Often cookies marketed to kids contain a lot of sugar, vegetable oils, gluten, artificial
flavours and colours, preservatives and emulsifiers. Unfortunately, more often than not the
healthier, “organic” store-bought versions also contain a few of these too. If these are the
kind of ingredients you’re looking to avoid, or even just cut back on in your children’s kai,
then this Healthy Sugar Cookie recipe is for you!
They’re sugar, grain and gluten-free, as well as free of all artificial flavours, colours,
preservatives and emulsifiers, plus they’re super yum and toddler approved! Made with the
Little Giants Kids Store ‘Fruit & Vege cutters’ (obviously not just good for fruit and veg!) they’re the perfect size for little hands
Healthy Sugar Cookies
Ingredients
1 3/4 Cups Almond Flour
1/3 Cup Tapioca Flour
1/4 tsp Baking Powder
¼ tsp Salt
¼ Cup Ghee
2 Tbsp Natvia (or sweetener of your choice)
1 Egg
1 tsp Vanilla extract
Icing
3 Tbsp Coconut Butter
2 Tbsp Maple Syrup
1 Tbsp Cocoa Powder
Method
- In a medium bowl combine almond flour, tapioca flour, baking powder and salt.
- In a large bowl beat ghee and Natvia together until creamy. Then add the egg and vanilla extract and beat again.
- Roll mixture in a ball, wrap and pop in fridge to chill for an hour.
- Once chilled pre-heat oven to bake 180Celsius and line baking tray with a Little Giants Kids Store Silicone Mat or baking paper if you don’t have one.
- Roll out mixture between two Silicone Mats or sheets of baking paper to 1cm thick.
- Use cutters to cut out shapes and transfer to prepared baking tray. The Little Giants Mini Fruit and Vege Cutters are great for these!
- Repeat rolling and cutting dough until all used, chilling dough in between if it becomes to sticky.
- For small cookies bake for around 4mins, flip then bake for another 4mins. For larger cookies bake for 5-6mins each side.
- Once cool, prepare icing by adding all ingredients to a small pot and melting together over a low heat.
- Spread on a cookie then sandwich together with another cookie of the same shape.
- Repeat until all used. If you want to just ice the top of the cookies, thin mixture out with a bit of hot water first.
- Alternatively, you could dip in melted dark chocolate or sandwich together with your favourite jam.
- Store in the fridge for a week or so.
Blog written and recipe created by Frances Tibbits.