Easter Nutty Sugar Cookies

almond butter cashew butter dairy free Easter gluten free nut butters vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Heavenlynn Healthy.

Egg shape cookies to get into the Easter spirit! This is a perfect craft project to make with your kids! No need to be good at decorating, I´m clearly not! Have fun with it, get into cooking – that´s what its all about! Even though these are sugar cookies- they offer lots of nourishing nutrients from the ground almonds, almond butter, oats, chia and even the natural colors we used for the icing (matcha, turmeric, beet powder, freeze-dried blueberries). Enjoy!

INGREDIENTS

  • 1 cup of oats (gluten free certifies if necessary)
  • 1 cup of gluten-free flour
  • ½ cup of ground almonds
  • 1 cup of coconut sugar
  • 1/3 cup of extra-virgin coconut oil
  • 3 tbsp. of almond butter or any nut butter made with the NutraMilk
  • 1 tbsp. of of ice water
  • 1 tbsp. of chia seeds + 3 tablespoons of water
  • 1 vanilla bean
  • 1 tsp. of aluminum-free baking powder
  • a pinch of salt

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For cashew icing:

  • 1 and 1/2 cups raw cashews (to make cashew butter in the NutraMilk)
  • 1/2 cup powdered sugar, sifted
  • 1/3 cup agave nectar (or maple syrup)
  • 4 tbsp. refined coconut oil, melted
  • 1-2 tbsp. freshly squeezed lemon juice
  • 3 tsp. vanilla extract
  • pinch of Himalayan pink salt
  • Extra powder sugar for white icing

Icing colors:

  • Matcha powder: for green color
  • Turmeric powder: for yellow color
  • Beet powder or beet juice for red color
  • Blue Butterfly Pea powder or freeze-dried blueberries-for blue color

INSTRUCTIONS

  • Start by making cashew butter for the frosting. Once done it will need to chill in the fridge for at least 1 hour.
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Add everything the rest of the icing ingredients the NutraMilk along with the cashew butter. Process until the frosting is super smooth and creamy. Add water, if you´d like to obtain the consistency you desire. 
  • Making almond butter
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Place the oats into the NutraMilk and grind to a flour (Mix for 1 minute). Set aside.
  • Place almonds into the NutraMilk and grind to a flour (Mix for 1 minute). Set aside.
  • Place the chia seeds and water into a small bowl, stir and set aside to thicken for about 10 minutes. Stir it at least once again.
  • Add coconut sugar, peanut butter, chia-mix, melted coconut oil, the inside of the vanilla bean to the NutraMilk and mix until well combined, for about 30 seconds to one minute.
  • Now add the ground oats, ground almonds, gluten free flour and mix well. If the dough is too dry, add one tablespoon of ice-cold water.

  • Place the dough into the fridge for one hour.
  • Pre-heat the oven to 350 F.
  • Place the dough on the kitchen counter that you sprinkled with gluten free flour. Knead it quickly, then roll out the dough with a rolling pin. If you have an egg cookie cutter you can use that to cut out cookies. Since I didn’t have one- I made a stencil (I traded it on a paper from my computer then cut it to have the egg shape), then I used a cutter knife to cut out shape.

  • Place the cookies onto a baking sheet aligned with baking paper and bake for 8 - 12 minutes. Be sure to check them after 8 minutes to determine the final baking time. They burn quickly.

  • Let the cookies cool and when ready to decorate.
  • For the icing: Powdered sugar icing is very simple to make. All you need is powdered sugar (about 2 cups) to ¼ cup liquid (plant-based milk or lime juice for example, you can toss in some vanilla extract if you like also). I mixed the cashew icing with a little bit of this basic powder sugar icing to make the cashew icing a lighter color and use it for most of the bases of the cookies.
  • Add just a little dash of each powder color to the basic icing, add a little water if necessary and mix with a fork. See the tone of the color, if necessary add more powder. Play around with this a bit to get the color you like!

  • Now decorate cookies as you like. Get your kids involved in this fun project!

 



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