Paleo Easter Egg Cookies Recipe

Name: Paleo Easter Egg Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 130 grams Cassava Flour (I use Amafil); 130 grams Potato Starch; 1 pinch of Stevia; 4 Free Range Yolks; 80 grams Coconut Oil; 70 grams Coconut Milk; 1 tablespoon Honey; 2 tablespoons Fruit Liquor; 2 tablespoons home made Peach Jam; 1 tablespoon Sugar Decorations

Servings: persons

130 grams Cassava Flour (I use Amafil)
130 grams Potato Starch
1 pinch of Stevia
4 Free Range Yolks
80 grams Coconut Oil
70 grams Coconut Milk
1 tablespoon Honey
2 tablespoons Fruit Liquor
2 tablespoons home made Peach Jam
1 tablespoon Sugar Decorations

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1. Preheat the oven to 350 F.
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2. Combine al the dry ingredients in a bowl and mix well.
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3. Add in all the wet ingredients and knead well.
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4. Roll down the dough on a wooden surface with a rolling pin until 1/4 of an inch thick.
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5. With an egg shaped cookie cutter cut out your Easter Egg Cookies.
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6. Decorate the cookies by spreading a think layer of jam over their surface and place some sugar decorations on top.
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7. Bake the cookies for about 25 minutes (depending on your oven) and let them cool down completely before serving.
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8. Enjoy your Easter Egg Cookies and have a wonderful Easter!!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 130 grams Cassava Flour (I use Amafil), 130 grams Potato Starch, 1 pinch of Stevia, 4 Free Range Yolks, and more.

Yes, Paleo Easter Egg Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paleo Easter Egg Cookies

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