Get into the Halloween spirit with our Spooky & Sweet Almond Cinnamon Sugar Cookies. A deliciously eerie treat awaits!
Nutritional Values*per serving |
|
| Energy | 250 kcal |
| Fat | 20.0 g |
| Carbohydrates | 20.0 g |
| Fibre | 3.0 g |
| Protein | 4.5 g |
*values are estimated and subject to change
Ingredients:
- 30g powdered sugar
- 60g dairy-free butter
- 30g of almond pulp (after processed by Milky Plant)
- 70g all-purpose flour
- purple potato and carrot powder
- 10g coconut condensed milk
- Melted butter for brushing
- Cinnamon sugar for coating
- Chocolate for decoration
Instructions:
- In a stand mixer, cream together the dairy-free butter, powdered sugar, coconut condensed milk, and vanilla until well combined.
- Add in the all-purpose flour, almond pulp, purple potato and carrot powder and a pinch of salt, and mix until a dough forms.
- Cover the dough with plastic wrap and chill it in the fridge for 15 minutes.
- Using a spoon, scoop out approximately 25g of dough and roll it into balls, then place them on a baking sheet.
- Use a measuring spoon to create indentations in each cookie.
- Refrigerate the cut-out cookies for 30 minutes before baking.
- Preheat the oven to 180°C (350°F).
- Bake the cookies for 15 minutes or until they turn golden brown at the edges.
- Allow the cookies to cool for 10 minutes.
- Brush the cookies with melted butter.
- Coat the cookies with cinnamon sugar for a sweet and spicy touch.
- Decorate the cookies with chocolate to your liking.
- Refrigerate the cookies until the chocolate sets.
Spooky & Sweet Halloween Almond Cinnamon Sugar Cookies Recipe Video
