Description
These yummy cookies are perfect for serving at Christmas parties, leaving out for Santa or giving as gifts. And they’re gluten-free and delicious!
Ingredients
Scale
- 2 cups Paleo flour
- 1 teaspoon baking powder
- ½ cup maple syrup
- 2 tablespoon coconut oil
- 2 teaspoon vanilla extract
- 4 teaspoons almond extract
- 4 tablespoon flaxseed meal
- ½ cup water
- ½ teaspoon powdered spirulina (for green coloring)
- 1 tablespoon red beet juice (for red coloring)
- spritz cookie press
Instructions
- Preheat oven to 350 F.
- RED SPRITZ COOKIES
- In a medium-sized bowl, combine 1 cup flour, ½ teaspoon baking powder, ¼ cup maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla, 2 teaspoons almond extract, 2 tablespoons flaxseed meal, ¼ cup water and beet juice.
- Mix thoroughly until well-combined.
- Choose cookie shape and then spoon mixture into the cookie press.
- Use the cookie press to spritz cookies onto a lined baking sheet.
- GREEN SPRITZ COOKIES
- In a separate medium-sized bowl, combine 1 cup flour, ½ teaspoon baking powder, ¼ cup maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla, 2 teaspoons almond extract, 2 tablespoons flaxseed meal, ¼ cup water and spirulina.
- Repeat steps 3–5 with green dough.
- Bake for 8–10 minutes.
Notes
Will the beet juice make them taste beet-like? No! So little is used that it doesn’t affect the taste profile.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 4.3g
- Fat: 2.3g
- Carbohydrates: 12.7g
- Fiber: 1.7g
- Protein: 2.1g