Almond and Coconut Easter Cookies with Mini Eggs and Peanut Butter
These Easter cookies are a great way to use up any mini eggs you might have lying around the house this Easter! They’re naturally gluten free using ground almonds and desiccated coconut, but this doesn’t make them crumbly in the slightest as the egg helps to bind it all together. If you don’t want to bake them all in one go, you can keep the raw cookie dough in the fridge and bake a few fresh each day.
Servings: 15 cookies
Ingredients
200g ground almond
100g desiccated coconut
1 tsp baking powder
1 tsp sea salt
150g coconut sugar
2 eggs
80g coconut oil
3 tbsp smooth peanut butter
50g mini eggs, roughly chopped
Method
- Preheat the oven to 180C fan and line a baking tray with baking parchment.
- In a large mixing bowl, combine the ground almonds, desiccated coconut, baking powder sea salt and coconut sugar.
- Melt the coconut oil with the peanut butter of low heat, stir well and leave to cool slightly.
- In a separate bowl, beat the eggs then add the cooled coconut oil/peanut butter mixture and whisk well.
- Pour the wet mixture over the dry and, using a wooden spoon, mix well.
- Finally add the chopped mini eggs and stir again until everything is fully combined, and the eggs evenly distributed.
- Using your hands, roll the dough into balls of about 50g (or smaller if you prefer smaller cookies), then use your palm to press into a cookie shape.
- Spread out on the baking and bake for 10 minutes until turning golden. If you don’t want to bake all the cookies in one batch, keep those remaining in the fridge separated by baking paper and you can bake fresh each day.
