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Raw Sweet Star Cookies [Vegan, Gluten-Free]

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These simple treats remind me of my Mom's classic sugar cookies but without any of the usual butter, flour and sugar. You can slather them with a layer of luscious lemony icing or keep them "au natural" for to enjoy as an afternoon snack.

Raw Sweet Star Cookies [Vegan, Gluten-Free]

Serves

30 small stars

Ingredients

Cookie

  • 1 1/2 cups raw cashews
  • 1/4 cup coconut flour
  • 1 tsp vanilla powder or extract
  • pinch of sea salt
  • 3 TBSP agave nectar
  • zest from 1/2 a lemon

Icing

  • 1/2 cup cashews, soaked (2-4 hours) and drained
  • 2 TBSP cashew milk
  • 1 TBSP agave nectar
  • pinch of salt
  • zest from 1/2 a lemon
  • 2 tsp coconut oil, melted

Preparation

Cookie 

  1. Pulse dry cashews in a high speed blender into a fine flour. Pour into a large mixing bowl.
  2. Add the remaining dry ingredients and stir to combine.
  3. Add the wet ingredients and stir until a moist dough forms.
  4. On parchment paper, press the dough (using your hands or a rolling pin) until is a uniform 1/2 inch thick. Cut out shapes using your favourite holiday shapes.

Icing 

  1. In a blender combine all of the ingredients except the coconut oil. Blend until smooth. Add the coconut oil and blend to emulsify.
  2. Add optional colour if desired.
  3. Decorate cookies with the icing using a piping bag or small spoon. Chill in the refrigerator until the frosting is firm.

Notes

Add color for decorating fun - a few drops of beet juice or spinach juice work well.

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AUTHOR & RECIPE DETAILS


photo

Lisa Pitman is a long-time vegan and certified raw food chef, shares her passions by hosting large outreach events including the “Totally Fabulous Vegan Bake-Off,” cooking demonstrations with local chefs. She holds a Masters in Social Work and has focused her career on social change, policy research, youth development, and community engagement. Lisa works to inspire others to live healthier, happier and more peaceful lives by sharing her culinary adventures on Vegan Culinary Crusade.


 

 

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