Eggnog Cookies {Vegan}

The last few weeks have been a frenzy of Christmas Cookie baking! Then Gastropost emailed me and asked if I’d like to participate in a Holiday Baking mystery ingredient challenge.

vegan eggnog cookies

Now, I am the biggest Food Network fan, like, evarrrr, so watching shows like Chopped, Cutthroat Kitchen and Top Chef are things I do on a daily basis. I was stoked and immediately said yes.

My mystery ingredient arrived on Friday, and it was Almond Breeze!

I decided that, in keeping with the season, I’d use the mystery ingredient to make a vegan Christmas Cookie–perfect, right?

For many years, I’ve had a tradition of teaming up with a friend and spending an entire Saturday making Christmas cookies. One of the cookies we used to always make were called Eggnog Logs. This is my vegan version of that cookie. I made some like logs and some round–you can decide which shape you like the best.

They turned out really well, and I was very pleased with the result. Make these for the vegan on your list (or anyone, really, they don’t taste especially vegan).

If you want to see what the rest of the challenge participants made, check out the #GastropostHoliday hashtag on Twitter and Instagram.

eggnogcookies vegan

Eggnog Cookies {Vegan}

(adapted from Half Full)

Cookie Ingredients

  • 2 1/4 cups AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1  tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 3/4 cup vegan butter substitute
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 3 tbs aquafaba, whipped until it forms soft peaks
  • 1 tsp vanilla
  • 1/2 cup Almond Breeze

Icing Ingredients

  • 1/2 cup vegan butter substitute
  • 3 tbsp Almond Breeze
  • 1 1/2 cups icing sugar
  • 1 tsp vanilla or rum extract
  • cinnamon and sugar, mixed together 1/2 and 1/2


  1. Cream together the vegan butter and the sugars until fluffy.
  2. Add in the whipped aquafaba (it should have a whipped-cream like consistency), the Almond Breeze, and vanilla. Beat again until well incorporated.
  3. Mix all the dry ingredients together, and then add to the wet.
  4. Roll out into 1″ logs and cut into pieces about 2″ long, or else roll out into balls, and flatten them slightly. Bake in a pre-heated 350 degree oven for about 10-12 minutes.
  5. Remove from cookie sheet and allow to cool on a wire rack.
  6. To make the icing, beat together the vegan butter and the icing sugar. Add the flavoring, and then slowly add the Almond Breeze, a little at a time, until your icing reaches the right consistency.
  7. Ice your cookies, and then sprinkle them with the cinnamon/sugar mixture.




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