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.
I love to make my own vegan eggnog and so for this recipe I decided to make it from scratch.
Its holiday season and baking is a fun family project. Therefore, these are the best vegan eggnog cookies ever and my family loves them.
Before we dive deep into this cookie recipe check out my other Christmas desserts like cranberry cake and gingerbread cake.
What is eggnog?
Traditionally, eggnog is known as egg milk punch that has alcohol in it and is sweetened along. It is flavored with spices like cinnamon, nutmeg and more to give an nice taste to it. Mainly, its whipped with egg yolk followed by egg white for extra foamy texture. Its a delicacy and a famous Christmas beverage that is served chilled. Since, we have developed its vegan version too over the years so vegan eggnog is sometimes referred as “nog”.
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.
However, I usually make it without rum and make a kid friendly baked version in cookie form and they are healthy too at the same time.
Ingredients
Cashew nuts
Coconut milk
Cinnamon powder
Nutmeg powder
Cardamom powder
Flaxseed meal soaked in water
Almond flour
Coconut flour
Baking powder
Salt
Olive oil
Powdered sugar
Vanilla extract
I love to bake these gluten free eggnog cookies every year and its in a vegan version so I can enjoy indulging in them thoroughly.
Also, these are so easy at the same time and a crowd pleaser too.
Ingredient notes
Coconut milk – I used beverage style coconut milk to keep this recipe light but unsweetened canned coconut milk also works here.
Spices – I used all the spices in their dried powder form to add flavor. Moreover, they are easily found in any local store.
Flaxmeal – Its the best egg substitute for cookies and works like wonder here. This adds healthy fats and fiber too.
Almond flour – I used blanched almond flour for this recipe and tasted so good. Almond flour brings a nice subtle sweet and nutty flavor in them.
Coconut flour – It absorbs a lot of liquid and can be tricky to use it for baking. But once you get the hang of it, coconut flour tastes amazing, especially in this eggnog cookie recipe.
White sugar – regular white sugar works absolutely fine here and maintains the light color of the cookies as well.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of the post.
How to make Vegan Eggnog Cookies
Firstly, I blended all the ingredients for vegan eggnog ( cashew nuts, coconut milk, cinnamon, nutmeg and cardamom) in a blender. Then, I kept it aside.
Secondly, I soaked flaxmeal in water in a another small bowl. Further, I kept it aside too.
Next, I mixed all the dry ingredients ( almond flour, coconut flour, baking powder and salt) in another 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 to the sugar mixture until it was was soft and fluffy.
Lastly, I folded in all the flour mixture to the wet ingredients and made a soft dough with the help of my hands.
Finally, with the help of a medium sized 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, I turned off the oven and took it out.
Then, I let them cool down completely and we all enjoyed this deliciousness.
Storage tips
They can be stored in an air tight container at room temperature for about 2 weeks. Just before serving you may toast them in a toaster oven for 3-4 minutes. If you desire you may air fry them at 300 degree for 3-4 minutes or simple re-bake at 350 degree Fahrenheit for 5-6 minutes. Let the cookies cool down and enjoy.
Expert tips
- Most importantly, coconut flour absorbs lot of liquid. As a result, it helped to bind the cookie dough nicely.
- 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, just damp).
- It is important to whip the soaked flaxmeal nicely so as to get the perfect texture of the batter. You certainly do not need electric hand mixture for this recipe. Just a spoon/whisk would work fine for these cookies.
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.
These eggnog 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.
I personally like to add rum in my recipes if I want to make it super special. Just add about 1/4 cup rum into the eggnog while blending it.
My other vegan Christmas Cookies
Vegan Ginger Cookies
White Chocolate Cranberry Cookies
Peanut Butter Sweet Potato Cookies
Vegan Molasses Cookies
Vegan Oatmeal Cranberry Cookies
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Eggnog Cookies
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
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup granulated white sugar
- 1 tbsp flaxmeal (soaked in 3 tbsp water)
- 1 tsp vanilla extract
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
Pavani says
Wow, love these vegan eggnog cookies. I have always wanted to try eggnog but skeptical about raw eggs, so this recipe with cashews is perfect.
Gunjan says
Thank you Pavani.
Stephanie says
Eggnog cookies sound SO delicious! Love that these are vegan too – I have a Christmas party coming up where I need to bring something vegan!
Gunjan says
Thank you Stephanie. Hope you enjoy these as much as we did.