Low Carb Easter Cookies
These Easter Cookies were soooo easy! Iced with our Low Carb Icing, which makes them even yummier!
1/2 packet (160g) of Low Carb Cookie Base Mix 40g (2TB almond meal) 40g desiccated coconut Teaspoon sweetener of choice. 70g melted butter 125ml milk of choice Egg shaped cookie cutter or a round cutter that you can bend a little. --ingredients for the Icing 1/3 cup (75g) of Low Carb Icing Mix Food colouring for icing in Easter Pastel colours Icing writing tubes.
Preheat oven at 160ºC (320ªF) and line two baking trays with baking paper. 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. storage 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)