Piggies in the Mud (Frosted Animal Crackers)
Tips for making ‘Piggies in the Mud’ without measurements:
- The dough should be sticking together, but not wet (so not sticking to your fingers). Additional flax will help the dough bind together if it simply isn’t sticking together, while more coconut flour will “dry out” the dough if it’s too wet.
- For the frosting, only use water in small amounts to thin out if needed. It’s important to not add too much water or the frosting won’t set up. If you feel you’ve added too much water, simply blend in additional coconut oil.
- Taste both the dough and frosting after mixing to check the status of the sweetness, vanilla, and cinnamon. It’s always simple to add a little more if needed.
- 1/2 - 1/3 cup coconut flour
- 2-3 flax eggs
- 1/2 - 1/3 cup date paste
- 2-3 tablespoons coconut oil, melted
- 1 capful 100% vanilla extract
- 1-2 teaspoons ground cinnamon
- Pinch Celtic sea salt
- Water, as needed
- 1/4 - 1/3 cup coconut butter, softened
- 1/4 cup coconut oil, melted
- 1-2 tablespoons date paste
- Lemon juice or raw apple cider vinegar
- Celtic sea salt
- Water, as needed
- Beet powder, optional
- Amaranth and chia seeds, to sprinkle
Preheat oven to 350°F.
In a mixing bowl, add all ingredients except for water and stir together. Begin adding water until a dough is formed. The dough should be of consistency where it sticks together easily, but is not wet. If it is sticking to your fingers, add additional coconut flour little by little until it no longer sticks to your fingers, but is still sticking together as a dough.
Taste. Add more sweetener, cinnamon, and/or vanilla if desired.
Line a baking sheet with parchment paper. Press dough out with fingers, or roll out evenly until about 1/8" thick. Cut with desired animal shape. Lay on parchment paper.
Bake for about 30 minutes or until golden brown, flipping halfway. Let cool slightly before frosting.
In a blender or food processor, add coconut butter and oil, date paste, a splash of lemon juice, and pinch of salt. Blend until smooth, adding small amounts of water (~1 teaspoon at a time) as needed to thin out until it is similar to a syrup consistency.
Taste. Add additional sweetener if needed.
Pour half of the frosting into a bowl. Blend the other half of frosting with beet powder (~1 teaspoon at a time) until desired color is reached. Pour into another bowl.
Set a cookie sheet on a baking sheet. Dip the cookies into the frosting, lay on the cookie sheet and allow excess frosting to drip onto the baking sheet. Top with desired sprinkles.
Put cookies in the freezer for the frosting to set up. Keep in the freezer, or fridge if you want the frosting to be softer. Eat as is or serve with my Avocado Pudding! Enjoy!!
- Can substitute desired sweetener for date paste: pure maple syrup, coconut sugar, raw honey, or stevia.
- Ground chia seeds can be used instead of ground flaxseed for the flax egg.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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