Recipes
Recipes

Free of Almost Everything Valentine’s Cookies

At Love Child Organics I insist that all of our products are powered by superfoods and contain only pure, clean ingredients. This is much the way I cook at home, even when I’m making treats for the kids.

These Free of Almost Everything Valentine’s Cookies are low in sugar, and are gluten free, dairy free, egg free, nut free, and free of artificial colours. They are perfect for sending to school or daycare for a Valentine’s Day party because almost all kids can enjoy them safely and they won’t cause the challenging behaviour that is associated with sugary foods and artificial colours.

Their pink colour comes from beets, which provide more than just a pretty colour but also plenty of nutrients. Artificial colours have been linked to hyperactivity and attention problems in children, and even to cancer, so whenever possible I try to avoid them in my family’s diet.

Now I admit that Free of Almost Everything Cookies don’t sound like they’d be winners, but these really are! Both of my children gobbled these cookies up, even Poppy, who is convinced that she doesn’t like beets. Give them a try- they’re crispy, pink, heart-shaped and have a little bit of sugar sprinkled on top. What’s not to like? I bet your kids will love them too.

Makes about 7 dozen small heart-shaped cookies.

What you will need:

1 Tbsp. ground chia + 2 Tbsp. warm water- thickened for a few minutes
1 small beet, finely grated (about 2 Tbsp.)
1/4 cup vegan butter (regular butter is fine if you eat dairy)
1/3 cup organic sugar + 2 Tbsp. extra for sprinkling on the cookies
1/2 tsp. vanilla extract
1 1/3 cup all-purpose gluten free flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon

What to do:

Peel and grate the beet and set aside.

Mix up the ground chia and water and set aside.

Combine all the dry ingredients (except the sugar) together in a medium size bowl.

Using a stand mixer or a hand-held blender beat the butter until fluffy.

Add the sugar, chia mixture, beet and vanilla and continue to whip until well-combined. The mixture should be a brilliant pink colour.

Add the dry ingredients to the wet and mix until combined. If it is a bit sticky, add a little more flour, but don’t worry too much because it will become less sticky while it chills.

Split the dough into two balls, wrap in wax paper, and refrigerate for about an hour.

When the dough is cool and firm,  it is ready to be rolled out. At this point, preheat your oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.

Spread out some gluten free flour on your counter and dust a bit onto your rolling pin.

Roll out the dough until very thin, about 1/8 of an inch. If you make thicker cookies, they won’t crisp up as well, and the powdery quality characteristic of gluten free flour will be much more obvious. So go thin!

Once rolled, use a heart-shaped cookie cutter to cut out the cookies, and using a thin spatula, gently transfer them to your baking tray.

Give the cookies a light sprinkling of sugar, then place in the oven for 9-11 minutes.

Transfer to a wire tray to cool.

These cookies will keep well in an air-tight cookie jar.

Enjoy and Happy Valentine’s Day,

With LOVE,

Leah


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