How you know you’re a true foodie? When your favorite part of the holiday season is the sweets.

Without a doubt, my favorite part about Christmas is all of the crazy delicious seasonal desserts floating around. As someone who could eat sweets instead of savory food for the rest of my life, I feel like I was made for this time of year.

For years, my mom and I would set aside a day in December to make a TON of sugar cookies that we’d have ready for holiday parties and Christmas. As I got older, I started hosting cookie parties with friends and have continued the tradition ever since. Since I know a lot of you guys have asked about how to vegan-ize your favorite recipes without sacrificing convenience or taste, today I’m bringing you 4 classic Christmas cookie recipes: vegan-ized.

I’m big on making cooking as easy as possible, and that really shows through in these cookies. Each recipe only requires 1 bowl, no prior cooking experience, and ingredients you can find in your local grocery store.  They’re also super allergy friendly and perfect for everyone in the family regardless of their diet. Another redeeming quality? None of these cookies include eggs in the ingredients so you can eat all of the cookie dough you WANT. That’s right, I’m giving you permission to take a bowl of cookie dough up to your bedroom to binge Christmas movies with. You’re welcome.

I could spend hours talking about how good these recipes are but I think it’s time you find out for yourself. Grab your gals, grab your fam, and anyone else that loves to eat cookies and let’s get to WORK.

Vegan Gingersnap Cookies

Vegan Gingersnap Cookies

• 1/4 cup nondairy butter (I use Earth Balance)
• 1 cup of brown sugar
• 1/4 cup of molasses (a little tough to find but definitely in grocery stores this time of year!)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp ginger (ground)
• 2 tsp cinnamon (ground)
• 1/4 tsp Ground Cloves
• 2-3 Tbsp almond milk (or other)
• 1/4 cup white sugar (to roll the dough in)

1. Add the butter, molasses, and sugar to a bowl. Cream the ingredients together with a mixer.
2. Next, sift the flour into the wet ingredients. Then, add the rest of the ingredients (and spices) to the bowl.
3. Mix the batter together. You can use a mixer, but I think mixing by hand is more helpful.
4. The batter will be a bit crumbly, but will stick together the more you mix. If it doesn’t, add extra Tbsp’s of almond milk at a time until it just comes together.
5. Grab a small bowl, and add the 1/4th cup of white sugar into it.
6. Take tablespoon pieces of batter, and roll it into a ball. Roll the ball into white sugar until its covered, then place on a baking sheet lined with parchment paper.
7. Once all of the cookie balls are on the parchment, press them down with a fork to flatten them.
8. Place them in the oven, and cook for 10-12 minutes. Once the time is up, allow them to cool completely before serving.

Chocolate Dipped Peanut Butter Cookies 

Chocolate Dipped Peanut Butter Cookies 

• 2 cup of peanut butter
• 2 cup brown sugar
• 2 Tbsp vanilla extract
• 1 & 1/2 cup flour
• 2 tsp baking soda
• 1/4 teaspoon fine salt
  1/2 almond milk

Chocolate Dipping Sauce

• 1 cup dark chocolate chips
• sprinkles optional

This recipe makes around 20 cookies. You can simply cut the recipe in half if you want to make less.

1. Preheat your oven to 350 degrees.
2. Add the peanut butter, brown sugar, and white sugar to a bowl. Beat it with a mixer until smooth.
3. Add in the flour, vanilla, baking soda, salt, and milk. Mix it until smooth.
4. Once the batter is fully mixed, grab tablespoon amounts of dough, and roll it into a ball with your hands. Do this until the batter is finished.
5. Place the balls on a baking sheet covered with parchment paper, and press down with a fork to flatten them out.
6. Once the cookies are pressed, place the baking sheet into the oven and cook for 10-12 minutes.
7. When the time is up, take them out of the oven, and allow them to cool completely.
8. Once the cookies have cooled, heat your chocolate (I simply did this in a microwave safe bowl on low power mode so it didn’t burn), and dip each cookie halfway in. Once they’re dipped, place them in the freezer to chill for about 15 minutes.
9. When the time if up, remove them from the freezer, and they are good to go! Enjoy.

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

• 2 cups all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• 1/2 cup + 2 Tbsp non-dairy butter (Earth Balance)
• 1 cup brown sugar
• ½ cup white granulated sugar
• 1/4 cup aquafaba (this is the liquid from a can of chickpeas – it acts as an egg)
• 2 tsp vanilla extract
• 1 & 1/2 cups dark chocolate chips
• 2 Tbsp almond milk

1. Preheat your oven to 325 degrees.
2. Add the non-dairy butter, milk, brown sugar, and white sugar to a bowl. Cream them all together with a mixer.
3. Once they are mixed, add in the rest of the ingredients above.
4. Mix everything together once more until a dough forms. If the dough is too dry, add another Tbsp of almond milk.
5. Once the dough is evenly mixed, press it into a 9×13 pan. To do this, scoop the dough into the pan, then press it down evenly with parchment paper.
6. Place it in the oven and bake for 30 minutes. Once a toothpick comes out clean, remove from the oven, and allow to cool.

Vegan Sugar Cookies 

Vegan Sugar Cookies (aka cut out cookies)

• 1/2 cup white sugar
• 1/3rd cup brown sugar
• 1/2 cup + 1 Tbsp earth balance (or other nondairy butter)
• 1/4th cup + 2 T almond milk
• 1 tsp baking soda
• 1/4th tsp salt
• 1 vanilla
• 2 cups of flour

1. Preheat your oven to 350 degrees.
2. Cream together the nondairy butter and sugar with a mixer until they’re completely combined.
3. Next, add the almond milk, baking soda, salt, and vanilla.
4. Sift the flour over the other ingredients, and mix until batter forms.
5. Get your rolling surface ready by spreading some flour so that the dough does not stick. Next, grab the dough and use a rolling pin to roll it into a thin layer.
6. Once the dough is rolled out flat, cut your cookies into shapes using cookie cutters.
7. Once they’re cut out, bake them at 350 degrees for around 10 minutes.
8. When the cooking time has elapsed, take the cookies out and let them cool.
9. Lastly, I used a mixture of powdered sugar, food coloring, and nondairy milk to make a frosting (around 2 cups of frosting to a few tbsps of milk). Truthfully, I just kept playing with the ratios until I got the right consistency. Feel free to purchase frosting as well to make this step a breeze!

If you guys try out these recipes, please let me know how you liked them! As always, thanks for reading and I hope you guys are enjoying the Christmas season!