“Pretty in Pink” Sugar Cookies
Happy Easter! (or Passover to my Jewish friends). On this pastel-themed holiday, I thought it appropriate to share a vegan version of the pastry aptly titled the sugar cookie. Light and fluffy, yet still scrumptious, this recipe is super easy and fun to make (though perhaps not as fun as dying eggs, which I got to do with my niece earlier this week).
The recipe for the batter is pretty similar to the original, only I used spelt in place of white flour. Spelt is an ancient whole grain that contains more protein, fiber and minerals (such as magnesium) than its refined counterpart. It is not gluten-free, however, for those of whom that is an issue (although spelt seems to be the cause of less sensitivities than its wheat cousin).
Spelt Sugar Cookies
1 tsp vanilla extract
5. Cook for 9-10 minutes in the oven (may look slightly undercooked).
- 1 cup coconut pulp
- 1/2 cup coconut nectar (or agave)
- 1/4 cup coconut water
- 1 tsp beet juice for pink coloring
- dash of sea salt
Puree the ingredients in a blender until you have a smooth consistency, and refrigerate if needed for some time to help solidify. After icing the cookies, I topped them with all-natural rainbow sprinkles, available at Whole Foods and many other health food stores.