Allergy Friendly Easter Biscuits
  • CourseSnacks
  • CuisineHealthy Treats
Servings Prep Time
16medium-sized biscuits 5minutes
Cook Time
Servings Prep Time
16medium-sized biscuits 5minutes
Cook Time
  • 1/4cup coconut oil(slightly softened)
  • 1/4cup honey, maple syrup or brown rice syrup
  • 1/2 cup &1 tbsp arrowroot / tapioca flour
  • 1/3 cup &1 tsp coconut flour
  • 2tsps vanilla extract
  • 1/4tsp bicarb soda
  • 1pinch salt
Chocolate Drizzle (optional)
  • 3tbsps cacao
  • 3tbsps maple syrup
  • 3tbsps melted coconut oil
  1. Pop all the ingredients into a food processor and process on medium until combined and crumbly. You can use a bowl and wooden spoon too and mix by hand.
  2. Pull the dough together with your hands and shape into a large ball. Wrap baking paper around it and let it rest at room temperature to firm up.
  3. Preheat oven to 180C/360F and line a baking tray with parchment paper.
  4. Roll the doll out between two sheets of parchment paper to about 5mm in height.
  5. Using a cookie cutter (or simply cut into squares or diamonds) cut out shapes and transfer to the lined baking tray. Complete until you have used up all the dough.
  6. Pop in the oven for about 8 – 10 minutes depending on the size of the biscuits.
  7. As soon as they are golden brown and cooked through, remove from the oven and allow to cool for 10 minutes. As they cool the biscuits will firm up and ready to eat.
  8. Or for extra fun whip up the chocolate drizzle ingredients together in a small bowl and splash over the biscuits and allow to set before serving.
  9. Store in an airtight container for up to 4 days (if they last that long).
Recipe Notes

Recipe Information: Dairy free, soy free, corn free, gluten free, wheat free, grain free, peanut free, nut free, egg free. Vegetarian and vegan.

Easter Biscuits recipe adapted from My Mummy Made It.