Light, buttery, and crumbly cookies that are dipped in chocolate and decorated using chopped hazelnuts. These vegan gluten-free butter cookies should be tried!
- 220g oat flour – rolled oats ground into a fine flour in the food processor. Gluten-free oats can be used to make this recipe gluten-free.
- 70g icing sugar
- 1/4 teaspoon salt
- 200g dairy-free butter/spread
- 1 tsp vanilla
- 1 tbsp your choice of dairy-free milk
1. Preheat your oven to 180C/160C fan.
In a bowl, combine the flour, sugar, and salt. Mix the butter until it forms a creamy mixture. Add in the vanilla extract and milk.
Transfer the dough into a piping bag using a large star-nozzle and form the cookies onto a baking sheet lined in baking paper.
Bake for 15 minutes, then let cool completely.
After cooling, dip each cookie in the melted chocolate half-way, then place them on a baking sheet lined by baking paper. Sprinkle chopped hazelnuts over top.
To allow the chocolate to set, place in the refrigerator for between 15 and 30 minutes
These vegan gluten-free butter cookies were perfect for Christmas. I dipped the cookies in matcha white and chopped pistachios. I couldn’t resist making a dark chocolate version and decorated it with chopped hazelnuts. We can all agree that chocolate + hazelnuts makes the best flavour combination.
These cookies are definitely more indulgent than my usual treats. Butter cookies are a very rich treat.), and sugar too, so they’re not healthy in any shape or form. They are vegan and gluten-free, making them ideal for people with dairy or gluten allergies. You can also make them nut-free by omitting hazelnuts. They’re basically an indulgent treat to enjoy every once and a while for people who can’t eat regular butter cookies.
I used a large, curved star piping tip. You can also use a smaller one to make smaller cookies. You’ll need to reduce the bake time to 10-12 minutes depending on the size of the cookies. Cookies taste best when kept in the fridge. The texture holds a lot better if you’re not serving them all on the day of baking.
I find that refrigerating the cookies for 15 mins before dipping them into the melted chocolate makes the chocolate set up faster and prevents the cookies frothy.