These Vegan Mince Pie Stuffed Cookies are going to be your new favourite Christmas Cookie. Make them on Christmas Eve and put them out for Santa. Get the recipe below.
Christmas cookies
I love how each country in the world seems to have their own special cookies served around Christmas. I think Germany does it best with what seems like hundreds of different advent cookies.
As much as I love making traditional recipes I also think it's fun to put a spin on things.
This year I'm taking the classic British Christmas treat - mince pies - and turning them into a cookie!
The mincemeat centre
Each cookie is stuffed with traditional mincemeat.
Mincemeat tends to become available in supermarkets around the beginning of November so you can enjoy these for the whole festive season! But, I think they are a fantastic option for putting out for Father Christmas on Christmas Eve. That way he gets the best of both worlds.
Be careful when you're buying store bought mincemeat to make sure it's vegan. It won't necessarily be labelled as such so check the ingredients. The main thing you're looking out for is vegetable suet rather than beef suet.
If you don't want to buy mincemeat you can also make your own mincemeat. The good news is you can make mincemeat vegan so long as you use vegetable suet. If you're buying Atora suet in the UK, it's the green box, not blue.
You definitely want to let these cool down before you eat them or you risk burning your mouth. Don't say I didn't warn you.
More ways of using mincemeat
As well as making these Vegan Mince Pie Stuffed Cookies you could make some of these recipes:
Tips for making Vegan Mince Pie Stuffed Cookies
- Be careful not to over mix the cookie dough when you add the flour or this will make them tough.
- Leave about 2 inches between each cookie to avoid them spreading and sticking together.
- Let the cookies cool on the tray before trying to move them onto a cooling rack. They will be quite soft when they come out of the oven and so may break.
- Don't eat them straight out of the oven! The middle will be boiling hot and you will burn your mouth!
Variations
If you wanted to, you could decorate these cookies with a drizzle of icing or melted chocolate.
Storing instructions
These cookies will keep fresh for 5 days in an airtight container.
You can also freeze them either before or after baking. If you cook them from frozen add another 5 minutes to the cooking time.
The recipe
Vegan Mince Pie Stuffed Cookies
Ingredients
- 125 g vegan butter softened
- 100 g light brown sugar
- 100 g caster sugar
- 2 tablespoon soy milk
- 0.5 teaspoon vanilla paste
- 225 g self-raising flour
- 175 g mincemeat
Instructions
- In a large bowl, beat together the vegan butter and sugar until creamy.
- Add in the soy milk and vanilla paste and beat again.
- Next add in the flour and mix until it comes together as a dough. It might be a little bit crumbly but you can bring it together by hand.
- Divide the dough in 24 pieces (roughly 25g of dough per piece).
- Roll each piece into a ball and then flatten with your hand.
- Place 1 teaspoon of mincemeat and place it into the centre of 12 of the flattened dough circles.
- Take the remaining cookie dough circles and place them over the top of the dough circles topped with mincemeat.
- Press around the edges so the mincemeat is sealed in the middle.
- Once you have done this with all of the pieces of dough, put them all in the freezer for 30 minutes
- In the meantime, pre-heat your oven to 180C/350F/Gas Mark 4, and line a baking tray with baking paper.
- Once the cookies have frozen for 30 minutes, place them on to the baking tray with a gap for them to spread out.
- Bake for 12-15 minutes, or until the edges are just starting to go golden
- Leave to cool on the baking tray before eating.
Nutrition
More Vegan Christmas Cookies
Happy Christmas!
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