Frosted Animal Cookies – Gluten free, dye free

Oh yes I did! I cleaned up one of your favorite childhood snacks, leaving out the preservatives, corn syrup, refined sugar, gluten, and artificial dyes!

Link to natural sprinkles, cookie cutters, and natural pink colorant HERE.

Serves: 50

Ingredients

• 6 Tbsp Butter, Unsalted
• 6 Tbsp Classic Monkfruit Sweetener (with Erythritol), Or organic cane sugar
• 1 whole Egg
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Almond Extract
• 3/4 cup Almond Flour, +2 tbsp
• 1/4 cup Coconut Flour
• 1/4 tsp Baking Soda
• 2 cup Powdered Monkfruit Sweetener, Or organic powdered sugar
• 1 whole Egg Whites
• 3 – 4 Tbsp Water, Cold
• 1 whole Pink Frosting Mix with Sprinkles

Process

1. Mix butter and sugar together until smooth using hand mixer
2. Add egg and extracts and whip again
3. Mix in remaining ingredients
4. Wrap dough in disc shape in plastic wrap and refrigerate 30 min for easier handling
5. Roll dough out in coconut flour dusted surface
6. Use animal cookie cutters to create your shapes. re-roll edges and roll out again for remaining dough
7. Place shaped cookies on parchment paper lined baking sheet, then place in the freezer 5-7 min (to help hold shape)
8. Bake at 325 for 5-7 minutes
9. Allow to cool a few minutes, then transfer to cooling rack to cool completely
10. Whip all frosting ingredients together. Add more water for thinner frosting or more powdered sugar for thicker
11. Dip top half of crackers in icing and top with dye free sprinkles
12. Refrigerate for a few min for icing to harden
13. Enjoy!

Frosted Animal Cookies – Gluten free, dye free

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Servings: 50

Ingredients

Cookies

• 6 Tbsp Butter Unsalted
• 6 Tbsp Classic Monkfruit Sweetener with Erythritol, Or organic cane sugar
• 1 whole Egg
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Almond Extract
• 3/4 cup Almond Flour +2 tbsp
• 1/4 cup Coconut Flour
• 1/4 tsp Baking Soda

Frosting

• 2 cup Powdered Monkfruit Sweetener Or organic powdered sugar
• 1 whole Egg Whites
• 3 – 4 Tbsp Water Cold
• 1 whole Pink Frosting Mix with Sprinkles

Instructions

• Mix butter and sugar together until smooth using hand mixer
• Add egg and extracts and whip again
• Mix in remaining ingredients
• Wrap dough in disc shape in plastic wrap and refrigerate 30 min for easier handling
• Roll dough out in coconut flour dusted surface
• Use animal cookie cutters to create your shapes. re-roll edges and roll out again for remaining dough
• Place shaped cookies on parchment paper lined baking sheet, then place in the freezer 5-7 min (to help hold shape)
• Bake at 325 for 5-7 minutes
• Allow to cool a few minutes, then transfer to cooling rack to cool completely
• Whip all frosting ingredients together. Add more water for thinner frosting or more powdered sugar for thicker
• Dip top half of crackers in icing and top with dye free sprinkles
• Refrigerate for a few min for icing to harden
• Enjoy!