Last Easter, I had the privilege of working with Jenni Kayne on her annual Easter party. As always, everything about it was beautiful. Jenni is such a talented lady. I shared a super fun recipe, and I thought you all would like it as well. These are simple yet delicious Easter cookies. They are easy to whip up with kids and beautiful to look at on the table.
Yields 2 dozen cookies
2 1/2 cups almond flour
1/4 cup coconut oil (melted)
1/4 cup 100% maple syrup or honey
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Either by hand or in a food processor, combine the ingredients into a dough. The dough will be slightly clumpy, so do not fret if the dough doesn’t look like traditional cookie dough. If the dough is a bit dry, add a little more melted coconut oil.
Between two pieces of parchment paper, roll out the dough. During this stage, the dough will join together and be much more uniform. Place parchment paper with rolled out dough in the refrigerator for about 30 minutes to firm up. Remove from refrigerator and cut into shapes. Carefully transfer cut outs to cookie sheet lined with parchment paper. Place cookies onto a baking sheet lined with parchment paper. Bake for 7 to 10 minutes, until barely golden brown at the edges. Cool completely, and decorate with icing.
Coconut Butter Icing
1/3 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
1/4 cup coconut milk
Mix all ingredients over very low heat. The coconut butter can easily burn, and turn a brownish color, so be careful during this step. Color with a pinch of turmeric for yellow, beet juice for pink, matcha powder for light green or other natural food colorings if you like. We sprinkled these cookies with a bit of gold dust to make them extra fancy!