You can't go wrong with sugar cookies. They are so soft, buttery, and perfectly sweet. These vegan Easter birds nest cookies are such a delicious dessert made for warm spring days.
These gluten-free vegan sugar cookies are decorated with vegan chocolate ganache frosting and jelly eggs.
The combination of buttery almond cookies and chocolate ganache frosting is so good! There is creaminess from the frosting, butter flavor from the cookies, and undertones of almonds, coconut, and chocolate.
This gluten-free and vegan dessert is something else.
If you want to make something like mini egg cookies, this recipe was inspired by these cookies, but upgraded to chocolate frosting and jelly eggs!
- Vegan - They are perfect for your vegan friends or family members! But these cookies are suitable for everyone, not only for vegans/vegetarians.
- Gluten-free - These Easter cookies are naturally gluten-free.
- Easy to make - These cookies are so easy and simple to make.
- Flavorful - The base of this recipe is almond flour oatmeal cookies and the frosting has a chocolate flavor with undertones of coconut. Such a flavorful combination!
- Perfect for Easter or Spring - These airy and gluten-free cookies are great for Easter or simply for some spring days.
- 2 ingredient chocolate ganache frosting - Vegan whipped ganache is a must in this recipe! It is smooth, creamy and so fluffy.
- 100% delicious
Easter cookies can be decorated in many ways. You can decorate them with frosting and chocolate eggs, or create cute frosting shapes using piping bad or using colored icing.
In this recipe, I decorated these cookies with chocolate coconut ganache frosting and some jelly eggs.
You will need to simply create a circle with the ganache frosting and add 3 eggs on top of each cookie. This is a super simple and fun way of decorating the cookies for Easter.
For these vegan Easter birds nest cookies, you will need:
- vegan margarine
- brown sugar
- gluten-free oat flour
- cassava flour
- almond flour
- baking powder
- baking soda
- soy milk
For vegan chocolate ganache frosting you will need:
- coconut milk
- sugar *if needed
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace oat flour with buckwheat flour.
- Soy milk can be easily replaceable with any type of plant-based milk.
- You can replace brown sugar with any powdered sweetener.
In a large bowl combine margarine, sugar, and vanilla. Then add flours, salt, baking powder, baking soda, and lastly soy milk.
Combine and create a sticky dough.
To make cookies add 1 tbsp of the vegan gluten-free cookie dough into your hands and make a ball. Put it onto a baking pan lined with parchment paper and flatten the ball with a spoon a little bit. The cookie should be thick because it will spread out while baking.
From this cookie dough, you will make 10-12 cookies, depending on how big or small they will be.
Bake these cookies for 15-17 minutes or until they are golden from the sides.
When the cookies are baked let them cool down completely before decorating them.
Meanwhile, in a medium-sized bowl add coconut cream and chocolate. Melt these together over boiling water or microwave.
When these two ingredients are combined, let it cool down completely, and put the mixture into the fridge for about 1 hour.
After 1 hour, whisk this chocolate mixture with a hand mixer until fluffy and airy.
If the mixture is runny, simply add some powdered sugar or cornstarch to thicken it up.
If you want to have an EXTRA thick frosting put it into the fridge for about 30 more minutes.
Fill the piping bag with the frosting and decorate the cookies with the vegan chocolate ganache frosting and jelly bean eggs. Enjoy!
Serve these cookies with vegan chocolate ganache frosting and vegan jelly eggs.
You can also serve them with tea, coffee, or milk for the kids.
Store these vegan Easter birds nest cookies in the fridge for up to 3-4 days.
I don't recommend freezing these cookies, however, they can be perfectly stored in the fridge for up to several days. But the cookies will be the best the very first day.
How do you cut a ziplock bag for frosting?
You can cut your ziplock bag in many ways, depending on your desired shape. You can cut the corner of the ziplock bag to make a nice and smooth frosting, or you can cut the corner and add some vertical cuts lengthwise to create different patterns.
What to use for eggs in bird nest cookies?
In the bird nest cookies, can use vegan chocolate eggs, jelly eggs, or some vegan candy.
Simply search for vegan dairy-free candy at the store.
Why is my vegan frosting runny?
You probably added more milk than usual.
To make your vegan frosting thick, simply add powdered sugar or cornstarch. Put the mixture into the fridge for up to 30 minutes and the frosting will be thick and creamy.
Can I substitute almond flour for ground almonds in a recipe?
Yes! You can substitute almond flour for ground almonds easily.
They are the same, but there is a slight difference in the consistency.
You can also make almond flour at home. Put the almonds into the food processor or an electric coffee grinder, and pulse a few times. Now you have simple, easy, and homemade almond flour in a few minutes!
More cookie recipes:
- 1/2 cup vegan margarine * room temperature
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1/2 cup gf oat flour
- 1/2 cup cassava flour
- 1/2 cup almond flour
- A pinch of salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp soy milk
Vegan chocolate ganache frosting
- 1/2 cup coconut cream *from a can - only the solid part
- 1 cup dark chocolate * about 7 oz
- 2 tbsp powdered sugar * if needed
- In a large bowl combine margarine, sugar, and vanilla. Then add flours, baking powder, baking soda, salt, and soy milk.
- Combine and create a thicker but sticky dough.
- Add 1 tbsp of the dough into your hand and form a ball. Slightly flatten the ball and put it onto a baking pan lined with parchment paper.
- Repeat the process until you run out of dough. Make sure the balls at least are 0.7 inches away from each other because the dough will spread out when baking.
- Bake the cookies for 15-17 minutes at 400F (200°C)
- When the cookies are done, let them cool down completely before decorating with frosting.
- Melt the dark chocolate and coconut cream over hot water or in the microwave until the ingredients are combined. Cool down the mixture and put it into the fridge for about 1 hour.
- When the mixture is thick, whisk it with a hand mixer until fluffy and creamy. If your frosting is runny, simply add powdered sugar or cornstarch and put the mixture back in the fridge for about 30 minutes.
- Put the frosting in a piping bag with your favorite nozzle and decorate the cookies. Lastly, add some jelly eggs on top and enjoy!
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This post was created on 1.4.2021 and updated on 28.3.2022.