Iced Sugar Cookies with Honey Frosting (Paleo, Vegan)
These cookies are soft, fluffy and perfectly sweet. They're just as good as the traditional ones, except free from grains, dairy, soy and refined sugar.
I’m not going to lie, the first batch of these sugar cookies turned out pretty terribly. I’ve never been particularly good at art and so when the time came to make these cookies look a cute little shape with a pretty design for the blog, I failed miserably.
However, I’ve altered this recipe slightly to make it a little more foolproof. The second batch turned out a billion times better than the first, and in fact, I'm pretty excited about my sugar cookie decorating skills. I’d even go as far to say I feel very comfortable putting some in a fancy box and gifting them to my neighbor for a Christmas present.
I feel like sugar cookies should be soft, fluffy and perfectly sweet. This recipe produces cookies that are just that. They are as good as the traditional ones, except are free from grains, dairy, soy and refined sugar.
Oh, and if you have little ones, try making these with them! The recipe is simple and it’s actually lots of fun to spend the morning decorating these as a family (it’s messy too FYI).
Iced Sugar Cookies
For the cookies:
1 1/2 cups almond meal
1/4 cup arrowroot flour
1 heaped tablespoon coconut oil, melted
5 tablespoons maple syrup (I use Parker’s Real Maple)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon baking powder
Pinch of sea salt
½ cup coconut butter
¼ cup raw honey
¼ cup coconut milk (full fat, chilled)
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl or food processor, mix the almond meal and arrowroot flour until combined. Add in the rest of the ingredients and stir well until a sticky dough is formed.
- Freeze the dough for 30 minutes.
- Remove the dough from the freezer and roll it onto parchment paper or a floured surface. Use cookie cutters dipped in arrowroot to cut out shapes. Thickness is entirely dependent on how soft you want your cookie to be. The thicker the dough, the softer the cookie.
- Bake the cookies in the oven for 14 minutes. Allow the cookies to cool.
- Meanwhile, make your icing. Melt your coconut butter over a low heat, add your raw honey and chilled coconut milk. You can also add natural food coloring here if you would like (I’m talking beets, turmeric, fruit colored concentrates).
- Refrigerate for 20-30 minutes.
- Blend your icing in a food processor or blender until fluffy and then pipe or spread a tablespoon of frosting onto each cookie. Decorate with optional toppings if you’d like. Shredded coconut is a pretty addition to any healthier dessert!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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