Coconut Sugar Cookies

Baking Christmas cookies is still one of my favorite family traditions, so in the spirit of carrying them on with my own family someday, I decided to clean up these traditionally sugar-packed treats. They’re still a little bit naughty, but mostly they’re nice. You’re welcome, Santa.

INGREDIENTS

Makes about 20 cookies
1/2 cup (1 stick) vegan butter, softened (I prefer Earth Balance)
1/2 cup coconut sugar
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 cups gluten-free flour
1/2 tablespoon arrowroot starch
1/2 teaspoon baking soda
1/4 teaspoon salt
1-2 teaspoons unsweetened plain almond milk
Frosting (optional)
All-natural food dye, to color frosting (optional)

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.

In the bowl of a stand mixer, beat together the vegan butter, coconut sugar, egg, vanilla and almond extract. Add the gluten-free flour, arrowroot starch, baking soda and salt. Add the almond milk and mix until a soft dough is formed. Cover and refrigerate the dough for 30 minutes.

Roll out the chilled dough between two pieces of parchment paper, remove the top layer, and cut out shapes using cookie cutters.

Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and let cool on a wire rack. If you prefer to frost them, I like Simple Mills vanilla frosting and an all-natural food coloring (available at Whole Foods); or use the juice from beets or turmeric to create a DIY food dye.

Photo: Jenna Peffley