Hello lovelies, are you already busy with Christmas baking? Or are you still looking for easy, foolproof recipes? Then today I have just the thing for you:** vegan cookies - 1 dough and 3 kinds.** 1 easy, vegan base dough from which you can conjure up 3 delicious kinds of cookies — or, as we say here: Guetzli.
Together with **Migros Bio/Alnatura Switzerland* **I developed these delicious recipes for you. The ingredients are all organic quality, because that's very important to me not only when cooking but also when baking. And I think you can simply taste it in the finished cookies. Instead of industrial sugar I used coconut blossom sugar, because I love its caramel note. For the caramel I used date syrup, and I can tell you already: it turned out incredibly delicious. You'll find all the necessary ingredients at your Migros.
Especially with Christmassy ingredients like cinnamon, chocolate and citrus fruits (in this case the zest), it's particularly important to pay attention to good quality and organic. With cinnamon, for example, Ceylon cinnamon is more precious than cassia and finer and more restrained in aroma. Cassia cinnamon, on the other hand, is rich in coumarin but contains practically no eugenol. Since coumarin can be harmful to the liver in too-large amounts, it's recommended to prefer Ceylon cinnamon.
But now on to the recipes — I made 3 different kinds from the base dough:
By adding just a few ingredients, you get 3 different delicious Guetzli that are very different not only in appearance but also in taste, so everyone can find their favorite.
And here's the recipe for vegan cookies - 1 dough and 3 kinds:
An easy shortcrust dough from which you can conjure up 3 wonderful cookie varieties
- 500 g light flour (e.g. spelt, wheat)
- 300 g vegan butter
- 150 g coconut blossom sugar
- 1 pod vanilla
- pinch salt
- 1 tsp baking powder
- 1 packet Alnatura orange zest
- 3 Tbsp rosehip jam
- 2-3 tsp cinnamon
- 50 g coconut blossom sugar
- 30 g date syrup
- 20 g vegan cream
- 2 Tbsp grated coconut
- 50 g coconut chocolate (Coco Noir from Migros Bio )
- 50 g dark chocolate (alternatively just 100 g dark chocolate)
- grated coconut for sprinkling
Put the cold butter in pieces into a bowl
Scrape out the seeds of the vanilla pod and add them to the butter
Add all the other ingredients and knead into a smooth dough
Cut into 3 parts and roll into balls
Add 1 packet of Alnatura orange zest to one third of the dough and knead in well
Refrigerate for at least 30 minutes
Now roll the chilled dough out into a rectangle (approx. 30x40 cm)
Spread 3 Tbsp of Alnatura rosehip jam on top
Roll it up and ideally chill the roll again - or even freeze it briefly, then the slices are easier to cut
With a sharp knife, cut slices about 0.5 cm thick
Place on a baking sheet
Bake at 180 °C for about 12-14 minutes - let cool on the sheet
Add 2-3 tsp cinnamon to one third of the dough and knead in well
Refrigerate for at least 30 minutes
For the caramel, bring the coconut blossom sugar, date syrup and cream to a boil in a small pot, then simmer on low heat for about 5-10 minutes
Let cool a little, but the caramel should still run easily off a small spoon
Now shape the chilled dough into 2 "logs"
Cut off small pieces, shape into balls, flatten slightly
Press a small well into each with your thumb
Now put a little caramel into each well (a small spoon works best)
Alternatively, you can bake the cookies first and then fill in the caramel
Bake at 180 °C for about 12-14 minutes - let cool on the sheet
Spoon the remaining caramel on top
Add 2 Tbsp grated coconut to one third of the dough and knead in well
Refrigerate for at least 30 minutes
Roll the chilled dough out thinly and cut out stars
Place the stars on a sheet lined with parchment paper
Bake at 180 °C for about 8-10 minutes - let cool on the sheet
Melt the chocolate over a water bath
Dip the cooled stars halfway into the chocolate
Sprinkle with grated coconut
And here are the individual steps for the Guetzli:
By the way, the rosehip jam is super delicious; I bought it for the first time and I'm thrilled. It's wonderfully velvety and fine, and did you know that rosehips are a real vitamin-C wonder? They're also full of valuable antioxidants. So the Guetzli get a really healthy kick :-).
The caramel turned out incredibly good and I'll definitely make it again for another recipe. If you bake it along with the cookies it gets a bit harder in the middle. If you add it to the wells only after baking, it stays softer. Both versions are super delicious, though, and went down very well with my caramel lovers.
I'll admit it, I don't like cutting out cookies — there, I've said it. I'm just too impatient for it. BUT the dough rolled out so well and was so easy to cut out that even I enjoyed making all the stars. The important thing is simply that it's cold enough.
Please don't ask me now which kind tastes best to me, because I can't possibly decide. I love all 3 a lot, because despite the same base dough they're really quite different. The kids loved the coconut stars, my husband the caramel ones. So everyone will definitely find a kind they especially enjoy.
And another thing I love: you don't need many ingredients and yet you can conjure up 3 refined cookie varieties to impress your loved ones during Advent and at Christmas. They also make a great edible gift idea, of course.
And I'm so happy with how well the dough worked — no sticking when cutting out, and it holds its shape while baking and doesn't spread. The coconut blossom sugar gives it a fine aroma — if you don't like it that much, you can of course swap it for another sugar.
Of course there aren't any of the Guetzli left here anymore, so I'll bake some more with the kids — and I'm already really looking forward to it. I hope I could win you over with this easy recipe, and I'm curious which kind will be your favorite.
Love, Verena
If you're on Pinterest, you can find me here and feel free to pin this picture:
*This blog post was created in collaboration with Migros but reflects my own opinion.
