No Sugar - Sugar Cookies + Two Ingredient Frosting

I have been wanting to make these for so long, and, to be honest, you can use this recipe to make any shapes that you want!

Over the holidays, I made Christmas tree cookies with green Maple Cream frosting. My Christmas tree cookies turned out super adorable, so I knew I had to make some for Valentine’s Day and basically every other holiday in my future.

I know Valentine’s Day is literally tomorrow and you may or may not have time to make these cookies before then but I wanted to make sure that you could peep at this recipe and see if you have the ingredients to whip these up.

Also, I order this protein powder online (though I have seen it at Erewhon for those of you in Los Angeles) and, not only is it super low-carb (only 1g), it’s low in sugar (only 1g) and high in protein (20g). You can order the protein powder here. Use code, “KRYSTENSKITCHEN” to save 15% off your order.

There is only ONE INGREDIENT that you need to make this frosting and two if you decided you want to make it a pretty color. Maple cream, also known as maple butter, is maple syrup that has been boiled and then whipped. You can buy it at many grocery stores or order some online. Just warning you, it’s incredibly tasty and pretty much tastes like maple fudge. And - hardens a bit like any cane sugar-filled icing for cookies.

I hope you like this easy sugar cookie recipe. It’s gluten-free, vegan and can be made cashew-free (I’ve tried it) using almond flour and can be made using maple sugar or coconut sugar depending on what you have access to or depending on your preference/food allergy.

I love Color Kitchen’s natural food coloring. I dabbled with all of their colors and even made purple by mixing their pink/red and blue colors. You can choose to do all the frosting in one color, mix them up or make all of the colors - whatever you want. You can order these natural colors on Amazon here. They are made from spirulina, turmeric and beets but have no taste. There’s no fake dyes in their food coloring, and I love that! I have used their colors to make the cutest gummy bears (see recipe here) and so many other things.

I highly recommend this awesome rolling pin! I have featured it on my 2016 and 2017 Holiday Gift Guides, because it really will step up your cookie game. You can adjust the size to which you wish to roll out your dough.

I used the largest size heart cookie cutter that came in this adorable set. This recipe made at least 64 cookies. We did eat a few before I frosted them, but we counted 64 frosted ones.

Happy Valentine’s Day to you… or any holiday for that matter, since you can use this recipe with any cookie cutter designs! You know I will be updating this for St. Patrick's Day, too!

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INGREDIENTS

3/4 cup Nuzest Vanilla Protein Powder*

3/4 cup + 3 TB Cashew flour**

3 TB Maple Sugar***

2 TB arrowroot flour

1/2 tsp baking soda

1/2 cup coconut oil, melted

1/2 tsp baking powder

2 flax eggs****

1 tsp vanilla

*You can order this protein powder, here and it will automatically give you a discount at checkout.

**You can use almond flour, however consistency might be different. Try using 3/4 cup almond flour and if dough is still too wet, add TB at a time.

***You can sub out for coconut sugar

****recipe for flax eggs is below, you just need flax seed meal and water.

Directions:

Set oven to 375 degrees.

Make flax eggs: 3TB warm water + 1 TB of flax seed meal = 1 flax eggs. Make 2 flax eggs by mixing 6TB warm water with 2TB flax seed meal and allow it to sit for 3 minutes or so. (My favorite and most trusted is from Namaste Foods). Set it aside.

Mix all dry ingredients together.

Mix wet ingredient together.

Mix wet in with the dry ingredients and combine. Dough will seem crumbly, but using your hands, you’ll be able to form a dough ball.

Roll out between parchment paper using the 1/4 inch size on your rolling pin. Or, if you have a traditional rolling pin, take your best guess. Use cookie cutters.

Heads up -- the dough can be super fragile. Take your time. Place cookies on parchment paper.

Bake for 8 minutes (Softer cookies) until edges start to brown.

Bake for 10-11ish minutes (Crunchier cookies)

Allow to fully cool before decorating.

For the frosting: mix about 4TB (or more) of maple cream and add the desired amount of Color Kitchen Foods food coloring. You can mix and match or use just one. Add to a ziplock bag, cut a corner (start small) and decorate your cookies.

Allow frosting to harden on your cookies or eat them right away. Enjoy.