Raw "Hot Cross Bun" Cookies

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A raw, gluten-free, vegan, allergy friendly holiday cookie based on classic hot cross buns.



  • 1 cup walnut pieces {or other nuts, or dried white mulberries for a nut-free version}
  • 6 soft medjool dates
  • 3 tbsp coconut oil, softened
  • 2 tbsp maple syrup
  • ⅔ cup raisins {or other dried fruit -- pre-soak if these are very hard}
  • 1 tsp cinnamon
  • 1/16 tsp allspice and nutmeg
  • dash of salt


  • 3 tbsp coconut butter, warmed a little so it's soft
  • 1 tbsp coconut oil, softened
  • 1 tbsp maple syrup
  • 1/16 tsp cinnamon


  1. Place all cookie ingredients in a food processor and process into a crumbly sticky mixture. Roll into little balls {I got 9, but the amount will vary depending on the cookie size you want}, place on a tray/plate lined with parchment paper and press down lightly to flatten. Place the tray in the freezer for about 15 minutes for the cookies to set.
  2. Prepare the cross mixture by placing all ingredients in a mini food processor or blender {I used my magic bullet, though an immersion blender would work great too}. Blend into a smooth mixture. Transfer into a pipping bag or a sturdy zip lock bag.
  3. Once cookies are chilled, remove tray from the freezer. Snip of the corner of your piping bag and pipe out the crosses over each cookie. Because the cookies are chilled the cross mixture will set pretty quickly. Store in the fridge or enjoy straight away!