Vegan Easter Cookies

The kids will love these Rainbow Easter cookies!

If you can combine cookies, bright colours, and Easter all into one recipe then I think you’re on to a winner. So we did just that. These vegan Easter cookies are quick, easy and will be loved by all.

vegan easter cookies

Vegan Easter cookies everyone will love

I don’t think you’ll have any trouble getting help in the kitchen with these. As per the rest of our vegan recipes, these don’t contain any dairy, eggs or any animal products. So they’re a much healthier alternative. They’re also gluten free!

The biscuit base for these cookies are pretty straight forward. The best part is they only take around 10 minutes to bake.

vegan easter cookies dough

So what makes them rainbow coloured?

Once we blitzed up the icing ingredients in the Vitamix blender (a high powered must have for the kitchen) we split the mix into different bowls and added the colours.

We don’t like to use any artificial food colouring. So for this recipe we have used turmeric powder, beetroot powder and blue spirulina.

The added benefit to using all natural ingredients like this, is that you’re getting in extra powerful nutrients without even realising. For example turmeric is a great anti-inflammatory. Beetroot is great for lowering blood pressure, and spirulina is a great source of protein, iron and much more.

vegan easter cookies icing

We hope you enjoy these super fun cookies. If you recreate them, don’t forget to tag us and use the hashtag #rawpublicrecipe so we can check them out.

Happy Easter baking.

 

Peace and Plants!

Courtney + Todd

 

 

 

Print Recipe
Vegan Easter Cookies
vegan easter cookies
Prep Time 30 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
Cookies
Ingredients
Icing
Prep Time 30 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
Cookies
Ingredients
Icing
vegan easter cookies
Instructions
Cookies
  1. Preheat oven to 180'C and line two baking trays with non-stick baking paper.
  2. Clear a space for rolling, and grab two additional sheets of baking paper, a rolling pin and your biscuit cutters.
  3. Place coconut butter and maple syrup in a large mixing bowl and mix until it's creamy. Add vanilla bean powder and salt and mix once again to combined.
  4. Add in flour and use a wooden spoon to mix. You may need to get in there with your hands and work the mixture until you can shape it into a ball.
  5. The mixture should press together when pinched - if it's a little bit sticky, add small amounts of flour little by little; if the mix is a little dry add a dash more sweetener.
  6. Roll out the dough between two sheets of baking paper until it's roughly ¼ of an inch thick. Take your bunny cookie cutter to cut out the cookies and then carefully transfer to prepared baking tray with a little gap between them. This is for airflow, they won't spread as they're baking.
  7. Work any dough scraps into a ball and repeat until all the biscuit dough is used up. Bake in a pre-heated oven for approximately 8-10 minutes (you may need a little longer depending on your oven). Bake until the edges are just starting to go golden. Please note: the cookies will harden as they cool down, so make sure not to overbake them. Remove from oven and place on a rack to cool before icing them.
Rainbow Icing
  1. Add the soaked cashews, coconut butter, maple syrup, vanilla bean powder, salt and 2 tablespoons of almond milk to your high speed blender, such as a Vitamix (start with 2, but add an extra tablespoon of almond milk at a time depending on consistency). Blend until smooth.
  2. Divide the icing into four small bowls and add the turmeric powder, beetroot powder and spirulina powder into three of the bowls and leave one of the bowls of icing without any colouring. Once the colours are all mixed, in a separate bowl, mix all four colours of icing together so you have rainbow icing.
  3. Once the cookies are cool, dip them gently into the icing one by one so they have a marbled like effect. Then place in the fridge to firm the icing up a little bit.

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