Eggnog Cookies

These Eggnog Cookies are delightful Christmas cookies that are made with delicious holiday flavors. Its crisp from outside and soft from inside. These are made with a combination of nuts and spices that make them extremely desirable.

I love vegan eggnog. I have been planning to bake cookies with eggnog for a while. It definitely took me sometime to come up with these beauties but finally I nailed it. These are our recent favorite treat.

I made this recipe kid friendly. Therefore, I excluded the rum effect into these cookies.

What is eggnog?
Traditionally, eggnog consists of raw eggs. Here, I have made a vegan version of it. Hence, you may just say call it a “nog”. Also, I decided to included raw cashew nuts instead of raw eggs to give it a creamy texture. Due to this it came out creamy and delicious. Further, I infused slightly stronger spices. A a result, after being baked into cookies, I wanted the flavors to stand out a bit in the final outcome.

History of eggnog
Eggnog originated in Britain. In olden times, during winter, the wealthy would indulge in this creamy drink that was made with raw eggs, spices and rum. Over time, this drink became a Christmas tradition. Now, we even have a vegan version of it with or without rum.

Ingredients for Eggnog Cookies

For vegan eggnog
Cashew nuts
Coconut milk
Cinnamon powder
Nutmeg powder
Cardamom powder
For the cookies
Flaxseed meal soaked in water
Almond flour
Coconut flour
Baking powder
Salt
Olive oil
Powdered sugar
Vanilla extract

How to make these Eggnog Cookies

First and foremost, I blended all the ingredients for vegan eggnog in a blender. I kept it aside.

Secondly, I soaked flax meal in water in a another small bowl. Further, I kept it aside too.

Next, I mixed all the dry ingredients in a mixing bowl. Then, I kept it aside as well.

Now, I mixed oil and sugar in another mixing bowl until they were well blended.

Furthermore, I whipped in soaked flax meal and vanilla extract until it was was soft and fluffy.

Lastly, I mixed all the ingredients (dry and wet) with my hands to make a soft and sticky dough.

Finally, with the help of a cookie scoop, I divided the dough into 12 cookies. Thereafter, I placed them on a prepared cookie sheet.

After that, I baked them in a pre-heated oven at 350-degree Fahrenheit for 35-40 minutes or until these cookies were golden in color. Once done, turn off the oven and take it out.

Expert tips:

• Most importantly, coconut flour absorbs lot of liquid. As a result, it helped to bind the cookie dough nicely. Hence, I used half measurement of coconut flour here.
• It’s better to mix the cookie dough with hands to make sure they stick to each other and yet its crumbly.
• While shaping these cookies between your palms, they might start to stick in your hands. Therefore, just wet your fingers and your palms with little water to avoid sticking. As a result it help to drop the cookies on the cookie sheet very easily.(Water should not be dripping from your hands it should be just slightly wet).
• The more you whip up flax egg mixture the better for the cookies. You certainly do not need electric hand mixture for this recipe. Just a spoon/whisk would work fine for these cookies.

Frequently asked questions:

How long do these lasts?
These cookies taste best immediately out of the oven. They can be stored in an air tight container for about 2 weeks at room temperature. As a result, these cookies will become soft. However, it is normal for cookies to soften.

How should I freshen them up?
You may toast them in a toaster oven for about 3-4 minutes. Feel free to air fry them at 300 degree for 2-3 minutes. Or simply re-bake these.

How can I make eggnog from scratch?
I made vegan eggnog in this recipe from scratch. I have provided the details in the recipe card below.

How does these cookies taste like?
These cookies have a distinct flavor of coconut flour along with the holiday spices. The combination of cinnamon, nutmeg and cardamom stands out making these aromatic and flavorful. They are crisp from outside and soft from inside yet chewy in every bite.

My other Christmas Cookies are:
White Chocolate Cranberry Cookies
Peanut Butter Sweet Potato Cookies
Chocolate Cauliflower Protein Cookies
Raspberry Glazed Chocolate Oatmeal Cookies

If you get a chance to make this recipe then please leave your feedback in the comments below. Furthermore, please rate it also. You may tag also @kiipfit on Instagram because I love to see what’s cooking in your kitchen.

Print Recipe

5 from 1 vote

Eggnog Cookies

These Eggnog Cookies are delightful Christmas cookies that are made with delicious holiday flavors. Its crisp from outside and soft from inside. These are made with a combination of nuts and spices that make them extremely desirable.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Dessert

Cuisine: American, British

Keyword: eggnog cookies, eggnog cookies recipe, vegan eggnog cookies recipe, vegan eggnog recipe

Servings: 12

Calories: 96kcal

Author: Gunjan

Ingredients

For vegan eggnog

• 1/4 cup raw cashew nuts
• 3/4 cup unsweetened coconut milk (tetra pack)
• 1 tsp cinnamon powder
• 1/2 tsp nutmeg powder
• 1 tsp cardamom powder

For the cookies

• 1 tbsp flaxseed meal soaked in 3 tbsp water
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp olive oil
• 1/4 cup powdered white sugar
• 1 tsp vanilla extract

Instructions

• In a blender combine all the ingredients for
  vegan eggnog and blend it smooth. Keep it aside.
• Preheat oven at 350-degree Fahrenheit and
  prepare a cookie sheet with a parchment paper.
• 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 flax meal 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 flax egg mixture) into the dry ingredients and mix with a spoon/hands.
  It will become like a sticky and crumbled dough. They should be able to stick together.
• With the help of a cookie scoop place 12 cookies on the cookie sheet. Make round
  ball of each cookie between your palms and press gently from the center. Try to
  seal the edges as much as possible and flatten them between your palms. (If the
  cookies start to stick in your hands wet them with water but not too wet).
• Place the cookie sheet in the oven and bake it
  for 35-40 minutes or until golden in color.
• Turn it off and take them out of the oven. Let
  these cool slightly and enjoy the crisp cookies.

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.
• Serving size – This recipe makes 12 cookies and the serving size is 1 cookie person.
• 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