vegan hot cross cookies

Vegan Hot Cross Cookies

10 Mins     12 Mins     Easy     5

These cookies are a twist on Easter hot cross buns. They deliver on all the classic Easter flavours and they are really quick to make.

Makes 16



  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 200g vegan margarine
  • 100g caster sugar
  • 75g light brown sugar
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • Grated zest of one orange
  • 150g sultanas


  • 100g icing sugar, sieved
  • 50-60ml orange juice


  • Line 2 baking trays. Preheat the oven to 170C/340F fan.
  • Mix the ground flaxseed and water together to make the flaxseed ‘egg’ and set aside for 5 minutes.
  • In a large bowl, beat margarine and both sugars together until fully combined. Mix in the flaxseed ‘egg’, then add the flour, bicarbonate of soda, ground cinnamon, ground mixed spice, and orange zest, and mix until combined. Using a spoon or your hands, fold in the sultanas.
  • Use your hands to roll out 12 cookie dough balls and place 6 on each tray, spaced evenly apart. If the mix is too sticky, spoon the mix directly onto the trays instead.
  • Bake for 12 minutes, then leave to cool on the trays.
  • Mix together the icing sugar and orange juice to make a thick paste, you might need to add more icing sugar or juice to get the right consistency. Pipe or spoon a cross on top of each cookie. Leave to set.
Store in an air tight container. Best eaten within 5 days of baking, or freeze for up to 2 months (layer parchment between to stop them from freezing together).
vegan hot cross cookies

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