Sweet burger cookies


1 jar La Vida Vegan Chocolate spread
3 tbsp La Vida Vegan Coconut spread
275 g flour
120 g whole weat flour
80 g cane sugar
60 ml coconut oil
35 g flax seeds
200 ml oat milk
1 tsp vanilla extract
2 tbsp apple cider vinegar
½ tsp baking powder
½ tsp salt
4 tbsp sesame seeds


  1. Preheat the oven to 180 °C and line a baking sheet with baking paper.
  2. Soak the flax seeds in 100ml oat milk and set aside.
  3. Heat 2 tablespoons oat milk with 2 tablespoons cane sugar until the sugar has dissolved and set aside. This will be used to coat the scones later.
  4. Put the flour in a large mixing bowl and mix with the cold coconut oil into crumbs.
  5. Add the rest of the dry ingredients and mix well.
  6. Add the La Vida Vegan coconut spread, soaked flax seeds, apple cider vinegar and vanilla extract to the flour mixture and kneed until it becomes a firm dough.
  7. Roll out the dough and cut out rounds of dough with a round cutter of 5 to 6 cm and place them on the baking tray.
  8. You can roll out and cut out the remaining dough again.
  9. Brush the scones with the oat milk-cane sugar mixture and sprinkle with sesame seeds.
  10. Bake the scones for about 15 minutes until golden brown and done.
  11. Cut the scones in half and scoop a good spoonful of La Vida Vegan chocolate spread on top.
  12. Close with the lid like mini burgers.