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Low Carb Easter Cookies
These Easter Cookies were soooo easy! Iced with our Low Carb Icing, which makes them even yummier!
The PBCo. Team
Rated 5.0 stars by 1 users
These Low Carb Easter Cookies are so easy to make! Full of fun without the sugar overload! Bake a batch and let the kids help decorate. Enjoy!
1/2 pack of Low Carb Cookie Base Mix
2 Tablespoons Almond Flour (40g)
1/3 cup Sugar Free Icing Mix
Combine dry mix (Cookie mix, sweetener, almond meal and coconut) into a bowl.
Combine the melted butter and milk, and add to the dry mixture.
In between 2 sheets of baking paper roll out the cookie dough to approx 5mm thin and cut out your cookies, peel from baking paper and place on lined tray.
Bake for 12-15 minutes or until golden and allow to cool on a rack. Allow to cool completely, then ice with a spoonful of icing and easter patterns.
Once iced, Store in the fridge for up to 5 days. Un-iced, the cookies can be frozen for up to 3 months.
Fun idea for kids and adults: The Icing of the cookies would be a super fun activity to do with kids (or adults) - They can ice their own cookies
Note: Cookies can be pre-made a day or so in advance (store in fridge)
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