The kids will love these Rainbow Easter cookies!
If you can combine cookies, bright colours, and Easter all into one recipe then I think you’re on to a winner. So we did just that. These vegan Easter cookies are quick, easy and will be loved by all.
Print Recipe Vegan Easter Cookies
Add the soaked cashews, coconut butter, maple syrup, vanilla bean powder, salt and 2 tablespoons of almond milk to your high speed blender, such as a Vitamix (start with 2, but add an extra tablespoon of almond milk at a time depending on consistency). Blend until smooth.
Divide the icing into four small bowls and add the turmeric powder, beetroot powder and spirulina powder into three of the bowls and leave one of the bowls of icing without any colouring.
Once the colours are all mixed, in a separate bowl, mix all four colours of icing together so you have rainbow icing.
Once the cookies are cool, dip them gently into the icing one by one so they have a marbled like effect.
Then place in the fridge to firm the icing up a little bit.