Hedgehog Cookies Recipe (Vegan & Gluten-Free)
These festive hedgehog cookies are perfect for parties, kids, and cookie swaps. A healthier cookie made vegan, gluten-free, oil-free, and refined sugar-free.
Servings: 10 -12 cookies
Ingredients
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup roasted creamy almond butter
- 1/3-1/2 cup maple syrup
- 1 flax egg 1 tbsp ground flax + 3 tbsp water
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1/2 tsp almond extract more to taste
- pinch of salt
- 1/2 cup raw sliced almonds
- 1/8 cup of dark chocolate chips
Instructions
- Preheat oven to 350F and prepare batter.
- Prepare your flax egg by combining 1 tbsp flax meal with 3 tbsp water and allow to sit until thick.
- In a large bowl, combine oat flour, almond flour, baking powder, and salt. Whisk until smooth.
- Add flax egg, maple syrup, almond butter, almond extract and vanilla extract and mix until a dough forms. Allow the dough to sit for a few minutes. If the dough feels too dry, you can add an additional tablespoon of almond butter butter, or non-dairy milk by the teaspoon to help it along. At this point, I recommend taste testing to see if the almond flavour is strong enough. I personally find it very strong so I like to start with less and add more, but add as much as you'd like!
- Roll dough into small balls, about 1.5 tablespoons in size, and pinch one side to create a teardrop shape. Place on a lined baking sheet.
- To create hedgehog shapes, press sliced almonds into the backside of the dough, to create the quills. I made about 4-5 rows of quills, with 3-5 in each row.
- Bake cookies for about 10-12 minutes, being careful not to overbake.
- Let cookies cool for at least one hour, to firm up, before decorating with chocolate.
- Melt 1/8 cup of dark chocolate chips (use a double boiler method, or microwave) and create a nose and eyes for each hedgehog.
- Allow to cool again, until chocolate is completely dry.