Print This Page

Gluten Free Easter Cookies

Nutrition Facts Canadian

1 Cookie 29g Total Servings: 40

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

120

Fat / Lipides

5 g

Saturated / Saturé

3 g

15%

+ Trans / Trans

Cholesterol / Cholestérol

15mg

Sodium / Sodium

75mg

Carbohydrate / Glucides

15g

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 Cookie 29g Total Servings: 40

Amount Per Serving

Calories

120

Calories from Fat

% Daily Value ^*

Total Fat

5 g

Saturated Fat

3 g

15%

+ Trans

Cholesterol

15mg

Sodium

75mg

Total Carbohydrates

15g

Fiber

Sugars

Protein

Vitamin A 7%	•	Vitamin C 0%
Calcium 0%	•	Iron 2%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

40 mins

Cook time

10 mins

Total time

80 mins

Ingredients

1 package Kinnikinnick All Purpose Flour Blend (454 g)

½ tsp baking soda (2 g)

½ tsp salt (3 g)

¾ cup softened butter (170 g)

½ cup granulated sugar (120 g)

½ cup brown sugar (102 g)

1 tsp pure vanilla extract (2 g)

1 large egg (56 g)

⅓ cup milk 2% (80 g)

1 cup mini chocolate chips (264 g)

1 tbsp shortening (13 g)

6 ounces semi-sweet chocolate - chopped (172 g)

Optional: assorted confetti sprinkles and balls (gluten free)

Directions

Cookie Dough

Combine Kinnikinnick All Purpose Flour Blend, baking soda and salt. Set aside.
Cream butter, vanilla and sugars until light and fluffy. Add egg. Beat Well.
Slowly add dry ingredients to creamed mixture, alternating with milk. Mix until fully incorporated (pea size lumps).
Add chocolate chips.
Finish mixing dough on counter with your hands to form a smooth dough. Form dough into a log.
Chill covered dough for 2 hours.

Forming Cookies

Preheat oven to 350°F (176°C). Lightly spray baking trays or line with parchment paper. Set aside.
Divide dough into 3 portions.
Roll dough on parchment paper - about 1/8” thick (use additional Kinnikinnick All Purpose Flour Blend to aid in rolling out).
Cut into egg or oval shape using a cookie cutter. Continue with remainder of dough.
Place on baking trays (2" apart).
Bake in preheated oven for 8 - 10 minutes.
Cool for 5 minutes and remove from pan. Cool cookies before decorating.

Chocolate Coating (melt prior to dipping)

1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and shortening.
2. Remove from heat and cool slightly.
3. Dip Easter Egg Cookies in melted chocolate halfway on an angle.
4. Allow excess chocolate to drip off prior to placing on parchment paper.
5. Decorate with optional assorted confetti sprinkles or balls.
6. Let set in the refrigerator for 30 minutes or overnight.

Yields 40 (1 ½”) Cookies