Generate a powerful lengthy content on 5 vegan Cookies for a Christmas Cookies Cookbook to bake, share and Celebrate the Season that Brings Comfort and joy to you and your family this Holiday with introduction, preparation instructions, ingredient ,prep t

facts Introduction: Staying true to the traditional Christmas spirit, these vegan Christmas cookies are a delicious and healthy treat to bake, share and enjoy with family and friends this holiday season. All these recipes are vegan-friendly and sure to bring you and your family comfort and joy to create and savor delicious memories. These Christmas cookies are just as sweet and flavorful as their non-vegan counterparts but require fewer ingredients, making them easier and convenient to bake while still having the most delicious results! Merry Mint Vegan Cookies Prep Time: 15 minutes Ingredients: 1 cup vegan margarine 3⁄4 cups light brown sugar 1 teaspoon vegan egg replacer 1 teaspoon peppermint extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup vegan chocolate chips 1⁄2 teaspoon salt Instructions: 1. Preheat oven to 350°F and prepare 2 baking sheets with parchment paper. 2. Cream together vegan margarine and light brown sugar until light and fluffy. 3. Add vegan egg replacer and peppermint extract and combine. 4. Sift together all-purpose flour, baking powder, baking soda and salt in a separate bowl. 5. Add dry ingredients to the wet mixture and mix until combined. 6. Fold in vegan chocolate chips and mix until combined. 7. Scoop dough onto prepared baking sheets about 1 tablespoon scoop apart. 8. Bake for 12 minutes until edges are golden brown. 9. Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack. Nutrition Facts: Per Serving (1 cookie): Calories: 171 Carbohydrates: 25g Fat: 8g Protein: 2g Sugars: 11g Spicy Almond-Cranberry Vegan Cookies Prep Time: 20 minutes Ingredients: 1 cup vegan margarine 1 cup organic granulated sugar 3⁄4 cup light brown sugar 1 teaspoon vegan egg replacer 1 teaspoon almond extract 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup vegan white chocolate chips 1 cup dried cranberries 1 teaspoon cinnamon 1⁄2 teaspoon nutmeg 1⁄2 teaspoon salt Instructions: 1. Preheat oven to 350°F and prepare 2 baking sheets with parchment paper. 2. Cream together vegan margarine and both sugars until light and fluffy. 3. Add vegan egg replacer and almond extract and combine. 4. Sift together all-purpose flour, baking powder, baking soda and salt in a separate bowl. 5. Add dry ingredients to the wet mixture and mix until combined. 6. Fold in vegan white chocolate chips, dried cranberries, cinnamon and nutmeg and mix until combined. 7. Scoop dough onto prepared baking sheets about 1 tablespoon scoop apart. 8. Bake for 12 minutes until edges are golden brown. 9. Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack. Nutrition Facts: Per Serving (1 cookie): Calories: 223 Carbohydrates: 31g Fat: 11g Protein: 3g Sugars: 17g Maple-Pecan Vegan Cookies Prep Time: 15 minutes Ingredients: 1 cup vegan margarine 3⁄4 cups light brown sugar 1 teaspoon vegan egg replacer 1 teaspoon maple extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup chopped pecans 1⁄2 teaspoon salt Instructions: 1. Preheat oven to 350°F and prepare 2 baking sheets with parchment paper. 2. Cream together vegan margarine and light brown sugar until light and fluffy. 3. Add vegan egg replacer and maple extract and combine. 4. Sift together all-purpose flour, baking powder, baking soda and salt in a separate bowl. 5. Add dry ingredients to the wet mixture and mix until combined. 6. Fold in chopped pecans and mix until combined. 7. Scoop dough onto prepared baking sheets about 1 tablespoon scoop apart. 8. Bake for 12 minutes until edges are golden brown. 9. Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack. Nutrition Facts: Per Serving (1 cookie): Calories: 252 Carbohydrates: 29g Fat: 14g Protein: 3g Sugars: 14g Cherry-Lime Thumbprints Prep Time: 15 minutes Ingredients: 1 cup vegan margarine 3⁄4 cups light brown sugar 1 teaspoon vegan egg replacer 1 teaspoon lime zest 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1⁄2 cup non-dairy cherry jam 1⁄2 teaspoon salt Instructions: 1. Preheat oven to 350°F and prepare 2 baking sheets with parchment paper. 2. Cream together vegan margarine and light brown sugar until light and fluffy. 3. Add vegan egg replacer and lime zest and combine. 4. Sift together all-purpose flour, baking powder, baking soda and salt in a separate bowl. 5. Add dry ingredients to the wet mixture and mix until combined. 6. Scoop dough onto prepared baking sheets about 1 tablespoon scoop apart. 7. Flatten each scoop with the back of a spoon and press an indentation into the center of each cookie. 8. Fill each indentation with 1⁄2 teaspoon non-dairy cherry jam. 9. Bake for 12 minutes until edges are golden brown. 10. Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack. Nutrition Facts: Per Serving (1 cookie): Calories: 229 Carbohydrates: 32g Fat: 10g Protein: 2g Sugars: 16g Mocha-Chip Vegan Cookies Prep Time: 20 minutes Ingredients: 1 cup vegan margarine 1 cup organic granulated sugar 3⁄4 cup light brown sugar 1 teaspoon vegan egg replacer 1 teaspoon instant coffee granules 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup vegan chocolate chips 1 cup vegan dark chocolate chips 1⁄2 teaspoon salt Instructions: 1. Preheat oven to 350°F and prepare 2 baking sheets with parchment paper. 2. Cream together vegan margarine and both sugars until light and fluffy. 3. Add vegan egg replacer and instant coffee granules and combine. 4. Sift together all-purpose flour, baking powder, baking soda and salt in a separate bowl. 5. Add dry ingredients to the wet mixture and mix until combined. 6. Fold in vegan chocolate chips and dark chocolate chips and mix until combined. 7. Scoop dough onto prepared baking sheets about 1 tablespoon scoop apart. 8. Bake for 12 minutes until edges are golden brown. 9. Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack. Nutrition Facts: Per Serving (1 cookie): Calories: 253 Carbohydrates: 32g Fat: 12g Protein: 3g Sugars: 19g