Vegan Cookies - 1 Dough and 3 Kinds

Base dough

• 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

Jam rolls

• 1 packet Alnatura orange zest
• 3 Tbsp rosehip jam

Caramel cookies

• 2-3 tsp cinnamon
• 50 g coconut blossom sugar
• 30 g date syrup
• 20 g vegan cream

Coconut stars

• 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

Base dough

1. Put the cold butter in pieces into a bowl
2. Scrape out the seeds of the vanilla pod and add them to the butter
3. Add all the other ingredients and knead into a smooth dough
4. Cut into 3 parts and roll into balls

Jam rolls

1. Add 1 packet of Alnatura orange zest to one third of the dough and knead in well
2. Refrigerate for at least 30 minutes
3. Now roll the chilled dough out into a rectangle (approx. 30x40 cm)
4. Spread 3 Tbsp of Alnatura rosehip jam on top
5. Roll it up and ideally chill the roll again — or even freeze it briefly, then the slices are easier to cut
6. With a sharp knife, cut slices about 0.5 cm thick
7. Place on a baking sheet
8. Bake at 180 °C for about 12-14 minutes — let cool on the sheet

Caramel cookies

1. Add 2-3 tsp cinnamon to one third of the dough and knead in well
2. Refrigerate for at least 30 minutes
3. 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
4. Let cool a little, but the caramel should still run easily off a small spoon
5. Now shape the chilled dough into 2 "logs"
6. Cut off small pieces, shape into balls, flatten slightly
7. Press a small well into each with your thumb
8. Now put a little caramel into each well (a small spoon works best)
9. Alternatively, you can bake the cookies first and then fill in the caramel
10. Bake at 180 °C for about 12-14 minutes — let cool on the sheet
11. Spoon the remaining caramel on top

Coconut stars

1. Add 2 Tbsp grated coconut to one third of the dough and knead in well
2. Refrigerate for at least 30 minutes
3. Roll the chilled dough out thinly and cut out stars
4. Place the stars on a sheet lined with parchment paper
5. Bake at 180 °C for about 8-10 minutes — let cool on the sheet
6. Melt the chocolate over a water bath
7. Dip the cooled stars halfway into the chocolate
8. Sprinkle with grated coconut