Ok so these cookies are insanely good and they’re pretty much my basic lite and tight sugar cookies with a marzipan twist. For whatever reason, Easter reminds me of marzipan and these cookies have that flavor but it’s not overpowering at all. If you don’t like the taste of marzipan you can simply omit the almond extract in the recipe. I top mine with mini eggs of course because it’s Easter! If you want to go the healthier route you could top with nothing at all or sprinkle some shredded coconut! No matter how you choose to do it these will be a hit!
Easter Egg Sugar Cookies
Servings 16 cookies
Ingredients
- 1 egg at room temperature
- 2 tbsp raw honey
- 1/3 cup coconut oil melted and cooled
- ¼ cup coconut sugar
- 1/2 tsp vanilla
- ½ tsp almond extract
- 11/2 cup almond flour
- 3 tbsp coconut flour
- ¼ tsp baking soda
Instructions
- Heat oven to 350F. Prepare a pan with parchment paper or silicone baking mat.
- In a large bowl or food processor, add in the egg, honey, coconut oil, coconut sugar, almond extract and vanilla. Whisk or mix until combined.
- Add in the almond flour, coconut flour and baking soda and mix it until it turns into dough.
- Using a tbsp form small balls, then flatten with fingers. Top with mini eggs, shredded coconut, sprinkles. Anything you want!
- Bake for 7-9 minutes or until the bottom becomes golden, watch them around the 7 minute mark. Let cool and enjoy!
Notes
These are pillow-y and delicious and amazing for any occasion!
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This recipe is BOMB! So easy to throw together and so so fluffy, delicious, & perfectly satisfying for a sweet treat! I have made these about 5 times in the last few weeks!
so happy u love them!!