Holiday Cookie Party with Chef AJ & Forks Over Knives

Holiday Cookie Party with Chef AJ & Forks Over Knives

Join Chef AJ for a festive cookie party, where we dive into the joy of `christmas baking` and discover delightful `christmas cookies`. Learn `how to bake cookies` that are perfectly delicious, using clever `egg-free baking` methods and other fantastic `vegan recipes`. Get ready for some holiday cheer and treats that everyone can enjoy! 🌱✨

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Here are all the recipes we made, as promised: 
 
Jingle Balls
 
Ingredients:
2 cups oats
½ cup cocoa powder or carob powder
12 ounces pitted dates (about 2 cups, packed)
1 tsp vanilla bean powder
½ cup crushed peppermint candy or candy canes*, plus extra for rolling
Preparation:

In a food processor fitted with the “S” blade, process oats into flour. Add cocoa/carob and vanilla; process again. Add dates until a ball forms. Add crushed peppermint and pulse to combine. Roll into balls and coat with more crushed peppermint. For a minty flavor without candy, add ½ - 1 tsp peppermint extract after the dates are processed. Roll in red and white Vegify** crumbles for a festive look.
 
Holiday Gingersnaps

Ingredients:
2 cups rolled oats
12 ounces pitted dates
1 Tablespoon Gingerbread Spice (I use Local Spicery)
1 teaspoon vanilla powder
2 Tablespoons Date Syrup
 
Preparation:

Preheat oven to 325°F. In a food processor fitted with the "S" blade, briefly process the oats. This took 5 seconds in the NutraMilk, it will take longer in another machine. Then add the dates and spices and process
again. You want the dough to clump into a sticky ball. Then add the date syrup and process again. Divide dough into 16 pieces and roll them into balls. Place on the baking mat and flatten with a wet palm. Bake for 6-8 minutes flipping halfway through. Allow to cool completely and store in an airtight container.

Holiday Eggless Nog

Ingredients:
2 cups white sweet potatoes, roasted, peeled, and chilled (about 1 pound)
2 large, very ripe bananas, frozen (about 1 cup)
½ teaspoon nutmeg, plus more to garnish
½ teaspoon vanilla bean powder
2 cups unsweetened plant milk
 
Preparation:

Place all ingredients in a high-speed blender and blend until smooth and creamy. Pour into a tall glass and sprinkle with additional nutmeg, if desired. If you want the rum flavor
without alcohol, you can add a ½ teaspoon of rum extract.
 
Red & Green Thumbprint Cookies

Ingredients:
1 cup gluten-free rolled oats
6 ounces pitted dates (about 1 cup)
½ teaspoon vanilla bean powder
Fruit-sweetened jam in your favorite flavor
Preparation:

Preheat oven to 350°F. Place the oats and vanilla bean powder in a food processor fitted with the “S” blade and process into a flour-like consistency. Add dates and process until a ball forms, adding a few
more dates if necessary. Divide into 8 pieces, roll into balls, and flatten with your hand. Using your fingertips, build up the sides of each cookie so you will have an indentation to hold the jam. Fill each cookie with the jam of your choice. Bake for 5 minutes on a cookie sheet lined with parchment paper or with a nonstick silicone baking mat. Let cool completely.

Cranberry Pistachio Clusters

Ingredients:
1 (7-ounce) bag date-sweetened chocolate chips (e.g., Just Date) or other vegan chocolate
½ cup unsweetened dried cranberries
½ cup unsalted pistachios
1 tsp grated orange zest
Unsweetened flaked coconut (optional)

Preparation:

Melt chocolate over a double boiler on low heat. Remove from heat and stir in cranberries, pistachios, and orange zest. Scoop onto parchment paper and top with coconut or crushed pistachios if desired. Freeze 10–15 minutes to set, then store covered in the fridge.