Tag Archive for: sweet

 

 

Raw Vegan Iced Chai Snickerdoodle Snowflake Cookies

 

 

 

Merry Christmas Friends!  

Iced Chai Snickerdoodle Snowflakes are SO darn incredible it's as though a Christmas angel flew in to my kitchen and took over my brain to bring these delectable (semi totally addictive) cookies to life.  Yes, they're  raw vegan… but don't bother telling anyone as they won't know the difference.  Are they healthy – yes, of course they're totally amazing for you… but again, don't bother telling anyone that either as, again, they won't know the difference, they're so tasty.  The insane cardamom icing is worth making alone, however, once spread atop these unbelievable Chai Snickerdoodle cut-outs, it's seriously all over – SO divine!  

Iced Chai Snickerdoodles Snowflake Cookies are the stuff Holiday dreams are made of… heck these gorgeous little cookies are perfect all winter long.  Come spring just switch up your cookie cutter to a tulip or a bunny and you're good to go.  You'll never want to be without your stash.  Trust.

 

 

Raw Vegan Chai Snickerdoodle Snowflake Cookies 

Raw Vegan Chai Snickerdoodle Snowflake Cookie-Cake! 

 

Recipe for Iced Chai Snickerdoodle Snowflake Cookies

Makes 3-4 dozen depending on the size of your cookie cutters & your ability to restrain yourself from eating all the dough & icing prior 🙂  Make the dough and icing 2 days in advance.  Do your cutouts the day after.  Dehydrate.  Then ice the 3rd day.

INGREDIENTS

Raw Vegan Chai Snickerdoodle Snowflake Cookies

• 3 cups oat flour (made from 2 c oat groats processed in Vitamix)
• 1/2 cup coconut flour
• 1 1/2 cups medjool dates
• 1 t celtic salt
• 1 t Ceylon cinnamon
• 1/2 t ginger
• 1 1/4 t cardamom
• 1 T powdered stevia
• 1 T vanilla powder or 2 T vanilla extract
• 2/3 cup almond butter
• 1/3 cup coconut nectar
• 1/4 cup extra virgin coconut oil
• 1/4 cup + 2 T filtered water + extra as needed

Raw Vegan Cardamom Icing

• 1 t vanilla powder or 2 t vanilla extract 
• 1/4 cup coconut butter
• 3/4 cup cashews soaked for 8 hours, rinsed & drained
• 1/2 cup extra virgin coconut oil
• 3 drops edible grade lemon essential oil (or sub fresh lemon juice)
• fresh ground cardamom powder for sprinkling as the most-incredibly-delicious-do-not-skip-it garnish

METHOD

Raw Vegan Chai Snickerdoodle Snowflake Cookies

1. Place oat flour, coconut flour, dates, celtic salt, cinnamon, ginger, cardamom, stevia, vanilla and almond butter in a large capacity food processor and process, scraping the sides of the bowl many times until the mixture resembles wet sand.
2. Add coconut nectar, coconut oil and 1/4 cup filtered water and process until fully incorporated and the mixture comes together as a dough.  Add more water by the Tbsp as needed.  Taste to adjust seasonings & sweetness.  It will have the texture of gingerbread dough.
3. Dump the dough out, halve it, and form it into two smooth discs.  Tightly cover each disc in saran and place in the refrigerator overnight.
4. The next day remove one disc at a time, allow to come to room temp for 20 minutes, then roll out to 1/4" (1/4" is much easier to work with) or 1/16", just as you would standard gingerbread or sugar cookie dough.  Rolling the dough on a piece of parchment paper placed on a large cutting board works well for no-slipping.  Also, I use my french handle-free rolling pin and find it's much less effortful than a standard handle rolling pin.  
5. As you cut each shape, press the cookie cutter into the chilled dough, then pull the edges away from the cutter on the sides that are un-usable, then pick up the cutter with dough still inside and tap it out onto a silpat lined dehydrator sheet.  As you can see, I used about the most difficult intricate snowflake designs one could use- to make it easier, I gently pushed out the skinny parts using the end of a spatula or my finger tips.  You should have no problems, especially if using a less intricate cutter.
6. Once you've cut out all your cookies, put them into your dehydrator on 135F for 1 1/2 hours, then turn down to 115F for another 1 hour or until they're firm enough to transfer from a silpat to a screen.  Transfer is easy: simply place a dehdrator tray fitted w/ a screen over the cookies on their silpat lined tray, flip over with your hands keeping everything aligned.  Next peel the silpat off the cookies and place them back into the dehdrator, now on their screens, for 2 – 4 more hours or until reach your desired crispness.  I personally like the cookies just slightly chewy, however they're also delicious crispy! (Alternatively, if you don't yet have a dehydrator, put them in the oven on it's lowest setting with the door propped open with a wooden spoon until reach desired crispness. This method doesn't guarantee they'll stay raw.)
7. Let the cookies cool before icing.

Raw Vegan Icing

1. Add all the ingredients into a Vitamix and blend scraping the sides down with a spatula several times, til totally combined and creamy. 
2. Scrape out into a bowl and place in the fridge for 2 hours.  Before you go to bed, pull the icing back out & let it sit out on the counter overnight. When you awake it will be the perfect icing texture (if your house is about 68F).  Otherwise, just leave it in the fridge overnight, come morning, take out the icing and place on your counter for an hour or until reaches icing consistency. If it warms up a bit too much while using, simply pop back into fridge for 10 minutes or until thickened, feeling free to whisk it back up to return it to perfect texture.
3. Next ice your cookies: this is easiest if you have a couple of large cookie sheets to place cookies on as you ice them.  After each tray of cookies is complete, sprinkel with a pinch of fresh cardamom- don't be shy – I LOVE a generous pinch.  If it's cold out as in 35F or lower, place your trays outside and the icing will harden almost instantly.  Store your cookies in the fridge in airtight containers with layers of parchment separating them. 
4. Snuggle up with a plate full of sweet, iced, caradamom dreams… high-vibe, guilt-free decadence that leaves us looking and feeling just as dreamy 🙂

 

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version?  Share it below for a chance to have me recreate it for you!

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All Love,

Juliane

 

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