RASPBERRY SHORTCAKE PLANT IN CONTAINER RECIPE RECIPES

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CHRISTMAS COOKIES | THE WHOLE FOOD PLANT BASED COOKING SHOW



Christmas Cookies | The Whole Food Plant Based Cooking Show image

One of my fondest holiday memories is making Christmas Cookies with my mom so I have created these delicious refined sugar-free Christmas cookie recipes to honor that tradition. Three of my favorite old recipes recreated as plant based treats: Pinwheels,…

Provided by Jill Dalton

Total Time 20 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Number Of Ingredients 4

Shortbread Recipe1 1/2 cups rolled oats, ground into flour1 1/2 cups almond flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon cinnamon3/4 cup pitted dates, chopped into small pieces1/3 cup tahini1 teaspoon vanilla extract1/3 cup water
Pinwheel Cookies 1 shortbread recipe , divided into 2 portions1/4 cup cocoa powder1 tablespoon water
Dodgers1 shortbread recipe, divided into 2 portions (set aside second portion for Kisses cookies)Chia Jam1 cup raspberries2 dates, chopped into small pieces1/2 teaspoon lemon juice1 tablespoon chia seeds
Kisses CookiesSecond portion of shortbread from the Dodgers Chocolate frosting for piping the kisses3/4 cup dates, chopped into small pieces1/3 cup water1/4 cup cocoa powder1/2 teaspoon vanilla

Steps:

  • Shortbread
  • Stir together the flours, baking soda, baking powder and cinnamon.
  • Blend dates, tahini, vanilla and water in a blender until smooth, adding a tablespoon more of water if needed to get things blending.
  • Stir the date mixture and flours together.
  • Pinwheels
  • Once you have the shortbread made, take one of the portions and place into a mixing bowl.
  • Stir in the cocoa powder and water.
  • Roll out each portion, between 2 sheet of parchment paper, into a rectangle about 1/4 inch thick.
  • Place one on top of the other and roll starting with the shorter side.
  • Use the parchment paper to assist the rolling so that the roll doesn't crack and break.
  • Cut the roll into thin slices to create the cookies.
  • Place on a parchment lined cookie tray.
  • Bake at 350°F for 15 minutes.
  • Dodgers
  • Roll the half portion of the shortbread recipe between 2 pieces of parchment paper, about 1 cm thick.
  • Using the dodger cookie cutters, cut out top and bottom cookies and place on a parchment lined cookie tray.
  • For the chia jam, place the raspberries, dates and lemon juice into a blender and lightly blend.
  • Pour into a small saucepan and cook on medium heat until mixture slightly thickens.
  • Stir in the chia seeds.
  • Set aside to cool.
  • Bake dodgers at 350°F for 8-10 minutes.
  • Once the cookies are completely cooled, pipe the chia jam onto the bottom cookies and place a top cookie over the chia filling and lightly press.
  • Kisses Cookies
  • Using the second portion of the shortbread recipe.
  • Divide into 12.
  • Roll each into a ball and press almost flat.
  • Using your thumb, press an indent into the center of each cookie.
  • Place cookies on a parchment lined cookie tray.
  • Bake at 350°F for 15 minutes.
  • Add the chocolate frosting ingredients to a blender and blend until smooth
  • Once cookies are completely cooled, pipe the chocolate frosting onto each cookie in the shape of a Hershey's Kiss.
  • Keep cookies in an airtight container in the fridge for up to a week

Nutrition Facts : Calories 200, FatContent 20 grams

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