Are you dodging dairy, or know someone who is? If there’s one ingredient that sticks out with holiday baking, it’s butter. Sugar cookies, caramel sauce, fudge, and peppermint creams are all made with the stuff! But there’s one thing we always rely on for our dairy-free needs: coconut oil. The perfect vegan alternative to butter, you can use it instead of butter, margarine, shortening, or lard.
By using coconut oil, these dairy-free festive sweet treats have no butter or milk in sight. Everyone deserves a dessert to get into the holiday spirit — even if you’re ditching dairy!
Line an 8×8 baking tray with greaseproof paper and put aside.
Tip all ingredients into a large pot on the stove and bring to a boil.
Stir the ingredients as it reaches boiling point, then turn down to medium heat. Keep stirring!
Maintain the medium boil and stir every so often, for about 20 minutes or until it's reduced and thickened. To test if it’s ready, using a spoon, drop a piece of the mixture onto a tray — it should turn solid within a minute. If it remains liquid, then it’s not ready.
Carefully pour the contents into the baking tray and leave to cool and set.
Let it set in the fridge for about an hour before cutting into small bite-sized pieces.
Wrap in small squares of greaseproof paper for easy storage or to give as gifts (optional).
Keep at room temperature and store for up to 1 month...if you can last that long without eating them all!
Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
In large bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, and coconut sugar. Whisk to combine. Add the coconut oil and using a pastry cutter or two forks, work the coconut oil into the dry ingredients until the coconut oil is in little bits. Add the maple syrup and toss to combine until the mixture stick together.
Reserve 3/4 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
Remove partially baked crust from the oven. Spread cranberry sauce over the crust. Top with remaining crumb mixture and if desired, chopped walnuts.
Return to oven and bake for another 25-30 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.
*Make sure the cranberry sauce is refined sugar-free to keep the bars Paleo-friendly.
Snickerdoodles are a popular Christmas cookie for their warm cinnamon-sugar taste and soft, chewy texture. This version is dairy-free and made without butter, wheat flour, or eggs. Perfect for everyone to enjoy!
2 cups blanched almond flour ⅛ tsp sea salt ⅛ tsp baking soda 1 tsp ground cinnamon ¼ cup palm shortening orCoconut oil 2 tbsp honey ½ cup coconut sugar, for dipping 1 tbsp ground cinnamon, for dipping
In a food processor, combine almond flour, salt, baking soda, and cinnamon.
Pulse in shortening/oil and honey.
Scoop 1 tablespoon of dough, and roll into a ball.
Briefly dip ball in a small bowl of water.
Roll wet ball in coconut sugar and cinnamon to coat.
Place ball on a parchment paper-lined baking sheet.
Flatten ball with palm of your hand.
Bake at 350°F for 7-9 minutes.
Cool and serve!
If you have a sweet tooth, holiday baking is a must! But if you have any dietary restrictions, it can make your holiday faves difficult to enjoy. Coconut oil is the perfect butter alternative for all your holiday treats. If you don’t have any in your pantry, get a jar today so that you’re ready for all your holiday baking fun!