Nutty Hedgehog Cookies

These cookies are only 5 simple ingredients, dipped in chocolate and added nuts for detail. NO-ONE will be able to tell this recipe is vegan and gluten-free! Simple but super effective. They really give the dessert a ‘woodland’ and ‘rustic’ look & vibe. Imagine it served up at a festive dinner party.


  • 100g of plain flour
  • 50g of coconut oil (melted)
  • 3 tablespoons of maple syrup
  • 100g of dairy-free dark chocolate
  • 30g of pecan nuts (roughly chopped)


  1. Pre-heat oven to 180 degrees c (fan oven) and line a baking tray with greaseproof paper
  2. In a mixing bowl, combine the flour, melted coconut oil and maple syrup
  3. Bring together with your hands until a dough forms
  4. Add more flour if too wet or coconut oil if too dry. You want it to be a smooth dough
  5. Roll a tablespoon amount of cookie dough into your hands and shape into a teardrop-shaped. Flatten the pointed side of each cookie to form the ‘face’. Arrange cookies on baking sheets. These cookies will not spread
  6. Bake for 10-15 minutes until golden in colour
  7. Once baked, carefully place them onto a cooling rack and allow them to cool fully before decorating
  8. Pulse the pecan nuts in a food processor/blender until roughly chopped. Place into a bowl
  9. Using a bain-marie, fill a saucepan ¾ full with water and place a heatproof bowl on top. Add in the chocolate and melt
  10. Dip the top of each cookie in the melted chocolate, spreading to fully coat the ‘body’ of each hedgehog. While the chocolate is still wet, sprinkle over the chopped pecan nuts forming the ‘spikes’. Arrange the hedgehogs onto some greaseproof paper and allow to set, about 30 minutes in the fridge
  11. Transfer the remaining melted chocolate to a piping bag with a corner snipped off or a really small round tip nozzle. Pipe chocolate onto the pointed end of each cookie for eyes and a nose

Enjoy Xx

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