Valentine’s Day Chocolate Dipped Cookies

Show someone you love them this Valentine's Day with a beautiful batch of heart shaped Cookies!


1 Minutes Read

Valentine's Day Dipped Chocolate Cookies - Media Credit:
Show someone you love them this Valentine's Day with a beautiful batch of heart shaped Cookies!
Valentine's Day Dipped Chocolate Cookies
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Duration50 mins
Cook Time30 mins
Prep Time20 mins
Servings12 cookies


  • 250 g plain flour plus extra for rolling cookies on
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 150 g coconut palm sugar or caster sugar
  • 2 linseed eggs (2 tbsp milled linseed and 6 tbsp water)
  • 80 ml sunflower oil
  • 2 tsp vanilla essence
  • 100 g dark chocolate
  • 100 g vegan white chocolate
  • 50 g freeze dried strawberries or raspberries
  • 50 g chopped nuts



  • Pre heat oven to 180 C.
  • Put the flour, baking powder, sugar and salt in a bowl. Mix.
  • Mix linseed egg, oil and vanilla in a separate bowl. Then add to the flour, baking powder, sugar and salt. Mix well (you can also do this with your hands).
  • Sprinkle some flour on your kitchen surface. Roll out the dough to about 3mm thick. Add extra flour if dough is still too wet.
  • Cut the dough into heart shapes or shape of choice using a cookie cutter.
  • Place the cut cookie dough on a baking tray with baking parchment. Cook for 10-12 minutes. They are ready when they have just a very slight browning to them. Don’t worry if the cookies are still a little soft in the middle – they will harden out of the oven.
  • Once cooked, put the cookies on a cooling rack. Once cool they can be decorated.


  • Place a glass bowl over simmering water, and put chopped white or dark chocolate in the bowl to melt. 
  • Once melted, dip halve a cookie into the chocolate and immediately sprinkle with the dried fruit. You can also sprinkle with chopped pistachios if desired.
  • Repeat process with the other colour chocolate on the rest of the cookies. Or you can use both colour chocolates on one cookie and make patterns using a toothpick.
This recipe was republished with permission from The Vegan Larder.
You can find the original recipe here.

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