Get ready to break some hearts this Valentine's Day with these heart-shaped cookies *drool*

Using all vegan ingredients and a whole lot of love, they'll surely leave your crush wanting more (or leave yourself wanting 20!!)

Get creative on this super-lame day, and give yourself an excuse to endulge, mmmmm.

 

 

Ingredients

Cookies
6 tbsp. refined coconut oil, melted (cooled)
3/4 cup powdered cane sugar
3 tbsp. almond milk, warm
1 tsp. pure vanilla extract
1/4 tsp. baking soda
1/4 tsp. fine sea salt
1 1/3 cups unbleached flour

Magenta icing
1/2 tsp. red beet powder
1 1/2 tsp. water, warm and divided
1/2 cup powdered cane sugar
1/2 tsp. brown rice syrup

White icing
1 1/2 tsp. water, warm
1/2 cup powdered cane sugar
1/2 tsp. brown rice syrup

Extras
Freeze dried raspberries, crushed
Coconut sprinkles

 

Method 

1. Preheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside.

2. In a stand mixer fitted with the paddle attachment, beat the coconut oil and powdered sugar on medium speed for 30-45 seconds, until smooth. Add almond milk, one tablespoon at a time, and mix until each tablespoon is incorporated. Add the vanilla extract and mix until combined. Add the baking soda, sea salt, and 1 cup of flour. Beat on medium speed for 10-15 seconds, until about half of the flour is incorporated, then add the remaining 1/3 cup and beat just until all the flour disappears.

3. Press the dough with your fingertips, add an additional tablespoon of flour if mixture is too soft, mix until combined. If it feels too dry, add an additional tablespoon of almond milk and beat until combined.

4. Line a flat surface with parchment paper and sprinkle with flour. Roll the dough out until it’s about 2cm thick. Using an 8cm heart-shaped cookie cutter, cut the dough and transfer the pieces to the prepared baking sheet. Transfer baking sheet to freezer and chill for 10 minutes, then bake at 180˚C/350˚F for 9-10 minutes. Allow cookies to cool on baking sheet for five minutes then transfer to a wire rack to cool completely.

 


5. While the cookies are cooling, prepare the icing. If you don’t have a piping bag, cut the corner off of a click-zip bag, or just drizzle the icing over the cookies. Prepare the magenta icing by mixing together the beet powder and 1 teaspoon of warm water. Add powdered sugar and remaining water, and mix until the sugar is combined (it should thicken). Add the brown rice syrup and whisk until combined. For the white icing, whisk together the water and powdered sugar, then whisk in the brown rice syrup.

 


6. Piping: Transfer about 1/3 of each icing mixture to a piping bag fitted with a 2 point tip and then outline each cookie. Allow the icing to harden for about 10 minutes. Squeeze any icing remaining in the bag back into the bowl and whisk to remove any pieces that may have hardened. Dilute with warm water in 1/4 teaspoon increments. Transfer the flood icing to a squirt bottle and flood each cookie. Use the back of a spoon to spread the icing all over the cookie. Finish with raspberry or coconut sprinkles.

7. Store cookies in an air-tight container, at room temperature for up to five days. Ice cookies 12-24 hours before serving them.

 

 

Check out the Oh, Ladycakes blog post for more details and other vegan recipes, happy cooking!!