What kind of childhood would it be, if you did not grow up with the experience of cookie cutter cookies? So many of my fondest childhood memories revolve around holidays and cookie making. I suspect had I never known of this practice, I’d have survived. Yet, the comforting thought of home, family, connection, warmth and love all revolve around a plate of shape cookies. Perhaps it’s really just the novelty of it all, the quality time and the joy both mother and child get in the whole experience. Whatever the reason, a plate of shape cookies must grace our table from time to time.
That all said, finding a healthier way to do this is key in my opinion. Not to mention gluten free, for those like me whose bodies reject the American wheat. So, I came up with a recipe for our family that I’d like to share. Super simple, and just as tasty, if not more so, these cookies are a delightful treat. Subtly sweet, and graced with ample good fats, these cookies are sure to nourish and satisfy.
This winter, I decided to make a new tradition for my boys. I told them, on our first snow of the year, I’d make them snowflake cookies with homemade cocoa. They all, of course, fell in love with this idea! And my momma’s heart filled up with joy. I guess there is something to the whole nostalgic/romance of making shape cookies. I think keeping it light and fun, along with healthy goes a long way towards raising happy healthy kids! So, we enjoy our treats from time to time!
- 3 cups coarse almond flour
- 1 cup arrowroot
- ½ cup cultured unsalted butter
- ¼ cup raw honey or date puree
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- For the Frosting:
- 4 ounces cream cheese (homemade from raw milk or yogurt), softened
- 4 Tablespoons butter, softened
- 2 Tablespoons honey
- ½ teaspoon vanilla
- Shredded coconut
- Preheat oven to 250 degrees.
- In mixer, combine all ingredients well with the paddle attachment. Transfer the dough onto a sheet of parchment paper. Cover with another sheet of parchment paper. With a rolling pin, roll the dough out to about ½ inch thickness. (You may want to do this in two batches) Press cookie cutters into the dough. With a spatula, carefully remove the cookie shapes and place on a parchment lined stainless steel cookie sheet. Repeat with all the cookies until your pans are filled. (Place the dough in the refrigerator between batches).
- Place cookies in a oven and bake for 15-20 minutes.
- For the Cream Cheese Frosting. In a small bowl beat together 4 ounces cream cheese, 4 Tbsp. butter, 2 Tbsp. honey and ½ tsp. vanilla if using. Blend well until slightly fluffy. Spread over cookies.
- Place shredded coconut in a small shallow bowl. Dip cookies, frosting side down into the coconut to coat the cookies. Serve.
- Frost as you are ready to serve. Do not frost and store the cookies will turn too soft and not be good.
- Store cookies in freezer.
- Note - the dough makes a good snack as well. My kids enjoying eating balls of this cookie dough!
This post contributed to Monday Mania and Real Food Wednesdays.
Like my snowflake cookie cutter? Buy it here!
What traditions involving shape cookies do you have in your home? Do you have a healthy cookie recipe that you use?
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