Healthy Treat

Vegan Easter Cookies

Average: 4.8 (11 votes)
(11 votes)
Vegan Easter Cookies

Vegan Easter cookies - with a fine lemon taste. The perfect treat after the egg hunt. Photo: Maren tree nursery

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Health Score:
76 / 100
20 min.
ready in 1 hr
Ready in

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Nutritional values

Even though the vegan Easter cookies are not baked with wholemeal flour, they still contain plenty of fiber from the oat flakes. This soluble fibre called beta-glucan has a positive effect on cholesterol levels. The EFSA (European Food and Saftey Authority) agrees with this and approves a health claim for the cereal: ...Oat beta-glucan lowers the cholesterol level in the blood. Lowering blood cholesterol levels can reduce the risk of coronary heart disease.

The dough for the vegan Easter cookies is very crumbly, so you have to work it very carefully. If you like, you can also squeeze the lemon and make a sugar icing for the Easter bunny biscuits from the juice and icing sugar. Spread the biscuits with it after they have cooled down.

1 biscuit contains
(Percentage of daily recommendation)
Calorie107 cal.(5 %)
Protein2 g(2 %)
Fat5 g(4 %)
Carbohydrates14 g(9 %)
Sugar added4.8 g(19 %)
Roughage0.8 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin K6.6 μg(11 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.4 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate6 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium42 mg(1 %)
Calcium4 mg(0 %)
Magnesium9 mg(3 %)
Iron0.3 mg(2 %)
Iodine0.5 μg(0 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.8 g
Uric acid9 mg
Cholesterol0.1 mg
Development of this recipe:


½ cup Oats
½ cup Pastry flour (+ Flour for work)
0.6666 cup Raw cane sugar
½ tsp Turmeric
1 lemon
0.6666 cup olive oil
1 tsp raisins
1 tsp Cranberry
How healthy are the main ingredients?
OatsTurmericlemonolive oilraisinsCranberry

Kitchen utensils

1 Blender, 1 Cookie cutter ring Easter themed

Preparation steps


Blend oat flakes into a fine flour. Mix together with flour, sugar and turmeric. Add lemon zest and olive oil to the remaining ingredients and mix everything into a smooth dough. Place in the refrigerator for about 30 minutes.


preheated oven at 180 °C/ 350°F (fan oven 160 °C/ 325°F). Roll out the dough on a floured work surface and cut out Easter bunny shaped cookies using a cookie cutter. Cover a baking sheet with parchment paper and place cookies on it. If necessary, chop the dried fruit a little, place them as eyes on the cookies and press them lightly. Bake for about 10-12 minutes. Leave to cool on the tray.