Check out these healthy, gluten-free Easter cookies that are fun for the whole family. Using whole food ingredients, these cookies are healthier and lower in refined sugar than what you typically find in the stores around this time of year!
Frosted Lemon Easter Cookies
Recipe makes 15 cookies.
- 1 cup + 1 tbsp Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 1/4 cup cane sugar
- 3.4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk or oat milk
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- Optional frosting: 3 tbsp coconut oil, 1 tbsp fresh lemon juice, 1 cup powdered sugar
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add the almond milk, oil, lemon juice and zest. Stir to combine. If the dough is too sticky, add a bit more flour.
- Roll small balls out of the dough and place on the baking sheet. Slightly flatten with the back of a spatula.
- Bake cookies for 11-13 minutes or until starting to slightly brown. Remove from oven and let cool before frosting.
- Prepare frosting by mixing together the oil, lemon juice and powdered sugar until combined. Frost the cookies once they are completely cooled. Enjoy!
Chocolate Banana Nest Cookies
Recipe makes 12 cookies.
- 2 bananas
- 3 tbsp honey or maple syrup
- 2 tbsp unsweetened cocoa powder
- 150 grams gluten-free rolled oats
- 80 grams Unreal Dark Chocolate Crispy Quinoa Gems
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas. Add the honey and mix well.
- Stir in the cocoa powder and oats until combined.
- Using a tablespoon, divide mixture into 12 and roll into balls. Place on baking tray and press a teaspoon into the middle of each cookie to create a nest shape.
- Bake cookies for 12 minutes and then remove from oven and allow to cool completely.
- Top with a few of the chocolate gems. Enjoy!
Sunbutter Chocolate Easter Eggs
Recipe makes 12 eggs.
- 1/2 cup sunflower seed butter
- 1/3 cup powdered sugar
- 1/2 tsp pure vanilla extract
- 1/2 cup Enjoy Life chocolate chips (or other allergen-friendly chocolate chips)
- 1 tsp coconut oil
- In a large bowl, use a hand mixer to blend the sunflower seed butter, powdered sugar and vanilla together. Depending on how thick your sunflower seed butter is, you may need to add a bit more powdered sugar to form a stiff dough.
- Pinch off 1 tablespoon of dough and roll into an egg shape. Refrigerate on a parchment lined cookie sheet or plate for at least 15 minutes.
- In a microwaveable bowl, heat the chocolate chips and coconut oil in 30 second intervals until completely melted. Stir to incorporate.
- Dip the eggs into the melted chocolate and return to the cookie sheet. Once all eggs are dipped, place back in the fridge until the chocolate is set.
- Remove from fridge and decorate. Store eggs in fridge as they become soft at room temperature. Enjoy!
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