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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


  • 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


  • 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

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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.