Sugar-Free Sugar Cookies

RECIPE

Cookie Dough Ingredients:

Click here if you'd like to get Astragalus, Reishi & Cordyceps all together in The Immunity Collection!

Icing Ingredients:

  • 3/4 cup coconut butter (melted)
  • 3 TB - 4 TB powdered Bocha Sweetener (taste and adjust)
  • 1/4–1/2 cup non-dairy milk (We used almond milk) 

Optional Icing Colors:

Cookie Instructions:

  • Preheat oven to 350°F.
  • In a medium bowl, mix together all the dry dough ingredients: almond flour, baking soda, salt, Astragalus, Reishi, and Cordyceps.
  • In a smaller bowl, mix together the wet dough ingredients: egg, vanilla, stevia, and melted coconut oil.
  • Pour the wet mix into the dry and stir to combine.
  • Form the dough into a ball and refrigerate for 20 minutes.
  • After it’s chilled, lay the dough on a sheet of parchment paper and sprinkle some coconut flour onto the top. Roll the dough out until you achieve about a 1/4” thickness.
  • Use the cookie cutters to cut your shapes.
  • Gather the excess dough into a ball, re-roll it, and repeat the step above until you have almost no dough left.
  • Bake the cookies on a lined tray for around 8-10 minutes.
  • Allow to cool completely on a wire wrack.
  • While cooling, make your icing. 

Icing Instructions:

  • Stir together the melted coconut butter, powdered bocha sweetener, and 1/4 cup of non-dairy milk. Keep adding milk slowly until it becomes smooth and spreadable. It will thicken as it cools, so make right before using.
  • Now it gets fun and creative! Separate the icing into as many bowls as colors you’re using. We used 6 different colors (including white), so we had 6 different bowls.
  • In each bowl, add the desired amount of “coloring ingredient” until you get the color you like.
  • After you’ve gotten your colors, spread them onto your cookies with a knife.
  • Ice, eat, and enjoy the immune-boosting benefits in a delicious way! These will last about 5 days in the refrigerator, but they need to remain cold or the icing will melt. 

 

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