Holiday cookies are the best part of winter! In this class, students will learn how to make delicious, simple plant-based cookies that will satisfy anyone’s sweet tooth. In this class, students will be making a twist on a gingerbread as well as an allergen friendly cookie containing no nuts, gluten, or refined sugar. Students will also learn about decorating cookies to give them a festive and colorful touch!
Please note: This class will utilize gluten and coconut containing ingredients.
- 1 ¼ c. all-purpose flour
- 1 ⅓ c. oat flour (grind about 1 ½ cups of oats into a blender until fine)
- 1 tsp. baking powder
- ¾ tsp. ground ginger
- ¼ tsp. ground cloves
- 1 tsp. ground cinnamon
- ¼ tsp. ground cardamom
- 1/8 tsp. ground cayenne
- ½ tsp. plus a pinch of salt
- ⅓ c. coconut oil (solid)
- ⅓ c. molasses
- ¼ c. dark brown sugar (or 3 ½ Tbsp. - 1 ½ oz. sugar and ½ Tbsp - ½ oz. molasses)
- 1 ½ c. powdered sugar
- 1-2 tsp. vanilla extract
- ½ c. tahini
- 1 ⅓ c. maple syrup
- food coloring (or spirulina/matcha powder, turmeric and beet powder)
- sesame seeds as needed (about 1 c.)
- 2 medium bowls
- 4 small bowls
- small plate
- 2 wooden spoons
- spoons for scooping/decorating
- measuring cups and spoons
- rolling pin
- counter or cutting board for rolling
- holiday cookie cutters
- cookie sheets
- parchment paper
- optional: cooling racks, piping bags, gloves
This class is appropriate for ages 16+.
This class will take place online through Zoom. Links for Zoom classes will be sent out by 12pm the day of the class. If you do not receive your link, please check your spam or submit an email through our contact page.
About the teacher:
Ali is the founder and owner of Spirit and Abundance, a company that seeks to help people connect and cultivate joy, mindfulness, and gratitude in a plant-based kitchen. She is a graduate from The Culinary Institute of America with a degree in Baking and Pastry, and The School of Hotel Administration from Cornell University. During her time at Cornell, she studied Zen Buddhism and that sparked her interest and passion in veganism, mindfulness, and meditation.
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