We had our good friends over on New Year’s Eve, making cookies into the night. We then moved on to prosecco while the kids played, snuck out for a quick bite (it’s a good thing I have a 14 year old built-in babysitter), and watched the ball drop in our own beds at midnight. It was a lovely and quite perfect way to start fresh in 2014. Plus, I got to eat cookies all New Year’s day!
Making cookies with my kids around the holidays has become my absolute favorite tradition. It’s messy and takes all day, but they are so happy. And I love watching them choose their colors and use their best fine motor skills to create their pirates, penguins, stars and hearts. And hammers.
This year, I made our recipe dairy-free, and used half sugar-half coconut crystals (sap from a coconut that is crystalized and looks and tastes like brown sugar without the processing). I really wanted a cookie that I could eat that didn’t make me feel as guilty. Plus, we are dairy-free in our house. So I replaced the butter with Earth’s Balance. Here’s the recipe I used, but you can use any recipe and replace the butter. The kids did not taste the difference at all, except that the “healthy” cookies were a little darker.
This picture is my favorite. She worked so long and hard on creating these amazing, colorful, sparkly cookies and was so proud to show them to me. LOVE!
Here’s hoping your new year is off to a nice, mellow pace. Let me know if you have any good dairy-free cookie recipes of your own to share!