These Lemon Ginger Easter Egg Cookies are a fun and cheerful Easter/Spring treat. With a fresh and tart lemon filling sandwiched between two soft gingery almond flour cookies, they are like little bites of sunshine! Although they look like little eggs, there are no eggs in this recipe at all. They’re completely vegan and gluten-free!

Lemon Ginger Easter Egg Cookies vegan gluten free

This Easter I wanted to make a treat that was fun, cheery and bright in both taste and appearance. I was partially inspired by the Cadbury Cream Eggs that I used to love as a kid while also craving something fresh and lemony.

I used some of my favourite staple ingredients like almond flour, almond milk, maple syrup, coconut oil, lemon and ginger. They’re certainly much healthier than any store bought Easter eggs and they were so much fun to make!

Ingredients to make Lemon Ginger Easter Egg Cookies vegan gluten free

The cookie dough in this recipe should be moist, slightly sticky and somewhat oily. Since it’s not like regular cookie dough there’s no need to dust with flour when rolling it out. I prefer to roll it out between two piece of parchment paper. These cookies work best at 1/4 inch or thinner when rolled out. If they get any thicker the cookies will end up being quite large.

The dough should be somewhat moist and sticky.

Roll the dough between two pieces of parchment paper.

I didn’t have egg shaped cookie cutters at home, so I used a large circle one instead and formed them into egg shapes with my hands after they were cut out and placed on the cookie sheet. It’s also important to cut the small ‘yolk’ circles out after the cookies have been put on the cookie sheet (if you do it before they might break as you transfer them).

Once all of your cookies have been cut out, they only need about 7-8 minutes in the oven.

As the cookies are cooling it’s time to move on to the lemon filling. It’s quite easy to make. I’ve made this filling many times to use as a pudding or as a tart filling. You will have some leftover and it is delish to eat on its’ own. You can pour it into little jars while it’s still warm, put it into the fridge and have it the next day topped with fruit or yogurt. You can double the batch if you want more of it leftover 🙂

It’s important to let the lemon filling cool for 20-30 minutes before you assemble your cookie sandwiches. If it’s too hot it will make the cookies soggy, and if it’s cooled for too long it will start to solidify.

Spread the cooled lemon filling onto the bottom cookies. Dust icing sugar on to the top cookies and gently sandwich it with the bottom cookie.

I recently started making my own icing sugar at home by grinding organic crystallized cane sugar in a spice grinder to a fine powder. It works just the same as the store bought stuff but without the additives! I was super excited about this because I find icing sugar has a flavour that I really don’t like and is too sweet for me…anyone agree? This homemade version will harden slightly when it’s stored but a quick sift and it’s like new again.

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I would love to know if you try this recipe at home! Leave me a comment in the section below or tag a pic sliced.ginger on Instagram so I can see your wonderful creations! And please feel free to PIN or share buttons below to share with your friends. Thanks so much for stopping by and happy eating always!

Ingredients

Cookies

1/2 cup almond flour
1/2 cup Bob's Red Mill 1:1 Gluten Free Flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon sea salt
6 tablespoons coconut oil, melted
5 tablespoons maple syrup
icing sugar for dusting*

Filling

zest 2 organic lemons
1/2 cup freshly squeezed lemon juice (about 2 large lemons)
1 inch piece of ginger
1/4 cup water
1 1/2 tablesoons cornstarch
1/4 cup cane sugar
2 tablespoons coconut oil
2 tablespoons almond milk
tiny pinch turmeric, for colour (less than 1/8 teaspoon)

Instructions

Cookies

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium sized bowl mix the almond flour, gluten free flour, ground ginger, baking soda and sea salt until there are no clumps. Add the melted coconut oil and maple syrup and mix until it forms a sticky and slightly oily dough.
Roll the dough out between two pieces of parchment paper until it is 1/4 inch thick. Use your cookie cutter to cut out large circle/egg shapes. Using a bench scraper gently lift the cookies onto the lined cookie tray. Take the leftover dough and repeat until all the dough it used.
Once all of the cookies are on the tray take a small circle cookie cutter and cut out small circles in half of the cookies. The small circles usually just pop right out but if not, gently use a butter knife to lift them out. (I didn't have egg shaped cookie cutters, so this is the point when I shaped the cookies into an egg shape by hand).
Bake for 7-8 minutes watching carefully not to overbake. They should be a light golden colour around the edges and start to crack slightly on the top. Let them cool on the pan for 15 minutes before moving to a cooling rack.

filling

While the cookies are cooling, place the water, lemon juice and lemon zest into a small pot. Add the cornstarch and whisk until it is smooth. Stir in the sugar. Heat on medium-high whisking occasionally until it starts to bubble and thicken, about 7-10 minutes. Turn the heat down to low and add the almond milk and coconut oil, whisking until it is incorporated. Next add the grated ginger and pinch of turmeric, adding more depending on how bright yellow you want the colour.
With a fine mesh strainer, strain the mixture into a small bowl. Set aside and let cool for about 20-30 minutes, until it is slightly warm and runny enough to pour. If it cools for too long it will start to firm up and won't be spreadable.

assembling the cookies

Once the cookies and filling have cooled, separate the top cookies and the bottom cookies. Dust the top cookies with icing sugar. Turn the bottom cookies upside down and using a spoon spread a thin layer of the lemon filling. Carefully place the top cookies onto the bottom cookies and then they are ready to ejoy! Best eaten the same day. You can put them in the fridge overnight but the cookies will become soft. Enjoy!

Notes

To make your own icing sugar, simply take organic cane sugar or any type of organic granulated sugar and grind it in a coffee/spice grinder until it is a fine powder. Store it in a sealed jar and sift before using.

Lemon Ginger Easter Egg Cookies

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