Vegan Christmas cookies & no added sugar

DREAMY DELICIOUS COOKIES

Being vegan is especially tough during the Christmas season. Delicious sweets packed with refined sugar, eggs, and cow's milk are everywhere. But abstaining has its advantages! It's much easier to keep the pounds off.

This week we have a recipe that's sure to impress. You can use it to charm your picky relatives or simply eat it yourself.

Basic recipe

You need:

• approx. 200g DATTELBÄR seedless Sukkary dates or date paste
• approx. 30 g of rolled oats or spelt flakes
• approx. 30 g coconut flakes
• 1-3 tablespoons coconut oil (optional)

Also spices: cinnamon, cloves, ginger, vanilla

For decoration: date syrup , vegan nonpareils , sprinkles and decorative hearts.
Variation: instead of rolled oats, you can also use nuts or coconut flour.

Here's how:

1. Slowly knead the dry ingredients into the dates/date paste until a fine (but not crumbly) dough is formed.

2. Add the liquid coconut oil and spices and continue kneading.

3. Roll out the dough on a baking paper and cut out cookies.

4. Place the cookies on a dehydrator or baking sheet and dehydrate/bake them for 3-4 hours at 40°C until the outside is dry.

5. Using a piping bag, pipe date syrup onto each cookie and decorate the cookies with sprinkles and hearts.

6. You can store them in a cool, dark place for several weeks.

Tip: Moisten the cookie cutters with water so the dough doesn't stick.