Grain Free Easter Egg Sugar Cookies are soft and pillowy with crisp edges and sweet frosting. The perfect vanilla cookie for decorating!
Easter is a little off kilter this year. We may not be able to celebrate with our family and friends as we normally would, bringing the whole lovingly dysfunctional clan together, but there is no reason we can't have an Easter bash in!
Our plans include changing out of our sweats, cooking up a fun Easter dinner, getting outside into the sunshine, taking a leisurely walk, and baking up a batch of these cookies.
Not only are they pillows of grain and gluten free soft and sweet sugar cookie goodness slathered in a sweet icing, they are a perfect activity to brighten up your day. The sunny colors, the process of baking and frosting, is a real mood lifter.
Reasons to LOVE this recipe!
- COOKIES!!! Shaped like Easter eggs. With vibrant frosting and sprinkles.
- Which are gluten free, grain free, and vegan! With all the sugar cookie goodness we know and love.
- Like soft pillowy centers, crispy edges, and sweet vanilla flavor.
- Made with pantry/fridge staples.
- In ONE bowl!
What ingredients are in grain free Easter egg sugar cookies?
You likely have all the ingredients you need on hand!
- Coconut oil
- Sugar
- Dairy free yogurt - adds richness and moisture
- Vanilla extract
- Almond flour (almond meal would likely work)
- Cassava flour
- Baking powder
- Xantham gum - to keep the cookies from spreading (I order mine on Amazon!)
- Salt
- Coconut cream (from a can of coconut cream or the top of a can of coconut milk)
- Powdered sugar
- Food coloring (optional, we love these natural colors!)
- Sprinkles or sparkling sugar
How do you make grain free easter egg sugar cookies?
It all starts with the cookie dough!
Grab your stand mixer (or hand mixer!) and cream together the coconut oil and sugar. You want it to get nice and fluffy. Scrape down the sides of the bowl as needed and keep mixing.
Next, add in the yogurt and vanilla extract. I usually opt for vanilla yogurt for a double punch of gourmet vanilla flavor. The yogurt gives these cookies nice soft centers with crispy edges. Heaven. Beat in the yogurt until it is well combined.
Add in the rest of the ingredients and beat until a dough forms.
Scoop a tablespoon size dollop of dough and roll it into a ball. Place it on a cookie sheet and use your hands to pat it out into a thin egg shape, about ¼ inch thick. Repeat with the remaining dough.
Bake for 12 minutes or until the edges are golden brown. Remove from the oven and let them cool on the cookie sheet for 2 minutes. This helps the cookies firm up and makes it easier to transfer them to a wire rack to finish cooling.
Then, whip up the frosting!
While the cookies are cooling, wash out your stand mixer bowl and replace it on the base. (Or your hand mixer bowl!)
Add in the coconut cream and powdered sugar. Beat on high until it is mixed through. Use as is, or add coloring!
Divide the frosting into several bowls. You will want one bowl for each color. Add in a few drops of food coloring to each bowl and mix until you get your desired color.
Once the cookies are COMPLETELY cooled, use a spoon to spread on a dollop of frosting. If the cookies aren't all the way cool, the frosting will melt off and create a mess. Once frosted, top with sanding sugar (what we used) or sprinkles (super fun too!). Enjoy!
Grain Free Easter Egg Sugar Cookies
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Cookie
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Grain Free Easter Egg Sugar Cookies are soft and pillowy with crisp edges and sweet frosting. The perfect vanilla cookie for decorating!
Ingredients
For the cookies:
- ½ cup coconut oil
- ¾ cup organic sugar
- ½ cup dairy-free vanilla yogurt, at room temperature
- ½ cup maple syrup, at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour
- 2 cups cassava flour
- 1 ½ teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
For the frosting:
- 6 tablespoons coconut cream
- 1 ½ cups powdered sugar
- Food coloring (I used these natural food colors)
- Sprinkles or sparking sugar
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer (hand mixer should work well here too!) add in the coconut oil and sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.
- Add in the yogurt, maple syrup, and vanilla extract and beat on medium to combine. Scrape down the sides and bottom of the bowl and mix again.
- Add in the almond flour, cassava flour, baking powder, xanthan gum, and salt. Mix on medium until a dough forms and all the flour is blended in. Scrape down the sides as needed.
- Take a tablespoon of the dough and roll it into a ball. Place it on the prepared cookie sheet and use your hand to press down on the ball until it is an even oval shape, about 2 by 3 inches. Repeat with the remaining cookies.
- Bake for 12 minutes. Remove from the oven and let the cookies cool on the cookie sheet for 2 minutes. Use a spatula to transfer the cookies to a cooling rack to cool completely.
- Once the cookies are cool, add the frosting ingredients into the mixer bowl fitted with the whisk attachment (a hand mixer would work well here too). Mix on low until the powdered sugar is incorporated, then increase the speed to medium-high. Beat until the frosting is light and fluffy, about 1 minute.
- Use as is, or add coloring! Divide the frosting into several bowls. You will want one bowl for each color. Add in a few drops of food coloring to each bowl and mix until you get your desired color.
- Use a spoon to spread on a dollop of frosting onto each cookie. Top with sanding sugar or sprinkles. Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 18g
- Sodium: 198mg
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 1g
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