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Chubby Santa Cookies


How to make the BEST Vegan Chubby Santa Cookies. Fun for everyone to make for Christmas!

Watch the tutorial here.


Units Scale

Ingredients for the cookie

  • 300g of plain flour
  • 150g of coconut oil
  • 7 tablespoons of maple syrup


Ingredients for the royal icing

  • 100g of icing sugar
  • 15 ml of aquafaba


  • Dairy-free dark chocolate buttons
  • Red fondant / red sweets


Method (Santa cookie)

  1. Preheat your oven to 180 degrees c fan and line two large baking trays with grease proof paper.
  2. Weigh out 150g of solid coconut oil, then melt it in a small saucepan over the hob.
  3. In a mixing bowl, combine the flour, melted coconut oil and maple syrup and vanilla. Mix until a smooth dough forms. Bring together with your hands. If it’s too wet, ad some more flour, if it’s too dry, add more melted coconut oil or maple syrup. The heat from your hands will keep the coconut oil melty, so it’s easier to mould.
  4. Divide the dough in half and put one ball of dough to the side. Colour one ball of dough with red food gel. Make sure it’s fully combined.
  5. For each cookie, take some of the red dough and roll it into a 1-2 inch round ball. Place on the grease proof lined tray and flatten slightly with the palm of your hand. Take some more of the red dough and roll four 1/4 inch balls, and attach onto the sides of the larger ball.
  6. Shape the plain dough into one 3/4 inch ball and four 1/4 inch balls. 
  7. Attach the four smaller plain balls to the smaller red balls of dough (creating Santas arms and legs).
  8. Attach the head to the top and flatten slightly. Make sure to press everything together. Roll some of the red dough into a triangular hat shape and press on top of the head, along with a smaller plain ball of dough for the hats bobble.
  9. Repeat with remaining dough, placing cookies a few inches apart as they will spread very slightly. 
  10. Press two chocolate buttons on Santas belly, and two on the head for the eyes. Watch the video tutorial here.
  11. Sprinkle the cookies with some caster sugar before baking.
  12. Place into the middle of the preheated oven and bake for 10-15 minutes, or until golden in colour.
  13. Remove from the oven and allow to cool fully before icing.

Method (royal icing)

  1.  In a large bowl or stand mixer, add in the aquafaba and whisk on high until frothy. This usually takes around 5 minutes. I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
  2. Add in the icing sugar and whisk until it holds a stiff peak.
  3. Transfer into a piping bag fitted with a small star tip nozzle. 
  4. Pipe stars of the royal icing for Santas beard, and add some hat and coat details if you fancy!
  5. While the royal icing is wet, press on a ball of red fondant or a red candy sweet for the nose.


What food gel to use?

My favourites are Rainbow Food Dust colours. They’re 100% vegan and extremely pigmented, meaning you don’t need to use much colour to get maximum results!

To store

Store these cookies in a sealed container in the fridge. Allow to come to room temperature fully before enjoying. 

What is aquafaba?

Aquafaba is the water from a can/tin of chickpeas.The chickpea water or brine as its called, acts as an amazing egg substitute for cakes, meringue buttercream etc.

  • Category: christmas recipes
  • Method: Baking
  • Cuisine: Christmas recipes

Keywords: chubby santa cookies, santa, santa cookies, christmas recipes, christmas cookies