We know what you’re thinking—these look way too good to be free from dairy, gluten and refined sugar, and dare we say, actually healthy—but truth is, they are!
“When creating the paleo snickerdoodles I really wanted to embrace the challenge of using healthy ingredients and having them look just as good and unique and taste as delicious as regular cookies,” says the talented Adeline Waugh of @vibrantandpure. “They’re also super quick to make. When it comes to decorating I like to keep it in line with the healthy vibe and avoid sugary decorations or sprinkles. Instead, I love using mint leaves and cutting them into trees or making little banana or apple stars.”
“I don’t like to use any refined sugar and that’s whats so great about using the Manuka honey in the frosting. It’s still sweet enough but also has the medicinal anti-bacterial and anit-viral qualities we love Manuka for. I typically use Flora’s because of the MGO count. The frosting is so simple anyone can do it, it’s literally just Manuka and dairy-free cream cheese—I love Kite Hill—mixed with Flora Beet Crystals for pink and peppermint flavored chloroyphll drops for green. Normally, when you look at any frosting it’s going to have a bunch of ingredients in it and you always want to keeps things as simple and healthy as possible.”
“Lately I have been using Flora Beet Crystals instead of beet juice when baking and cooking to save myself time and keep food waste down. When you use fresh beets for your holiday coloring, you have to get out a juicer and you use a whole beet or more and you end up wasting because you really only need a couple drops for coloring. The beet crystals are something you can have it your cupboard and sprinkle it into your frosting and do it in a second and it’s the same vitamins and active ingredient compound, high in Iron and Vitamin C, as using fresh beets because of the unique freeze drying process they use.”
For the dough:
1 egg or flax egg (1 tbsp ground flax + 3 tbsp water)
1 cup almond butter (can sub with cashew butter)
3/4 cup coconut sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/8 teaspoon sea salt
For the coating:
2 teaspoons cinnamon
2 tablespoons coconut sugar
1. Preheat oven to 350 degrees F.
2. If you are using a flax egg, mix together ground flax and water and allow to sit for 5 to 10 minutes.
3. In a medium sized mixing bowl, combine almond butter, coconut sugar, baking soda, egg or flax egg, vanilla extract, and sea salt until a sticky dough forms.
4. Roll the dough into balls about the size of a golf ball and place on a parchment lined baking sheet.
5. Bake 6 at a time because they spread out a lot. Bake for 12 minutes.
Dairy-Free Peppermint Cream Cheese Frosting (Makes 8 oz)
8 ounces dairy-free cream cheese ( I like kite hill almond milk cream cheese)
4 teaspoons honey ( I like Flora’s Manuka honey) can sub with maple syrup, monk fruit, or
stevia (to taste) if vegan
1 teaspoon peppermint extract
1/4 teaspoon vanilla extract
For pink: Mix 1/4 cup plain frosting with 1/4 teaspoon Flora beet crystals
For green: Mix 1/4 cup plan frosting with 2 droppers full of chlorophyl (preferably mint flavored)
Mix everything together in a small bowl until fully combined. Refrigerate if not using immediately.
Visit vibrantandpure.com for more delicious recipes!