I don’t know about you guys, but growing up, Valentine’s Day was my favorite.
The hardest decisions I made as a child were probably when Valentine’s came around and I had to pick what kind of cards and candies I wanted to pass out that year. The struggle was too real. While the style of my cards changed yearly, one thing always remained the same…
Conversation heart candies. I made sure my mom got me a bag of them every. single. year.
Now, I know they’re pretty disgusting, but something about those little colorful hearts with cute sayings on them made me extremely happy and as an adult, I still find them pretty fuckin’ adorable.
Being the big kid I am heart, I decided to make vegan conversation heart cookies. Ashlee makes the best sugar cookies, so I just stole her recipe. Hey, what’s hers is mine, right?
I decided to make our vegan conversation heart cookies a with some of my favorite one-liners, so feel free to write whatever your little hearts desire.
This recipe is perfect for adults and kids! You can make them with your loved ones and come up with all your favorite little sayings. Children will love these because they’re super interactive and they’ll love giving their friends and teacher something they made themselves.
We hope you guys love this recipe for our vegan conversation heart cookies as much as we do! If you make them, please take a photo and tag us on Instagram at @eat_figs_not_pigs!
Whether you’re spending Valentine’s Day alone or with a loved one, we hope it is amazing and full of love!\
Til next time, guys!!
XOXO
- 2 cups vegan powdered sugar
- 1 tablespoon + 1 teaspoon vanilla almond milk
- 1 tablespoon + 1 teaspoon light corn syrup
- ½ teaspoon vanilla extract
- Pink and red food coloring
- 1 cup (2 sticks) vegan butter, at room temperature
- 1 ½ cup white granulated sugar (make sure it’s vegan)
- 1 tsp salted caramel extract (make sure it’s vegan)
- 3 tsp egg replacer
- ½ cup water
- 3 ½ cups all purpose flour
- 3 tsp baking powder
- ¼ tsp Pink Himalayan Sea Salt
- In a mixing bowl, stir together sugar and vanilla almond milk until thoroughly combined
- Add corn syrup and vanilla extract and mix again until the icing is completely smooth
- Divide icing into bowls and add desired food colorings
- Set colored icings in a piping bag or ziploc
- Enjoy
- Preheat oven to 400 degrees F
- In a large mixing bowl or Kitchen Aid, mix butter on medium-low speed until it is somewhat of a “whipped” consistency, about 3-5 minutes
- Add white sugar and ¼ tsp Pink Himalayan Salt to the whipped butter and begin mixing or ‘creaming’ on medium-low, another 3-5 minutes
- While you’re butter/sugar mix is creaming, make your egg replacer
- In a separate bowl, make egg replacer with ½ water and set aside
- In another large mixing bowl, add flour and baking powder. Stir thoroughly to combine
- Add salted caramel extract and egg replacer to your butter/sugar mixture and mix on medium-low until all the ingredients are well incorporated, scraping the sides if needed, about 2-3 minutes
- Add flour mixture ½ cup at a time to the butter/sugar mixture and mix on medium-low until a dough ball forms and all the flour is gone
- Set dough ball in a large mixing bowl, cover, and set aside in the refrigerator for at least 30 minutes
- On a lightly floured surface, roll out dough and cut with heart cookie cutter
- Place on a cookie sheet and bake for 8-10 minutes
- When cookies are cooled, using a piping bag, fill in each cookie with pink and red icing.
- Set aside and let the icing dry at least one hour
- Once icing is set, you can begin writing your sayings on the cookies with white icing
2. We used Follow Your Heart egg replaced, but any egg replacer you find will be fiine. You can find this at your local health food store such as Sprouts or Whole Foods.
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