Hey you,

how about baking some Easter Cookies with me? I am happy to inform you that they are super kind to your body. Hence, they are gluten-free, plant-based, and refined sugar-free. Plus, guess what? They do taste incredibly delicious, sweet, and flavourful. I had so much fun preparing these little gems in the kitchen. Honestly, my family and I are already on our second batch and we haven’t even reached the Easter Sunday yet. This means there might be even a third batch on its way. Yes, they are that good. Can you imagine these tiny pretty looking cookies have to compete with the most advanced and fancy cakes? Well, they have no trouble doing so. I cannot leave my hands of them.

Even though they cater the need of gluten-intolerant, plant-based, or simply health conscious peeps, they do not compromise in texture nor flavour. Well, happy Easter munching. I got you covered.


Recipe: Easter Cookies

Cookie Ingredients:

2 tablespoons brown rice flour

250g almond flour

1ooml maple syrup

2 teaspoons vanilla powder

1 tablespoon water

a pinch of salt

Chocolate Glaze Ingredients:

30g cacao butter melted

1 1/2 tablespoons cacao powder

1 1/2 tablespoons maple syrup

a pinch of salt

some crushed freeze dried strawberries


Simply follow the steps provided in the video. Bake the cookies on 175° Celcius. After the cookies have cooled, coat them with the chocolate glaze and garnish them with the strawberry dust. Enjoy.