There are less than 10 days left in November. How insane is that? I am ready for Christmas like no one’s business. No one. It is my favourite time of year. My family always makes fun of me for saying this because apparently I never show my “love for Christmas”. What the heck is that supposed to mean? I listen to Christmas carols, make lots of Christmas cookies, go to every Christmas craft fair I can find, what more do they want from me?
I also love the snow. Although I hate being cold. But there is nothing wrong with looking at it from within the warm confines of your house, snuggled up in front of the fire with a warm mug of hot chocolate. Again, I get mocked because apparently I don’t actually like snow. What is with people telling me what I like and don’t like?
Know what I also really like? The fact that we Canadians had our Thanksgiving over a month ago. We get it over with early so once Halloween is finished, we can go full throttle into the holiday spirit. I could not imagine celebrating Christmas and Thanksgiving less than 1 month apart. You don’t have any time to fully embrace all that Christmas has to offer. You are stuck making pumpkin desserts while gingerbread everything is just waiting to be experimented with. Those pilgrims, they sure had their dates off. What horrible scheduling!
Regardless, I am breaking out the Christmas cookie recipes. First up, vegan fruit and nut ginger cookies. Frankly, I think they taste better than traditional ones with butter and eggs. They are chewy, not crunchy. I despise ginger “snaps”. I would prefer not to break my teeth on a cookie, please and thank you. No fear of that with these bad boys, let me tell you.
So I’m getting my Christmas on, ain’t nobody going to bring me down! I may even break out the Boney M. Just watch me. Oh and eat some vegan fruit and nut ginger cookies while I am at it.
Vegan Fruit and Nut Ginger Cookies
1 cup brown sugar
1 flax egg (1 tbsp. flax seed mixed with 3 tbsp. water, mixed and let stand 15 minutes)
1/4 cup pumpkin puree (or unsweetened applesauce)
2 tbsp. canola oil
2 cups all purpose flour
1/4 cup cocoa powder
1 tsp. baking soda
2 tsp. cinnamon
2 tsp. dried ginger powder
1/2 tsp. ground cloves
1/4 tsp. salt
1 cup mixed dried fruit and nuts (I used a combination of roasted almonds, dried papaya and dried strawberries)
1/4 cup white sugar
1. Heat your oven to 350. Line 2 cookie sheets with parchment paper.
2. Mix together the brown sugar, flax egg, pumpkin puree (or applesauce) and canola oil to form a smooth paste.
3. In a separate bowl, stir together the flour, cocoa powder, baking soda, cinnamon, ginger, cloves, salt and mixed fruit/nuts. Once mixed, add these dry ingredients to the brown sugar mixture, stirring just to combine.
4. Portion the dough into 3/4″ to 1″ balls. Roll them each in the 1/4 cup of white sugar until completely coated.
5. Place them on the baking sheets, 9 per tray. Press down lightly with the palms of your hands to flatten the cookies.
6. Bake at 350 for 10-12 minutes. Cool and enjoy.