I received a free sample from ColorKitchen to facilitate this review. All opinions expressed are my own.
Every Valentine’s Day since becoming a mom, my daughters and I have a tradition of making special heart-shaped sugar cookies. I love baking with my three girls and hope they too will have that same love for baking as they grow older. Although my girls and I enjoy decorating the cookies with bright pink icing, I cringe each year at the thought of them eating artificial colors. This year I was happy to discover ColorKitchen and their natural dye-free food colors. While they have a full line of food colors, the Be Mine, Heart Sprinkle Set was the perfect compliment to our Valentine’s Day baking. With pink frosting color and heart shaped sprinkles, this kit has everything to make cookies and cupcakes look super festive for the holiday. Just mix the water-soluble food color into your icing or an oil based recipe (when pre-mixed with a little water) and you will be left with vibrant pink color.
ColorKitchen’s colors are sourced from simple, plant-based ingredients like beets, turmeric, spirulina, beets, and radishes. The beautiful pink color in the Be Mine, Heart Sprinkle Set is sourced exclusively from beets. I found the color to be exactly the same as traditional food coloring with no difference in taste. ColorKitchen’s products are vegan, gluten-free, and non-gmo making them the optimal choice in food colors.
This year I wanted to create a healthier spin on our classic sugar cookie recipe. This gluten-free and vegan recipe surpasses the traditional flour and butter filled recipes with it’s beyond amazing taste. The cookies have the perfect chewy center with a slightly crispy edge. The flavor is amazing for having such simple ingredients. These cookies are delicious warm from the oven or cold the next day. Unlike other cookies, they actually get softer (due to the coconut oil base) as they sit out and continue to be perfection the next day. Each batch I tested to get to this final recipe was devoured by my family and hubby. These are going to be our new go-to for sugar cookies.
The BEST Vegan + Gluten-Free Sugar Cookies
¾ cup + 2 tbsp cane sugar
¾ cup coconut oil (solid form)
1 tsp vanilla extract
1 chia egg (1 tbsp chia seeds + 3 tbsp water)
2 cups almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 cup vegan powdered sugar
1 tsp vanilla
2 tbsp almond milk
Preheat oven to 375. Make the chia egg in a small dish by adding 3 tbsp of water to 1 tbsp of chia seeds. Let sit for 5 minutes. Blend coconut oil (not melted) and cane sugar in a large bowl until evenly incorporated. Mix in vanilla. Next, add chia egg and blend until mixture is light and fluffy. In a separate bowl mix almond and coconut flours, baking soda and salt. Add the dry ingredients to the wet and mix well. Form 1 inch cookie balls and place an inch apart on parchment paper lined cookie sheet. Bake for 10-12 minutes or until the edges and tops are just beginning to become golden colored. Let cookies cool on baking sheet for at least 10 minutes. For the icing, blend powdered sugar, ColorKitchen food color, vanilla, and milk in a small bowl. Add more almond milk if desired for a thinner consistency. Alternatively, add more powdered sugar for thicker icing. Top with sprinkles. Serve immediately or cover in airtight container for 2-3 days.