If you're looking for Wholesome Holiday Cookies that are vegan, gluten-free, naturally sweetened and low-carb, these are for you! They're delicious. —Elizabeth | Vancouver with Love
9 x 3" cookies
pecans or almonds
small dates (about 18)
unmelted coconut oil
In This Recipe
Preheat your oven to 350°F/175°C and line two baking trays with parchment paper. Mix the flax and water in a bowl and set aside.
Blend the dates in a high-speed blender/food processor until they are broken down into really small pieces. Rub them into the dry mixture with your hands.
Add the coconut oil and flax/water mixture to the dry mixture, and knead until all ingredients are combined and a dough forms.
Divide the dough into 12 equal balls, and press them down flat into ½cm circles on the baking trays, equally spaced apart. If you have cookie stamps, press them into each cookie now to make a pattern.
Bake the cookies for 13-14 minutes until they are just beginning to brown (they will still be soft), then remove from the oven and leave to rest on the baking tray for 5 minutes. Then transfer to a wire rack to cool.
For the optional frosting, heat the coconut butter on your stovetop in a small saucepan on a very low heat, until it becomes runny. Mix in the stevia and cinnamon, and spoon the frosting into an icing bag. Use this to decorate your cookies with festive shapes!