These…are…SO GOOD!!!!! These have such amazing flavor and are light, simple, not too sweet and just melt in your mouth. Plus they’re raw so they are quick and simple to make AND give you a good serving of healthy fats ❤I made these for Valentine’s Day this year (hence the heart shapes & pink frosting) but you could make these any ol’ time and leave the frosting white or make it any color you’d like, for that matter. They keep for a week or 2 in the fridge and could be made in larger batches and kept in the freezer.
(makes about 15 cookies; 7F/1nC/1P per cookie)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1tsp sweetener of choice (more or less based on sweetness preference)
- 3T hot water
- 3T Garden of Life extra virgin coconut oil
- 3T coconut butter, melted (not to be confused with coconut oil. Very different)
- Beet powder for color
- OR, you can use a chunk of peeled raw beet and swirl it around in the melted coconut butter to get the desired color!
- OPTIONAL: 1/2tsp stevia or sweetener of choice (I, personally, don’t add it)
Preparation: Line a small baking sheet with parchment paper. Set aside.
For the Cookies: Add coconut oil and hot water to bowl and stir until all the oil is melted (you could also melt the oil in the microwave if you want). Add in almond flour, coconut flour and sweetener and stir until combined. Let the mixture sit for a couple minutes while it thickens up slightly -> this is because of the high fiber content of the coconut flour; it will get “thicker” as that flour absorbs moisture. Use a spoon, mini ice cream scoop, or your hands to shape the cookies on your parchment-lined pan. I find it easiest to make little balls then flatten them lightly with my hand. The hearts were a little trickier, but the dough is SUPER easy to work with.Put in refrigerator to harden for about 20-30 minutes before frosting.
TIP: Don’t make them too thin or they will fall apart!! In fact, smaller & thicker cookies is the best.
Here you can see I made them pretty small:
For the Frosting: Melt coconut butter and add coloring, if desired. DONE!
To Frost the Cookies: When the frosting has cooled down a bit and isn’t so runny, use a spoon or a knife to frost your cookies. Place back into the refrigerator to set. The frosting will aid in holding the cookies together as it hardens and acts as a little shell ❤
Store cookies in a sealed container in the refrigerator for 1-2 weeks or in the freezer for much longer (forever, perhaps? 🙂 )
I know you will love to eat these simple, relatively healthy, cookies made from whole ingredients with no icky stuff in them and also love feeding them to your friends and family!
Whole food frosting coloring ideas:
- Red/Pink: Beet powder, or raw beet (as I mentioned above)
- Green: Any greens powder you have on hand or blanch dark greens in a bit of water and add a tiny bit of blanching water.
- Yellow: Yellow raw beet (in manner I mentioned above)
- Orange: combination of red beet powder/raw beet & yellow raw beet.
Any other coloring suggestions, please comment below and share ❤
Eat Well. Live Well.