recipe -Snow Capped Cinnamon Cookies
Snow Capped Cinnamon Cookies
These cookies are soft and cake like, resembling the top of a muffin. Delicious with a cup of tea or coffee. Coconut sugar comes from the coconut palm and has a toffee like flavour. It’s said to be the most sustainable sweetener in the world! Aside from the benefits to the earth, it is also low GI, contains B vitamins, potassium, magnesium, zinc and iron. It works wonderfully in baking, making it a great substitute to refined granulated sugar.
Gluten free. Dairy free.
1/2 cup of almond butter*
1/4 cup of coconut sugar*
1 tsp vanilla extract
½ cup almond milk*
1/4 cup maple syrup*
1 1/2 cups of almond meal*
¼ cup tapioca*
1 tsp of baking powder
1 tsp salt
3 tbsp ground cinnamon
1/2 cup of coconut butter (with flesh), room temperature*
12 cup of almond milk*
5 drops of stevia or 1-2 tbsp of maple syrup depending on how sweet you like the icing.
Extra coconut sugar to sprinkle
Preheat oven to 180 degrees.
Cream the almond butter, sugar, egg, vanilla, almond milk and maple syrup. Sift the almond meal, tapioca, baking powder, salt, and cinnamon into the mix and combine well. Spoon tablespoon sized dollops onto a lined baking tray. Bake for 20-25 minutes until golden and a skewer comes out clean. Set aside to cool.
Mix the icing ingredients together in a small bowl. Mix it until it becomes easily spreadable. If the almond milk was cold, this may take a little longer. Once the cookies are cool, spread the icing onto each cookie, sprinkling extra coconut sugar to serve.
*All of these ingredients are available in the Our Organics store.
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