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 indulge in sugar- usually in the form of coconut sugar. I usually don’t consume it, which started a few years ago and has been a decision I’m very happy 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 combining both frostings on some of the cookies because I became a little bit obsessed with the tie-dye effect.
Update 2020: Looking back at this post now in 2020, I had so much fun making cookies in 2017!!!
Since then, I’ve been leaning more on dates to sweeten my desserts rather than sugar. If you’re interested in trying date-sweetened cookies, these Chocolate Chips Cookies are so good!
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