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Saturday, 4 March 2017

Raspberry & coconut cookies

Vegan, Dairy-free, Wheat-free, Gluten-free
Easter shaped raspberry, coconut and hazelnut crumbly cookies, with pastel almond icing!
Only a few weeks until Spring and a month until Easter, i wanted to make some adorable & instagram worthy pastel pink easter cookies using some of my favourite ingredients, raspberry, coconut and hazelnut. 
They are 100% vegan & gluten-free/wheat-free, perfect for those who suffer with coeliacs!
These cookies are quick & easy to make and taste delicious with a drizzle of almond icing, topped off with freeze dried raspberry for a tangy kick, desiccated coconut & hazelnuts. 
Preparation- 5 minutes
Baking time- 9-10 minutes
Level- Easy

-200g of gluten-free flour
-130g of buckwheat flour
-1/2 a teaspoon of baking powder
-1/2 a teaspoon of salt
-1 teaspoon of vanilla extract
-170ml of light olive oil
-100ml of maple syrup
-4 tablespoons of crushed hazelnuts
-5 tablespoons of desiccated coconut
-Handful of raspberries (mashed)

Icing (optional)
-100g icing sugar
-1 tablespoon of almond extract
-1 teaspoon of water
-Food colouring ( i used pink)


Step 1- Preheat your oven to 180 degrees celsius and line a baking tray with grease proof paper.

Step 2- In a large mixing bowl, combine the flours, baking powder and salt.
Step 3- In a separate mixing bowl, combine the oil, vanilla and maple syrup until smooth.

Step 4- Pour the wet mixture into the dry and mix until fully combined.
Step 5-  When mixture is smooth, fold in the hazelnuts, desiccated coconut, mashed raspberries.
Your mixture will turn a beautiful pink colour! 
Step 6- On a lightly floured surface, roll out the mixture and cut out shapes using easter cookie cutters (optional)
Step 7- Put the tray of yummy cookies in the oven at 180 degrees, gas Mark 4 and bake for 6 minutes.
Step 8- After 6 minutes, check the cookies, and bake for an extra 3-4 minutes, until your kitchen smells like a bakery & cookies are a light, golden colour.

Step 9- Remove the tray out of the oven and place the cookies onto a cooling rack to cool before icing.

To make the icing
Step 1- In a small bowl, combine the powdered sugar, almond extract, water and food colouring, mix and pop in the fridge to set :)

Decorate the cookies with some delicious almond icing, freeze dried raspberries, desiccated coconut and chopped hazelnuts (optional)

Store in a sealed container. Best enjoyed fresh.


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Holly Jade

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