Dairy Free/ Egg free/ Vegan/ Vegan/Vegetarian

Vegan Eggnog Flavored Cookies

When I created my original Eggnog Cookie recipe, Christmas was just a few days away. And as is common in many households, we had the container of eggnog which, after that first wonderful glass, was still sitting there in the refrigerator. So I decided to put that eggnog in a cookie and- Voila!- one of the best cookies anyone will ever have was created. Of course, my gluten-free friends wanted some, so I created the gluten-free version. Then my dairy-free friend wanted some, so I created the vegan version. And now everyone wants more! Once you try them, you’ll understand why: These cookies are perfect: Slightly crisp on the outside, soft and chewy on the inside, and with the wonderful taste of eggnog, they will have everyone at your cookie exchange wanting your recipe.

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

The eggnog flavor in these cookies is achieved by the use of imitation eggnog flavoring. Be sure that your flavoring is dairy and egg free by checking the ingredients.

This is a very easy cookie to make. However, avoid over-stirring the cookie dough. Too much stirring will cause gluten to develop and will make a tough cookie. Stir gently just until ingredients are combined and cookie dough is fairly smooth.

Although the wet and dry ingredients can be added to the shortening and sugar mix all at once, I chose to add them in batches to create the smoothest, lump-free batter possible. These cookies have a wonderfully smooth, chewy texture.

This cookie dough, when first combined, is too sticky to shape into a ball. Refrigerate the cookie dough for at least one hour or overnight until the cookie dough is chilled and firm. After the cookie dough is formed into balls, flatten the cookies SLIGHTLY so that the cookies bake with an even thickness.

Cookie dough ready to bake.

Be sure to allow 3″ of space between cookies so that cookies have room to rise while baking. Bake until there is the slightest hint of browning around the edges.

Perfectly baked cookies.

You’ll notice the recipe includes a small amount of kelp powder. The eggs in eggnog are a source of protein which serves as a binder for baked goods. Without eggs, it is necessary to replace the protein without adding gluten, because extra gluten will make the cookie tough. Kelp powder adds protein without adding gluten. I tried this recipe with all-purpose flour and no kelp; with whole wheat flour, which is higher in protein and gluten, instead of all-purpose flour; and with all-purpose flour and kelp. Each cookie weighed 1 1/2 ounces before baking. The picture following shows the results:

The cookie on the far-left, without kelp, tended to spread excessively. The cookie in the middle, made with whole wheat flour, was dense, “tight,” tough, and extremely chewy. The cookie on the right, with all-purpose flour and a small amount of kelp flour, came out perfect. I use kelp flour in many of my gluten-free and vegan baked goods and the resulting bakes are always improved.

These cookies are wonderful plain or with an eggnog frosting. If you choose to frost the cookies, place the parchment paper, on which the cookies were baked, under the cooling racks to catch any frosting drips. Frost only 2-3 cookies at a time and then top the frosting with the freshly grated nutmeg; the nutmeg won’t stick if the frosting sets.

For a thicker icing, top each cookie with 1 ½ teaspoons of icing and spread with a knife. For quick and easy icing, make the frosting slightly thinner and dip the top of the cookies into the icing. Place the cookies back on the cooling rack and let the excess icing drip onto the parchment paper under the cooling rack.


Vegan Eggnog Flavored Cookies

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By Connie Teunis Serves: 23- 1 1/2 ounce Cookies
Cooking Time: 22-23 minutes

A delightful vegan cookie, slightly crisp on the outside, soft and chewy on the inside, and with the wonderful flavor of eggnog!


  • 360 g./ 3 cups All-Purpose Flour
  • ¾ t. Kelp
  • 1 t. Baking Powder
  • ½ t. Salt
  • 1 t. Freshly Grated Nutmeg (approximately ½ of a Nutmeg Nut)
  • 181 g./ ¾ c. Coconut Milk mixed with 2 t. Cider Vinegar
  • 1 t. Vanilla Extract
  • 1 t. Imitation Butter Flavor (opt.)
  • 2 t. Eggnog Imitation Flavoring
  • 144 g./ ¾ c. Vegetable Shortening
  • 288 g./ 1 ½ c. Vegan Granulated Sugar
  • Frosting (opt.)
  • 240 g./ 2 c. Powdered Sugar
  • 4 - 5 T. Coconut Milk
  • ½ t. Eggnog Imitation Flavoring, or to taste
  • Freshly Grated Nutmeg



In a small bowl, whisk together the eggnog and cider vinegar; set aside for 15 minutes. After 15 minutes, add the vanilla extract, imitation butter flavor (if using) and eggnog flavoring. Whisk together. Set aside.


In a medium bowl, stir together the flour, kelp, baking powder, salt and freshly grated nutmeg. Set aside.


In the bowl of a stand mixer, use the slowest speed setting to cream together the shortening and vegan sugar. Or, in a large bowl, cream together the shortening and vegan sugar by hand.


By hand, or on the slowest speed of the stand mixer, add the flour and eggnog to the creamed shortening and sugar, alternating between 1/3 of the flour and ½ of the liquids, ending with the last 1/3 of flour.


Cover the bowl of cookie dough and place the bowl in the refrigerator to chill for at least one hour or overnight.


When ready to bake:


Preheat oven to 350 degrees.


Line 2 large baking sheets with parchment paper.


For a medium sized cookie, measure out 1 ½ ounces of dough for each cookie. Roll the cookie dough into a ball and flatten it just slightly. Place the cookie dough balls on the prepared baking sheets, leaving 3” of space between cookies.


Place the cookie sheets in the oven and bake for 22-23 minutes, or until cookies are just starting to show color. Adjust baking time for larger or smaller cookies.


When done, remove the cookie sheets from the oven and place on cooling racks. Let the cookies cool for about 3 minutes, then remove the cookies from the cookie sheet and place directly on the cooling racks. Let cool completely. Place the parchment paper from the baking sheets under the cooling racks.


To make the optional frosting, combine the powdered sugar and coconut milk and eggnog flavoring in a small bowl. Use 4 tablespoons of coconut milk for a thicker icing that needs to be spread on the cookies. Use 5 tablespoons of coconut milk, or more, for a thinner icing into which one side of the cookies can be dipped. Stir together until smooth.


If you prefer to spread the icing, use 1 ½ teaspoons icing per cookie. Grate fresh nutmeg over the cookies before the icing sets.


If you prefer to dip your cookies, dip one side of the cookie into the thinner icing. Place the cookies back on the cooling rack and let the excess icing drip onto the parchment paper under the cooling rack. Grate fresh nutmeg on top before the icing sets.




Makes 23 1½ ounce cookies.

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