Being much older and much more disillusioned, I can no longer enjoy these jiggling, cruelty-laden treats. Sadly, this has resulted in those childhood cookie cutters falling so deep into the void of my family’s basement that I can no longer find them. Wanting to partake in at least one quintessential holiday tradition, I bought some cookie cutters and made some vegan holiday cookies instead.
Holiday Chocolate Coconut Cookies [Vegan, Gluten-Free]
- 1/2 c. coconut milk (the kind that comes in a can)
- 2 T. pumpkin puree (or buttercup squash, my new favorite food)
- 1/4 c. oat flour
- 1/4 c. coconut flour
- 2T. vital wheat gluten (for gluten-free, substitute this with ground chia or flax seed)
- 3/4 t. baking powder
- 1 T. of cocoa powder
- Sweeteners (optional)
- For the frosting: 1 T. vanilla protein powder, 1 t. coconut flour, coconut milk, and sweeteners of choice
- In a medium bowl, mix the dry ingredients.
- Form a well in the center and pour in the coconut milk and pumpkin puree. Gradually mix these into the dry ingredients until you have a loose dough.
- Turn it out onto a board, mat, etc that’s either non-stick (I used a silicone baking mat), dusted with flour or sprayed with cooking spray. The dough should be sticky and slightly hard to knead, but have at it anyway.
- Once it begins to hold together, shape it into a ball and stick it in the fridge for 45 minutes to an hour. If you don’t feel like kneading you can mix it, shape it into a ball, cover it and let it sit in the fridge overnight. It should thicken up by then.
- Pull the dough out of the fridge and roll it to about 1/2″ thick. Dip your cookie cutters in powdered stevia (or spray them with some nonstick spray) and cut out as many shapes as you can fit.
- You’ll probably have some “trash,” which you can just reshape into a ball and repeat the above step with.
- Once everything’s rolled and cut, spray a cookie sheet with cooking spray and put the cookies on it, leaving a little bit of room between them. I like to brush each one with a little bit of coconut milk or water and sprinkle with powdered stevia before baking, but it’s not required.
- Bake at 375 degrees F for about 15-20 minutes. If you’re using a dark pan, bake at 350*F for about 25 minutes.
- While the cookies are baking, mix the protein powder and coconut flour with enough coconut milk to make a paste. If you add too much milk, you can add some thickener. Sweeten to taste with stevia (I used liquid here) or sweetener of choice.
- Cool the cookies and frost (preferably not with a spoon like I did).