Grain-free Easter Bunny Cookies
Easter is about to get more creative and fun so call the kids into the kitchen and get ready to start baking.
This year, add a little something to the lunch table by making your own cute but healthy and delicious dessert.
- 1 ½ cup Ground Almond Meal
- ¼ tsp. Himalayan Rock Salt
- ½ cup Almond Butter
- ½ cup Coconut Sugar
- ¼ tsp. Vanilla Powder
- ¼ cup chopped Coconut Chips
- 2 tbsp. room temperature cream cheese
- 1 large egg
- 1 large egg white
- 2 cups confectioners’ sugar/ a pinch of stevia
- ½ tsp. water
DIRECTIONS FOR THE COOKIES:
- Whisk together the Nutriseed Ground Almond Meal and Nutriseed Himalayan Rock Salt in a bowl. Set aside.
- Beat the Nutriseed Almond Butter ,cream cheese, and Nutriseed Coconut Sugar with an electric mixer on medium speed until light and fluffy, for about 2 to 3 minutes.
- Beat in whole egg and Nutriseed Vanilla Powder. Gradually beat in the flour mixture until combined.
- Flatten the dough into a disk and wrap in plastic wrap. Chill in the refrigerator.
- Heat the oven to 325°F and line two baking sheets with parchment paper.
- On a floured work surface, roll the dough to ¼ inch thick. Cut cookies with a 3 ½ inch bunny-shaped cookie cutter.
- Combine the scraps, re-roll, and cut one more batch of cookies.
- Bake until golden around the edges, or about 11 to 12 minutes in.
- Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.
DIRECTIONS FOR THE ICING:
- Whisk together the confectioners’ sugar, egg white, and water in a bowl until thick and smooth. Transfer to a piping bag fitted with a #4 tip or a ziptop plastic bag with a small hole cut in the corner.
- Pipe the outline on half of the cookies; let dry for a few minutes. Flood the center of cookie with the icing. Set aside to dry completely.
- Scoop teaspoons of the reserved frosting onto the unflooded cookies to create tails.
- Sprinkle with the chopped Nutriseed Coconut Chips
- You can make the cookie dough in advance. Once wrapped in plastic wrap, you can leave it in the refrigerator to chill for up to 1 week.
- Icing job a little patchy? Use a toothpick to drag the icing within the cookies and fill in any holes.