The Pioneer Woman Tasty Kitchen
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Vegan Chocolate-Dipped Christmas Cookies

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Level: Intermediate

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Description

These vegan chocolate-dipped Christmas cookies are a must-bake for all of you who are vegan, or if you simply enjoy plant-based food.

Ingredients

  • FOR THE COOKIES:
  • ¼ cups Coconut Oil
  • ½ cups Brown Sugar
  • 1 Tablespoon Ground Flax Seed
  • 3 Tablespoons Water
  • ¾ cups Gluten Free Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1 pinch Ground Nutmeg
  • FOR THE CHOCOLATE DIP:
  • ⅓ cups Vegan Chocolate Chips
  • 1 Tablespoon Coconut Oil
  • FOR THE ICING:
  • ⅓ cups Powdered Sugar
  • ½ Tablespoons Water

Preparation

Beat coconut oil and sugar. Add flax add and mix until smooth.

Add all the dry ingredients and mix until dough starts to form. If mixture is too dry, water or almond milk 1 tablespoon at a time. Cover and refrigerate for at least 2 hours.

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

Line a flat surface with parchment paper and sprinkle with a little flour. Turn chilled dough onto the surface. Knead dough gently with your hands until pliable, then roll dough to ¼-inch thickness and cut out with cookie cutters. Transfer cut cookies to baking sheet. Repeat with remaining dough.

Bake cookies for 9–11 minutes until nicely golden brown. Set aside.

For the chocolate dip, melt chocolate and coconut oil over a double boiler until completely smooth. Using forks (or your preferred utensil), dip a cookie in the chocolate until the top is completely covered. Place onto a baking sheet lined with parchment paper. Repeat until all cookies are dipped. Refrigerate for at least 30 minutes.

When completely cooled, whisk together the icing ingredients. Pour into a piping bag and pipe onto the cookies! Try to be creative.

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