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Cookiefetti...or teeny, tiny cookies are guilt-free because you can literally eat them by the dozen and, for the record, they're so much easier to make than those Tik Tok baby pancakes. The recipe is a fourth of the recipe for the full-sized "essential" cut-out cookies that I make every Christmas, but for this tiny size, it makes around 200 cookies, or one baking sheet ful


3 Tbsp vegan butter, softened

4 Tbsp raw cane sugar

3/4 cup + 2 Tbsp (115g) flour

1/4 tsp baking powder

1/8 tsp salt

1/4 tsp vanilla

2 Tbsp plant milk

1.5oz (50g) bittersweet chocolate (70% cacao), chopped into tiny shards, optional

  • Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper

  • In a mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Mix in the flour, baking powder and salt. Beat in the vanilla, and add the plant milk a little at a time just until the moment that the dough starts to clump together (you don't want it to be too moist.) Stir in the chocolate, if using.

  • Place the bowl in the fridge for 15-20 minutes.

  • Pinch the dough to break off pieces about the size of a chickpea/garbanzo bean. Roll into a little ball and place onto the prepared baking sheet. Use your fingertip to gently press into a tiny cookie. Continue until you run out of dough. Space the cookies 1/2" (1 cm) apart. 
    Bake for 7-9 minutes until the cookie edges are golden.

  • Let the cookies rest for at least 5 minutes before enjoying them by themselves, or eating them in a bowl with milk (remember Cookie Crisp cereal? haha) Let cool completely before storing in an air-tight container.


8 oz (115g) vegan butter, softened

1/2 cup (90g) raw cane sugar

1 1/2 cup (180g) flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla

3-4 Tbsp plant milk

Same method as above, but bake them for 12-15 minutes

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