Gluten-Free Easter Egg Cookies

Gluten-Free Easter Egg Cookies
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until edges start to become lightly browned, about 25 minutes. Cool completely.

05/12/2018
Gluten-Free Easter Egg Cookies, recipe PT15M PT1H 5 455 calories

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