Inc., and is used here only for informational purposes. newdeal kitchen does not have an advertising relationship with Bob’s Red Mill®.