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Vegan Italian Anise Christmas Cookies

Try this vegan version of these traditional Italian Christmas cookies, with a hint of anise, and made with brown sugar and almond butter.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine American, Italian
Servings 24 people
Calories 2204.5 kcal

Equipment

  • 2 Mixing Bowls One for flax mixture, one for dry ingredients, then combining.
  • 2 Baking Sheets To accommodate all 24 cookies for efficient baking.
  • 2 Parchment Paper For lining baking sheets to prevent sticking and ensure easy release.
  • 1 Measuring Cups and Spoons For accurate measurement of all dry and wet ingredients.

Ingredients
  

Main

  • 1 tablespoon ground flax meal
  • 3 tablespoons water
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground anise seeds
  • ½ cup almond butter
  • ⅓ cup brown sugar
  • 2 teaspoons anise extract
  • 2 tablespoons confectioners' sugar

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix ground flax and water in a bowl; let sit until thickened, about 10 minutes.
  • Combine flour, baking powder, and ground anise seeds in a bowl; mix until well combined. Add flax mixture, almond butter, brown sugar, and anise extract; mix well until a soft dough forms. Shape into 2-inch balls and place on the prepared baking sheets. Flatten balls lightly with your hand.
  • Bake in the preheated oven until bottom is lightly golden, 20 to 25 minutes. Dust with confectioners' sugar.

Notes

The double dose of anise (ground seeds and extract) provides a robust flavor; taste the dough if safe to do so, and adjust extract to personal preference. Ensure your flax egg sets properly to a gel-like consistency for optimal binding. The consistency of almond butter can vary, so be prepared to adjust flour minimally if the dough is too sticky or too dry to form soft balls. For an elevated presentation and enhanced flavor, consider making a thin glaze with confectioners' sugar, a touch more anise extract, and a tiny bit of plant-based milk or water, rather than just dusting. This also helps lock in moisture. For an added layer of aroma, a pinch of orange zest could be folded into the dough.