Healthy Sugar Cookie Cutouts With Natural Icing

The family cookie-decorating tradition, made with almond flour and maple syrup. The icing is coconut butter colored with plants: beet powder for pink, matcha for green and turmeric for yellow.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Decorate-Your-Own Sugar Cookie Cutouts

The family-activity cookie, with icing colored by plants.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill 30 minutes mins

Total Time 1 hour hr

Servings: 20 cookies

Course: Dessert

Cuisine: American

Calories: 108

Ingredients Method Notes

Ingredients

  

Cookies

• 2 cups blanched almond flour 200g
• 2 tbsp coconut flour
• ¼ cup pure maple syrup 60ml
• 1 egg
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ¼ tsp baking soda
• Pinch of salt

Natural Icing

• ¼ cup coconut butter 64g, softened
• 1 tbsp pure maple syrup
• Warm water, 1 tsp at a time
• Colors: ¼ tsp beet powder (pink/red), ¼ tsp matcha or spirulina (green), ¼ tsp turmeric (yellow)

Method

 

1. Mix the cookie ingredients into a dough. Chill 30 minutes.
2. Heat the oven to 350°F (175°C) and line a baking sheet.
3. Roll the dough between parchment to ¼ inch thick and cut out shapes.
4. Freeze the cut shapes for 10 minutes so they keep sharp edges.
5. Bake 8–10 minutes. Cool completely.
6. Stir the icing until smooth, divide it into bowls and color each one.
7. Decorate.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.