The holiday season is upon us, and that means it’s time to whip out the mixing bowls and baking sheets! There’s something truly magical about the warm, inviting scents of spices and sweet treats filling your home. I created this post to share my favorite Christmas baking recipes, especially for those who want to keep things vegan this year.
If you’re someone who loves the combination of festive flavors and delightful textures, you’re in for a treat! Whether you’re baking for a holiday gathering, gift-giving, or just to enjoy with family, these recipes will hit the spot. It doesn’t matter if you’re a seasoned baker or just getting started; these recipes are easy to follow and sure to impress.
In this post, you’ll discover 12 festive recipes that will make your holiday baking a breeze. From Vegan Gingerbread Cookies to Vegan Peppermint Brownies, each recipe is designed to bring joy and warmth to your holiday celebrations. Expect to see a variety of holiday desserts that not only taste fantastic but are also plant-based.
Get ready to fill your kitchen with cheerful aromas and plenty of festive treats! Your friends and family will love indulging in these seasonal delights. So, grab your apron, and let’s dive into the world of vegan Christmas baking!
Key Takeaways
– Discover 12 easy vegan baking recipes perfect for the holiday season, including gingerbread cookies and peppermint brownies.
– Each recipe is designed to be accessible for all bakers, with clear instructions and common ingredients.
– Enjoy a variety of holiday desserts that cater to different tastes and preferences, making it easy to please everyone.
– Create memorable moments in the kitchen this holiday season by baking these warm, delightful treats with loved ones.
– These recipes are perfect for sharing, whether at festive gatherings or as thoughtful gifts for friends and family.
1. Vegan Gingerbread Cookies
You want a holiday cookie that fits a plant based kitchen. Ginger, cinnamon, and nutmeg glow with warm spice in every bite. Vegan shortcuts keep flavor full and texture just right for decorating or nibbling with tea. Make a batch and you create a simple centerpiece that starts conversations and memories.
Ingredients:
2 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup molasses
⅓ cup coconut oil (melted)
1 tablespoon almond milk
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the dry ingredients: flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In another bowl, whisk the brown sugar, molasses, melted coconut oil, and almond milk.
4. Stir the dry mix into the wet mix until a soft dough forms.
5. Roll the dough on a floured surface and cut shapes with cookie cutters.
6. Place cookies on a lined sheet and bake 10 minutes. Cool before decorating with vegan frosting.
FAQs:
Can I use gluten free flour? Yes, but texture changes slightly.
Vegan Gingerbread Cookies
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You crave a moist, fudgy treat that fits your vegan kitchen. Rich chocolate meets a fresh peppermint lift in every bite. These brownies stay soft and mellow, perfect for sharing at gatherings or gifting in bright wrap. They come together fast and use pantry staples you likely have on hand.
Ingredients:
1 cup almond flour
1 cup cocoa powder
1 cup maple syrup
½ cup melted coconut oil
2 teaspoons peppermint extract
1 teaspoon baking powder
A pinch of salt
Instructions:
1. Heat oven to 350°F (175°C) and grease a pan.
2. Mix almond flour, cocoa powder, baking powder, and salt in a bowl.
3. In another bowl, whisk maple syrup, coconut oil, and peppermint extract.
4. Combine wet and dry until smooth.
5. Pour into pan and spread evenly.
6. Bake 25 minutes. Let cool before slicing.
7. For extra festivity, top with crushed peppermint before serving.
FAQs:
Can I add nuts? Yes, walnuts or pecans add crunch.
Even on a busy holiday week, vegan peppermint brownies prove that Christmas baking recipes can stay simple and dreamy. Melted cocoa, peppermint lift, and pantry staples make sharing treats easy, no fuss, just flavor. Bake, wrap, gift, and savor the season.
Vegan Peppermint Brownies
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Winter mornings call for warmth. These muffins deliver soft crumb, warm spice, and apple bites in every mouthful. They feel wholesome yet feel like a treat you deserve. Bake a batch and set out muffins for a quick grab on busy days or cozy tea breaks.
Ingredients:
1 ½ cups whole wheat flour
1 cup almond milk
1 cup diced apples
½ cup maple syrup
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ cup vegetable oil
Instructions:
1. Preheat to 375°F (190°C) and line a muffin tin.
2. Mix dry ingredients in one bowl.
3. Whisk wet ingredients in another bowl.
4. Combine until just mixed, then fold in apples.
5. Fill tins and bake 20 minutes. Cool before serving.
FAQs:
Can I use other fruits? Pears or berries work well.
Vegan Apple Cinnamon Muffins
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4. Vegan Chocolate Chip Cookies
A plate of cookies is a simple way to share joy. These vegan chocolate chip cookies stay soft inside with a slight edge on the outside. They’re easy to make and perfect for a quick dessert or a gift to a neighbor. You’ll love how fast they come together and disappear.
Ingredients:
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil (melted)
½ cup brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract
½ cup vegan chocolate chips
Instructions:
1. Preheat to 350°F (175°C) and line a sheet pan.
2. Mix flour, baking soda, and salt.
3. Whisk melted coconut oil, brown sugar, maple syrup, and vanilla.
4. Combine wet and dry, then fold in chips.
5. Scoop dough onto sheet and bake 12 minutes.
6. Cool briefly before moving to a rack.
FAQs:
Can I freeze the dough? Yes, freeze up to 2 months.
Vegan Chocolate Chip Cookies
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Cupcakes bring a party feel to any table. These vegan chocolate peppermint cupcakes are rich, moist, and perfectly sweet with a bright peppermint finish. They look festive for holiday gatherings and taste comforting for cozy nights in. Bake a dozen and share the joy with friends and family.
Ingredients:
1 cup all-purpose flour
1 cup cocoa powder
1 cup almond milk
¾ cup sugar
½ cup vegetable oil
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon peppermint extract
Instructions:
1. Heat oven to 350°F (175°C) and line a tin with liners.
2. Combine dry ingredients in one bowl.
3. Whisk wet ingredients in another.
4. Mix until smooth, then fill liners ¾ full.
5. Bake 20 minutes. Cool before frosting.
6. Pipe frosting and top with crushed candy canes.
FAQs:
Can I make gluten-free cupcakes? Yes, use a gluten-free blend.
Vegan Chocolate Peppermint Cupcakes
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6. Vegan Snickerdoodles
Cinnamon sends a warm scent through your kitchen. These vegan snickerdoodles stay soft and carry that classic cinnamon sugar finish you love. They’re quick to bake and fun to roll in coating for a festive look. Gather the ingredients and bake a batch for a cozy night in or a last minute gift.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
1 cup sugar
½ cup coconut oil (melted)
¼ cup almond milk
2 teaspoons cinnamon for coating
Instructions:
1. Preheat to 350°F (175°C) and line a sheet with parchment.
2. Combine flour, baking soda, cream of tartar, and salt.
3. Cream sugar and melted coconut oil.
4. Add almond milk and mix.
5. Stir in dry ingredients, then shape into balls.
6. Roll in cinnamon sugar and bake 10 minutes.
7. Cool before enjoying.
FAQs:
Can I use a gluten-free flour mix? Yes, texture may vary.
Fun fact: cinnamon aroma can trigger cozy memories in under 5 minutes, perfect for a festive night. These vegan snickerdoodles stay soft for up to 3 days in a tin, and you barely need 20 minutes to bake a batch.
Vegan Snickerdoodles
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Coconut lovers rejoice. These vegan macaroons stay chewy inside with a crisp edge. They burst with coconut flavor and a hint of almond. They’re simple to make and fun to dress up with chocolate drizzle for gifts or a party platter.
Ingredients:
2 cups sweetened shredded coconut
½ cup almond milk
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons flour
Instructions:
1. Heat oven to 325°F (163°C) and line a sheet.
2. Mix coconut, sugar, flour, almond milk, vanilla, and almond extract.
3. Form small balls and place on sheet.
4. Bake 25 minutes until gold. Cool.
5. Optional: dip in dark chocolate.
FAQs:
Can I use unsweetened coconut? Yes, but adjust sugar to taste.
Fact: Vegan coconut macaroons bake in about 12-15 minutes, perfect for your christmas baking recipes lineup, with a chewy center and crisp edge every time. A splash of almond extract doubles the coconut punch, while a drizzle of chocolate makes gifts feel extra special.
Vegan Coconut Macaroons
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Fall flavors meet winter warmth in a loaf you can slice any time. This vegan pumpkin spice bread is moist, fragrant, and easy to share. Enjoy it as breakfast, a snack, or a dessert with a pat of vegan butter. Bake a loaf today and keep a slice for later in the week.
Ingredients:
1 ½ cups all-purpose flour
1 cup pumpkin puree
½ cup sugar
½ cup almond milk
¼ cup vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
Instructions:
1. Preheat to 350°F (175°C) and grease a loaf pan.
2. Mix dry ingredients in a bowl.
3. Whisk pumpkin, sugar, milk, and oil in another.
4. Combine and mix until just blended.
5. Pour into pan and bake 55–60 minutes.
6. Cool 10 minutes, then move to a rack.
FAQs:
Can I use fresh pumpkin? Yes, puree smooth and not watery.
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Linzer cookies look fancy and taste bright. These vegan sandwiches use fruit preserves for a tart, sweet bite. They shimmer with powdered sugar and invite smiles at any cookie exchange. Kids can help roll and cut the dough for a tasty classroom moment.
Ingredients:
1 ½ cups whole wheat flour
½ cup almond flour
½ cup coconut oil (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fruit preserves (raspberry or apricot)
A pinch of salt
Instructions:
1. Preheat to 350°F (175°C) and line a sheet.
2. Cream coconut oil and powdered sugar, then add vanilla.
3. Mix in flours and salt to form a dough.
4. Roll out and cut shapes; cut a window in half the cookies.
5. Bake 10 minutes. Cool, spread preserves on full cookies, and top with window cookies.
6. Dust with sugar if you like.
FAQs:
Can I make this gluten-free? Yes with a gluten-free blend.
Vegan Linzer Cookies
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10. Vegan Fruitcake Cookies
Fruitcake gets a friendly glow with these cookies. They hide dried fruit, nuts, and spices in every bite. They feel hearty and festive, perfect for gifting. Bake a batch and place them in tins for a thoughtful holiday surprise.
Ingredients:
2 cups mixed dried fruits
1 cup chopped nuts
1 ½ cups all-purpose flour
½ cup brown sugar
½ cup coconut oil (melted)
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
A pinch of salt
Instructions:
1. Preheat to 350°F (175°C) and line a sheet.
2. Mix dried fruits, nuts, flour, baking powder, and spices with salt.
3. Stir in melted coconut oil and brown sugar.
4. Drop spoonfuls onto the sheet and bake 15 minutes.
5. Cool on a rack.
FAQs:
Can I use fresh fruit? No, dried works best for texture.
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11. Vegan Chocolate Snowballs
Snowball cookies bring a playful touch to any table. They stay soft inside and roll in a blanket of powdered sugar like tiny winter orbs. They’re simple to make and fun to share with friends and family during the holidays. Grab a bowl, mix, and roll for quick joy.
Ingredients:
1 cup all-purpose flour
½ cup cocoa powder
½ cup coconut oil (melted)
½ cup sugar
½ cup almond milk
1 teaspoon baking powder
Powdered sugar for coating
Instructions:
1. Preheat to 350°F (175°C) and line a sheet.
2. Combine flour, cocoa, baking powder, and sugar.
3. Stir in melted coconut oil and almond milk to form a dough.
4. Roll into balls and place on sheet.
5. Bake 15 minutes. Cool slightly, then coat in powdered sugar.
FAQs:
Can I store these cookies? Yes, in an airtight container up to a week.
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Pecan bars give a dessert bar a rich, gooey twist. The filling shines with caramel notes and crunchy nuts, all tucked into a buttery crust. They slice cleanly and travel well, making them ideal for gifts or a party platter. Bake fast and enjoy the warm, festive aroma filling your kitchen.
Ingredients:
1 ½ cups all-purpose flour
½ cup coconut oil (melted)
½ cup brown sugar
1 cup pecans (chopped)
½ cup maple syrup
1 teaspoon vanilla extract
A pinch of salt
Instructions:
1. Preheat to 350°F (175°C) and line a square pan with parchment.
2. Mix flour and melted coconut oil to form a crust. Press into pan.
3. Whisk brown sugar, maple syrup, vanilla, and salt; fold in pecans.
4. Pour filling over crust and spread evenly.
5. Bake 30 minutes until set. Cool before slicing.
FAQs:
Can I use other nuts? Yes, walnuts or almonds work too.
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Baking during the holiday season is a wonderful way to spread joy and warmth among family and friends. These vegan Christmas baking recipes are not just delicious but also showcase the magic of festive treats without dairy or animal products.
From cookies to cakes, each recipe brings its unique flavor and charm, ensuring that everyone can enjoy the holiday spirit. So, gather your ingredients, turn on some festive music, and let the baking begin!
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Frequently Asked Questions
What are the essential tips for perfecting vegan christmas baking recipes for the holidays?
Here are essential tips for perfecting vegan christmas baking recipes this season. Use reliable substitutions like flax eggs or applesauce and plant-based milks to replace dairy and eggs, and choose fats like coconut oil for richness. Measure carefully, preheat the oven, and chill cookie dough to help holiday cookies hold their shape. Add warming spices (cinnamon, nutmeg, cloves) for seasonal baking flavor, and store baked treats in an airtight container to keep them fresh as Christmas sweets.
Which vegan holiday cookies are easiest for beginners to bake during the festive season?
Some of the easiest vegan holiday cookies to bake are dairy-free sugar cookies, snickerdoodles, and ginger molasses cookies. Practical tips: use a 1:1 gluten-free flour blend if needed, chill the dough for 30–60 minutes, roll to 1/4 inch, and bake at 350°F (175°C) for 9–11 minutes. Let them cool on a rack and, if you like, finish with a simple glaze made from powdered sugar and dairy-free milk. These holiday cookies are reliable and great for gifting with a ribbon and a jar of festive treats.
How can I convert traditional holiday desserts to vegan versions without losing flavor?
To convert traditional holiday desserts to vegan versions without losing flavor, swap dairy and eggs with reliable substitutes: flax eggs or aquafaba for binding, vegan butter or coconut oil for richness, and plant-based milk for dairy. Boost flavor with vanilla, citrus zest, and warming spices. Bake a small test batch to fine-tune sweetness and texture. With these tweaks, your seasonal baking stays delicious and true to the spirit of festive treats.
What are practical tips for storing and reheating vegan Christmas sweets to keep them fresh?
After baking, let cool completely and store in airtight containers at room temperature for up to 5 days, or freeze for longer storage. Reheat cookies in a 300°F (150°C) oven for 5–8 minutes to refresh texture. For cakes and bars, wrap tightly and freeze; defrost at room temperature before serving. If you frost or glaze, add those toppings right before serving to keep them glossy. These steps help keep your holiday desserts and Christmas sweets at their best.
Are there gluten-free or allergy-friendly options in vegan Christmas baking recipes, and how can I adapt them?
Yes! Many vegan Christmas baking recipes can be made gluten-free or allergy-friendly with simple swaps. Use gluten-free flour blends, oat or almond milk as dairy substitutes, and keep nut-free options by swapping almond butter for sunflower seed butter. Always check labels for hidden dairy or eggs, and wash shared equipment to avoid cross-contamination. With careful swaps, you can enjoy holiday desserts and festive treats that everyone can enjoy.
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