Easter Gluten Free Egg – Shaped Cookies
What is your Easter sweet tradition? Maybe you are preparing a basket filled with festive cookies, colorful eggs and chocolate bunnies and looking for some healthy recipes. If Yes, here is my cookie recipe perfect for your Easter treat. These cute egg – shaped, gluten free chocolate cookies are a great alternative to typical sugar cookies. They are much healthier, still simple and delicious. Super easy to make cashew cream filling makes those cookies softer and even more yummy!
Easter Gluten Free Egg-Shaped Cookies
Prep Time
1 hour
Cook Time
8 minutes
Total Time
1 hour 8 minutes
Ingredients
Ingredients for 20-22 cookies:
- 30 g buckwheat flour
- 70 g almond meal
- 60 g teff flour
- 50 g g tapioca starch
- 20 g potato starch
- 20 g unsweetened cocoa powder
- ¾ teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon Himalayan salt
- 70 g powdered coconut sugar
- ⅓ teaspoon stevia powder
- 100 g ghee butter
- 2 egg yolks
- 20 g crème fraiche / sour cream
Cashew cream:
- 1 cup cashew (soaked few hours)
- 3 tablespoon maple syrup
- 2 tablespoon melted coconut oil
- Juice from half lemon
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Make cookies: In the first bowl whisk together all dry ingredients except sugar.
- In the second bowl beat butter with coconut sugar until light and fluffy, then add egg yolks and beat until well combined. Add sour cream and keep whipping until smooth. Then mix with flour mixture and form the dough into a flat disc. Wrap your dough and chill in the refrigerator for at least an hour.
- Make cashew cream: First drain the soaked cashew and transfer them in the blender’s bowl. Add maple syrup and blend until creamy and smooth, scraping down sides as needed. Then add in remaining ingredients and blend until well combined. Keep ready cookie filling in the fridge.
- Preheat the oven to 170°C and line two large baking sheets with parchment paper.
- Once the dough is chilled, place it on a lightly floured parchment paper and use a floured rolling pin to roll the dough until 0,2 - 0,3 cm thick. Cut the dough into an egg shape. ( Cut out the little bunny in the center of half of the cookies) Gather up the scraps and roll out the dough again to make as many cookies as possible.
- Bake at 170°C for about 8 - 10 min. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Pipe or spread cashew cream onto cooled cookies, and sandwich with the upper part.
Notes:
- Storing ready cookies in the fridge, will keep them fresh longer.
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