Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Quickie Cookies

Quickie Cookies
Quickie Cookies

These are called quickie cookies for a reason, they really are incredibly delicious and quick vegan cookies.

These dairy free fruit and nut cookies are sweet, delicious and so easy to whip up - no food processor needed!

You can change up the filling if you want to suit your tastes, and get creative with the toppings! We love dipping these into melted dark chocolate.

Delicious choice for a dairy free sweet treat and also a great vegan recipe for kids.

Makes around 16 cookies.


Before you start

Oven preheated to 170˚C, fan setting | 2 baking paper lined baking sheets | Large mixing bowl


For the cookies

  • 250g dairy-free butter (room temperature)
  • 225g caster sugar
  • 2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 300g plain flour
  • 1 tsp baking powder
  • 1⁄2 tsp salt
  • 45g hazelnuts
  • 45g raisins

To serve

  • Flaky sea salt
  • Melted dark chocolate


  1. 1.

    Chop the nuts | Rough chop the hazelnuts to the size of dried peas

  2. 2.

    Make the cookie dough | Put the dairy-free butter, sugar, vanilla extract and maple syrup in a large mixing bowl and beat it with a wooden spoon until it’s creamed | Pour the flour, baking powder and salt into the bowl and fold it into the cream so you have a thick but malleable dough | Add the nuts and raisins to the bowl, and fold into the cookie dough so they’re evenly spread

  3. 3.

    Assemble the cookies | Spoon heaped teaspoons of the cookie dough onto the lined baking sheets, leaving 4cm between each ball of dough | Squash the balls to flatten them slightly into puck shapes

  4. 4.

    Bake the cookies | Put the baking sheets in the oven and bake the cookies for 13–15 minutes, until golden but darkening at the edges | Swap the trays between the shelves halfway through so that they cook evenly | Take the baking sheets out of the oven, leave the cookies on them for 5–10 minutes to firm up a little sprinkle over some flaky sea salt, then transfer carefully to wire racks to cool | Serve with melted chocolate