Are you ready for easy vegan Christmas Cookies?
Only less than two weeks are left until it’s Christmas time! So there’s definitely the need of some homemade vegan cookies. Do you agree? I love to bake my own ones. They are not only super easy to make (what I’ll show you in a bit) but they are also more nutritious and healthy than the ones from the supermarket.
This time I’ve recreated some cookies, that my grandma used to bake a lot. I’ve memories of when we visited her and she had a plate full of a huge variety of different shapes, forms and flavors. Back then they were not vegan, of course. But that’s why I truly wanted to test if it was doable.
In the end I came up with these vegan sandwich gingerbread cookies. Soft butter cookies filled with creamy and sweet raspberry jam. How does that sound? Good? Good! Let’s get right to it:
Recipe for the Vegan Sandwich Gingerbread Cookies
Recipe for easy vegan butter cookies filled with sweet raspberry jam.
- 200 g almonds or almond meal if you don't have a food processor
- 125 g vegan butter
- 120 g powdered sugar + more for decoration
- 100 g spelt flour
- 1 tsp cinnamon
- 1 tsp vanilla powder
- 1 tsp gingerbread spice
- 1 tsp raw cacao powder
- 100 g raspberry jam
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In a non-sticky pan roast the almonds without any oil until they turn slightly golden. Let cool.
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Turn the almonds into almond meal by using a food processor.
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Now add all of the ingredients (except for the jam) onto a flat and clean surface and knead for about 3-5 minutes.
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Shape the dough into a ball and wrap into clear foil. Place in the fridge for minimum 30 minutes.
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Preheat your oven to 200℃/400℉. Line two baking trays with parchment paper.
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Cover your surface with some spelt flour and roll out the dough. For each cookie we'll need a bottom one and a top one with a little whole. I've used a regular cookie cutter and a smaller one for that.
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Transfer all the cookies onto the baking trays and bake for about 5 minutes. Then let the trays switch places and bake for another 5 minutes.
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Take the cookies from the oven and let them cool down.
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Cover all the bottoms with one tsp of jam and while covering the top layers with powdered sugar. Put them together and store in an air tight container. Enjoy!
Have you started baking yet? What are your favorite kind of cookies? I definitely need to remake these plus some other ones. Cannot wait for the kitchen to smell like a bakery, again 😉
If you make these vegan gingerbread sandwich cookies I’d be super happy to see your recreation. Simply tag me on instagram @therawberry and using #therwawberryeats. Looking forward to see your picture.
Thank you for stopping by. I wish you a wonderful day!
All the best,
Marie 😉
