These Easter Cookies were soooo easy! Iced with our Low Carb Icing, which makes them even yummier!
By Joanne Cookies, Dessert, Snack
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- Prep 10 MINS
- Cook 15 MINS
- Yields 24 cookies
Ingredients
1/2 pack of Low Carb Cookie Base Mix
2 Tablespoons Almond Flour (40g)
1/4 cup desiccated coconut
Teaspoon sweetener of choice.
70g butter, melted
1/2 cup milk of choice
Egg shaped cookie cutter or a round cutter that you can bend a little.
ingredients for the Icing
1/3 cup Sugar Free Icing Mix
Food colouring for icing in Easter Pastel colours
Icing writing tubes.
Directions
1Preheat oven at 160ºC (320ªF) and line two baking trays with baking paper.
2Combine dry mix (Cookie mix, sweetener, almond meal and coconut) into a bowl.
3Combine the melted butter and milk, and add to the dry mixture.
4In 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.
5Bake 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
1Once 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)
