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Gluten Free Vegan Fudge
Fudge was a Christmas tradition at our house when my kids were younger. I had a couple “cheater” recipes for both chocolate and white fudge that used marshmallow cream. Both were yummy and easy to make.
Gluten Free Vegan Fudge is a bit different from my traditional fudge recipes. My featured fudge recipe is from Whisking and Writing. It uses a bit more sugar than I would like, but I would think it could be reduced some.
- 1/2 cup nondairy milk (see Tips)
- 2 tablespoons coconut oil (see Tips)
- 1 cup nondairy semi-sweet chocolate chips, such as Enjoy Life
- 1 teaspoon vanilla extract
- 3 1/2 cups icing/confectioners’ sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted (see Tips)
- Lightly oil an 8-inch square baking pan. Put the milk and oil in a saucepan over medium heat. Cook until the oil has melted and bubbles begin to form. Remove from heat and add the chocolate chips, stirring until melted. Stir in the vanilla extract.
- Add the icing sugar and cocoa powder to the chocolate mixture. Mix until smooth. Pour the mixture into the baking pan, smoothing evenly. Refrigerate until firm. Cut into bite-sized pieces. Refrigerate or freeze until serving.
Make sure to check out the original post to see all the extra tips she includes with her recipe.
Enjoy this recipe? Please share with your friends by clicking one of the links below.
Holiday Chocolate Mint Cookies
The holidays would not be the same without a Holiday Chocolate Mint Cookie.
I was fortunate to find this recipe on The Sensitive Pantry website/blog. Of course, the cookies are heart shaped and meant to be a Valentines cookies, they also are great for the Christmas holidays!! Make them star shaped (if you are adventurous) or just round as they will tastes just as good!!
- 10 tablespoons Earth Balance, room temperature
- 2/3 cup sugar
- 1 teaspoon Ener-G egg replacer
- 2 tablespoons warm water
- 1 1/2 tablespoons rice milk or prepared coffee
- 1 teaspoon vanilla
- 1/2 cup sorghum flour
- 1/2 cup rice flour blend*
- 1/4 cup tapioca flour
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup unsweetened dutch processed cocoa powder
- Heat the oven to 350 degrees.
- Whisk together the egg replacer and 2 tablespoons warm water.
- Beat shortening, sugar, mixed egg replacer, milk/coffee, and vanilla in a stand mixer until creamy.
- Mix flours, xanthan gum, salt and cocoa in a separate medium sized bowl. Stir together with a wire whisk until they are thoroughly mixed and there are no lumps.
- Put the mixer on low and slowly add the dry ingredients to the wet mixture. Scrape the sides from time to time. Beat for a few minutes until all the ingredients are combined.
- The dough will be very stiff.
- Refrigerate the dough for about an hour. Split the dough in half and make each half into a round disk. Place one between two sheets of parchment and roll out to a thin (about 1/8” or so) sheet. Cut the cookies using a small heart-shaped cookie cutter…if you have one. Any shape will work!
- Place onto a parchment-lined cookie sheet about an inch apart.
- Repeat with the other piece of dough.
- Bake for 12-15 minutes–keeping an eye on them so they don’t over bake. Remove from the oven and let sit for a minute or two. Remove to a wire rack and cool. Makes about 2 dozen small cookies.
Here is the balance of the recipe for the chocolate coating:
Chocolate Peppermint Coating
- 1 ½ cups chocolate chips
- ¾ teaspoon peppermint
- 1 ½ teaspoon canola oil
This works best in batches so start with 1/3 the chocolate chips (1/2 cup). Place in a microwave bowl and microwave in 30 second intervals, stirring between each, until the chocolate is smooth and melted. Add 1/4 teaspoon peppermint extract and ½ teaspoon canola oil and stir together.
Quickly dip the top of each cookie in the chocolate mixture. Use a small fork to lift up one end, grab the cookie, and swirl as you lift. Place chocolate side up on a parchment lined dish. Fill the dish and pop it in the freezer for a few minutes to set.
Repeat with the remaining chocolate coating and cookies. These store well in the freezer.
ENJOY!
If you like this recipe, please share it by clicking one of the links at the bottom of the page!
Coconut ‘No-Bake’ Snowballs
In keeping with our Holiday Cookie theme, I have found a wonderful no-bake Coconut Snowball cookie recipe. If you like coconut, you will love this recipe.
But before I list the recipe, I would like to ask how many of my readers LOVE Christmas cookies? How many of you have a special Gluten Free Vegan recipe you would like to share with us? If you share your special recipe, I will add your name into a drawing to receive a FREE copy Lindsay Nixon’s newest cookbook: Happy Herbivore Abroad
Back to our Coconut ‘No-Bake’ Snowballs …. This recipe is featured on The Kitchn website/blog.
- 1 3/4 cups unsweetened shredded coconut, divided
- 2 teaspoons coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons unsweetened coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a spreadable, paste-like consistency. (It does not have to be completely smooth like butter; some texture is good.)
- Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
- Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to a week. Bring to room temperature before eating.
Make sure to email your Gluten Free Vegan Holiday Cookie recipe to me before December 24 to get your name in the drawing
Holiday Florentine Cookies
Did you see my post yesterday? I shared a recipe from Lindsay Nixon’s new cookbook: Happy Herbivore Abroad. Along with the post, I announced that YOU can get a free copy of Lindsay’s cookbook just by submitting a Gluten Free Vegan Holiday cookie recipe. All recipes submitted will be featured on the site and a winner for a FREE copy of the cookbook will be drawn on January 1!
In the meantime, today, I am featuring a Florentine Cookie (almond lace cookies) recipe originally posted by Oh She Glows.
- 1 & 3/4 cup (190g) sliced blanched almonds
- 3 tbsp (25g) gluten-free all-purpose flour (or other flour)
- 1 tbsp orange zest
- 1/4 tsp fine grain sea salt
- 1/2 cup (85g) coconut sugar (or cane sugar or Sucanat)
- 1/4 cup (40g) non-dairy buttery spread (I used soy-free Earth balance)
- 2 tbsp brown rice syrup
- 2 tbsp full-fat canned coconut milk (use the cream from the top of the can)
- 1 tsp pure vanilla extract
- 1/4-1/3 cup dark chocolate, melted
- 1/2 tsp coconut oil
- Confectioner’s sugar/icing sugar, to garnish
- Preheat oven to 275F and line a large baking sheet with parchment paper.
- Finely chop sliced almonds and place in a large mixing bowl. Stir in the rest of the dry ingredients (flour, orange zest, salt, sugar).
- In a medium-sized pot, add the wet ingredients (non-dairy butter, brown rice syrup, coconut cream) and stir until combined. Increase heat to medium-high and bring to a low boil. Immediately remove from heat and stir in the vanilla extract.
- Add the dry ingredients into the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes.
- Wet fingers and shape dough into tiny 1/2 tablespoon balls. Roll with hands into a uniform ball and place on baking sheet, at least 3 inches apart. Repeat until you can’t fit anymore on the baking sheet.
- Bake for 10 minutes at 275F, rotate the pan, and bake for another 7-9 minutes. Allow to cool for 5 minutes on the pan and then carefully transfer to cooling rack. Repeat baking process for the rest of the dough. When cookies are cool, place on paper towel and press lightly to absorb any butter on the bottom of the cookie.
- Melt chocolate and coconut oil over low heat. Drizzle cookies with melted chocolate (a fork works fine for this) and sift with icing sugar. Chill in the freezer until hardened, Cookies also freeze well.
Make sure to check out the original post to see the many pictures and substitution listed for this recipe.
And email your holiday cookie recipes to me, Sandy, to get your name into the drawing!!
Holiday Anise Cookies from Happy Herbivore Abroad
I am so excited to share this recipe with you and tell you about a very exciting opportunity.
You may have read my interview with Lindsay Nixon about her new cookbook: Happy Herbivore Abroad. I was very excited to interview Lindsay and was equally excited to receive an early copy of her new cookbook!
What a great cookbook!! Lindsay includes some wonderful recipes and dishes in her book, but also includes a ‘travel log’ of pictures and comments about some of her trips to the different countries she has visited. You get a great travel book in addition to a great recipe book!
Today, I want to feature her Holiday Anise Cookie recipe. Anise cookies, according to Lindsay are originally from Italy.
Make sure to read all they way to the bottom as I have some exciting news for my reader on how you can get your own FREE copy of Lindsay’s new cookbook!
- 1 cup oat flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 cup white beans (any kind), mashed
- 1/2 tsp anise extract
- 1/4 maple syrup
- 1-2 tbsp raw sugar or sugar of your choice (optional)
- 1/4 cup unsweetened applesauce
- nondairy milk
- Icing: 1 cup powdered sugar
- 5 tsp nondairy milk
- anise extract
- Preheat oven to 350 degrees
- Grease a cookie sheet or line with parchment paper and set aside
- Whisk flour with cornstarch, baking soda, and a pinch of salt until combined
- Add beans, anise extract, maple syrup, applesauce, sugar (if using). Stir to combine — It might look dry at first, but keep combining. If dryness persists, add a splash of nondairy milk (wetter is better).
- Flour your hands and pick off 8 walnut-sized pieces of dough. Roll each into a ball, then flatten into mini ‘hockey puck’ shapes.
- Bake 10-14 minutes, or until golden and firm to the touch (cookies will puff up)
- Meanwhile, prepare icing by combining powdered sugar and nondairy milk to form a thick paste, adding anise extract one drop at a time (a little goes a long way).
- Once cookies are done baking, allow to cool and then ice.
Lindsay and her staff have teamed up with the Gluten Free Vegan Living blog to offer you a chance at winning a free copy of her new cookbook: Happy Herbivore Aboard.
Anyone who submits their favorite Gluten Free Vegan holiday recipe will get your name added to a drawing for the FREE cookbook.
Submit your recipe to me direct at GFDFSandy (at) gmail.com
Your recipe(s) will be featured on this website during the holiday season, but the drawing will take place AFTER the holidays!!
Gingerbread Cookies
Gingerbread Cookies say Christmas to me (along with a bunch of the other Christmas cookie recipes I have posted!). Although, I am not much of a baker, I love eating Gingerbread Cookies made by someone else!!
Today’s featured recipe, Healthy Vegan Gluten-free Gingerbread Cookies, was posted by Solveig Berg Vollan, The Gluten Free Vegan Girl.
- 4 cups dates
- 1 cup oat flour + additional 1-2 cups oat flour (read note below)
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 1 cup water
- 1 tbsp ground flaxseeds (or chia seeds)
- 3 tbsp homemade pecan butter
- 2 tsp vanilla essence
- 1 tsp baking powder
- Spices (ground), to taste: cinnamon, cardamom, ginger, nutmeg
- Place the ground flaxseeds in with the water and allow this to sit for a few minutes. While that is happening, shift together all the dry ingredients (do NOT add in the additional oat flour), except for the spices and optional ingredients.
- Add the dates into a food processor along with the vanilla essence, pecan butter and the flaxseed-water. Pulse this until you have a completely smooth mass.
- Mix this in with the dry ingredients and gradually add in the various seasoning. I use a lot of cinnamon and cloves, and a bit less of the others, but find out which variation suits you.
- Now gradually add in oat flour while kneading the dough with your hands. You will need to add in anywhere from 1-2 (maybe even 3) cups of oat flour to get the right consistency. You will know it is right when it does not cling to your hands or sides of the bowl, yet it should not be so dry that it starts cracking.
- Dust a little bit of oat flour out on a clean smooth surface and, using either a rolling pin or your hands, form 1/4 of the dough until it is relatively thin. I found that this was a lot easier when taking parts of the dough and working with them separately, hence why I wrote 1/4. Grab some gingerbread forms and press down on the dough. When each is done grab a spatula and carefully place it on a baking sheet. Repeat until all the dough is used.
- Bake each tray at 200 degrees Celcius/390 degrees Fahrenheit for 10-20 minutes, or until you see that they have turned slightly golden. Take the baking trays out and allow the cookies to chill completely before eating. If you wish to decorate them you can do that as well (try and keep it healthy Healthy Vegan Gluten free Gingerbread Cookies ).
- If stored in an airtight box these might keep for up to two weeks.
Make sure you check out the original post! Solveig Berg Vollan, who is a 17 year old girl from Norway, has suggestions and pictures that will help you with this recipe.
Have a Gluten Free Vegan Cookie recipe of your own that you would like to share? Email it to me at GFDFSandy (at) gmail.com. I have an extra Happy Herbivore Abroad Cookbook. I will mail it to the best holiday cookie recipe submitted between now and the end of the month!
Christmas Thumbprint Cookies
Christmas Thumbprint Cookies are an old time favorite at our house. My kids use to help me make these — they loved playing in the jam (homemade, of course), rolling the cookies in nuts, sprinkles or coconut, and adding chocolate kisses to the ones we made without the jam. It was a fun family project.
Now, as an empty-nester, I make a small batch of the Gluten Free Vegan Christmas Thumbprint Cookies.
Our featured recipe is Raspberry Almond Thumbprint Cookies from the Oh She Glows Blog.
- 1 & 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
- 1/4 cup brown rice flour
- 2 tbsp ground flax
- 1/4 tsp + 1/8th tsp fine grain sea salt
- 1 tsp aluminum-free baking powder
- 1/2 cup raw almond butter (see note)
- 1/4 cup + 3 tbsp pure maple syrup
- 1/2 tsp almond extract
- 5-6 tbsp raspberry jam
- approx 1/3 cup shredded coconut, for rolling
- Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
- If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.
- In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.
- Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.
- Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.
- Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!
When we made these type cookies, we used peanut butter (could probably use any type of nut butter for the almond butter) and then pushed a upside down Hersey Kiss in the middle of the batter.
You can also roll these into sugar, coconut or nut meal for an additional variety.
So much variety with these cookies!!
Do you have a holiday cookies recipe you would like to share with us? Email it to me at GFDFSandy (at) gmail.com and I will feature it in an upcoming post!
Special Holiday Peanut Butter Cookies
Okay, I know that Peanut Butter Cookies are not a traditional Christmas Cookie, but I could not resist this wonderful recipe from Earth Balance.
Earth Balance products have changed my life!! If you have not tried them, I suggest you do!!
In the meantime, here is the Special Peanut Butter Cookie recipe. Watch after the recipe post for my tip in making these a Special Holiday Peanut Butter Cookie!
- 1 cup Earth Balance® Coconut Spread
- 1 ½ cups brown sugar
- ½ cup granulated cane sugar
- 3 tsp Ener-G Egg Replacer mixed with 4 tbsp of water
- 2 tsp of gluten-free vanilla extract
- 1 ¼ cups Earth Balance® Natural Peanut Butter, crunchy or creamy
- 3 cups Jules Gluten Free™ All Purpose Flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp gluten-free baking powder
- 1 cup granulated cane sugar for rolling
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Cream together Earth Balance® Coconut Spread, brown sugar and granulated sugar until light and fluffy.
- Mix in the egg replacer and vanilla, then mix in peanut butter until well-combined.
- In a separate bowl, whisk together flour, baking soda, salt and baking powder.
- Mix dry mixture into wet mixture, in three separate additions, beating well after each addition.
- Measure one teaspoon of dough and roll into a ball. Roll the ball in the sugar and place on cookie sheet. Repeat, placing the balls about 1 inch apart.
- Gently flatten each cookie using a fork, pressing once across the cookie, then again, making a crisscross pattern.
- Bake 8 to 10 minutes, or until the tops are lightly browned.
- Let the cookies stand 5 minutes before removing from cookie sheets to cooling racks. Store cooled cookies in airtight containers
What makes these a Special Holiday Peanut Butter Cookie? Well, first, the recipe uses Earth Balance Coconut Spread! Doesn’t that sound yummy?
And to make this extra special, I would roll them in COLORED sugar. Won’t that be fun??
Have some great holiday cookie recipes? Wanna share them? Email them to me at GFDFSandy (at) gmail.com and I will feature them here!
Spicy Ginger Cookies
I think of fall when I think of Spicy Ginger Cookies! But the author of this recipes thinks of Spicy Ginger Cookies when it rains!
One way or another, this is a great Gluten Free Vegan version of an old time favorite. If you are like me, you will save this Spicy Ginger Cookie recipe for the holidays! 🙂
This Rain Calls for Spicy Ginger Cookies
2 cups all purpose gluten-free flour
1/2 cup organic sugar
1/4 cup gluten-free molasses
1/4 cup boiling water
1/3 cup Earth Balance* (room temperature)
1 tsp salt
1 tsp pure vanilla extract
2 tsp powdered ginger
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp baking soda
2 tsp baking powder
Raw sugar for rolling (optional)
*you can substitute this for your favorite vegan buttery spread, or just plain old butter
Do you have a favorite cookie recipe you would like to share with us? Please email me at GFDFSandy @ gmail.com and we may just feature it in one of our next posts!
