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Vegan Choc Chip Hot Cross Bun Cookies

Vegan Choc Chip Hot Cross Bun Cookies

By March 21, 2021August 20th, 2021No Comments

Prep time

Cook time

Total time

Servings

12 cookies
How to make Ulu Hye's

Vegan Choc Chip Hot Cross Bun Cookies

How good are hot cross buns?! We get so excited when Easter rolls around, but let’s be honest they ain’t that good for you! These vegan choc-chip hot cross bun cookies are a great alternative, and will go perfectly with a glass of delicious plant based milk, using any of our Mylk Bases.

We used spelt flour for this recipe, but you can use any flour you wish. You can easily switch out the spelt flour for a gluten free flour of your choice.

You will need a piping bag for the icing. We’ve got to get the cross on these vegan hot cross bun cookies! If you don’t have one, you can improvise by getting a sandwich bag and cutting a teeny tiny hole in one corner.

Ingredients

Cookies
  • 1.5 C spelt flour
  • 2 tbsp flaxseed meal
  • 1/2 C coconut sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • decent pinch of salt
  • 1/2 tsp ground nutmeg
  • 1/3 C raisins
  • 1/4 C rolled oats
  • 1/3 C vegan chocolate chips
  • 1/4 C melted coconut oil
  • 1/2 C almond milk (made using our Almond Mylk Base)
Icing cross

Steps

1

Preheat your oven to 170°C
2

Line a tray with baking paper or a silicon baking mat and set aside
3

In a medium bowl combine dry ingredients, raisins and chocolate chips and stir well
4

Add in melted oil and milk and stir until a thick cookie dough is formed. You may need to get your hands dirty to combine well
5

With a tablespoon - spoon out mixture onto the baking tray, flattening a little. Continue process until all of the mixture has been spooned out, allowing space between cookies on the baking tray
6

Bake for approximately 15 minutes - depending on your taste. For a gooey cookie, don't over cook!
7

Set aside to cool
8

To make the icing - combine all ingredients in a small bowl and stir until all combined. You want the icing to be thick so add more icing sugar/sweetener if you need to thicken up
9

Ensure cookies have completely cooled before icing. If you don't, you'll get runny crosses on your cookies
10

Once cooled, fill your piping bag or improvised sandwich bag with icing and pipe a cross on each cookie
11

Icing will set rather quickly and then you're set to enjoy!

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Any of our Mylk Bases will work for this recipe.

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