As you know I’ve been taking it easy in the test kitchen these days and relying mostly on tried and true go to recipes to keep our belly’s full and souls happy. So in the spirit of the holidays, I wanted to share my fail proof go to recipe for Chocolate Chip Cookies just in time for Santa’s arrival (or the holiday armadillo, if you’ve been watching Friends reruns you’ll know what I’m talking about). You wouldn’t want to leave the jolly guy without a treat now would you? These are incidentally one of hubby’s favourites also and guaranteed to go over well with the kiddies.
We usually head to Canada this time of year, along with my parents in law, to spend the holidays with my family but since we’re nesting, we’re staying put this year and my parents in law are coming here. So I’ve put together a holiday meal plan for the next few days including some old tried and true favourites, some of which you can find right here on this site, while others have been in the queue to share for some time and will be coming up in 2016.
Hope it inspires your whole food plant based holidays!
Christmas Eve Dinner
- Crostini with sauteed mushrooms and various spreads and pâtés, namely 5 Ingredient Cannellini Bean Spread, Sundried Tomato and Hemp Seed Pâté, and Red Lentil Walnut pâté. (all vegan & gluten free)
- Creamy Sunchoke, Leek and Potato Soup (vegan & gluten free)
- Leafy Greens Savoury Tart with a whole spelt crust (vegan recipe coming in 2016)
- Roasted Winter Vegetables with Savoury Almond Dressing (vegan & gluten free)
- Black Rice with dried apricots and almonds with a white balsamic orange vinaigrette (vegan & gluten free recipe coming in 2016)
Christmas Day Lunch
- Crostini with leftover spreads and pâtés
- Artichoke Lasagne with Saffron Bechamel. (vegan)
- Leftovers from Christmas Eve dinner
Christmas Day Dinner
- Crostini with leftover spreads and pâtés
- A warm salad of Roasted Cauliflower & Balsamic Roasted Brussels with crispy roasted chickpeas (vegan & gluten free)
- Butternut Squash & Chestnut Soup (vegan & gluten free)
- Leftovers from Christmas Eve dinner, if any
- Whole Spelt Chocolate Layer Cake with Chocolate Ganache and Apricot Jam Filling aka Sachertorte (adapted from this recipe) (vegan)
- Buckwheat Swiss Roll filled with Strawberry Jam and topped with Coconut Milk Frosting and Shredded Coconut (recipe coming in 2016)
- THESE Chocolate Chip Cookies (making sure to save some for Santa)
- Audrey’s Raspberry Filled Almond Cookies from Unconventional Treats (tip: this e-book makes a great last minute holiday gift)
- Store bought vegan Panettone (studded with raisins) and store bought vegan Pandoro filled with Chocolate Cream.
It’s a busy time of year for many, so I won’t keep you any longer.
Happy and healthy holidays, from our family to yours!
Vegan Chocolate Chip Cookies
Recipe & Photography by Nissrine @ Harmony à la Carte
These Chocolate Chip Cookies are prefect for snack anytime of the year but are guaranteed to please Santa at Christmas. They’re great for dunking, vegan, made with whole spelt flour, are refined sugar free and can be made oil free.
- 1 1/2 C Whole Spelt Flour (see notes)
- 1/2 Tsp Aluminum Free Baking Powder
- 1/4 Tsp Baking Soda
- 1/4 Tsp Pure Bourbon Vanilla Powder
- Pinch Fine Sea Salt
- 1/3 C Natural Hazelnut Butter, runny, room temperature
- 1/3 C Pure Maple Syrup, room temperature
- 4 Tbsp Coconut butter, softened, room temperature
- 3 Tbsp Coconut Oil, liquid but not hot (see notes)
- 1/3 C Chocolate Chips of choice (see notes)
- Preheat oven to 180 C and line a large cookie sheet with parchment paper.
- Mix all ingredients together in a large bowl, except for the chocolate chips, using a silicone spatula until well combined.
- Use your clean hands to make sure all the ingredients are well combined and the mixture is uniform without any clumps.
- Fold in chocolate chips using your clean hands to make sure they are well incorporated and evenly distributed.
- Use a tablespoon measure to form 22 cookies and place them on a large parchment paper lined baking sheet with some space between each cookie. They won’t spread much but you still want to give them some breathing room.
- Bake for 10 minutes, or until bottoms are slightly golden. You don’t want to overbake them so watch out if you’re unsure of your oven temperature.
- Remove from oven and let cool before handling. They will feel soft to the touch at first but once cooled they will firm up.
- These cookies are not gluten free but it’s a very forgiving recipe and I’ve heard that the Bob’s Red Mill Gluten Free All Purpose Baking Flour blend subs nicely for spelt. Although I haven’t tried it in this recipe so substitute at your own risk. If you do want a tried and true gluten free cookie, I highly recommend these, they are hubby and Santa approved.
- For an oil free option, use water in place of coconut oil. The cookie texture will be more cakey but equally delicious.
- I used dark chocolate chips that are sweetened with brown rice malt syrup. You can use your chocolate chips of preference or a chopped up chocolate bar of your choice.