These soft, chewy, spicy, fruit & nut studded Hot Cross Cookies have all the flavours of a hot cross bun in cookie form. Just perfect for your vegan Easter!
Whilst I am not a religious person, I do enjoy Easter. Probably because of the copious amounts of chocolate involved. It doesn't have to be all about chocolate though. There are homemade vegan hot cross buns, No Knead Hot Cross Buns and now there are Hot Cross Cookies too!
My Hot Cross Cookies are incredibly flavourful and spiced to absolute perfection. They are soft, flecked with chewy raisins and crunchy walnuts then topped with delicious vanilla flavoured white crosses. Hot cross buns in cookie form! How cool is that?
They are great for gifting this Easter. Your friends and family will welcome a sweet treat that doesn't involve chocolate. They are also really easy to make (no mixer needed) so great as an Easter activity for children. If nut allergies are an issue then the nuts can be omitted without affecting the recipe at all.
Hungry for more?
For more Easter recipes, check out these great options:
Subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too. Also be sure to check out my cookbook Vegan Comfort Cooking for even more recipes!
Hot Cross CookiesAuthor:
For the cookies
- 145g / 1¼ cups spelt flour (wholewheat can be used as an alternative but spelt gives the best result)
- 2 tablespoons ground flax seed
- 75g / ½ cup coconut sugar (any brown sugar can be used if you don't have coconut)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamon
- 75g / ½ cup raisins
- 30g / ¼ cup chopped walnuts (optional but adds great texture)
- 5 tablespoons oil (I used mild olive oil but coconut oil (melted) or any other mild tasting oil is fine)
- About 120mls / ½ cup non-dairy milk
For the crosses
- 1 tablespoon aquafaba (liquid from a can of chickpeas)(see recipe note for alternative)
- 95g / ¾ cup powdered sugar
- ⅛ teaspoon vanilla extract
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Put all the dry ingredients, including fruit and nuts, into a large bowl
- Add the oil and as much milk as you need to make a thick cookie dough (half a cup max). Make sure you can't see any dry bits of flour and that you scrape the bottom of the bowl well.
- Using an ice cream or cookie scoop, drop mixture onto the cookie sheet. Leave plenty of room round each one.
- Flatten the tops of each cookie with the back of a fork.
- Bake for 15-17 minutes. When ready they will be hardening up round the edges but slightly soft on the inside when you press with your finger. They will continue to firm up when you remove them from the oven.
- Leave to cool on the tray.
- When completely cool prepare the frosting.
- Add the aquafaba to a small bowl and whisk until just starting to go thicker and foamy.
- Add the powdered sugar and vanilla and whisk together until very thick.
- Use a piping bag and a nozzle with a very small opening to pipe cross shapes across the top of each cookie. If you don't have a piping bag use a sandwich or freeezer bag. Simply snip a tiny piece off the corner and squeeze the frosting through it onto the cookie. The crosses will dry hard within a few minutes.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.