Thursday, December 4, 2014

Frosted Pistachio Rosewater Star Cookies

It is never too early for Christmas cookies, right? My challenge this year is to make as many different kinds of raw vegan cookies as I can that are yummy enough that people won't focus of the fact that they are raw. Last night's creation was a good first step! You don't even need to let your guests know if you decide to put algae in their cookies! Mmmm... Christmas algae... I jest. In all seriousness, I wish I had made more of these!


1 1/2 cups pistachios (soaked 8 hours)
7 dates, pitted
1/4 cup coconut flour (already ground or grind your own)
2 teaspoons hemp milk
2 teaspoons rosewater
1 teaspoon matcha, spirulina, or blue green algae powder (or a mix of all 3)

Mix all ingredients in a food processor until dough-like. Flatten onto a cutting board and use a cookie cutter to make your desired shapes. You may need to dust the cutting board with some additional coconut flour if the dough is too moist and sticky. Place cookies on dehydrator sheets and dehydrate at 100 degrees for roughly 8 to 10 hours.


1/3 cup coconut butter
1/3 cup coconut oil
2 tablespoons liquid sweetener of your choice (coconut nectar, honey, agave, maple syrup)
1 teaspoon vanilla

In a pan, at the lowest setting, warm coconut butter and coconut oil to the point of melting and turn off. Mix in sweetener and vanilla. Coat frosting on cookies. You can use a frosting bag for more accurate lines, or just use a plastic sandwich bag and cut the tip!

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