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.
