Ingredients:

  • 115g plant-based butter, softened
  • 65g coconut sugar
  • 5ml vanilla extract
  • 15ml unsweetened almond milk
  • 190g all-purpose flour
  • 3g baking soda
  • 1.5g salt
  • 5ml neon green gel food coloring
  • 30g powdered sugar
  • 24 small red heart-shaped sprinkles

Instructions:

  1. In a large bowl, beat the plant-based butter and coconut sugar until the mixture is smooth and pale.
  2. Stir in the vanilla extract and plant milk.
  3. Mix in the green gel food coloring into the wet ingredients to ensure a uniform neon green hue.
  4. Sift in the flour, baking soda, and salt. Mix on low speed until a soft, cohesive dough forms.
  5. Scoop about 1 tablespoon of dough at a time and roll it between your palms to form a smooth 1-inch sphere.
  6. Roll each sphere in powdered sugar until heavily coated.
  7. Place spheres on a parchment-lined baking sheet, spacing them 2 inches apart.
  8. Bake in a preheated oven at 350°F (175°C) for 8–10 minutes until edges are set but centers remain soft.
  9. Immediately upon removing from the oven, gently press one red heart sprinkle into the center of each warm cookie.
  10. Let them rest on the pan for 5 minutes before transferring to a wire rack to cool completely.