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Peppermint “Sugar” Cookies (raw, vegan, gluten-free)

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Peppermint-'Sugar”-Cookies1While I was creating raw cookies for the holiday season,  I found that I was craving… color!  I LOVE all the raw cookies but in the end they tend to all look-alike.  I do love all the beautiful earthy colors of browns and tans that naturally enhance our cookies through nuts, seeds, dates, and so forth.  But sometimes I need a little color and since red is my favorite color, it was high time to create a red cookie.

I did a little homework to see what it takes to create a really red dessert.  So I turned to none other than the red velvet cake.  Just out of curiosity.  Did you know that to get that deep velvety red they use a whole one 1 ounce bottle red food coloring!!

I “red” an article that stated:  “Children are most often the ones who have sensitivity to red 40, whether or not their parents have realized it or not. Reactions include temper tantrums, hyperactivity, aggressive behavior, uncontrollable crying and screaming, kicking, nervousness, dizziness, inability to concentrate and sit still, among other findings. Physically you may get frequent headaches or migraines, upset stomach and feel ill after ingesting this additive.

Often when Red 40 is eliminated from the child’s diet a remarkable change is noticed immediately.  Children who have been diagnosed with ADHD (Attention Deficit Hyperactivity Disorder) generally have significant improvements of their behavior and ability to concentrate when artificial additives such as red food dye is removed from their diet. Red 40 can also affect adults; it is a common trigger for migraines.  It can also cause an upset stomach and make you feel uncomfortable and jittery.”  Source.

I didn’t need to go any deeper, that alone was enough to convince me to steer clear, not that I normally consumed it but after reading that they dump a whole bottle of that dye into a cake mix, I was just flabbergasted, yes… flabbergasted.

So for today’s red cookie, I juiced  a rock-hard red beet!  I know, the sound of red beet and a cookie just don’t seem to go hand in hand but trust me on this, you won’t even detect it.  Want to know how I am sure of this?  Well, my dear husband does not like beets and that is putting it mildly.  The words such as loathsome – nasty – repulsive – abominable – revolting, are more like it. Sorry to paint such an image but I shared that because, I gave Bob a spoonful of dough to taste test and he loved it.  I never even mentioned a thing about the beet, he had no clue!  I hope you enjoy this recipe. Blessings, amie sue


18 cookies


  • 1/3 cup vanilla infused raw agave nectar or maple syrup
  • 2 tsp vanilla extract
  • 2 tsp peppermint extract
  • 1/4  cup + 1 Tbsp  fresh beet juice (8 oz weight of a fresh beet)




  1. In a food processor, fitted with the “S” blade, break down the almonds, cashews, and coconut into a flour – individually.  Add all together back into the food processor bowl, add salt and pulse together.
  2. Add the agave, vanilla, peppermint extract and beet juice.  Process until it starts sticking together and forms a ball.
  3. Wrap the dough in plastic wrap and place in the freezer for at least 40 minutes or until chilled through.  This step is very important.  If you attempt to skip it you will find the dough to sticky to deal with.  You could also place the dough in the fridge overnight if you wanted to do this in phases.
  4. Once chilled, line your surface with plastic wrap and place the chilled dough ball in the center.  Cover with another piece of plastic, then start to roll the dough out to about 1/4″ thick.  Remove the top plastic piece and using cookie cutters, cut out your shape(s) and transfer them to the mesh sheet that comes along with your dehydrator.
  5. Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) in the dehydrator for approximately 10-16 hours or until desired dryness is reached.
  6. Frost, decorate and eat!

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.


10 thoughts on “Peppermint “Sugar” Cookies (raw, vegan, gluten-free)

  1. Christine says:

    You are such an amazing raw artiste!

  2. Joanne says:

    Amie Sue….Do you sleep???? LOL…. These are beautiful! I only hope I can find a little time this weekend to make them….

    Happy Holidays!!


    • amie-sue says:

      Sleep? Darn, who has time for that? hehe Have a blessed, relaxed, joyous and fun weekend. Oh and sleep too! hehe hugs, amie sue

  3. MartieB says:

    Hi Ami-sue,
    I want to make some creepy finger cookies for Halloween. Most of the recipes I’ve seen (Sugar cookie) have a ton of white flour and white sugar…yuk. I was thinking I could use this recipe without the peppermint flavor, beet juice or frosting. I would just need almond halves for the fingernails and cinnamon or cacao powder to rub on the knuckle area (which has been lightly scored to create wrinkles) and around the nails. Do you think this would work?

    • amie-sue says:

      Hi Marti… have you seen this post of mine that I did for raw fingers… hmm, that doesn’t sound good. lol I think this is what you are looking for. Let me know… http://nouveauraw.com/raw-recipies/cookies-nugget-balls/witches-finger-cookies-peanut-butter-and-chocolate-cookies/

      amie sue :)

      • MartieB says:

        I have both recipes in the dehydrator as we speak…the Witches fingers which are dark and chocolate and pale “sugar Cookie” fingers…I’ll call these Zombie Fingers.
        I painted the nails with Hibiscus powder mixed with maple syrup…I just peeked in the dehydrator and the nails look burgundy red with speckles, very creepy. Thank you for the recipes!!!

        • amie-sue says:

          Sounds wonderful MartieB, I can’t tell hear about the end product. I bet they look really creepy!!

          • MartieB says:

            Well the results are in…3 out of 4 preferred the Zombie Fingers made from your “sugar cookie” recipe (without the peppermint extract or beet juice)and chia seed added.
            Being a chocoholic I thought the Chocolate Witches Fingers “sugar cookie” recipe is really delicious. The cookies also look better because you can define the knuckle creases with cinnamon powder and the chia shows up making the “skin” look creepy.
            Thank you again for your wonderful recipes! This was a fun project.

            • amie-sue says:

              Good evening MartieB,

              Thank you so much for letting me know how it went. I have to agree that it is a fun project. Bob and I use to throw huge Halloween parties and trust me, I approach decorating with the same passion as I do raw food. lol I have 3 pallets of decorations. oy-vey! Have a blessed evening Marti. amie sue

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