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5 from 3 votes

Lasso the Moon Cookies (A vegan cookie tribute to It’s a Wonderful Life)

These adorable vegan cookies are based on a line from It's a Wonderful Life when George offers to lasso the moon for his future wife. They are light and buttery with a dusting of powdered sugar and a chocolate lasso wrapped around them. Makes 10 or 11 cookies.
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: christmas cookies, holiday food, kid friendly
Servings: 10 people
Calories: 113kcal
Author: Cadry Nelson



  • Line three baking sheets with parchment paper. Set aside.
  • Put non-dairy chocolate chips in a microwavable bowl. Microwave for 20 seconds, stir, and microwave for 30 seconds more. Remove the chocolate chips from the microwave and stir them until completely melted. (The chocolate chips won't look fully melted at first, but once you start stirring them again, they will melt completely in the bowl.)
  • Put the melted chocolate chips into a pastry bag or a freezer bag. If using a freezer bag, push the chocolate into one corner of the bag, and then snip off the edge of the corner with a pair of scissors. Squeeze chocolate onto two of the parchment paper covered baking sheets. Draw lasso shapes with the chocolate, basically a loopy version of the number 6. I recommend making more lassos than you need, in case any of them don't fit or break while looping around the cookies.*
  • Put the baking sheets with lassos into the refrigerator for at least 10 minutes, so that the chocolate can solidify.
  • Preheat oven to 350 degrees.
  • In a small bowl, use a fork to fully combine all purpose flour, almond flour, and coarse sea salt.
  • In a large mixing bowl, combine almond extract, evaporated cane juice, and non-dairy butter. Use a mixer to whip it for 30 seconds to a minute, until light and fully combined. Slowly add the flour mixture to the mixing bowl, continue beating a minute or two, until well combined.
  • Use your hands to form the dough into a ball. Put the dough ball on a plate, and move to the refrigerator for 10 minutes to chill.
  • Once fully chilled, remove the dough from the refrigerator. Pinch off pieces that are about the size of a rounded teaspoon. Roll each piece into a 1 ½ to 2 inch long log, slightly pinch the ends, and bend into the shape of a crescent moon. Put each moon shape onto the final parchment paper covered baking sheet. Continue with each moon, spacing each one out about 2 inches apart.
  • Bake for 12 minutes. The edges of the cookies will be slightly toasty brown. Either move the cookies to a cooling rack or carefully pull the parchment paper wth the cookies on it off the baking sheet and onto the counter to cool.
  • Allow the cookies to cool completely before putting the chocolate lasso on them. Otherwise, the chocolate will melt. Once the cookies are cool, dust them with powdered sugar, and wrap each one with a chocolate lasso.


*You'll likely have more chocolate lassos than needed for the amount of cookies. However, I offer a larger amount since lasso sizes and chocolate width can vary by person. Plus, if any lassos break or don't fit, you'll have extras for back-up.


Calories: 113kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 34mg | Sugar: 6g | Calcium: 16mg | Iron: 0.9mg