I am an Honours Graduate of The Institute of Holistic Nutrition in Toronto and owner of The Soulful Sprout Holistic Nutrition. In my multifaceted clinic I facilitate clients and community towards connecting with the healing powers of food and plant based medicines. I work with a combination of functional testing, herbal medicine along with mindfulness and energy medicine in an effort to address imbalances and establish a foundation of health and vibrancy. You can often find me baking cookies, foraging or at the local farmers market soaking up all the season has to offer with my dogs Olive and Figgie.
I love Yoso because it’s extremely versatile and allows me to get creative using it on cookies, smoothies, soups and of course my morning grain free granola bowls.
Who doesn’t love a classic? For me sugar cookies are the classic cookie I grew up making with my family.
And so I love this recipe for sharing with those I love most.
Beeting Heart Cookies
- 1 cup organic sugar
- 1/2 cup organic butter, softened
- 1 large egg
- 1 tablespoon water
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 2 cups gluten-free all-purpose flour + more for rolling/dusting
- In a large bowl, cream the sugar and butter at medium speed.
- Add the egg, water, vanilla, salt, and cinnamon . Blend until mixed well.
- Add the flour. Mix at a low speed until well combined.
- Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough onto a lightly floured surface, about 1/4-inch thick.
- Cut out the dough with selected cookie cutters, and place the cookies on the baking sheet. Make sure the cookies are not touching.
- Reform and roll out the scrap dough, then continue cutting more cookies.
- Bake for 10 to 12 minutes. Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing them to a cooling rack. Cool completely before decorating.
- 3 tbsp Yoso vanilla coconut yogurt
- 1 tbsp beet powder
Store in an airtight container for up to 5 days.
NOTE: Not all gluten-free flours are the same. Refrigeration is a must, otherwise, your dough will be too sticky to roll, and the cookies will spread. If you roll out your dough, and it’s too sticky to pick up, put it back in the fridge before cutting.
This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.