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Get everyone involved this Easter and whip up a batch of these adorable cookies!
Duration35 mins
Cook Time25 mins
Prep Time10 mins
Servings20 cookies

Ingredients

  • 300 g plain flour
  • 30 g coconut flour
  • 75 g caster sugar
  • 175 g dairy free butter very cold
  • 45 ml dairy free milk very cold
  • 1 tsp vanilla extract
  • 100 g dark chocolate vegan

Instructions

  • Mix together the flours & caster sugar
  • Add to a bowl vanilla extract, dairy free butter & dairy free milk. Rub together with your fingertips until you get a smooth dough
  • Roll the dough into a ball, wrap in cling film & leave to rest in the fridge for an hr
  • Pre-heat an oven to 180oc & line 2 large baking sheets with parchment paper
  • Remove the dough from the fridge & roll out between 2 pieces of greaseproof paper, to approx. 5mm thick
  • Using your cookie cutter, cut out the shapes & place them onto the lined baking sheets. Repeat this process until you have used all the dough
  • Place in a preheated oven for 15 – 20 mins (the precise time will depend on your oven) you are looking for cookies that are golden brown in colour
  • Once cooked allow to cool for 5 minutes before transferring them to a cooling rack
  • Once cold, melt chocolate in a microwave in 30 sec intervals, stirring in between to ensure it does not burn
  • Once melted, dip your cookies in the chocolate, or add to a piping bag to add specific chocolate detailing
This recipe was republished with permission from For The Utter Love Of Food

Find the original recipe here

For The Utter Love Of Food

Laura, is the plant based recipe creator, photographer and food stylist behind For The Utter Love Of Food. Laura's mission is to create a space to share her favourite healthy plant based recipes, tips and tricks, all created from a tiny suburban kitchen. Proving one recipe at a time, that plant based food can be easy to make, inexpensive and tasty without compromise.