These Easter Cookies were soooo easy! Iced with our Low Carb Icing, which makes them even yummier!
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- Prep 10 MINS
- Cook 15 MINS
- Yields 24 cookies
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.
Premium Almond Flour (800g)AUD$ 14.95
Low Carb Cookie MixAUD$ 9.95
98% Sugar Free Icing MixAUD$ 9.95
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.
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)