I am all about baking a million cookies for the holidays! I have my daughter help and then we give them to everyone. These vegan Santa’s trash cookies are one of our absolute favorites to give out and to make! They are so simple and are easy to customize with whatever snacks you have on hand. My personal favorites are chips, pretzels, chocolate and sprinkles! They are so festive, so cute and have a delicious sweet and salty thing. Sweet and salty desserts are my very favorite.
This recipe makes 2 dozen cookies, so you will have plenty to share with your friends and family. My husband took a bunch to work this year and no one knew they were vegan. They are an excellent texture and and use very simple ingredients that will be easy to find in a regular grocery store!
These vegan Santa’s trash cookies are nice and soft, which is just the way I like them. However, you can bake them a little longer so they are firmer and crispier. The choice is yours! These cookies will definitely be a awesome, unique and delicious addition to any cookie exchange or holiday party!
Some alternative snack suggestions:
- Any kind of roasted/salted nuts
- Vegan chocolate candies
- Potato sticks
- Vegan white chocolate
- Dried fruits
I just recommend any combination of sweet and salty treats. Since these are called Santa’s trash cookies, they can really be whatever you want, or have on hand. I do love the base recipe I have for you here, but anything is possible! These are best with something sweet, something salty, something crunchy, something soft, and something rich. They will be one of your favorite holiday treats to make from now on! You can even switch up the colors of the sprinkles so they can work for other holidays!
Vegan Santa's Trash Cookies
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 3/4 Cup Vegan butter, I used Earth Balance (room temperature)
- 1/4 Cup Organic cane sugar
- 3/4 Cup Brown sugar
- 2 teaspoons Vanilla
- 2 1/4 Cup All purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 Cup Crushed potato chips
- 1/2 Cup Dark chocolate chips, vegan(or chunks)
- 1/3 Cup Crushed pretzels
- 1/4 Cup Red and green sprinkles,vegan(I used Sweetapolitas)
- Sea salt for topping, optional
- Preheat the oven to 350 degrees(F).
- First, make a flax egg by whisking the flax meal and water together in a small bowl and set aside to thicken while you start the cookie batter.
- Using a hand mixer or stand mixer, mix together the vegan butter, cane sugar and brown sugar in a large mixing bowl. Mix until fully combined and fluffy. Scrap down the sides of the bowl if needed.
- Then add the vanilla and the flax egg you made. Then continue to mix until everything is fully combined. Set aside.
- Now, in a separate large mixing bowl, sift the flour and the baking soda. Then add in the salt. Stir to combine.
- Next, add about 1/2 cup of the dry ingredients to the wet ingredients at a time, mixing until the dry ingredients are combined, then add more, until all of the dry ingredients have been incorporated.
- Then, pour the crushed chips, dark chocolate chips, crushed pretzels and sprinkles into the batter. Fold everything in so they are evenly distributed into the batter.
- Line a large baking sheet with parchment paper or spray with non-stick spray. Then take about 1-2 tablespoons of the cookie batter and roll into a ball. Place on the baking sheet and press down to flatten just a bit. They should still be thick.
- Repeat with all of the batter making sure the cookies are at least 2 inches apart on the baking sheet, sprinkle the tops of the cookies with sea salt if desired. You will probably need to use 2 baking sheets or do them in 2 batches.
- Bake for 7-9 minutes or until golden brown. They will still be slightly soft when done, they firm up when cooled. Cool completely before eating.