Healthy and easy almond butter cookies reminiscent of classic sugar cookies! Vegan, refined sugar free and gluten free. The cookies have only 5 ingredients and the frosting only has 3 ingredients (plus natural colourings).
These cookies remind me to stop, breathe and play in my hectic lifestyle. So much has been going on for me/us recently.
However, creating these cookies makes me wonder: does life have to be as serious as many people make it out to be?!
I think many people forget to play. It's only when I'm with young kids (or my partner ha) that I stop, slow down, smell the roses and use our vivid imaginations to appreciate or play with what's in front of us.
These cookies are super fun and easy to make so would be ideal for kids or adults who like a bit of colour in their lives! I hope you enjoy making them xo
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Almond Butter Mermaid Cookies
Ingredients
Cookies
Mermaid shapes
- 150 g store-bought vegan white chocolate
- 2 tbsp cacao butter, or coconut oil
- Pinch of pink pitaya powder
- Pinch of blue spirulina powder
- Pinch of matcha powder
Frosting
- ¼ cup coconut butter, softened
- ¼ cup canned coconut milk
- 2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- Pinch of pink pitaya powder
- Pinch of blue spirulina powder
- Pinch of matcha powder
Instructions
- Preheat oven to 160C
- In a medium-sized bowl, combine all cookie ingredients. The mixture should be firm but malleable.
- Roll out mixture onto a chopping board so it is around 5mm thick. Cut out circles with a cookie cutter or a jar. Combine remaining dough and repeat until all dough has been used up. Arrange cookies on a lined baking tray.
- Bake cookies in oven for 10-12 minutes.
- For the mermaid shapes, melt the white chocolate and cacao butter/coconut oil over a double boiler. Separate into three bowls and mix the superfood powder into each bowl. Pour into silicone moulds and place into freezer. When the chocolate is dry to the touch, very carefully remove from moulds. Set aside.
- Make the frosting by combining all ingredients in a bowl. Separate mixture into 3 bowls and mix each superfood powder into each bowl. Pipe or spread frosting on cookies. Arrange white chocolate shapes on frosted cookies as desired.
- Keep cookies in an airtight container the fridge for up to 1 week or in the freezer for a few months.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
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