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Piggies in the Mud | Frosted animal crackers served with chocolately avocado pudding. Full of nutrients, refined sugar-free, gluten-free, vegan, and so delicious and fun! | simplytothrive.com

Piggies in the Mud (Frosted Animal Crackers)

A fun and healthy take on a store-bought cookie. Delicious served with creamy and chocolatey avocado pudding!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Noelle Parton

Ingredients

For the cookies

  • 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

For the frosting

  • 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

Instructions

For the cookie

  1. Preheat oven to 350°F.

  2. 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.

  3. Taste. Add more sweetener, cinnamon, and/or vanilla if desired.
  4. 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.

  5. Bake for about 30 minutes or until golden brown, flipping halfway. Let cool slightly before frosting.

For the frosting

  1. 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.

  2. Taste. Add additional sweetener if needed.

  3. 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.

  4. 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.

  5. 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!!

Recipe Notes

  • 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.