Merry Christmas! Since the holidays are here, I’ve been baking a lot. It’s the one time of year (this and Thanksgiving) when I eat sugar. I usually try to stay away from it, which started a few years ago and has been a decision I’m very comfortable with. I just feel much better when I don’t eat it. Anyway, I don’t want to get all Debby Downer on you because this post is about one thing only – GLUTEN-FREE VEGAN CHRISTMAS COOKIES! (I can explain the sugar story at a later time. 😉)
I made about 5 different kinds this year, all gluten-free, all vegan. If you’re still baking cookies and need some ideas, this is a pretty solid list!
For the sugar cookies, I created my own natural food coloring with two things- beet and spirulina. After making the sugar cookie frosting, I separated it into two bowls. To make the pink frosting, I juiced one beet and added a few drops of the beet juice to one of the batches of frosting. (If you don’t have a juicer, you can grate the beet, which will squeeze out some juice- you only need a few drops.) For the green frosting, I added a 1/2 tsp of spirulina to the other bowl and mixed. I ended up combing both frostings on some of the cookies because I became a little bit obsessed with the tie-dye effect.