The Best Vegan Holiday Cookies

“This recipe is simple, not-too-sweet but sweet enough, and makes for the perfect cookie to share with the family. Or, no judging, it’s the perfect cookie to make a batch all for yourself. They’re that good.” Thank you to “Hashtag Vegan” for this recipe!

Ingredients

Sugar Cookies

1/3 cup organic sugar
1/3 cup coconut sugar
1/4 cup coconut oil room temperature
1 1/4 cup all-purpose organic flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons Organic Unsweetened Almond milk
2 teaspoons vanilla extract

Dipping Chocolate

1/2 cup semi-sweet vegan chocolate chips
1/4 tsp coconut oil

Candy Cane Sprinkles

1 full size vegan candy cane crushed

Directions

Preheat the oven to 350° F.

Cream coconut oil, sugar, and coconut sugar with an electric mixer or by hand with a fork. Do not overmix.

Combine your dry ingredients (flour, baking soda, baking powder, and salt) and then slowly add to the sugar and oil mixture.

Add the Unsweetened Almond milk, and mix well to combine until a dough ball is formed.

Cover bowl with plastic wrap and refrigerate for 30 minutes.

Using your hands, form the dough into small balls (1 heaping tablespoon of dough each) and place at least two inches apart on a parchment-lined baking sheet.

Bake for 16-18 minutes, or until edges begin to brown. Let rest for 5-10 minutes and then transfer to a wire rack to cool.

Chocolate & Candy Cane Topping

Microwave chocolate chips and oil in a heat-safe bowl at 20 second increments, stirring between each round. (Careful, the bowl will be hot!) You are better off under-melting and stopping when there are still a few chips whole; they will continue to melt after you stir.

Once cookies are completely cooled, dip each one halfway into the chocolate mixture and place back on cooling rack.

Sprinkle each cookie with crushed candy canes before the chocolate has hardened.

Allow chocolate layer to harden. Enjoy immediately or store in an airtight container for up to one week.