The holidays are a great time for traditions—and one of the best can be baking with your kids. And while we're all for sugar cookies, gingerbread people and cinnamon rolls, we thought, why not shake it up this year and try a holiday dessert that's just a little outside of the box?
Here are four of our favorite new holiday recipes to check out:
- 4 tablespoons flour
- 3 tablespoons sugar
- ½ teaspoon baking powder
- 4 tablespoons almond milk
- ½ tablespoon grapeseed oil
- ½ teaspoon vanilla extract
- Pinch salt
- 1 tablespoon sprinkles divided
- Grease a mug large enough to hold double the ingredients (about 12 ounces).
- Place all the ingredients in the greased mug and only half the sprinkles. Whisk to combine until there are no lumps. Add the remaining half sprinkles on top.
- Cook in the microwave on high for 1 – 1 1/2 minutes or until the cake is done to your preference.
- Allow to rest for 5 minutes before enjoying.
For the peanut butter base
- 1 ½ cups peanut butter
- ½ cup maple syrup
- 1 ½ cups oat flour
For the chocolate topping
- 1 ½ cups semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- Line a 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
- In a large bowl, place the 1 ½ cups peanut butter and maple syrup and microwave for 30-60 seconds until combined and smooth. Add oat flour and stir until well combined. The mix will be thick. Transfer mixture into the prepared baking pan and press evenly into the pan.
- To make the chocolate topping, melt the chocolate chips and the remaining peanut butter in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
- Chill in the refrigerator until completely firm, about 2-3 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve cold.
- 2 cups pitted dates
- ½ cup water
- 2 cups rolled oats
- 1 cup almonds coarsely chopped
- ¼ cup whole flaxseeds
- 4 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- 1 ½ cup dried apples chopped
- Preheat oven to 350°F and line a baking sheet with parchment paper. Spread oats, chopped almonds, and flaxseeds in an even layer and bake until light brown, stirring regularly, about 10-15 minutes
- Grease an 8" x 8" pan, line it with parchment paper and then grease the parchment paper.
- Combine dates and water in a food processor and blend until combined into a paste, scraping down the sides as needed.
- Transfer the date paste to a large heavy bottomed saucepan along with the coconut oil, maple syrup, vanilla and cinnamon. Cook on medium heat until the paste turns darker brown, about 5-7 minutes.
- Fold the toasted oats mixture into date mixture. Add in chopped dried apples and stir until apples are evenly distributed.
- Scrape into prepared baking pan and spread out. Use a piece of parchment paper to press down to level out the edges.
- Cover with plastic wrap and chill in the fridge for at least 2 hours. Once solid, lift from the pan using the parchment paper, and use a very sharp knife to cut into 12 pieces.
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup cane sugar
- ½ cup plant-based butter
- ¼ cup water
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- melted vegan white chocolate optional
- Crushed peppermint optional
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In another large bowl, whisk together the wet ingredients: sugar, butter, water, apple cider vinegar, and vanilla extract until smooth and well blended.
- Mix the wet ingredients with the dry ingredients until well blended. Cover the bowl with plastic wrap and refrigerate the dough for one hour.
- Preheat the oven to 375°F. Line a rimmed cookie sheet with parchment paper.
- Remove dough from the fridge and use a cookie scoop to form balls of dough, drop them 2 inches apart on the cookie sheet, then press down gently to flatten. Makes about 15
- Bake for 8 to 10 minutes, or until the cookies puff up and become lightly browned on the bottom.
- Remove from oven and allow to cool on the pan for a couple minutes before removing to a cooling rack.
- Dip the cookies in melted white chocolate and sprinkle with peppermint, if desired.