Breakfast Gluten free Vegan

Easy Easter Cookies | Gluten free * Vegan

April 13, 2019

As promised a few days ago in my Instagram stories, here they are my gluten free vegan Easter Cookies!

This gluten free cookie dough is really quick and easy to make, it’s made with naturally gluten free teff and almond flours, which give the cookies a lovely nutty flavour.


gluten free vegan Easter cookies without butter without eggs


I baked two batches of these Easter cookies and truth be told they lasted less than 48 hours, seriously, you just can’t stop eating them.

And naturally you can use this dough for other gluten free cookies too, maybe to have for breakfast, as a snack or with an afternoon tea aswell!

So keep scrolling down for the recipe and let me know how you like them! As always, if you make any of my recipes don’t forget to tag me on Instagram, I love seeing what you do!


Easy Easter Cookies | Gluten free * Vegan
Prep Time
10 mins
Cook Time
15 mins
Resting time
1 hr
Total Time
25 mins

Easy and quick gluten free vegan Easter Cookies, made with naturally gluten free teff and almond flour and that you can decorate in any way you like!

Course: Snack
Servings: 30 cookies ca.
  • 100 gr gluten free teff flour
  • 100 gr gluten free almond flour
  • 100 gr potato or other gluten free starch
  • 50 gr brown sugar
  • pinch of salt
  • grated zest of half a lemon
  • vanilla extract (to taste)
  • 120 gr dairy free butter / margarine
  • gluten/dairy free dark chocolate
  • sugar sprinkles
  1. In a bowl mix flours, starch, sugar, salt and lemon zest

  2. Add the margarine and the vanilla extract and start incorporating them to the dry ingredients, using a spoon first, then as soon as big crumbles start to form, work the mixture with your hands, until you get a uniform dough ball

  3. Wrap the dough into cling wrap and let the cookie dough rest for an hour in the fridge

  4. Set the cookie dough on your kitchen top between two sheets of parchment paper and roll it out until it's 0,5 cm

  5. Shape the cookies with Easter-themed cookie cutters or as you prefer and lay them on a baking sheet covered with parchment paper

  6. Let the cookies rest another 15 minutes in the fridge before baking them

  7. Pre-heat the ove at 160° C  /  320 F

  8. Bake for 12 - 15 minutes top, or until the base of the cookies is golden/light brown

  9. Let them cool completely and decorate with melted dark chocolate, sugar sprinkles or anything you want!

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