Easter cookies - gluten free, dairy free, soy free, no added sugar

Easter in 2020 was in Coronvirus Lockdown. This was just one of the many special treats we created for the day on Easter Sunday!


Makes approximately 20 cookies

8 ounces salted butter

2 1/2 cups gluten free all-purpose baking flour (can mix different types such as ½ coconut flour, ½ flaxseed meal, etc) * if the flour doesn’t have xantham gum, add ¼ tsp xantham gum

1 teaspoon xanthan gum

1 teaspoon salt

1 teaspoon baking soda

1/4 cup cornstarch (dont have this? substitutes)

1 cup honey, agave, or sugar

2 eggs

2 tablespoons Good Karma Flaxmilk or non-dairy milk

1 1/2 teaspoons vanilla extract
1 Tablespoon dried lavender

1 Tablespoon dried orange peel

1 Tablespoon ground cinnamon

In a heavy-bottom medium saucepan over low heat, melt the butter. Once melted, transfer to a large mixing bowl. Add sugar and mix until well combined, Stir in eggs, milk, and vanilla extract. Slowly incorporate cornstarch, flour, xanthan gum, salt, and baking soda, until well combined.

Add lavender and orange peel and stir to combine.

Cover and chill the dough in the refrigerator until firm, at least 1 hour.

Preheat oven to 375F.

Roll the dough out on a flat non stick surface covered with extra flour. Use your favorite cookie cutters to shape the cookies and place on a greased nonstick baking pan. Place at least 1 inch between each clump of dough. Bake for 20 minutes. Allow to cool for 20 minutes or more. Place on serving platter.

Store cookies in an airtight container.


*What is xanthan gum? Gluten free flour doesn’t have the binding power of gluten so it needs a “glue” such as xanthan or guar gum.



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