Almond Easter Cookies

Almond Easter Cookies

  • Makes22 cookies
  • Prep Time1 hr 15 min
  • Total Time1 hr 15 min
  • Calories154
  • Made withSplenda Granulated Sweetener


    • 100 g salted butter
    • 300 g almond flour
    • 1 teaspoon vanilla extract
    • 90 g unsweetened chocolate
    • 2 teaspoons coconut oil
    • 3 tablespoons hazelnuts (chopped and optional)
    • 20 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy154 kcal197.44%
    • Total Fat14.00 g17.95%
    • Saturated Fat4.70 g23.5%
    • Total Carbohydrate2.0 g0.73%
    • of which sugars0.70 g0.25%
    • Protein3.60 g7.2%
    • Salt0.00 g0%



    Preheat the oven to 180°C. Line a cookie sheet with parchment paper.


    Mix the butter and Splenda Granulated, until it’s fluffy and light in color.


    Add the vanilla extract, then beat in the almond flour little by little. When the dough is dense and a little crumbly but sticks when pressed together then it’s done.


    Bake for 12 minutes, until the edges are golden. Allow cooling in the pan before handling.

    Chocolate dip


    Melt sugar-free chocolate and coconut oil together. Once melted, dip the cookies halfway into the chocolate and place them onto the lined pan and sprinkle with chopped nuts before the chocolate sets.


    Chill in the fridge, until the chocolate is firm.

    Made with

    Splenda Granulated Sweetener

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