Raw Vegan (and Gluten-Free) Christmas Cookies

I've been obsessed with raw vegan goodies lately - but thank goodness that I have the excuse of the holidays to bake them. As you can see - I have a decadent array of cookies that would make any child squeal with glee. Before you ask - yes I did, but only with the gingerbread, - they're just so cute! The best part is that they're made with the same base ingredients that anyone would have in their household. Just tweak it to your liking and be on your merry way.

(Base Flour Ingredients)

• 1 cup of GF Oats
• 1/4 cup of Black Chia Seeds
• 2 tbl Sesame Seeds
• 1/4 cup of Raw Sugar
• 1 pinch of Sea Salt

(Peanut Butter Cookies Ingredients)

• 1 cup of Base Flour
• 1/4 cup Raw Nut Butter (any type)
• 2-4 tbl Coconut Oil
• 1 tbl Extra Sugar (per cookie)
• Minced Nuts

(Gingerbread Cookies Ingredients)

• 1 cup of Base Flour
• 1/2 tbl Blackstrap Molasses (or Yacon Syrup)
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 2-4 tbl Coconut Oil
• 1 tbl of Fresh Minced Ginger
• A small pinch of Cardamom and Allspice

(Snickerdoodle Cookies Ingredients)

• 1 cup of Base Flour
• 1/4 cup of Sugar
• 2-4 tbl Coconut Oil
• 1 tsp of Cinnamon
• Raw Cinnamon Sugar to roll cookies in

(Directions)

• For the Base Flour: Blend or process for about five minutes and then set aside while you configure which recipe you want to use.


• Peanut butter cookies: Mix all of the ingredients together, mold them and then place them in the freezer. These are the absolute best when frozen - but you decide.


• For the Gingerbread cookies: Mix all of the ingredients together.
• Coat an entire pan with the dough, place it into the fridge to slightly harden and then cut out the cookies.
• Refrigerate.


• For the Snickerdoodle cookies: Mix all of the ingredients together.
• Roll into a log, then chill.
• Once firm, slice and coat in the cinnamon sugar. Refrigerate.
• Enjoy!