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Paleo Unicorn Confetti Star Cookies

Mia Natsume

Posted on March 18 2018

How about some sprinkles with a little cookie on the side? We're wondering where these have been all our paleo lives. A little something sweet and delicious, finished with a drizzle of vegan pearl butter and our irresistible Unicorn Confetti Sprinkles. Heat up that oven, let's go!

 
Recipe:

1 Egg
1 1/2 Cup Paleo Flour (Bob's Red Mill)
1/2 Teaspoon Baking Powder
1/2 Teaspoon Pink Himalayan Salt
Tablespoons Vanilla Powder 
1/2 Cup Maple or Coconut Sugar
2 Tablespoon Maple Syrup
1/3 Cup Vegan Butter 
1/2 Cup Ticings Unicorn Confetti Sprinkles

Garnish: 
Pearl Butter 
Extra Ticings Unicorn Confetti Sprinkles
Special Equipment:
Food Processor
Sheet Pan
Parchment Paper

Instructions:

Making the Batter

  1. In a food processor, place flour, salt, and baking powder. Process until fully incorporated.  
  2. Add in egg, sugar, maple syrup, vanilla and vegan butter.  Process until the dough begins to look moist and clumps together.  Pinch the dough between your fingers—it should hold together.  If the dough is still crumbly, add a bit more butter.  Add in the Ticings unicorn confetti sprinkles at this point and just pulse a few times to mix in the dough.
  3. Shape the dough into a disk on a sheet of parchment paper.  Wrap the dough in waxed paper (we try not to use plastic wrap for environmental reasons) and place in the refrigerator to chill—about an hour.

Baking the Cookies

  1. Pre-heat oven to 325 degrees.  Line a sheet pan with parchment paper.
  2. Remove dough from the refrigerator and roll out to about 3/8" thick. Use a small star cookie cutter to cut out the cookies.  Place onto parchment.  
  3. Bake for 10 minutes, then cool completely on the tray before transferring to a wire rack.


Decorating the Cookies

  1. While the cookies are cooling, place the pearl butter in a sauce pan and heat on low to melt. Use the pearl butter to drizzle on the cookies, then sprinkle with extra Ticings Unicorn Confetti Sprinkles. 




    Photos and recipe by Rezel Kealoha

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