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Vegan cherry 'n' coconut cookies

Pork Belly
Egg-free and delicious
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Biscuits
Cuisine English
Servings 20


  • 225 g dairy-free margarine
  • 140 g caster sugar
  • 3 tablespoons aquafaba
  • 1 teaspoons vanilla extract
  • 280 g plain flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • pinch of salt
  • 40 g dessicated coconut
  • 100 g glacĂ© cherries chopped.


  • Pre-heat the oven to 190C/gas mark 5.
  • Prepare 2 baking sheets with parchment or greaseproof paper.
  • Cream the spread and sugar together in a bowl or mixer.
  • Beat in the vanilla extract and aquafaba.
  • Sift the flour, baking powder and bicarbonate of soda into the mixture and add a pinch of salt.
  • Stir until well combined.
  • Gently stir in the coconut and cherries.
  • Use a small ice-cream scoop or tablespoon to put the dough in mounds onto the baking trays.
  • Bake for 12 - 15 minutes until golden brown.
  • Leave to cool on the baking sheets for about 5 minutes before carefully transferring them onto wire racks to cool completely.