chocolate dipped vanilla cookies 

It’s never too late to create something a little special for Valentine’s Day.  Whether you are wanting a last-minute gift or just want to share the love on V-day these are the perfect plant-based cookies. Super simple and super tasty you won’t be disappointed.

You can adapt these to make thin crisp biscuits or thicker soft centred cookies. Simply roll out your dough to your desired thickness and bake for a shorter amount of time for a softer middle or longer period of time for a biscuit with a good snap.

I promise these will take less then 10 minutes to come together, the longest part of the recipe is waiting for the dough to chill!

Ingredients (makes about 10 biscuits);

  • 1/2 cup oats
  • 1/2 cup plain flour
  • 2 tbsp agave
  • 2 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 2 tbsp almond milk
  • 1 tbsp coconut oil
  • 1/2 vanilla pod, vanilla seeds scraped out
  • 100g bar dairy-free dark chocolate
  • freeze-dried strawberries

What you need to do;

Start by combining all the dry ingredients in a mixing bowl then add in the agave, almond milk, vanilla seeds and melted coconut oil. Use a fork to bring the mix together into a soft and smooth dough. The dough will now need to be chilled, so wrap it up in some cling film and pop in the fridge for around 30 minutes.

Once the dough has chilled, preheat the oven to 180ºC (fan) and line a baking tray with grease proof paper.

Roll the dough out between two sheets of grease proof paper, you may need to flour the dough a little as you work it. Here’s where you can play around with the texture of the cookies… roll the dough to 1/2 cm thickness for a slightly thicker and softer cookie, or roll out slightly thinner for a harder biscuit with a snap. Use a heart-shaped cookie cutter (or any cutter of your choice, you can also make these into thumb cookies if you don’t have a cutter at all) lightly floured to avoid sticking to the dough to cut out your hearts. Gently place the cut out dough onto the lined tray and bake in the oven for 15 to 18 minutes. For a softer centre bake for the shortest amount of time. The cookies should be golden brown in colour. Leave on the baking tray to cool.

For the chocolate covering I simply used a bar of dairy-free dark chocolate melted in 30 second bursts in the microwave. However you could also make the chocolate from my chocolate caramel hearts recipe. Use a tall mug or bowl to make the dipping easier and, once the cookies are cooled, dip the hearts to cover half with chocolate. Lay the cookies on a clean sheet of grease proof paper to set and sprinkle with freeze-dried strawberries.

These really are quite special and perfect wrapped up for Valentine’s Day. You could also add some cacao powder to the recipe to create a chocolate cookie! Let me know if your loved-one enjoys them as much as mine did.


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