Equipment
- Oven
Ingredients
Sugar Cookie Ingredients
- 1¾ cup super-fine almond flour
- ¾ tsp baking powder
- 2 tbsp arrowroot powder or cornstarch
- ¼ tsp sea salt
- ⅓ cup coconut sugar or sweetener of choice
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 2 tbsp coconut butter or coconut oil, softened
- 3 tbsp water
Vegan Cream Cheese Icing Ingredients
- ⅓ cup vegan unsweetened yogurt
- ¼ cup plain vegan cream cheese
- 3-5 tbsp powdered sweetener of choice, for desired sweetness
- ½ tsp vanilla extract
- pinch of salt
Fruit Tart Topping Ingredients
- ½ cup sliced strawberries
- ½ cup sliced blackberries
- 1 sliced kiwi
- ½ cup blueberries
Method
- Preheat oven to 350 and line a large metal baking sheet with parchment paper. Add the dry ingredients to a mixing bowl and stir to combine. Add in the vanilla, maple syrup, coconut butter and water. Use a hand mixer to beat on medium speed until fully combined. Scoop out 1 1/2 tbsp balls and place on cookie sheet. Use a flat bottomed glass covered with a piece of parchment paper to flatten. Bake for 8 minutes until edges are lightly golden.
- Meanwhile, combine the yogurt, cream cheese, vanilla, salt and sweetener. Remove the cookies from the oven and let cool completely. Top each cookie with a layer of icing and decorate with fruit as desired. Store uncovered in the fridge until right before serving.
Notes
*These cookies will keep in the fridge for about 48 hours as long as they are kept uncovered. If you cover them, they will get soggy!
*To successfully prepare in advance, bake your cookies and prepare your icing ahead of time, and wait until right before serving to assemble.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.