A vegan twist on the classic holiday eggnog deliciousness! Try out these soft and chewy vegan eggnog cookies. These cookies are made with ground flaxseed, almond flour and ground-up oats all helping to give them a fibre boost.
A holiday vegan cookie without all the complicated ingredients!
Why you’ll love these vegan eggnog cookies!
- Festive Flavour: These cookies capture the cozy, spiced essence of eggnog, perfect for getting into the holiday spirit.
- Kid-Friendly: Soft, easy to eat, and made with wholesome ingredients!
- Simple to Make: With an easy recipe and no complicated steps, these cookies are perfect for busy parents or baking with kids.
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Ingredients
- ground flaxseed
- oat nog
- brown sugar
- oil of choice
- vanilla
- almond flour
- oats ground up into a flour
- cinnamon
- nutmeg
- baking soda
- baking powder
See recipe card for quantities.
How to Make Vegan Eggnog Cookies
Step 1: Add the ground flaxseed to a medium bowl and add the oat nog. Allow to sit for 5 minutes to thicken.
Step 2: Add the brown sugar, oil, and vanilla. Stir to combine.
Step 3: Add the dry ingredients and stir to combine.
Step 4: Scoop dough onto a lined cookie sheet and place into oven at 350 degrees F.
Substitutions
- Oat nog – you can use any plant-based version of eggnog. Oat nog, festive nog, almond nog, soy nog all work!
- Gluten-free – use 100% certified gluten-free oats.
Equipment
- Mixing bowl
- Cookie sheet
Storage
You can store these cookies in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
Toddler Tip
We love to have a good ol’ classic cookie around here, like a delicious shortbread cookie or decorate some sugar cookies together. AND I also love making variations of cookies that have less sugar and more fibre added! Try to talk about cookies neutrally, this isn’t a “bad” or “good” food, it is simply a cookie. Sometimes you serve them, sometimes you don’t! As a parent, it is your role to be in charge of the what, when and where of providing food, and it is your child’s role to choose if they eat something and how much. For more feeding support, check out my Nourished Mamas, Nourished Littles Program!
FAQ
Yes! If you do not care to have the cookies vegan, you can substitute regular eggnog in equal amounts. However, be mindful that this will change the recipe to non-vegan.
Yes! Toddlers can help with simple tasks like measuring ingredients, stirring the dough, and using cookie cutters. It’s a fun and festive way to introduce them to baking! If you are interested in learning about more ways to involve your child in the kitchen, check out my blog post here!
Recipe
Vegan Eggnog Cookies
Equipment
- 1 medium bowl
- 1 cookie sheet
Ingredients
- 2 tablespoons ground flaxseed
- ½ cup oat milk
- ½ cup brown sugar
- 2 tablespoon oil of choice or butter
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 cup quick oats ground up into flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- dash salt
Instructions
- Preheat the oven to 350 ℉.
- In a medium to large bowl, add the ground flaxseed and oat nog. Let sit for 5 minutes to thicken.
- Add the brown sugar, oil of choice and vanilla. Stir to combine.
- If the quick oats are not yet ground up, grind them up into a flour. Add to the bowl with the wet ingredients.
- Add the remaining ingredients to the bowl and stir to combine.
- Scoop the dough out onto a cookie sheet lined with parchment paper or greased.
- Bake at 350 ℉ for 13-15 minutes.
- Allow to cool 5-10 minutes so that the cookies firm up a little bit. Enjoy!
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