Sugar Cookies | Christmas Edition

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A classic sugar cookie, made gluten and dairy free.
(original recipe published on HuffPost


For the cookie dough
½ cup coconut oil
1 egg
1 egg yolk
1 ½ tbsp. vanilla
1 cup coconut sugar
¼ cup maple syrup
1 cup ground almonds
1 ¾  - 2 cups gluten free flour
1 tbsp. baking powder
¼ tsp. sea salt
For the white chocolate icing
¼ cup cacao butter
2 tbsp. honey or maple syrup
½ cup soaked macadamia nuts
1 vanilla pod
3 ½ tbsp. almond milk (add as you need to slightly thin the icing)
1-2 tsp. arrowroot powder
Pinch of spirulina powder (I used Organic Burst)
Pinch of sea salt

Optional Add-in: Bee pollen to decorate


  1. Soak the macadamia nuts for a minimum of four hours, or overnight.
  2. Make the cookie dough: Add the coconut oil, eggs, and vanilla to a large bowl and mix together with a hand mixer until fluffy. Add the coconut sugar and maple syrup and mix again. Finally, add the ground almonds, flour, baking powder and salt and mix until combined.
  3. Divide the dough in two, wrap in plastic wrap, and allow to set in the fridge for 1 hour (or pop in the freezer for 20 minutes).
  4. When you’re ready to use the dough, remove it from the fridge. Preheat your oven to 350°, sprinkle your work surface with flour then roll the dough out until it is approximately ½ cm thick (add flour as needed to keep the dough from sticking).
  5. Cut into desired shapes then place them onto a parchment lined baking tray. Pop into the oven for 5-7 minutes (they bake quickly!) until slightly golden on the edges.
  6. Allow the cookies to cool on a cooling rack and make the white chocolate icing.
  7. In a double boiler, melt the cacao butter. When it’s completely melted, remove from the heat and add the honey. Allow this to melt into the cacao butter until they are combined.
  8. Rinse and drain the macadamia nuts then add them to a high-speed blender. Split the vanilla pod in half with a knife and scrape the seeds out to add in along with the cacao butter, honey, salt, and 1 tbsp. of almond milk.
  9. Keep blending until the mix is very smooth. This may take several minutes; it helps to continually scrape down the sides of the blender. Add more milk if needed (add a little at a time to prevent the icing from becoming too liquid).
  10. When the icing is smooth, add 1 tsp. of arrowroot powder until just combined. Add the spirulina until you reach your desired hue then decorate each cookie by smoothing icing onto each one, sprinkling with bee pollen, or anything else you might like.