Want cute heart-shaped cookies that taste like childhood sugar cookies but are 100% vegan — and end up dipped in glossy dark chocolate? Sweet, sandwich-y, and dangerously moreish, these Vegan Chocolate-Dipped Heart Sugar Cookies make every celebration feel extra.
Hey friend — let me walk you through this recipe like I’m standing next to you in the kitchen with a mug of tea and a messy apron. I’ll give you the exact recipe (vegan swaps included), equipment list, timing, storage tips, calories, and a few secrets I actually use so the cookies don’t flake apart mid-dip. Sounds good?
Why you’ll want to make these (and why vegan actually helps)
You get the nostalgic sugar-cookie flavor, the fun of sandwich cookies, and a dramatic chocolate-dipped finish — all 100% vegan. That means no dairy, no eggs, and absolutely no compromise on texture or taste.
Curious why these turn out so well? Roasting and chilling the dough and using a proper fat (vegan butter) give you structure and that soft-but-crisp bite we all secretly want. Bold fact: these cookies keep their shape and the filling stays creamy when you chill them before dipping.
Recipe Info (Quick facts)
- Yields: 15 sandwich cookies (about 30 hearts before sandwiching) — serves 6–8 people as treats.
- Prep time: 30 minutes (active) + chilling time.
- Bake time: 12 minutes per tray at 355°F / 180°C.
- Total time: ~42 minutes active (plus chilling).
- Estimated calories: ~190 kcal per sandwich cookie (approximate).
- Primary keyword: Vegan Chocolate-Dipped Heart Sugar Cookies — remember to use that if you pin or tag the photo.
Ingredients (100% vegan, gluten-free option shown)
For the heart-shaped cookies (gluten-free blend used here)
- 113 g (1 stick) vegan butter, softened (use a block vegan butter for best structure)
- 50 g (¼ cup) caster sugar (or superfine sugar)
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, whisk and rest 5 minutes)
- 180 g (1½ cups) plain gluten-free flour blend (rice/potato/maize blend; if you prefer, swap to 180 g all-purpose flour for non-GF)
- ¼ tsp xanthan gum (omit if your GF blend already contains it)
- Pinch of salt
For the raspberry frosting (vegan)
- 45 g (½ cup) frozen raspberries (fresh works too)
- 1 tbsp water
- 120 mL (½ cup) full-fat coconut cream (chilled coconut cream whips like double cream)
- 30 g (¼ cup) powdered sugar, sifted — use a vegan-friendly sugar if you prefer
For dipping & decorating
- 100 g dark chocolate (dairy-free / vegan), melted
- Sprinkles of choice (make sure they’re vegan)
Note: If you don’t need gluten-free, use all-purpose flour 1:1 in place of the GF blend and skip xanthan if you like.
Equipment you’ll need
- Rimmed baking sheet lined with parchment paper
- Mixing bowls (large + small)
- Electric mixer or whisk (for frosting) — you can hand-whisk if you want an arm workout
- Rolling pin
- Heart-shaped cookie cutter (small to medium size)
- Cooling rack
- Small saucepan and sieve for raspberry reduction
- Microwave or double boiler for melting chocolate
- Plastic wrap (cling film) and airtight storage containers
Step-by-step: Cookies Vegan Chocolate-Dipped Heart Sugar Cookies
A. Make the cookie dough
- Prepare the flax egg: Whisk 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes until gelled.
- Cream butter & sugar: In a bowl, beat vegan butter, caster sugar, and vanilla paste until light and fluffy. Add the flax egg and mix until combined.
- Combine dry ingredients: Sift the GF flour, xanthan gum, and salt into a bowl. Add the dry mix to the wet and stir with a spatula until a smooth dough forms. The dough should come together and be slightly firm to the touch. If you used non-GF flour, the same method applies.
- Chill: Wrap the dough in plastic and refrigerate for at least 30 minutes. Chilling firms the dough so the hearts keep their shape.
B. Roll, cut & bake
- Preheat the oven to 355°F (180°C) and line a baking sheet.
- Roll out dough to about 3 mm thickness on a lightly floured surface. Cut hearts with your cookie cutter and transfer them to the sheet with ½–1 inch spacing.
- Bake for 12 minutes or until the edges show a light golden tint. Don’t overbake — you want a tender crumb. Cool completely on a rack.
C. Make the raspberry frosting (vegan “double cream” method)
- Reduce raspberries: In a small saucepan, cook raspberries + 1 tbsp water until they break down. Strain through a sieve to remove seeds, then simmer the juice until it reduces to about 1 tbsp. Let cool.
- Whip coconut cream: Chill a can of full-fat coconut cream overnight. Scoop the solid cream (about ½ cup) and whip with powdered sugar until stiff peaks form. Fold in the cooled raspberry reduction until you get an even pink frosting.
D. Assemble cookie sandwiches
- Sandwich: Spread an even layer of raspberry frosting on the flat side of one heart, top with another heart to form a sandwich. Chill 30 minutes in the fridge so the frosting firms up — this helps during chocolate-dipping.
E. Dip in chocolate & decorate
- Melt chocolate gently (double boiler or short bursts in the microwave).
- Dip the chilled sandwiches halfway or fully into the chocolate, letting excess drip back. Place on parchment and add sprinkles before the chocolate sets. Chill briefly until set.
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Vegan Raspberry Jam Thumbprint Cookies (Valentine Style)
Pro tips for perfect vegan cookies (so you don’t cry over cracked sandwiches)
- Use block vegan butter (not tub spread) for better structure and bake browning.
- Chill the dough — don’t skip. Warm dough spreads and loses its cute heart shape.
- Whip chilled coconut cream for frosting — refrigerate the can overnight for best results.
- Chill sandwiches before dipping so the frosting doesn’t squish out when you dip. Trust me on this.
- Tempering chocolate helps if you want a shiny snap, but a quick fridge set works fine for home bakers.
Storage & shelf life
- Room temp: Store in an airtight container in a cool, dry place for 3–4 days.
- Fridge: Keep in the fridge for up to 1 week (the chocolate and coconut cream hold up).
- Freeze: Freeze uncoated cookies (baked hearts) for up to 2 months; thaw before sandwiching and dipping.
Estimated calories & portions
- Makes: 15 sandwich cookies (about 2 cookies per person if you share).
- Estimated calories: ~190 kcal per sandwich cookie (average). This estimate accounts for vegan butter, sugar, flour, coconut cream, and melted dark chocolate. If you add extra sprinkles or larger chocolate coverage, add ~20–50 kcal per cookie.
Still Hungry, Try It Next recipe:-
Vegan Red Velvet Crinkle Cookies — Friendly, Fuss-Free
Vegan Chewy Valentine’s Day Red Velvet Cookies Recipe
Vegan Cabbage Rolls With Lentils and Rice — Crockpot Recipe
Common swaps & allergy notes
- Egg replacement: I use a flax egg; aquafaba (3 tbsp) also works if you want a lighter crumb.
- Dairy swap: Replace coconut cream with commercially available vegan whipping cream if you prefer neutral flavor.
- Gluten option: Use regular all-purpose flour at 1:1 and omit added xanthan if not needed.
- Sugar: If you avoid refined sugar, try coconut sugar, but expect a darker cookie and slightly different texture.
Little story: why I love these for valentines (and why you will, too)
I made these for a surprise breakfast-for-dinner once — yes, cookies at breakfast — and my partner ate three before I finished plating. He swore they “tasted like love,” whatever that means. I loved the way the raspberry kiss looked between two perfect hearts and how the chocolate made them feel fancy. Also, they travel well to bake sales or potlucks. FYI I always double the recipe at holidays because these disappear.
Final thoughts & serving suggestions
Serve the Vegan Chocolate-Dipped Heart Sugar Cookies with a cup of strong coffee, a rose tea, or a cheeky glass of almond milk. For gifting, stack 4–6 in a cute box with parchment and a ribbon. They look adorable and taste even better.
Vegan Chocolate-Dipped Heart Sugar Cookies
Ingredients
Equipment
Method
- Make the cookie dough
- Prepare the flax egg: Whisk 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes until gelled.
- Cream butter & sugar: In a bowl, beat vegan butter, caster sugar, and vanilla paste until light and fluffy. Add the flax egg and mix until combined.
- Combine dry ingredients: Sift the GF flour, xanthan gum, and salt into a bowl. Add the dry mix to the wet and stir with a spatula until a smooth dough forms. The dough should come together and be slightly firm to the touch. If you used non-GF flour, the same method applies.
- Chill: Wrap the dough in plastic and refrigerate for at least 30 minutes. Chilling firms the dough so the hearts keep their shape.
- Roll, cut & bake
- Preheat the oven to 355°F (180°C) and line a baking sheet.
- Roll out dough to about 3 mm thickness on a lightly floured surface. Cut hearts with your cookie cutter and transfer them to the sheet with ½–1 inch spacing.
- Bake for 12 minutes or until the edges show a light golden tint. Don’t overbake — you want a tender crumb. Cool completely on a rack.
- Make the raspberry frosting (vegan “double cream” method)
- Reduce raspberries: In a small saucepan, cook raspberries + 1 tbsp water until they break down. Strain through a sieve to remove seeds, then simmer the juice until it reduces to about 1 tbsp. Let cool.
- Whip coconut cream: Chill a can of full-fat coconut cream overnight. Scoop the solid cream (about ½ cup) and whip with powdered sugar until stiff peaks form. Fold in the cooled raspberry reduction until you get an even pink frosting.
- Assemble cookie sandwiches
- Sandwich: Spread an even layer of raspberry frosting on the flat side of one heart, top with another heart to form a sandwich. Chill 30 minutes in the fridge so the frosting firms up — this helps during chocolate-dipping.
- Dip in chocolate & decorate
- Melt chocolate gently (double boiler or short bursts in the microwave).
- Dip the chilled sandwiches halfway or fully into the chocolate, letting excess drip back. Place on parchment and add sprinkles before the chocolate sets. Chill briefly until set.
- Pro tips for perfect vegan cookies (so you don’t cry over cracked sandwiches)
- Use block vegan butter (not tub spread) for better structure and bake browning.
- Chill the dough — don’t skip. Warm dough spreads and loses its cute heart shape.
- Whip chilled coconut cream for frosting — refrigerate the can overnight for best results.
- Chill sandwiches before dipping so the frosting doesn’t squish out when you dip. Trust me on this.
- Tempering chocolate helps if you want a shiny snap, but a quick fridge set works fine for home bakers.
Notes
Common swaps & allergy notes
- Egg replacement: I use a flax egg; aquafaba (3 tbsp) also works if you want a lighter crumb.
- Dairy swap: Replace coconut cream with commercially available vegan whipping cream if you prefer neutral flavor.
- Gluten option: Use regular all-purpose flour at 1:1 and omit added xanthan if not needed.
- Sugar: If you avoid refined sugar, try coconut sugar, but expect a darker cookie and slightly different texture.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.