Description
Vegan Cinnamon SunButter Star Cookies (Zimtsterne) made with almond flour, SunButter, and a coconut butter icing. Perfect for a Christmas cookie exchange!
Ingredients
Zimtsterne
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 2 1/2 cups almond flour
- 1/2 cup unrefined coconut sugar
- 2 tsp ground cinnamon
- 2 TBSP pure maple syrup
- 3 TBSP Organic SunButter
- 3 TBSP filtered water (+more as needed to get the dough pliable)
Frosting
- 1/2 cup coconut butter
- 1/2 cup unsweetened almond milk
- 2–4 TBSP pure maple syrup
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Mix the flax egg together in a large mixing bowl and let it sit for ~5 minutes to gel.
- Next, add in the almond flour, coconut sugar, cinnamon, maple syrup, and SunButter and mix with a spatula or spoon until you have a soft dough. Shape the dough into a ball, then cover and place it in the refrigerator for 30 minutes to chill.
- After the 30 minutes is up, remove the dough from the refrigerator and roll it out between two pieces of parchment paper dusted with almond flour.
- Cut the dough into stars using a star-shaped cookie cutter and place them on the parchment lined baking sheet.
- Bake the cookies for 10-12 minutes, or until they’re mostly firm to the touch and brown along the edges. Remove the cookies from the oven and start making your icing.
- Melt the coconut butter in the microwave until it’s soft and liquified. Stir in the maple syrup and unsweetened almond milk until you have a smooth glaze. The glaze will harden quickly, so you need to work quickly. Spread the glaze over the warm cookies and sprinkle them with optional coconut sugar.
- Store the cookies in an airtight container in the refrigerator for 5-7 days.
Notes
Cookie recipe adapted from The Healthy Tart
Frosting recipe adapted from Feasting on Fruit
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free