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RECIPE
10 INGREDIENTS11 STEPS33min

Gluten-Free Easter Sugar Cookies

These Gluten-Free Easter Sugar Cookies are made with oat flour and almond butter. They have the perfect amount of sweetness and are a fun treat to make with the kiddos!
Gluten-Free Easter Sugar Cookies Recipe | SideChef
These Gluten-Free Easter Sugar Cookies are made with oat flour and almond butter. They have the perfect amount of sweetness and are a fun treat to make with the kiddos!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
33min
Total Time
$0.41
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
2 Tbsp
Refined Coconut Oil , room temperature
1/4 cup
or Marple Syrup for vegan
1 tsp
Baking Powder
1/8 tsp
1 Tbsp
Almond Milk
up to 2 Tbsp, if needed
1/4 cup
Sprinkles
plus more for decorating
(optional)
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Nutrition Per Serving

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CALORIES
174
FAT
6.6 g
PROTEIN
3.2 g
CARBS
25.6 g

Author's Notes

This recipe yields 12-14 medium-large cookies.

You can use virgin coconut oil in place of refined but there will be a slight coconut flavor to the cookies.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C), then line two baking sheets with parchment paper.
Step 2
Add Old Fashioned Rolled Oats (2 1/4 cups) to NutriBullet or Ninja and grind into fine flour consistency, set aside.
Step 3
Add Almond Butter (3 Tbsp) and Refined Coconut Oil (2 Tbsp) to a large mixing bowl. Use an electric mixer with a paddle to cream for 2-3 minutes until smooth and creamy. Stopping to scrape down sides as needed.
Step 4
Add Coconut Sugar (1/4 cup) and Raw Honey (1/4 cup) , cream for another 1-2 minutes, pausing midway, and adding Vanilla Extract (1/2 Tbsp) .
Step 5
Add Baking Powder (1 tsp) and Salt (1/8 tsp) to oat flour, then slowly add to the mixing bowl while paddle attachment is moving at low speed until all flour has been added. Slowly increase speed until blending on medium-high.
Step 6
Pause mixer, scrape down the sides and determine if the dough needs almond milk. If it’s too dry and hasn’t come together as a dough, add Almond Milk (1 Tbsp) , blend, and check again. Add small amounts (1/2-1 Tbsp) of oat flour or almond milk as needed until you have a semi-sticky dough.
Step 7
Sprinkle extra oat flour on a clean flat surface or parchment paper, and begin to roll out the cookie dough. Add the oat flour to your rolling pin as well.
Step 8
Once the dough is rolled out into 1/8 to1/4-inch thickness, press cookie cutters down firmly, use a metal spatula pick them up, and move them to the parchment-lined tray. Once your pan is full of cut-out shapes, add Sprinkles (1/4 cup) if desired, and press down into batter gently.
Step 9
Bake cookies for 8-10 minutes depending on the size of cookies. I baked mine for 8 minutes.
Step 10
Allow cookies to cool on pan 2-3 minutes before removing. Repeat process with remaining dough.
Step 11
Serve and Enjoy!
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Nutrition Per Serving
Calories
174
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
25.6 g
9%
Fiber
2.2 g
8%
Sugars
12.4 g
--
Protein
3.2 g
6%
Sodium
66.4 mg
3%
Vitamin D
0.0 µg
0%
Calcium
30.2 mg
2%
Iron
0.9 mg
5%
Potassium
68.5 mg
1%
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