The more time we can steal for ourselves over the holidays, the better! Of course, you can spend hours baking Grandma's best Christmas cookies - or you can make some of the no-bake Christmas cookie recipes from this article and still enjoy the holidays. The choice is yours.
White Chocolate & Raspberry No-Bake Christmas Cookies (Vegan, Keto)
If you want to serve healthier, no-bake Christmas cookies this Advent season, you can try these white chocolate raspberry cookies. They are keto, vegan and paleo diet friendly! This recipe is super easy as it only requires five ingredients and 10 minutes of time. They also contain some nutritional value as they are rich in proteins.
Ingredients for 12 Christmas cookies:
- 120 g coconut flour
- 450 g cashew butter or a nut or seed butter of your choice
- 160 ml maple syrup
- 2-4 tablespoons white chocolate chips
- 1-2 tablespoons dried raspberries
- 1-2 tablespoons milk of your choice (you only need to use the milk if the dough is too thick.)
preparation:
- Line a large baking tray or plate with parchment paper and set aside.
- Place the coconut flour in a large mixing bowl and set aside.
- In a microwave-safe bowl or on the stove, heat the cashew butter with the maple syrup until melted and stir to combine.
- Add the liquid mixture to the dry mixture and stir until completely combined. Fold in the chocolate pieces and dried raspberries and mix everything well. If the dough is a little too crumbly, add a little milk of your choice until a thick dough remains.
- Form 12 balls with your hands and press them into a cookie shape on the baking sheet. Press them in twice with a fork and refrigerate until firm, at least 30 minutes.
storage: White Chocolate and Raspberry No-Bake Christmas Cookies should be stored in the refrigerator and they will last for 1 week. However, if you store them in the freezer, they will stay fresh for up to 6 months.
If you want, you can easily make the cashew butter yourself for this recipe. That's how it works.
Make your own cashew butter in just 10 minutes
This recipe makes about 370g of cashew butter. You only need:
- 450 g roasted, salted cashews
- 2 tablespoons melted coconut oil
Directions:
- Place the roasted, salted cashews in the food processor and process. At first the mixture is crumbly, then it clumps together and sticks to the sides. Stop the food processor, scrape down the sides, and then start it again.
- While the machine is running, add the melted coconut oil.
- Continue processing until it has a smooth, creamy cashew butter consistency.
Notes:
- If you only have raw cashews, it's best to roast them first. Place the cashews in a single layer on a baking tray and roast at 180°C for about 10-12 minutes until nicely toasted. Keep an eye on them so they don't burn. Then add them to the food processor and follow the rest of the instructions. If you make it this way, you will need to add a little salt to taste.
- Store in a glass container (covered) in the refrigerator for 2 weeks or longer.
Low sugar, no bake peanut butter Christmas cookies
The same applies here: with just 6 simple ingredients you are well on your way to making this super easy Christmas snack! Here's a look at the ingredients you'll need for 12:
- 100 g Mandelmehl
- 60g peanut butter
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons Christmas sprinkles
Make Christmas cookies – follow these steps
Step 1: Make the cookie dough:To begin, take a medium bowl and mix together the almond flour, peanut butter, honey, vanilla extract, and salt. Mix until you have a smooth, raw cookie dough. Then add the Christmas sprinkles to the dough.
Step 2: Form Cookie Dough Balls:Next, use your hands to shape the dough into 12 balls. If the dough is too sticky, you can let it set in the fridge for 10-20 minutes before shaping. Then place the dough balls on a baking sheet lined with parchment paper and flatten each ball with a fork to create some texture.
Step 3: Let the cookies set:Finally, decorate the cookies with a few additional sprinkles and let them set in the refrigerator for at least 1 hour.
Notice: It may be tempting to eat the cookies as soon as you form them, but it's better to wait a little longer! Putting the cookies in the fridge gives them a much better texture and allows the flavors to develop. But if you can't wait, you can eat these no-bake Christmas cookies just like that. They still taste delicious, but their texture is no longer as good.
Florentine cookies are popular worldwide. You can find recipes for these almond cookies with caramelfind here!
How to store these peanut butter cookies
In the fridge: You can store these Christmas cookies in an airtight container and refrigerate for up to 2 weeks.
Freeze: They will last up to 6 months in an airtight container in the freezer. If you choose this route, we recommend that you first freeze the shaped cookies on a plate or baking sheet lined with parchment paper to prevent them from sticking together. Then place them in an airtight container or freezer bag.
If you want to thaw the cookies, simply place them in the refrigerator overnight to soften. Do not attempt to bake or heat the cookies as this may cause them to break and become crumbly.
Sweeten the holidays with more Christmas cookies - recipes for delicious coconut cookies (including gluten-free and lactose-free)can be found here!
