Simple will always win in my book. Because there are sometimes you want to develop and devour something in a pinch. Therefore I like these cookies a lot. These are simple, plant based, and filling almond based cookies. I’d like to think they are quite nutritious too but I’m not a nutritionist so I can’t totally make that claim. But just trust me y’all.
For these cookies I made coconut butter icing and I experimented with some natural food dyes in the form of tea powders. Tip: I highly recommend using tea in powdered form to create vibrant colors. With the Wild Foods Curr Berry Tea (Organic Hibiscus, Elderberry, Red Currant & Cranberry), I did use it in liquid form because I didn’t have a grinder to process the tealeaves + berries. If you have a grinder, I highly recommend using it to make some pretty colors.
And so returns the beautiful matcha powder. Two vibrant colors: Wild Foods Wild Matcha #2, which was also used in a refreshing Matcha Chia Fresca, and Blue Chai’s dreamy blue matcha powder. Both are organic and the Green Tea Matcha adds an energizing flavor while the Curr Berry definitely gives some berry flavor
Let’s talk about vegan sprinkles. That also don’t use any food-dyes. Harlow’s Vegan Cupcakes is a mother + daughter run shop that bake sweet treats but also these colorful sprinkles! Not only are they vegan but they are also gluten free and made with coloring from fruit and veggies. I got Rainbow Sprinkles (because unicorns?) and yes they are really good. Beautiful to top any dessert with.
Springtime Almond Cookies | v + gf
Adapted from Sweet Laurel’s Easter Cookie recipe, these use a hearty almond flour that is delicious & not too sweet. Feel free to use blanched almond flour as well!
- 2 1/2 cups Bob’s Red Mill Super Fine Natural Almond Flour
- 1/4 cup coconut oil melted
- 1/4 cup Grade B Maple Syrup
- 1/2 tsp Himalayan Pink Sea Salt
- 1/2 tsp vanilla extract
- Preheat your oven to 350 degree Fahrenheit
- Mix dry & wet ingredients separately
- Combine both to make a dough
- After mixing, store the dough in the fridge for 30 minutes
- After 30 minutes take the dough to a baking sheet lined with parchment paper & assemble cookies (flatten them as they won’t spread out when they bake)
- Bake for 10-12 minutes
Coconut Butter Icing
- Mix all ingredients in a bowl
- Heat over very low heat until incorporated
- Separate into three bowls