Just this past week spring suddenly sprung. Now daffodils and crocuses are in their prime. Trees are budding out. The temperature is just divine. The windows are wide open. And I’m happy happy happyyyyyyy!
So it's time to get ready for EASTER! After drooling over Cadbury eggs (and maybe snagging a couple), I needed to make my own Easter treat.
You’ll heat the frosting, let it set, and whip it up. Then you bake up the cookies and frosty frost the cookies!
It’s paleo, grain-free, and refined sugar free. Your Easter nibbling couldn’t be healthier! Unless you’re eating carrots.
I don’t know, key lime pie has always held a special place in my heart. Even though I never actually use real key limes. It’s still such the perfect texture and flavor. To me, lime seems so light and spring-y—perfect for Easter, right? I think so!
Easter Egg Key Lime Pie Cookies
Yield: 12-14 large cookies
- 4 cups blanched almond flour
- 1/2 cup coconut flour, plus extra for rolling
- 2/3 cup honey
- 2 egg whites
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
Key Lime Cream Frosting:
- 1 cup full-fat coconut milk
- 1/2 cup maple syrup
- 1 T lime rind
- 1/3 cup lime juice (about 2 limes)
- 1 1/2 tsp gelatin
- 1 cup cold, solid full-fat coconut milk
- 1/2 avocado
- 1 T coconut oil, melted
- 1/3 cup cold, solid full-fat coconut milk
- 2 T almond milk
- 2 tsp melted coconut oil
- food dye
For the frosting: place the lime juice in a small bowl and sprinkle the gelatin over it. Allow it to bloom for 5 minutes. Slowly heat the coconut milk, maple syrup, and lime rind in a saucepan until the mixture reaches a simmer. Whisk in the softened gelatin and lime juice. Stir for another 5 minutes over low heat. Place in the refrigerator for 6-8 hours to set.
Whip with avocado and coconut cream. Add melted coconut oil slowly. Refrigerate for an hour before frosting cookies.
For the cookies: preheat the oven to 350 degrees. Mix all the dough ingredients until you have a sticky ball. Coat your surface and ball of dough with coconut flour and roll the dough out until it’s about 1/4 inch thick. Cut out the cookies and place on a baking sheet. Bake at 350 for 10 min.
For the colored frosting: whip the cold coconut milk until it's smooth. Combine with the almond milk, then slowly add the melted coconut oil while stirring. Divide into a few separate bowls and color as desired. Put the frosting into little plastic bags and snip a tiny hole in one corner of each of the bags to frost.
Frost the cookies with the key lime frosting and decorate with the colored frosting. Keep them in the refrigerator until it's time to serve them.