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A tall stack of vegan eggnog cookies on a wooden bowl.
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Vegan Eggnog Cookies

These Vegan Eggnog Cookies are made with homemade eggnog and are crisp from outside and soft from inside. They are perfectly flavored with holiday spices and are gluten free.
Course Dessert
Cuisine American, British
Keyword eggnog cookies, eggnog cookies recipe, glutenfree eggnog cookies, how to make vegan eggnog cookies, vegan eggnog cookies recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 96kcal
Author Gunjan

Ingredients

For vegan eggnog

For the cookies

Instructions

  • Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
  • In a blender combine all the ingredients for vegan eggnog ( cashew nuts, coconut milk, cinnamon powder, nutmeg powder and cardamom powder). Blend it smooth and keep it aside.
  • In a mixing bowl combine almond flour, coconut flour, baking powder and salt. Mix very well with a spatula making sure that there are no lumps.
  • In another mixing bowl combine oil and sugar. Whip it up with a spatula/spoon for 2-3 minutes or until sugar is well coated with oil.
  • Then add soaked flaxmeal and vanilla extract to the sugar mixture. Whip it up for about 5 minutes or until its soft and fluffy.
  • Now, fold in all the wet ingredients (blended eggnog and sugar mixture) into the flour mixture and mix it with a spoon/hands. It will become like a sticky and crumbled dough. They should be able to stick together. You may mix it with your hands if that is easier.
  • With the help of a medium sized cookie scoop place 12 cookies on the cookie sheet. Make round ball of each cookie between your palms and flatten them between your palms. Try to seal the edges at the same time as much as possible. (If the cookies start to stick in your hands then damp your hands with water). Place flattened and shaped cookies on the prepared cookie sheet at 1/4 inch intervals.
  • Place the cookie sheet in the preheated oven and bake it for 35-40 minutes or until golden in color.
  • Turn it off and take them out of the oven. Place the cookies sheet on a flat counter and let the cookies cool down completely. Enjoy!

Notes

  • Texture of these cookies - These cookies when out of the oven are crisp from outside and soft from inside. Hence, taste best when enjoyed immediately. These are best when they are warm.
  • How to store them - They can be stored in an air tight container at room temperature for about 2 weeks. However, they become soft once packed.
  • How to re-fresh them - Toast them in a toaster oven for 3-4 minutes. Air fry them at 300 degree for 3-4 minutes. Or simply re-bake them at 350 degree Fahrenheit for 5 minutes. Let them cool completely before serving.
  • I have provided step wise images in the post above for your convenience.

Nutrition

Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 62mg | Potassium: 73mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg