Gluten-Free Easter Egg Cookies recipe
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- 1 cup cassava flour (such as Amafil®) 1 cup potato starch 1 pinch stevia powder 6 tablespoons coconut milk 5 tablespoons coconut oil 4 egg yolks 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®) 1 tablespoon honey 2 tablespoons peach jam 1 tablespoon colored sprinkles
Nutrition Info
- 194.9 caloriescarbohydrate: 27.1 gcholesterol: 68.3 mgfat: 9 gfiber: 0.4 gprotein: 1.3 gsaturatedFat: 6.9 gservingSize: -sodium: 6.3 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Easter Egg Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Combine cassava flour, potato starch, and stevia powder in a bowl, add coconut milk, coconut oil, egg yolks, orange liqueur, and honey and knead until dough is well mixed.
Roll dough on a work surface using a rolling pin until 1/4-inch thick. Cut egg-shaped cookies using an egg-shaped cookie cutter. Place egg-shaped cookies on a baking sheet. Spread jam over each cookie and top with sprinkles.
Bake in the preheated oven until edges start to become lightly browned, about 25 minutes. Cool completely.