Raw Glazed Sugar Cookies

My Grandma was a wonderful baker.  Although she would bake chocolate chip cookies year round, during the Holidays she would ramp up cookie production and bake dozens of different sorts of cookies.  Peanut butter kisses, spritz cookies, sugar cookies, russian tea cakes, fried rosettes, krumkake and a few more were always in the cookie tins that she would give to family members.  I remember always being excited about those.  They were all good, but one of the recipes that my Mother had gotten from her and we made often at my house were her sugar cookies.  Omg, they were the best sugar cookies ever.  Melt in your mouth good.  I made them for many years until I gave up refined sweets, but I have healthified them a few times since then, making a vegan version, and now I have made a raw version. Which I am sharing with you now!
No refined flours or sugars here!  They are still sugar cookies thanks to raw palm coconut sugar, but they are kinder to the blood sugar levels.  She would just top hers off with sugar, but when I started making them, I decided to include a frosting so I stuck with that this time and made two.  A vanilla coconut and a chocolate glaze made with Rawmio Chocolate Coconut Butter.  I wanted to decorate them as well, but instead of using sprinkles, I decided to use natural sprinkles like dried flowers, fruit and nuts.

I sort of felt like a kid again decorating cookies. But these have a sort of grown up flair with the toppings I chose.  If you are making them, feel free to be creative with more toppings.  They were delicious, dare I say it as good as Grandmas.  Because thanks to the coconut sugar they tasted a little caramelly.  I will not be making dozens and dozens of cookies like my Grandma, but at least I have some really good ones to enjoy!

Raw Glazed Sugar Cookies
Makes 12

2 cups finely shredded dried coconut
1 cup raw sprouted buckwheat flour or raw gluten free oat flour
1/4 cup ground flaxseed
3/4 cup raw palm coconut sugar
1/4 tsp sea salt
2 tsp pure vanilla extract
1/3 cup coconut butter
1/4 cup filtered water

Vanilla Glaze:
1/4 cup raw coconut butter, warmed to liquid
2 tsp raw coconut nectar (or your choice liquid raw sweetener)
1/4 cup filtered water and as needed
1/2 tsp pure vanilla extract

1/4 cup Rawmio Chocolate Coconut Butter, warmed to liquid

Dried or fresh orange peel, cut thin julienne
raw chopped pistachios
Dried cranberries, chopped
Dried flower petals (I used calendula petals, dried lavender, and hibiscus petals)

In a high speed blender, buzz the coconut to fine flour (but not too long or you will get butter). Add to a food processor with the buckwheat flour, flax seed, coconut sugar, sea salt, and process until well combined.  Add the vanilla, coconut butter, and water and process until smooth and dough like (if it seems too dry add a little more water 1 tsp at a time).  Roll the dough into 12 balls, and place them on a lined dehydrator sheet.  Press them down to flatten to 1/4 inch thick.  Dehydrate for 12 hours until firm but not hard.
To make the vanilla glaze, whisk together all ingredients until smooth, adding a little filtered water as needed (it may seem clumpy at first, but it will smooth out, add water until it is a thick, but pourable glaze).  Spoon a little of the vanilla glaze over half the cookies, then top with desired toppings. Do the same with the Rawmio Chocolate Coconut Butter, and the toppings. Let the glaze set (it will happen faster if you pop them in the freezer for about 5 minutes).  Store leftover cookies in a sealed container in the refrigerator.

Print Friendly, PDF & Email
(Visited 169 times, 1 visits today)