Baking for Christmas is one of the most fun parts of the holiday season. Those who follow a vegan diet may think they have more limited choices for baked holiday treats, but this is not the case. More vegan recipes are available every day, and there are many dessert options that still pack plenty of holiday flavors while keeping to the lower amounts of cholesterol and saturated fats. Eating vegan eliminates meats, dairy products, and eggs, so it is important to become familiar with the needed ingredient substitutions.
Chocolate Chip Pumpkin Cookies
- 1/2 teaspoon all-spice seasoning
- 4 cups of flour
- 2 teaspoons of vanilla extract
- 2 cups of brown sugar
- 1 cup of vegetable shortening
- 15 ounces of pureed pumpkin
- 10 ounces of dairy-free chocolate chips
- 2 teaspoons of ground cinnamon
- 2 teaspoons of baking soda
Combine the pumpkin, sugar, shortening, and vanilla with an electric mixer until well blended. Add the flour, all-spice, cinnamon, and baking soda; mix in the chocolate chips last. Drop small spoonfuls onto a greased cookie sheet and bake for 10 to 12 minutes at 375 degrees Fahrenheit.
Orange and Chocolate Squares
- 1 cup of dairy-free chocolate chips
- 1 cup flour
- 2 tablespoons of orange rind
- 1/2 cup powdered sugar
- 1/2 cup egg substitute
- 1/2 cup vegan margarine
- 1 teaspoon vanilla extract
- 1/2 teaspoon of salt
- 1/3 cup vegan cream cheese
Mix the vegan cream cheese and margarine with your electric mixer, then add the egg substitute, sugar, orange rind, and vanilla extract. Mix in the salt, flour, and chocolate chips with a spoon. Pour the mixture into a 9 inch by 9 inch baking pan, and bake for 30 minutes at 350 degrees Fahrenheit.
Lemon and Almond Cookies
- 1/4 cup egg substitute
- 4 teaspoons of baking powder
- 1/2 cup vegan shortening
- 1 1/4 cups of sugar
- 1 teaspoons of salt
- 3 1/4 cups of wheat pastry flour
- 1/2 teaspoon lemon extract
- 1/4 cup almond milk
Sift the flour, baking powder, and salt into a mixing bowl. In a separate bowl with your mixer, cream together the shortening, lemon extract, and egg substitute. Gradually add and stir in the dry ingredients, then mix in the almond milk until the cookie dough is smooth and free of lumps. Use a fork to work out any lumps; the dough should end up flexible enough to roll out. Spread flour on your counter top to keep the dough from sticking while rolling it, then cut out cookie shapes with your favorite Christmas cookie cutters. Bake the cookies at 350 degrees Fahrenheit for 10 to 15 minutes.
Homemade Vegan Chocolates
There are many variations that can be made by starting with melted dairy-free semi sweet chocolate. This can be poured into candy molds or mini muffin cups; it can also be shaped with cookie cutters. You can also simply spoon melted chocolate mixture onto a baking sheet lined with wax paper.
Chili Vegan Chocolate
Add some chili powder that does not contain spices such as oregano to the melted chocolate. For added spice, you can use cayenne pepper, though this works best in small amounts.
Mexican Spice Chocolate
This traditional flavor uses nutmeg and cinnimon; keep in mind to only add small pinches of the nutmeg because a little goes a long way.