These may be the cutest cookies ever! Melt in the mouth spiced cookies with a decorative jam and white chocolate toadstool design. Vegan, No-egg, No-dairy and easy to make! Great for Autumn / Fall!
Vegan Toadstool Cookies
Bring a touch of autumn into your kitchen with these adorable Vegan Toadstool Cookies! Inspired by the iconic red and white mushrooms found in enchanted forests, these charming cookies are as delightful to look at as they are to eat. Made with fully vegan ingredients and no artificial colours, they’re perfect for themed woodland parties, special gatherings, or just a fun autumnal baking project. Melt in the mouth, soft, sweet, and completely dairy and egg-free, these cookies prove that magical baking can be both beautiful and vegan-friendly.
Looking for more autumnal / themed recipes? Check out my:
- Vegan Cinnamon Roll Cookies
- Vegan Pumpkin Spice Cookies
- Easy Vegan Apple Pie Pop Tarts
- Viral Vegan Coffee Cinnamon Rolls
- No-Bake Vegan Pumpkin Truffles
- The BEST Vegan Pumpkin Pie
- Vegan Maple Leaf Cookies
Why you’ll love this recipe
- Fully vegan – made without dairy, eggs, or any animal products!
- No artificial colours – the red comes from the strawberry / raspberry jam! No fake dyes here!
- Easy to make – simple ingredients and beginner-friendly instructions!
- Kid friendly – super fun for kids to make and decorate!
- Whimsical fun – perfect for woodland themes, fairy parties, or just adding some magic to your day!
- Buttery soft and sweet – a delicious balance of texture and flavours!
- Charming – they simple look adorable and eye catching!
- Customisable – easily adaptable with your favourite flavours or decorations! Totally up to you.
- Ideal for gifting – perfect as little gifts, in food grade bags. Great for parties!
Toadstool cookies FAQ
How to store the cookies?
- Allow the cookies to cool completely before storing. Warm cookies release moisture and can turn soggy. Place the cookies in an airtight / sealed food container to prevent them from drying out.
What jam to use?
- You can use any jam you like. I used strawberry jam to keep with the classic toadstool look. You can use raspberry jam, or switch things up with a different berry like blackberry or blueberry.
Can I freeze the cookies?
- Yes. It’s best to freeze the cookie dough (without the jam or chocolate) by storing in sealed containers, then allow to defrost then bake.
Can I make this recipe gluten-free?
- You can make the base cookies gluten-free with a few simple swaps! Replace the regular all purpose / plain flour with a gluten-free flour blend, ideally one that includes a mix of rice flour, and xanthan gum for the best texture. I recommend Bobs Redmill All Purpose Baking Flour or Doves Farm Gluten-free Plain Flour.
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Vegan Toadstool Cookies
- Total Time: 30 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make fun and festive Vegan Toadstool cookies, which are perfectly spiced with a jam and white chocolate toadstool on top!
Ingredients
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground all spice
- 1 teaspoon of ground nutmeg
- 1.2 teaspoon of ground ginger
Ingredients for the toadstools
- 1 jar of strawberry / raspberry jam
- 150g of dairy-free white chocolate
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and ground spices. Mix until just combined.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Roll into a ball.
- Roll the cookie dough ball in some caster / granulated sugar.
- Place the cookies on the lined tray, use the base of a glass or something with a flat bottom to lightly press the cookies down. Using a spoon or your thumb, indent the toadstool shape.
- Transfer some of the jam into a piping bag, snip off the tip. Pipe the jam into the toadstool cap only.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- Melt the white chocolate, allow to cool slightly then transfer into a piping bag and snip off the tip. Pipe the stem of the toadstool with the white chocolate, as well as little dots on top of the jam (refer to video for example).
- Place in the fridge to allow the chocolate to set / firm up.
- Once ready, serve and enjoy!
Notes
To store: Refer to FAQ in the recipe context above!
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
love this recipe! I will try it! Stickman Hook
is there anything that could be used in place of white chocolate? these are SO insanely cute and I’d love to make them, I just really don’t like white chocolate 😩