Italian Anisette Christmas Cookies - Vegan, Gluten-Free

Cookie season continues.


Among the blizzard of vegan Christmas cookie recipes that are blanketing the internet, I couldn't find one Anisette Cookie recipe. I can only assume (sadly) that there are not enough vegan Italians out there. Because I know I'm not the only vegan anise fanatic.

The Anisette is a soft, cakelike cookie with a touch of anise and sometimes lemon. Sprinkles are necessary to provide the contrasting tiny crunch.
Traditionally, the cookies are iced too. I have yet to find a white cookie glaze that does not use powdered sugar, so I opted to forgo the icing and just top with sprinkles before baking.


I used two brands of sprinkles, one a generic holiday nonpareil mix and the other a vegan, naturally colored jimmy mix. 

Yes, the scents of candy cane and fresh evergreen will always carry that holiday spirit, but it can be easily overdone. Change it up by making your home smell warm like an Italian bakery on Christmas Eve.


Gluten-Free Vegan Italian Anisette Christmas Cookies
Yields about 20 cookies

Gluten-Free flour blend:

• 1 cup sorghum flour
• 1/2 cup sweet rice flour
• 1/2 cup quinoa flour
• 1/2 cup tapioca starch
• 1/2 cup arrowroot
• 2 teaspoons xanthan gum

OR 3 cups white wheat flour (for non-gluten-free)

1 tablespoon baking powder
1/4 teaspoon sea salt

3/4 cup baking oil (I used light olive oil)
2/3 cup light agave nectar
1/3 cup unsweetened applesauce
1 teaspoon anise extract
1 teaspoon lemon extract
Sprinkles

Heat oven to 350F. Line 2 baking sheets with parchment paper or a Silpat.

In a medium bowl, mix the flour blend (or white wheat flour), baking powder, and salt. Set aside.

In a large bowl, thoroughly combine the oil, agave, applesauce, anise extract, and lemon extract. Add dry ingredients into wet and mix well until an even dough/batter is formed. Using a round tablespoon, drop cookies onto baking sheet. (Cookies will not spread, so they can fit in close together.) Pour sprinkles on top. (If they do not stick, dip a finger in water and wet the top of cookies before pouring on sprinkles.) Bake for 8-10 minutes, or until cookie bottoms are slightly golden. Remove from sheet and let cool.

Vegan Gingersnap Cookies

'Tis  the season

Without a doubt the best foods are the seasonal ones. They add variety to your diet and are a great way to live in the moment. And when it comes to Christmas cookies (which are indisputably the best cookies), all raise your nog to the Gingersnap.

A satisfying crunch, a warm burst of spice, and a sparkly, crinkled top perfect for the holidays. I am always drawn to the words "chai" and "spiced", and this is their time to shine. Because thinking about molasses, cinnamon, ginger, and cloves at the beach just makes me uncomfortable.

Normally when I have a recipe that I've made repeatedly, I have a bunch of hand-written notes along side to what I've changed each time and how it turns out. Well, with Isa's recipes, there are no notes. I have made this recipe several times since October (when cookie season starts) and have never felt even a slight desire to change a thing about it.* So unfortunately, I cannot pass them out claiming to be my own original recipe. Fortunately,  I have no problem giving her all of the credit.

* I have used whole wheat flour in place of white, and have used brown, turbinado, and demerrara sugars in place of white. Evidently, I do not like any white in my cookies.

In Vegan With a Vengeance, Isa Chandra Moskowitz calls them Sparkled Ginger Cookies, I call them Gingersnaps. Tomayto, tomahto, right?
Yields 2 dozen cookies

2 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon sea salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup baking oil (I used extra-light olive oil)
1/4 cup molasses
1/4 cup nondairy milk (I used vanilla unsweetened almondmilk)
1 cup brown sugar (Use demerrara sugar, finely ground in the food processor, if you want a crispy cookie)
1 teaspoon vanilla extract
Demerrara (or any coarse-crystal sugar) in a bowl for dipping dough

Heat oven to 350F. Line 2 baking sheets with parchment paper, or use a Silpat liner.

In a small bowl whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In a large bowl beat oil, molasses, nondairy milk, sugar, and vanilla extract. When well mixed, add dry ingredients in and mix with a large spoon. Scoop out a tablespoon of dough, roll into a ball with your palms, and flatten a bit as you dip it into the bowl of demerrara sugar for a nice crystal-y top coating. Separate an inch apart on baking sheet, as they will spread. Bake for 12-15 minutes, until bottoms are slightly browned. Let cool on tray for a few minutes before transferring off onto wire rack to cool completely.