Healthy Holiday Sugar Cookies ~ Recipe by Larisa Braun @larisafbraun

November 29, 2021

'Tis the season for all things festive! Over at Little Holiday, we are baking away using our new recipe from Larisa Braun @larisafbraun. Grab your littles, these healthy ingredients and enjoy. We sure had fun decorating and snacking away. With no refined sugar in the cookies, having another treat is an easy "YES." Happy holiday baking! Tag us in your pics @littleholidaybox. We'd love to see how your kids decorated their cookies.

Recipe:

Healthy Holiday Sugar Cookies by Larisa Braun

lightly adapted by FlavCity

Cookies:

2 1/2 cups blanched almond flour

3 Tbsp arrowroot starch

1/4 tsp Himalayan sea salt

1/2 tsp baking powder

5 Tbsp maple syrup

4 Tbsp virgin coconut oil, melted

2 tsp vanilla extract

1/2 tsp almond extract

Plant-Based Icing:

1 tsp lemon juice or white vinegar

1/4 cup aquafaba (liquid from a can of garbanzo beans)

2-3 cups powdered sugar

1/4 tsp almond extract OR 1 tsp vanilla extract

Plant-based food coloring (optional)

In a large bowl, whisk the almond flour, arrowroot starch, and salt together well.
In a small bowl, heat the coconut oil and maple syrup in the microwave or over the stove in a small pot, until just heated through, about 30-60 seconds. Add the vanilla extract and whisk.
Add the melted coconut oil mixture to the almond flour mixture and mix well with a spatula to combine. Then use your hands to shape into a ball and cover with a towel or plastic wrap. Place the dough in the fridge for 1-2 hours.
Once the dough has chilled, preheat the oven to 325° F. Line a large baking sheet with parchment paper. Next, prepare your workspace with two sheets of clingy plastic wrap (stretch and seal works well). Lay one sheet flat on the counter and top it with the ball of dough, a sprinkle of arrowroot starch and the second sheet of plastic wrap.
Flatten the dough with the palm of your hand and, using a rolling pin, roll the dough out into a large 1/4 inch thick circle. Use your Meri Meri cookie cutter to cut out shapes and lay them on the prepared cookie sheet. If needed, gather your dough scraps and repeat. If the dough isn't transferring well, you can refrigerate the dough for a few minutes, then pick up where you left off.
Bake for 9-11 minutes for large cookies and 7-8 minutes for small cookies, until slightly puffy and golden.
Let the cookies cool for 1 hour before decorating.
While the cookies are cooling, prepare the icing by adding the lemon juice to the bowl of a stand mixer fitted with the whisk attachment. Add the aquafaba and whisk on med-high until the aquafaba is frothy. Add two cups of powdered sugar and the vanilla or almond extract. Whisk on med-high speed for eight minutes, until the frosting is thick and fluffy. If needed, add more powdered sugar, 1/2 cup at a time, until you get your desired consistency: thicker for piping fine details, thinner (by adding water) for filling in the centers of the cookie. Portion out and add food coloring as needed before decorating.
Allow the cookies to dry before serving or store in an airtight container in the fridge.