Meatless Monday – A Festive Cookie

It’s Boxing Day in Canada and Meatless Monday to boot. Plus, I just found out it’s national candy cane day. What better way to celebrate than bake a batch of festive cookies!

After cross referencing a few recipes, I performed my alchemy to come up with the following. Of course, substitute with similar ingredients if you don’t have the items listed below.


  • 1/3 cup each of muscovado sugar, vegan peppermint marshmallows and vegan butter, softened.
  • ¼ cup each of fair-trade cane sugar, cocoa powder and non-dairy milk (how about holiday nog?!)
  • candy cane dust ie 3 candy canes blitzed in a food processor or coffee bean grinder
  • 1 teaspoon of Madagascar vanilla extract
  • ½ teaspoon each of baking soda and Himalayan pink salt
  • ½ each of whole wheat pastry and spelt flour
  • ¼ cup unbleached white flour
  • optional: ¼ cup chocolate bits (dark chocolate, vegan white chocolate or just regular white chocolate if you’re vegetarian)


  1. Preheat oven to 350°F/180°C.
  2. In a medium-sized bowl, cream ‘butter’ and sugars together. Add ‘milk’ and vanilla then stir.
  3. Put candy cane dust and salt into bowl then stir to fully combine.
  4. On top, measure in the flours, cocoa powder and baking soda. Stir to combine. If mixture is too stiff, add a little more ‘milk’ bit by bit until mixture forms a dough.
  5. Add vegan marshmallows (and chocolate) and stir until everything holds together.
  6. Use a small ice cream scoop to equally portion out individual cookies onto a lined baking tray. Cookies will spread a little so place them accordingly. Make sure a bit of marshmallow and chocolate gets into each one. Should make around 15 palm sized cookies.
  7. Bake 8-10 minutes or until you smell that fragrant bakery-like smell. The marshmallows should look deflated like cartoon characters flattened by a car.
  8. Place tray on rack and let cool.
  9. Enjoy! I had mine for breakfast with some coconut milk holiday nog.




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