I made these cookies for Easter as a last minute idea because we had some edible flowers (my fav), and they needed to be put to use! They are ridiculously easy and are such a fun, colorful mix to add to your spread. I have been lucky enough to find these edible flowers in a few different places and I always make sure to grab them when I spot them. Ella is a huge fan of flowers, and once you tell a toddler they’re edible, it’s always a win, so why not! I almost always add them to cakes, cupcakes, cookies, even fun salads or charcuterie platters. These would be such a great addition to make for Mother’s Day ;)…just in case anyone needs any ideas.
Gluten Free White Chocolate Floral Sugar Cookies
The easiest and most gorgeous cookies you can make in 20 minutes, flat! What other kind of convincing do you need more than that. These could very easily be made vegan, too. We made a regular, gluten free version, but I also listed how they could be easily adjusted to be vegan :).
- April 26, 2021
- 12 cookies
- 20 min
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Ingredients
- Sugar Cookies
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 cup organic pea protein (We used Anthony's Goods)
- 2 eggs, or 2 tablespoons ground flaxseed mixed with 6 tablespoons of water and stir together until a gel forms, let sit for 3-5 minutes and then add to your batter.
- 3/4 cup melted and cooled butter or vegan butter
- 1 1/2 cups Bob's Red Mill Gluten Free Flour Blend 1:1
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp tapioca flour/starch
- -
- White Chocolate + Florals for Icing
- 1 bar of Lily's Sweets White Chocolate (or your favorite white chocolate)
- 1 tbsp coconut oil
- 1 pack of edible flowers
Directions
- Step 1
- COOKIES
- Step 2
- - Preheat oven to 375 degrees.
- Step 3
- - Line baking sheet with parchment paper and set aside.
- Step 4
- - Combine ingredients in a medium bowl and stir until a dough forms.
- Step 5
- - We used a retractable ice cream scoop to try and keep the cookies consistent in size.
- Step 6
- - Once you have formed about 12 cookies, transfer to oven.
- Step 7
- - Set timer for about 14 minutes.
- Step 8
- ICING + FLORALS
- Step 9
- - In that time, place a small saucepan on the stove and add 1 bar of your favorite white chocolate. (We used Lily’s Sweets).
- Step 10
- - Add about 1 tbsp of coconut oil and continue to stir until white chocolate is melted.
- Step 11
- - Set aside to let cool, but not harden.
- Step 12
- - Grab edible flowers out of fridge and inspect to make sure they all look well enough to add to cookies. Always double check to make sure there’s no bugs hiding, because they are flowers
- Step 13
- ).
- Step 14
- - Once cookies are cooked, remove from oven and let cool for 3-5 minutes.
- Step 15
- - Using a fork and fingers, carefully flip the cookie over into the melted white chocolate so one of the sides is fully coated. I tapped the cookie with it being held up with a fork to do so.
- Step 16
- - Then place back on cookie sheet.
- Step 17
- - Do this until all the cookies are coated.
- Step 18
- - I waited a minute or so between dipping sessions. You could just ice the cookies once, but I thought they looked better coated with the two.
- Step 19
- - Then add your edible flowers to the cookies and wait for them to officially set.
- Step 20
- - Enjoy and make sure you take photos and let me know how to love them!!
