Vegan cinnamon star cookies

14 Dec 2017

What would Christmas be without vegan cookies? So I made vegan cinnamon stars, using only 6 ingredients you can get from your average supermarket. I was trying multiple times until I came up with a super easy to make recipe so anyone can make it. And of course they are egg and dairy-free as always.

Baking cookies can often be messy and complicated so I came up with a recipe that's as easy as possible and doesn't create a big mess either. A great way to get your friends and family around to bake cookies together. No funny ingredients, all easy to obtain. I used an apple as an egg replacement and it worked absolutely fine, it really binds the ingredients well and gives it a bit of an apple flavour as well.

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These vegan cookies are perfect for sharing during the holidays.

They were so easy to make, they would be perfect to bake with your kids.

Cut them out, place on a tray lined with baking paper and bake for only 15 minutes.

Let them cool down and store the for up to 2 weeks in a tin.

Happy vegan holidays to you all!

INGREDIENTS (roughly 50 cookies):

Wet ingredients:

1 medium size apple (peeled)
150ml sunflower (or coconut) oil

Dry ingredients

200g flour
150g icing sugar
100g ground almonds (almond flour)
1 heaped tsp cinnamon

Other things you will need:

Cookie cutter
Baking paper

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METHOD:

Preheat your oven to 160C (320F).

Peel 1 medium size apple, deseed and chop up into small pieces. Add to a smoothie blender together with 150ml of sunflower oil (you can also use coconut oil).

Blend until smooth.

Add all dry ingredients to a large bowl and mix together. Then add the apple/oil mix, combine and knead well until you get a nice dough.

Cover up and let chill in the fridge (or outside if it's winter where you are) for 30 minutes.

Place dough between two sheets of baking paper.

Roll out with a rolling pin (or a bottle of wine will do as well). You want to get a 5mm thickness.

Take off the top sheet of baking paper and start cutting out the star cookies with a cookie cutter.

Place onto a baking tray lined with baking paper.

Bake in the preheated oven for 15 minutes (any longer and they would be too hard).

Let cool down and then sprinkle icing sugar on them.

They will keep well in an airtight tin for 2 weeks.

Happy vegan holidays and enjoy!

And if you like delicious Christmas recipes, check out my vegan stuffed zucchini with cranberry pepper sauce.