hallowe'en cookies -- vegan, grain free, nut free, gluten free, sweet, yummy Sugar Cookies

I made these for my son's hallowe'en happenings at school. I knew I was going to have to compete with a lot of sweetness, so instead of using my preferred sweetener of coconut sugar, I went for the organic cane. The result is a sweeter cookie, and one that is sweet enough even without icing. I dyed some icing orange by using turmeric and red tea, and make pumpkin lines on the cookies. They were a big hit.  Of course I forgot to take pictures of the iced cookies, but there you have it. The un-iced ones were simply pumpkin shaped.  I like to hope that the chia, coconut flour, chickpea flour, and sunflower seed flour all helped to keep blood sugar stable, even in the face of all that S-U-G-A-R!

equipment needed:

grinder (for chia seeds and sunflower seeds)
silicone mats
baking sheets
parchment paper and rolling pin
bowl
measuring spoons
measuring cups


ingredients:

1 cup cane  sugar
1 cup chickpea flour
1 cup ground sunflower seeds
1 cup tapioca starch
1/4 cup ground chia
1/2 cup coconut flour

1/2 tsp ground vanilla bean
3/4 tsp sea salt
1 tsp baking soda
2 tsp cream of tartar

1/4 cup coconut oil
1/2 cup warm warm water
2 tbsp lemon juice
10 drops lemon essential oil (or vanilla extract)





icing:

3 tbsp red tea
1/8 tsp turmeric
2  cup icing sugar
pinch sea salt (be a little generous here)
a few drops orange essential oil or vanilla


directions:

1. combine the dry ingredients
2. mix the coconut oil into warm water in a separate bowl or measuring cup and let the oil melt
3. mix the wet ingredients into the dry ingredients.
4. chill the dough
5. roll the dough out between 2 sheets of baking parchment, and cut with cutters. Don't roll the dough too thin
6. bake at 345 for 15-20 minutes
7. when cool, they can be frosted with the icing piped out of a ziplock that has the corner snipped. That's what I did. Easy. If you don't have the decorating tools.