I just realized that we’re approaching Valentine’s Day, and that I should be a good mom and blogger by providing some fun Valentine’s treats! We made these cookies this morning, and I definitely did win the affection and praises of my 4- and 2-year-olds. “This is the best day ever!” says the older one, with her little sister echoing “Day ever!” in an attempt to talk just like her. So cute. I hope all of you are as fully pleased 🙂
A couple years ago at Christmastime I decided I just couldn’t sacrifice my children’s warm memories of cut-out cookies in the name of healthy eating, so I went searching for a “healthy” cookie – not necessarily low-cal mind you, but if it’s free of junk and low in sugar, it’s a win in my mind. I found a basic recipe, made a few adjustments, and we all enjoyed making cookie cut-outs. My children, and even my husband, were none-the-wiser. The recipe I have for you today is even better – with a coconut angle that will make you feel extra fancy. Maple syrup is my choice here because it is relatively unrefined and contains a bunch of manganese, as well as a fair amount of other minerals and antioxidants. It’s true that raw honey has a lower glycemic index, but a) why waste all those great properties of raw honey by cooking it? and b) let’s be practical – maple syrup pours and mixes more easily than my crystalized raw honey. For a quarter cup, I’ll take the convenience!
Enjoy making your cookies! (And trust me, my method below is way better than trying to roll out chilled dough, bleh.)