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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.

INGREDIENTS:


DIRECTIONS FOR THE COOKIES:

  1. Whisk together the Nutriseed Ground Almond Meal and Nutriseed Himalayan Rock Salt in a bowl. Set aside.
  2. 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.
  3. Beat in whole egg and Nutriseed Vanilla Powder. Gradually beat in the flour mixture until combined. 
  4. Flatten the dough into a disk and wrap in plastic wrap. Chill in the refrigerator.
  5. Heat the oven to 325°F and line two baking sheets with parchment paper.
  6. On a floured work surface, roll the dough to ¼ inch thick. Cut cookies with a 3 ½ inch bunny-shaped cookie cutter.
  7. Combine the scraps, re-roll, and cut one more batch of cookies. 
  8. Bake until golden around the edges, or about 11 to 12 minutes in.
  9. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely. 

DIRECTIONS FOR THE ICING:

  1. 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.
  2. 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. 
  3. Scoop teaspoons of the reserved frosting onto the unflooded cookies to create tails.
  4. Sprinkle with the chopped Nutriseed Coconut Chips 

NOTES:

  • 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.

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