Spiced Vegan Christmas Cookies w/ Vanilla Almond Cream

• Vegan

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 2/3 cup Almond milk

• Condiments

  • 3/8 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 Pinch Cardamom
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1/4 cup Coconut sugar
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 1/4 cups Spelt flour
  • 1 tsp Vanilla

• Oils & Vinegars

  • 5/8 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almonds
  • 1 tbsp Flaxseed, ground

• Liquids

  • 2 tbsp Water

Found on wellandfull.com

Description

Ingredients

• ½ Cup Coconut Oil, melted
• ¼ Cup Maple Syrup
• ½ Tsp Vanilla Extract
• 1 Tbs Ground Flaxseed
• 2 Tbs Water
• 1¼ Cups Spelt Flour
• ¼ Cup Coconut Sugar
• ½ Tsp Baking Powder
• ¼ Tsp Salt
• 1 Tsp Ginger
• 1 Tsp Cinnamon
• ⅛ Tsp Cloves
• ⅛ Tsp Nutmeg
• Pinch Cardamom
• 1 Cup SLIVERED Almonds, soaked overnight
• ⅔ Cup Almond Milk
• ½ Tsp Vanilla Extract
• 2 Tbs Coconut Oil, not melted
• 2 Tbs Maple Syrup

Directions

• Start by preheating the oven to 350 degrees F.
• In a small bowl, combine the flax mixture ingredients - 1 tbs ground flaxseed, 2 tbs water. Mix well and let sit for 5 minutes, so that the flax can gellify.
• Meanwhile, in a bowl, combine wet ingredients - melted coconut oil, maple syrup, vanilla extract - and mix until fully combined.
• Then, add dry ingredients to a bowl and mix well, until all the spices are evenly incorporated into the flour.
• Fold the flax mixture into the wet mixture and mix well. Then, pour the whole wet mixture into the dry ingredients, mixing well until everything is evenly combined, making sure there arent any clumps of flour.
• Then, form the dough into little 1 - 1½ inch balls. Then, flatten the balls into little disks - you should have about 8.
• On a baking sheet lined with parchment paper, cook cookies in the oven for 12 minutes. When done, remove and let cool.
• Prep the slivered almonds by soaking them overnight. Its very important you use slivered almonds - whole almonds will be too hard for most blenders to work with.
• While the cookies are baking, combine soaked almonds, almond milk, vanilla, coconut oil, and maple syrup into a high-speed blender. Blend on high until a smooth cream is formed. Take a little taste with a spoon - if the cream is grainy at all (which can happen with almonds), keep blending. Note that if you do not have a high speed blender, this may take a few minutes.
• Once the almond cream is creamy enough, put it in the fridge and let it sit for about 20 minutes. This will help it become thicker.
• Take the COOLED cookies and drizzle the CHILLED almond cream on top of them. Top with a little cinnamon or nutmeg as desired.
• Enjoy!