Vegan Christmas Cookies with Pistachios and Cranberries
Vegan Christmas Cookies studded with pistachios, cranberries and can be made into festive raspberry linzer cookies! Easy and made with common pantry staples.
Pinch ofsalt, if using unsalted butter or coconut oil
Filling (Optional. See note 2 for quick homemade jam.)
¼cup (80g)raspberry jam, or jam of choice
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Instructions
To make the cookie dough:
Add the flour, butter and powdered sugar to a food processor or large mixing bowl. Mix until the ingredients come together. Add 1-3 tablespoons of water if the mixture is too dry.
Add the pistachios and cranberries to the cookie dough and mix until just combined.
If your dough is a little soft, place the dough in an airtight container and chill it in the fridge for around 1 hour or in the freezer for 30 minutes until it's firmed up.
To shape the pistachio cranberry cookies:
Preheat the oven to 180°C (350°F).
Roll out the cookie dough on a lightly floured surface so it is about ¼ inch (7 mm) thick. Use a cookie cutter to cut shapes out of the dough. Carefully place each cookie on a lined baking tray with a little space in between each cookie. You may need to use a flat spatula to transfer them.
Collect the excess dough, roll it out and cut out more shapes from the dough. Repeat until you have no more dough.
Baking and decorating the cookies:
Bake the cookies in the oven for 10 minutes. The time will vary depending on the size of your cookies and your oven. The cookies are ready when their edges are very slightly golden brown. Allow the cookies to completely cool on the baking tray.
If desired, top half of the cookies with jam and sandwich them with the remaining cookies.
Store the cookies in an airtight container at room temperature or the fridge for up to 1 week.
Notes
To make these gluten free, and I'd recommend using cups 1 ⅓ cups (135g) almond flour and 1 ½ cups (150g) gluten free flour blend). You may need to add less or more water to get a cookie dough consistency. Alternatively, use a quality 1:1 gluten free flour such as Bob Red Mills.
To make a quick homemade raspberry jam, add 1 cup (125g) fresh or frozen raspberries, 2 tablespoons corn flour, your desired amount of sweetener and a dash of water to a small saucepan over high heat. Mash the raspberries and allow to simmer until thickened. Add more corn flour for a thicker jam. Allow to cool before using it in the recipe.
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