I have an AMAZING treat for you guys for this Teachable Tuesday…I am actually munching on said treat right now. Lucky me!
My twins have so many severe allergies and feeding restrictions. I really struggle to find things that are both fun and safe for us to bake together. I reached out to The Radiant Chef and asked Spencer to create a recipe that met all of our needs.
I really did not make her job easy, so I did not know what to expect. She delivered BIG TIME. These cookies are seriously my all-time favorite fall cookie!
Not only are these cookies DELICIOUS, but they were so much fun to make with our 16 month olds!
I really encourage you to let your children explore in the kitchen. Things will get messy, but messes are temporary.
The memories you will make together you will cherish forever.
There is not much to say about how to do this project, other than to follow the recipe and be okay with messes.
I do highly recommend that you purchase a toddler table if you do not have one already.
Showing them what to do at their own level is so important to teaching concepts and keeping their attention.
Soft Sugar Cookies with Spiced Maple Frosting
Paleo, gluten-free, dairy-free, vegan cookies that are soft, chewy and full of spiced flavor!
- 3/4 cup almond flour plus 2 Tbsp.
- 3/4 cup tapioca flour plus 2 Tbsp.
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 1/4 tsp baking soda
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/2 tsp vanilla
- 2 egg whites
- 1 tbsp almond milk
- 1 1/2 tbsp pure maple syrup
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 tbsp coconut sugar
- 3 tbsp tapioca starch
- pinch salt
- pinch cloves
- pinch ground ginger
In a large bowl, combine the flour, starch, salt, cream of tartar and baking soda and mix well.
In a separate bowl, cream coconut sugar and coconut oil. Scrape the sides of the bowl with a spatula as you mix to ensure it is well combined.
Add vanilla, egg whites and almond milk to the creamed mixture and beat until smooth.
While mixing continuously, slowly add the dry mixture to the creamed mixture. Continue to mix until a dough forms scraping the sides of the bowl as necessary. It should be soft but not sticky.
Form the dough into a 6 inch log. Wrap in saran wrap and refrigerate for at least 2 hours until hard.
Preheat the oven to 350 degrees. Lay parchment paper on an ungreased baking sheet. Unwrap the cookie dough and slice it into 1/2 inch thick slices. Place the dough on the cookie sheet at least one inch apart.
Bake cookies for 10 minutes and place on a wire rack to cool. Don’t frost until completely cool.
For frosting, combine maple syrup, vanilla, salt, coconut sugar and spices. Slowly whisk in tapioca starch one tablespoonful at a time. The mixture will be very thick but will spread into a thick glaze on the cookies.
Using a butter knife, spread the frosting on each cookie. Serve or store in an air-tight container.
You can also find this recipe, along with many other delicious finds, at theradiantchef.com
Here are some focus points for this activity:
Final step: ENJOY, RINSE…REPEAT
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