Enjoy the festive spirit with a delightful array of Christmas Cookies, thoughtfully curated on one page just for you. Immerse yourself in the rich cocoa bliss of our Cacao Madeleines, savor the sweet symphony of Linzer Cookies with luscious Strawberry Jam, and relish the nutty perfection of our Hazelnut Linzer Cookies. Each treat is not only delicious but also guilt-free, ensuring your holiday season is filled with both joy and mindful indulgence.
All these Assorted Christmas Cookies are from the last year, but I never published this photo. I was saving it for now, because I knew I would be posting these recipes for you around this time. The first in line are the CACAO MADELEINES and the recipe is available on my One Green Planet blog. I am one of many bloggers whose recipes have been featured there. If you are not familiar with One Green Planet, I suggest you take a closer look and subscribe. Not only do they have tons of vegan recipes, but they always post the latest news about veganism and the vegan movement. I have been following them for many years.
However, let us talk a little bit more about these delicious Cacao Madeleines. As I mentioned in my recipe, traditional French pastry is heavenly, unfortunately, it is also very unhealthy and obviously not vegan. Therefore I am working very hard not only to veganized it but also to make it healthier by using whole grain spelt and unrefined sugar, or sugar substitutes. I am also working on more gluten-free pastry as well, so please check my DESSERTS page if that’s what you need or prefer.
Next are the delectable SPELT LINZER COOKIES in the image above. The recipe awaits you right here on my blog, simply follow the link. Not only are they incredibly delicious, but they also carry the guilt-free.
Finally, the recipe I included here are the Hazelnut Linzer Cookies which are absolutely dreamy. And of course, made of healthy ingredients, just like those above. I truly hope you like them all! Thank you for visiting and I wish you a Joyful Holidays.
HAZELNUT LINZER COOKIES
Equipment
- baking sheet
- parchment paper,
- Rolling Pin
- cookie cutters
- Spatula
- squeeze bottle
Ingredients
- 1 ½ cup whole grain spelt flour
- ½ cup hazelnuts crushed
- ½ cup vegan butter ½ cup I use Earth Balance
- 1/2 cup raw coconut sugar sifted
- ½ tsp Himalayan pink
- 1 egg replacement you can use flax meal 1tbsp mixed with 3tbsp water
- ice cold water 3 tbs
- CHOCOLATE DRIZZLE
- 40 gr dark chocolate
- 1 tbsp maple syrup
- 2 tbsp canned coconut milk
- Melt the chocolate in a double boiler above steam coconut cream and maple syrup. Whisk until smooth.
- HOMEMADE NUTELLA Get the recipe HERE
Instructions
- Prepare your egg replacement in a small dish and set aside.
- Place all the ingredients except water and egg replacement into a food processor and start pressing the pulse button.
- Continue full speed until it looks like breadcrumbs.
- Add hazelnuts and blend again.
- Add the egg replacement and blend again.
- Add 1 tbs ice cold water and blend again. Keep adding water and continue blending, until the dough does form a ball. Be careful, do not add too much water.
- Remove the dough and shape two balls.
- Wrap them in plastic wrap and place them in a refrigerator for 30 minutes.
- When ready, line your baking sheet with parchment paper and line your working surface with parchment paper as well.
- Apply some white flour on the surface to prevent from sticking.
- Start rolling and soon as you make the dough flat, apply another sheet of parchment paper on top and keep rolling until you get circle about 12” diam.
- Preheat the oven to 350F.
- Gently insert your cookie cutter on the edge of the dough, remove the rough edge and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.
- Bake for 8 t0 10min.
- When ready, carefully transfer it to a cookie rack and let it cool down for 15 min.
- Apply nutella in the centre of each cookie and combine.
- If you have lots of edge leftovers, combine them using plastic wrap by pressing them into a ball and repeating the process.
- When ready, arrange all on a cooling rack with parchment paper underneath.
- Drizzle each cookie with melted chocolate and sprinkle with crushed hazelnuts. You can use a spoon or squeeze bottle.
- Carefully transfer the cookies on a tray lined with parchment paper and place into a refrigerator for 2 hours.
These cookies look luxurious, like they are served in an upscale cafe in Italy ? I absolutely love your blog!
Awwwwwwww, that is so sweet Neomi. Thank you so much for visiting. I really appreciate it ???
These are gorgeous and so special!! The Nutella on its own is an absolute dream of a delectable gift! Super scrumptious, Lena!
I am delighted you like it Wendy. Always appreciate your feedback. Thank you so much 🧡🙏💖