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Parve
Easy
48 Servings
Allergens 
1 Hour, 15 Minutes
Diets
Spelt Sugar Cookies are a sweet treat that is crispy on the outside and soft on the inside topped with a sugary icing glaze. Sugar cookies are the ultimate holiday cookie, so I decided it was about time I made them a little healthier! These spelt sugar cookies are by no means healthy but they are made with coconut oil instead of butter, coconut sugar instead of processed white sugar, and nutty spelt flour instead of processed white flour. Serving size: roughly 4 dozen cookies.
1 cup virgin coconut oil, softened
1 cup coconut sugar
2 eggs
1/4 cup Gefen Almond Milk
1 teaspoon vanilla
4 cups Shibolim Spelt Flour
1 teaspoon cream of tartar
4 cups powdered sugar, such as Gefen Confectioners’ Sugar
8 teaspoons Gefen Almond Milk
1 teaspoon Gefen Almond Extract
In a large bowl, cream together the coconut oil and sugar.
Add the eggs, milk. and vanilla and whisk until mixed.
Add the spelt flour and cream of tartar and stir until just mixed. Be careful not to overmix.
Place a cover over the bowl and chill the dough in the fridge for 30 minutes.
Preheat oven to 350 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper.
Once the dough is chilled, roll it out until it is one to one and a half centimeters thick. Cut with cookie cutters or an upside down cup.
Carefully transfer the spelt sugar cookies to the baking sheet and cook, in batches, for 10 to 15 minutes, until they are golden brown.
To make the icing, mix the powdered sugar, almond milk and almond extract in a bowl. Add natural food colouring if desired.
When the cookies are cool, decorate with icing and natural sprinkles.
This recipe was created by Nutritionist Jesse Lane Lee of jesselanewellness.com. Check out her Instagram for more healthy recipes and healthy living tips.
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