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Vegan Heart Cookie Cake

Vegan Heart Cookie Cake Recipe. Crispy vanilla cookies with a delicious chocolate filling that will make your heart sing. They’re very easy to prepare, you don’t need any type of special mold or pan, and they are super cute! Perfect for Valentine's Day or as a cute/romantic gift.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dessert
Keyword: Easy vegan dessert, heart cookies, valentine's day cookies, valentine's day cookies vegan, valentine's day dessert, vegan chocolate filling, vegan cookies recipe, vegan heart cookies
Servings: 1 cookie cake
Author: Annie



  • 126 g coconut oil solid ((9 tbsp))
  • 65 g icing sugar ½ cup
  • ½ tsp vanilla extract
  • 180 g all-purpose flour (1½ cups)
  • ¼ tsp salt
  • 1 tbsp dairy-free milk

Chocolate filling

  • 90 g dairy-free chocolate
  • 70 ml dairy-free milk very hot ((4½ tbsp))
  • 1-2 tbsp agave or maple syrup
  • 42 g vegan butter or coconut oil (3 tbsp)



  • In a medium bowl, add the coconut oil and whisk until smooth. Add the sugar, vanilla and beat until completely integrated.
  • Add the flour, salt and integrate with a spatula or using your hands until you get a homogeneous but soft dough. If necessary, add the tablespoon of milk to reach that texture.
  • Roll the dough out onto a piece of parchment paper or silicone mat (4mm thick).
  • Place a heart-shaped template (heart border) on the dough and use a knife to cut the shape (in the recipe video I share how to make the template).
  • Transfer the heart to a nonstick baking tray or lined with parchment paper by quickly flipping it over (it's easier this way than peeling it off from where you made the cuts). Repeat the same procedure 3 more times.
  • Pop the cookies in the fridge for 15 minutes. Preheat the oven to 350°F (175°C).
  • Bake for about 10 minutes or until the edges are golden brown. Remove and let cool still on the tray.


  • In a medium bowl, add the chocolate broken into small pieces. Add the hot milk, let it sit for 5 minutes and start mixing until the chocolate has completely melted.
  • Add the maple syrup and mix a couple more times until the chocolate looks shiny and smooth. Reserve in the fridge.
  • In another medium bowl, beat the butter or coconut oil until smooth. Add the chocolate mix while continuing to beat until fully incorporated.
  • If the filling is too soft (because the chocolate was still warm), just let it chill in the fridge or freezer for a few minutes.
  • Transfer the filling to a piping bag fitted with your favorite tip (preferably a star or circle tip).


  • Fill the cookies using your piping bag, layer by layer; for the first two cookie layers you can only pipe the edges and leave the center empty, but for the last layer make sure it is fully covered with the filling. Decorate to taste.