In a large mixing bowl, cream together the vegan butter and sugars. Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more! Make a teaspoon-sized indentation in the center with your thumb. The cookies will not brown so don’t overcook them! Raw dough can be frozen for up to 2 months. All rights reserved. When you’re ready to bake, remove from freezer and bake! After losing 65 pounds naturally I decided to share my experience with you all! To make the filling, blend together the cream cheese in a food processor until light and fluffy, scraping down the sides as needed. Remove from oven, transfer cookies back to a wire rack and allow to cool completely. Can I just use regular butter, cream cheese, and nog? Like the recipes. Now, I mixed oil and sugar in another mixing bowl until they were well blended. It definitely took me sometime to come up with these beauties but finally I nailed it. Make in Advance – If you only want to make only a few at a time, you can store the remaining dough in the freezer. The filling, however, I would not change. Eight minutes later and you’ve got yourself some incredibly delicious and perfectly festive Eggnog Thumbprint Cookies. Go Veggie’s cream cheese is made from coconut for a non-GMO, no cholesterol, vegan alternative. How should I freshen them up?You may toast them in a toaster oven for about 3-4 minutes. In regards to the butter, I would suggest using applesauce to replace some of it. I would probably just swap half of the white flour for whole wheat so that it doesn’t affect the texture too much. NOTE: If your frosting is too thick add 1/2 tbs of vegan egg nog, if your frosting is too thin add 1 Tbs more powdered sugar. Before we fill the cookies with the eggnog cheesecake, we are going to par-bake them. What is eggnog?Traditionally, eggnog consists of raw eggs. Flax meal 6 tbsp. Once all the dough is shaped, it’s time to turn them into thumbprint cookies. However, I will be posting 12 individual cookie recipes, and when they are all finished, I will post a quick reference guide so that you can easily find all of them! Required fields are marked *, Rate this recipe Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. You can store the cookies this way for up to 2 months. Secretly Vegan Eggnog Recipe (Dairy Free, Nut Free) Jump to Recipe. Also, I’m guessing your indentations weren’t quite big enough (another reason why you’d have so much left-over) or they were a little full. Gooey Vegan Eggnog Chocolate Chunk Skillet Cookie. Maybe I made my cookies a bit big, but I have so much extra filling! For vegan eggnogCashew nutsCoconut milkCinnamon powderNutmeg powderCardamom powderFor the cookiesFlaxseed meal soaked in waterAlmond flourCoconut flourBaking powderSaltOlive oilPowdered sugarVanilla extract. If you’re not an eggnog fan, you can simply leave out the Mix until all flour is hydrated and the dough is uniform. If you’re loving this recipe make sure to check out my Chai Cheesecake Slutty Brownies, my Fudgiest Vegan Chocolate Fudge, and my Pumpkin Coffee Cake! If you made any substitutions, let us know how it turned out! Copyright © 2020 Rabbit and Wolves on the Foodie Pro Theme, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Google+ (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window). The flour, spices, baking soda and baking powder. Hi! If you’re not able to see your mom right now, this cake left at her doorstep would definitely make up for it. Glad I found your site. Excerpts and links may be used, provided that full and clear credit is given to Lauren Hartmann and Rabbit and Wolves with appropriate and specific direction to the original content. Check out the full list of my recommended kitchen tools and gadgets. These thumbprint cookies are the ultimate Christmas cookie – a spicy and buttery shortbread cookie filled with vegan eggnog cheesecake and topped with cinnamon and nutmeg. It made a perfect replacement for the nut milks I usually put into my baked goods. Follow me on Instagram, Facebook, and Pinterest and read more about me here. I made these today and they’re fantastic! When you’re ready to bake, remove from freezer and bake! Let the cookies cool completely, and then spread with frosting and enjoy. Hi Alaina! I kept it aside. Unfortunately I am not experienced enough with gluten-free flours. Vegan Eggnog Cookies, Rabbit and Wolves […], Your email address will not be published. Is there a substitute I could use instead of coconut oil? Here, I have made a vegan version of it. Bake for an additional 8-10 minutes, until cheesecake filling has firmed up. For this recipe, I used So Delicious Dairy Free Coconutmilk Nog Beverage. Finally, with the help of a cookie scoop, I divided the dough into 12 cookies. I also used Daiya cream cheese & it overflowed out of my cookies! Bake for 30-35 minutes until edges are browned and a toothpick comes out clean. Learn how your comment data is processed. Most importantly, coconut flour absorbs lot of liquid. Tag me on Instagram if you like these vegan sugar cookies, and check out my other vegan dessert recipes here! Bake the cookies for 10 minutes and allow to cool before icing. I’m Valerie, born and raised in Miami, Florida and currently living in Denver, I work to create delicious food that will change the way you think about vegan food forever! In another large bowl, beat the vegan butter with the sugar until you have a creamy mixture. © 2018-2020 Vegan Guide to the Galaxy. If you’re a peppermint fan, then make sure you try out one of my favorite recipes that I’ve ever made – Peppermint Chocolate Crinkle Brownie Cookies! Transfer to small bowl and chill for at least 30 minutes. I am looking for a substitute for all purpose white/wholewheat flour. Midge’s Vegan Chocolate Mayo Cake with Espresso Buttercream. ★☆ Start by making the eggnog cheesecake filling. Learn how your comment data is processed. Because we are using a small amount of cheesecake in each cookie, it doesn’t need to set like a traditional cheesecake. It is starting to get super cold outside and I freakin’ love it. How long do these lasts?These cookies taste best immediately out of the oven. Hi! Eggnog has always been one of my favorite things about the holidays and chocolate chunk cookies are one of my favorite things any time of year so this recipe seemed like a natural joining of two delicious things that should’ve met a long time ago! © 2020 My Darling Vegan — All Rights Reserved, Chocolate-Dipped Rosemary Shortbread Cookies, https://www.mydarlingvegan.com/homemade-vegan-eggnog/, http://www.thesweetlifeonline.com/2012/11/29/replacing-eggs/, http://www.gygi.com/blog/2012/07/20/gluten-free-baking-the-conversion-chart/, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies, Vegan Pumpkin Gnocchi with Sage Garlic Sauce, Vegan Pumpkin Bread with Brown Sugar Glaze, White Wine Alfredo Pasta with Shiitake Mushrooms. Thank you, Rabbit and […], […] 2. This sugar cookie recipe does not spread so they keep their shape when being baked. Wholesome and healthy vegan food recipes sharing blog. I’m not a vegan but I love the sound of these cookies. Most of my gluten-free baking is without flour all together. Once the applesauce is added, the dough will start to look curdled. Water 1 1/2 tsp. Lastly, I mixed all the ingredients (dry and wet) with my hands to make a soft and sticky dough. Place small scoops of cookie dough onto a prepared baking sheet. Hi there! hope this helps! What can I do with it? A light dusting of nutmeg on top of the cookies looks nice and adds that holiday extra flavor. Add vegan egg nog, vanilla extract and salt then continue to mix on high until you have a fluffy frosting. 1 tbsp flax meal mixed with 3 tbsp eggnog (to create a flax egg), Peppermint Chocolate Crinkle Brownie Cookies, Vegan White Chocolate Birthday Cake Cookies, Cranberry & Rosemary Gingerbread Biscotti. These are fabulous. Place the dough between two sheets of parchment paper and roll out until the dough is approximately 1/4 inch thick. Add the vanilla and vegan eggnog. As a result, these cookies will become soft.