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Gluten Free Italian Easter Cookies

  • Author: Michelle
  • Total Time: 37 minutes
  • Yield: 12 cookies 1x
  • Diet: Gluten Free


Units Scale

For the cookies

  • 2 cups almond flour
  • 1/4 cup + 1 tbsp arrowroot starch
  • 1 tbsp gelatin
  • 1 tsp baking powder
  • 1/4 cup ghee, softened
  • 1/4 cup palm shortening
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • Zest of one lemon

For the glaze


  1. Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
  2. Combine the almond flour, arrowroot, gelatin and baking powder together in a large bowl.
  3. Cream the ghee, shortening and maple syrup together in a seperate bowl and combine with the dry ingredients until a soft dough forms.
  4. Add the vanilla and the zest of one lemon into the dough and stir to combine.
  5. Scoop the dough into small cookies (about 2 tbsp worth of dough at a time), and roll into round balls. Evenly space on the baking sheet.
  6. Transfer to the oven and bake for 10-12 minutes or until lightly golden brown. Carefully transfer to a cooling rack.
  7. To make the glaze, combine the powdered sugar with lemon juice and coconut milk. Stir until a smooth glaze forms.
  8. Dip each cookie into the glaze, rotating to coat and allowing the excess glaze to drip off. Place on a large plate and top with sprinkles while the glaze is still wet.
  9. Allow the glaze to set and serve!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 25
  • Cook Time: 12
  • Category: Dessert
  • Method: Baked


  • Serving Size: 1 cookie
  • Calories: 252
  • Fat: 12.3g
  • Carbohydrates: 22.1g
  • Fiber: .8g
  • Protein: 3.2g

Keywords: italian easter cookies