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Vegan Toadstool Cookies

Vegan Toadstool Cookies: A Whimsical Autumn Delight

Vegan Toadstool Cookies are delightful treats capturing the essence of fall with a spiced texture and vibrant jam tops, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 115 g Dairy-free Butter Substitute with coconut oil or any vegan butter.
  • 140 g Caster Sugar Can replace with coconut sugar for a deeper flavor.
  • 30 ml Dairy-free Milk Use almond, soy, or oat milk based on preference.
  • 210 g All-purpose Flour Gluten-free flour can be utilized as a substitute.
  • 3/4 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 2 tsp Ground Cinnamon Place of any preferred spice mix if needed.
  • 1 tsp Ground All Spice Can be substituted with nutmeg or pumpkin spice blend.
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
For the Toadstool Decoration
  • 1 jar Strawberry or Raspberry Jam Any berry jam may be used.
  • 150 g Dairy-free White Chocolate Can be replaced with dark chocolate for a different flavor.

Equipment

  • Oven
  • Baking Trays
  • Greaseproof paper
  • Mixing Bowls
  • Electric Mixer
  • Piping bag
  • Spatula
  • Cookie Cutter

Method
 

Step‑by‑Step Instructions for Vegan Toadstool Cookies
  1. Preheat your oven to 180°C (355°F) with the fan setting on. Line two baking trays with greaseproof paper.
  2. In a medium bowl, cream the dairy-free butter and caster sugar together using an electric mixer for about 3-4 minutes until light and fluffy.
  3. Pour in the dairy-free milk and mix on low speed until fully incorporated, about 1-2 minutes.
  4. Sift the flour, baking powder, bicarbonate of soda, and spices into the wet mixture and fold gently until just combined.
  5. Scoop out 40g of dough, roll into balls, and shape them into toadstools before placing them on the lined trays.
  6. Fill the tops of each cookie with berry jam using a piping bag or small spoon.
  7. Bake for 10-12 minutes until the edges are golden brown, keeping the centers soft.
  8. Let the cookies cool on the trays for about 5 minutes, shaping them with a cookie cutter if needed.
  9. Melt the dairy-free white chocolate and drizzle over each cookie's stem for decoration.
  10. Chill the cookies in the refrigerator for about 30 minutes to set the chocolate before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container for up to 1 week or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds or bake at 180°C (355°F) for 5 minutes to enjoy warm.

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