Vegan Animal Crackers with Coconut & Strawberry Icing

So a few weeks ago I had a wicked craving for these, so I bought some at Target.

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Except then I ate them and I wanted to cry because I was so disappointed in how gross they were…I don’t know why I remember them being tasty. They tasted like total junk – WAY too artificial and too sweet, I was surprised by how much flavor they lacked for how bright they were and the list of ingredients that was longer than most novels I’ve read.

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So I was deeply saddened grieving the loss of the enjoyment of a childhood treat; however, through my tears a glimmer of hope and inspiration struck me. I was determined to redo them. But make them delicious and flavorful and junk free.

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And today, I succeeded. These have a wonderful nutty, oaty flavor and are just pleasantly sweet, but light enough to eat as a snack or breakfast. I was actually surprised at how frickin’ delicious they are. My mom also enjoyed them quite a bit, as did Millie when I dropped one (lucky girl).

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I made these with half oat flour and half whole wheat flour because it’s what I had around, but for Celiac’s sufferers, it is very possible to use all oat flour or another gluten free flour as a substitute. These are also vegan, so they are friendly for those with dairy sensitivities.

“let’s makeout”

The icing is phenomenal, my friends. I basically used canned coconut milk and add powdered sugar. For the pink cookies, I pureed some freeze dried strawberries (available at Target and/or Trader Joe’s) which added color and flavor without ruining the consistency of the icing. A sprinkle of nutmeg and cinnamon adds a beautiful warmth to the cookie, as well.

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Overall, these are wonderful little nuggets of joy that taste and feel good for the body. A little more work than buying the junky ones, sure, but well worth the effort.

Prep Time: 60 minutes
Cook Time: 20 minutes

Level: Easy (but putsy)

Ingredients:

Cookies:

  • 1 chia egg (1 tablespoon chia seeds + 3 tablespoons almond milk)
  • 3/4 cup oat flour (I made my own in a food processor with rolled oats)
  • 3/4 cup whole wheat flour (can also sub a gluten free flour, such as rice flour, or just use all oat-flour)
  • 1/2 teaspoon baking soda
  • 4 tablespoons coconut oil (can also use vegan butter or vegetable oil; I used Spectrum Coconut Oil)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • dash of sea salt
  • dash of nutmeg
  • dash of cinnamon
  • sprinkles (optional)

Frosting – Coconut:

  • 1/8 cup light coconut milk (canned)
  • 1 cup powdered sugar

Frosting – Strawberry:

Directions:

1. Preheat oven to 350 degrees.

2. Combine chia seeds and almond milk. Mix and set aside for at least 10 minutes.

3. Melt coconut oil and mix in sugar and vanilla.

4. In a separate bowl, combine flours, baking soda, salt, nutmeg, cinnamon.

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5. Slowly add coconut oil mixture and chia egg to flour mixture. Mix until combined. Roll into a ball and refrigerate for about 20-30 minutes or pop in the freezer if impatient (you just want the dough to be chilled so it’s easier to work with!)

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6. Place dough ball between two pieces of parchment so it’s easier to roll and doesn’t stick. Roll until about 1/8 inch thick. Use animal (or whatever) cookie cutters to make shapes and place on baking sheet.

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7. Bake for about 10 minutes until slightly golden and fragrant.

8. Allow to cool. Meanwhile, combine coconut milk and powdered sugar in bowls. Puree freeze-dried strawberries in a food processor or blender and add to one batch of frosting.

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9. Ice cookies using an angled spatula or knife and place on parchment paper to dry. Sprinkle with sprinkles for an extra fun pop.

10. Enjoy!

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12 thoughts on “Vegan Animal Crackers with Coconut & Strawberry Icing

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