It’s Recipe Time! Vegan ‘Butter’ Cookies

These vegan cookies are the best! We use them at our stands as an allergy free, delicious snack to draw people in to see us – we’ve been asked how to buy them more times than we can count! Adapted from a Minimalist Baker recipe, we sometimes add dark chocolate as a decoration if we can find soya and dairy free chocolate.

120g coconut oil
100g unrefined cane sugar
55g unrefined brown sugar 
68g pumpkin puree 
1 tsp vanilla extract
259g Doves Gluten Free Self Raising Flour
1/2 tbsp cornflour
1 1/2 tsp gluten free baking powder
1/2 tsp salt
1-2 tsps dairy-free milk (optional)


  1. In a large mixing bowl, cream together coconut oil, sugars, and pumpkin and vanilla.
  2.  In another bowl, mix the gluten-free flour, cornstarch, baking powder, and salt. Stir gently, then add to the wet ingredients in small increments while blending.
  3. If the dough is clumpy, add 1-2 tsp dairy-free milk and mix once more until a dough is formed. Only add enough dairy-free milk to form a dough!
  4. Then using your hands, gather some of the dough together, and shape into a long cylinder shape around 3cm in diameter. Carefully wrap the cylinder in clingfilm, and put into the freezer.
  5. Repeat for all the mix, and leave them to harden for about 15-20 minutes. Remove from the freezer, put onto a chopping board and peel off the clingfilm.
  6. Use a sharp knife to slice the cylinder to make cookies, about half a centimetre thick. Transfer to a baking sheet and bake for 8-9 minutes at 175 C, or until slightly risen and very, very lightly golden brown on the edges. Leave to cool for 10 minutes until they harden, then transfer to a cooling rack or plate!

Repeat, eat, and enjoy!

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