This easy-to-make plant-based and gluten-free treat is perfect for holiday cookie tins. Decorate with natural sprinkles using unsweetened coconut.
Ingredients
- 2 tablespoons coconut oil, melted
- 1/4 cup pure maple syrup
- 1-1/2 cups almond flour
- 1/4 cup tapioca flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1-1/2 cups raw cashews (soak in boiling water for 1 hour minimum)
- 1/4 cup pure maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup canned coconut milk (shake before opening)
- Beetroot powder, spirulina powder or turmeric powder
- Toasted coconut flakes
Instructions
To make cookies: In a medium bowl, mix together coconut oil and maple syrup. Add dry ingredients. Mix until all ingredients are combined and a dough is formed. Cover bowl and refrigerate for at least an hour to make the dough easier to roll out.
Preheat oven to 350°. When dough is chilled, place on a surface that’s lightly dusted with almond flour. Roll dough to ¼-inch thick and cut cookies using your favorite cookie cutter. Place cookies on a parchment-lined baking sheet, and bake for 9 minutes, or until golden brown. Cool cookies and decorate with vanilla icing.
To make icing: Add all ingredients to a high-speed blender or food processor and blend on high until very smooth. Refrigerate for at least 1 hour before using, so that the icing can thicken.
To tint icing and coconut: Beetroot powder will make pink, spirulina powder will make blue and turmeric will make yellow. To make green, combine spirulina and turmeric. Add the powders slowly to get the color that you’d like. The more powder you add, the darker the color. To tint coconut, mix together 1 tablespoon powder, 2 tablespoons water and coconut. Stir to combine. Let coconut dry before decorating.
