We got together with some other home school families for a valentines part and I volunteered to bring some sugar cookies for the kids to decorate. So then I had to get to work healthifying a sugar cookies recipe. These cookies were every bit as good as the original in my book. YUM!
Sugar Cookies
2 cups Macadamia nut scour cream
1/2 cup butter or coconut oil (softened)
1/2 cup applesauce
1 tsp salt
2 tsp vanilla
2 organic eggs or 2 Tbls flax seed mixed with 4 Tbls water
2 cups agave
2 tsp baking soda
7 cups spelt flour, rice flour or whole wheat flour, or a mixture of any.
Preheat oven to 400 degrees. Cream together first 7 ingredients. Stir in last two ingredients. Chill for 2 hours. Roll out 1/4 inch think using flour on surface. Cut out into different shapes. Bake for 8-10 minutes (no longer)
1/2 cup butter or coconut oil (softened)
1/2 cup applesauce
1 tsp salt
2 tsp vanilla
2 organic eggs or 2 Tbls flax seed mixed with 4 Tbls water
2 cups agave
2 tsp baking soda
7 cups spelt flour, rice flour or whole wheat flour, or a mixture of any.
Preheat oven to 400 degrees. Cream together first 7 ingredients. Stir in last two ingredients. Chill for 2 hours. Roll out 1/4 inch think using flour on surface. Cut out into different shapes. Bake for 8-10 minutes (no longer)
Butter Cream Frosting
1/4 cup spelt flour
1 cup nut or rice milk
1/4 cup coconut oil, softened
3/4 cup butter, softened
1/2 cup agave
2 tsp vanilla
Optional- pureed strawberries, blueberries, peaches or other fruit to add color to frosting.
In a small sauce pan, mix the flour and milk and cook over low heat until it forms a smooth paste with no lumps. Place in the fridge and let it cool completely.
With an electric mixer beat the softened coconut oil and butter (MUST be soft) with the agave. Beat the cooled flour paste and mix until smooth. Stir in the vanilla. Stir in pureed fruit if desired.
1 cup nut or rice milk
1/4 cup coconut oil, softened
3/4 cup butter, softened
1/2 cup agave
2 tsp vanilla
Optional- pureed strawberries, blueberries, peaches or other fruit to add color to frosting.
In a small sauce pan, mix the flour and milk and cook over low heat until it forms a smooth paste with no lumps. Place in the fridge and let it cool completely.
With an electric mixer beat the softened coconut oil and butter (MUST be soft) with the agave. Beat the cooled flour paste and mix until smooth. Stir in the vanilla. Stir in pureed fruit if desired.
We decorated them with coconut flakes, nuts, dried fruit, uncooked millet, and what ever else I had in my pantry that I thought would be fun. I wish I had pictures of then all decorated, but I forgot. Sorry.
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