December 01, 2016

Vegan Christmas Cookies

Dried dates and figs bring back memories from my childhood Christmas…. I remember my father eating them, back then when these lovely dried fruits were only avalable around Christmas as the one time of year!

We use them in these Christmas cookies as part of the “wet” base mixing them with other tasty ingredients. And as for the species  - cinnamon, vanilla and cardamom – they can be replaced with any other species, being less Christmas-like and made in summertime too (however, we would happily also make the cinnamon version in summer !!) 

And for the recipe they are great, since you can make the dough one day, keep it in the freezer for weeks and have them ready and baked 15 minutes after taking them out of the freezer…. perfect for a busy Christmas day!




Soaking time: 8 hours

Preparation time: 10 min.

Freezer: 1 hour or more

Baking time: 12 min. at 180 g C.

150 g almonds

70 g coconut

150 g dates

50 g dried figs

2 spoon hemp seeds

1 small spoon chia seeds

3 spoon water

60 g coconut oil

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon cardamom



Soak almonds during 8 hours and rinse them with cold water.

I normally grind, using a mortar or chop the chia seeds to release more of the good omega-3 before adding water to the seeds and leave them soaking while blending all the other ingredients together, or at least 5 minutes.

Mix all blended ingredients with the chia/water

Place half of the sticky dough on a piece of parchment paper – and the other half on another – and roll it either round or shape it as a triangle, wrap it in the parchment paper and place it in the freezer for at least 1 hour or up to several weeks.

Take them out of the freezer, cut in thin slices with a sharp knife, place them on a parchment paper and bake for approx. 12 min. at 180 g C., keeping an eye on them for the last few minutes. When out of the oven, leave them cool down for 5-10 minutes then they will become more crunchy.


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