It makes me so happy to have perfected this recipe! And it comes complete with an amazing “white chocolate” icing to decorate with!
Easter is my favorite holiday. There are plenty of treats that are a tradition to make in my family. While having a think about what I wanted to make this year these cookies came into my mind. Well, the original recipe did. My grandmother’s sugar cookies. These are an old family favourite, made countless of times since I was a kid. The original recipe calls for two cups of sugar and I’ve been wanting to make a healthy version for some time. I believe this new and revised recipe has nailed it. These are still sugar cookies but this recipe uses the likes of coconut sugar and maple syrup to give it the sweetness. They are also gluten free, dairy free, and now refined sugar free!
The best part is the icing. In the past, coloured sugar and chocolate wafers were bought in blue, pink, purple, yellow, all the colours of the rainbow for use to decorate. Here, macadamia nuts and cacao butter make the white chocolate and they are decorated with cacao nibs, chia seeds, and goji berries.
Healthy food doesn’t have to be boring. This recipe proves you can make healthy treats that taste amazing and are actually good for you! They are the perfect Easter treat.
For the cookie dough:
½ cup coconut oil
1 egg yolk
1 ½ tbsp. vanilla
1 cup coconut sugar
¼ cup maple syrup
1 cup ground almonds
1 ¾ – 2 cups gluten free flour
1 tbsp baking powder
¼ tsp sea salt
For the white chocolate icing:
¼ cup cacao butter
2 tbsp honey or maple syrup
½ cup soaked macadamia nuts
1 vanilla pod
3 ½ tbsp. almond milk (add as you need to slightly thin the icing)
1-2 tsp arrowroot powder
pinch of sea salt
- First, soak the macadamia nuts for a minimum of 4 hours, or overnight.
- Make the cookie dough: Add the coconut oil, eggs, and vanilla to a large bowl and mix together with a hand mixer until fluffy. Add the coconut sugar and maple syrup and mix again. Finally, add the ground almonds, flour, baking powder and salt and mix until combined.
- Divide the dough in two, wrap in plastic wrap, and allow to set in the fridge for 1 hour. (Or pop in the freezer for 20 minutes)
- When you’re ready to use the dough, remove it from the fridge. Preheat your oven to 350°, sprinkle your work surface with flour then roll the dough out until it is approximately ½ cm thick. (Add flour as you need to keep the dough from sticking)
- Cut into desired shapes then place them onto a parchment lined baking tray. Pop into the oven for 5-7 minutes (they bake quickly!) until slightly golden on the edges.
- Allow the cookies to cool on a cooling rack and make the white chocolate icing.
- In a double boiler, melt the cacao butter. When it’s completely melted, remove from the heat and add the honey. Allow this to melt into the cacao butter until they are combined.
- Rinse and drain the macadamia nuts then add them to a high-speed blender. Split the vanilla pod in half with a knife and scrape the seeds out to add in along with the cacao butter, honey, salt, and 1 tbsp of almond milk.
- Keep blending until the mix is very smooth. This may take several minutes; it helps to continually scrape down the sides of the blender. Add more milk if needed and when the mix is smooth add 1 tsp of arrowroot powder and blend just until combined.
- Decorate your cookies: smooth a small amount of icing onto each cookie and get creative with decorating! I used cacao nibs for eyes, goji berries for ears, and a little raspberry for a bunny nose. Sprinkle chia seeds, hemp hearts, chopped pistachios, etc. to decorate Easter eggs.
These cookies taste like my grandmother’s original recipe. They are still perfectly sweet but have the added benefits of unrefined sugar and superfoods to decorate them! Make them for Easter or enjoy the recipe any time of the year.
Happy Easter! x