Ingredients

The following ingredients have 4 Servings
  • 1 tbsp ground flax
  • 2 tbsp water
  • ½ cup vegan butter
  • ½ cup plus 2 tbsp light brown sugar
  • ¾ cup gluten free flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1 ½ cups large flake oats
  • Filling:
  • 15 oz coconut milk (refrigerated and cream removed)
  • 2 tsp unsweetened cocoa powder
  • 1 tbsp icing sugar
  • 1 tsp vanilla
  • Shredded unsweetened coconut
  • Holiday candies

Instruction

  • Preheat oven to 350 F.
  • Mix together the flax and water and sit in the fridge for 20 minutes.
  • Cream together the sugar and butter until fluffy. Add in the flax egg and vanilla, then stir in the flour, baking soda, cinnamon, salt and large flake oats.
  • Press them into 24 silicon mini muffin tins and push a hole down the centre to make a “well”. Bake for 12-13 minutes or until golden brown. Remove from the oven, and using the back of something small (like a candle), hollow out the hole to make a bigger “well”, leaving at least 3 mm of cookie around the sides and bottom. Allow to cool fully.
  • Meanwhile, whip the coconut cream from the top of a can of coconut milk, and add in the cocoa powder, vanilla and sugar. Transfer to a piping bag with a star tip.
  • Pipe the mouse into the cookie cups, top with a sprinkle or coconut and any other candies or décor you like. Enjoy.