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of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Hot Cross Bun Cookies

By Meg Yonson

hot-cross-bun-cookies
  • 30 servings
  • Prep - 50 mins
    Cooking - 10 mins
  • Total - 1 hour
hot-cross-bun-cookies

Need a healthy Easter recipe, but want to try something a little different? Well these Hot Cross Bun Cookies are a sure fire way to show up the Easter Bunny this year.

Being very low in sugar, these spiced cookies are a guilt-free way to enjoy a special occasion with your friends and family.  

Servings: 30
Preparation: 50 mins
Cooking: 10 mins

Tags: , , , , , , , , , ,

Ingredients

Hot Cross Bun Cookies

  • 1 cup coconut flour.
  • 1/2 teaspoon baking powder.
  • 1 teaspoon cinnamon.
  • 1/2 teaspoon mixed spice.
  • zest of one orange.
  • pinch of sea salt.
  • 1/2 cup cashew butter.
  • 2 tablespoons grass-fed butter.
  • 2 tablespoons rice malt syrup.
  • 1/2 teaspoon vanilla extract.
  • 3 large eggs.

Cashew crosses

  • 1/2 cup cashews soaked in water for 2 hours, drained.
  • 1 teaspoon vanilla extract.
  • 2 tablespoons coconut oil.
  • 1 tablespoon rice malt syrup.
  • pinch of sea salt.

Directions

1. Combine coconut flour, baking powder, spices, sea salt in a mixing bowl.

2. Heat the cashew butter, butter, rice malt syrup, vanilla extract and orange zest in a small saucepan until melted and combined. Add into dry ingredients with whisked eggs and combine until you form a soft dough. Mould the dough with your hands into a ball and place in the fridge for 15 minutes.

3. Preheat the oven to 160 degrees celsius and line a baking tray with baking paper

4. Remove from fridge and roll mixture between two baking sheets to about 1/2 cm in thickness. Using a cooking cutter (we used a jar lid!) cut small cookies from the dough and place them on the lined baking tray. You may need to cook in two batches. Place in the oven and cook for 10 minutes. Once cooked, remove and allow to cool.

5. To make cashew crosses, combine all ingredients with 1/4 cup of water in a blender and blitz until smooth, you may need to add extra water to make a smooth paste. Place into the fridge or freezer to slightly harden for 15 minutes.

6. Spoon into a piping bag (or zip lock bag with the end trimmed) and squeeze mixture out into crosses. Eat immediately or store in a sealed container for up to 3 days.


Note

Want to reduce the sweetness? We made these cookies with only one tablespoon of sweetener in the cookie mixture and omitted the sweetener in the cashew crosses and they still tasted delish!

Not Easter, but still want to try these cookies? Swap the cashew crosses for a slather of grass-fed butter when the cookies are still warm.

If you're looking for more healthy Easter recipes, check out our Sugar-Free Easter Egg Recipe and our yummy Paleo Hot Cross Buns.

Need a healthy Easter recipe, but want to try something a little different? Well these Hot Cross Bun Cookies are a sure fire way to show up the Easter Bunny this year.

Being very low in sugar, these spiced cookies are a guilt-free way to enjoy a special occasion with your friends and family.

Ingredients

Hot Cross Bun Cookies

  • 1 cup coconut flour.
  • 1/2 teaspoon baking powder.
  • 1 teaspoon cinnamon.
  • 1/2 teaspoon mixed spice.
  • zest of one orange.
  • pinch of sea salt.
  • 1/2 cup cashew butter.
  • 2 tablespoons grass-fed butter.
  • 2 tablespoons rice malt syrup.
  • 1/2 teaspoon vanilla extract.
  • 3 large eggs.

Cashew crosses

  • 1/2 cup cashews soaked in water for 2 hours, drained.
  • 1 teaspoon vanilla extract.
  • 2 tablespoons coconut oil.
  • 1 tablespoon rice malt syrup.
  • pinch of sea salt.

Directions

1. Combine coconut flour, baking powder, spices, sea salt in a mixing bowl.

2. Heat the cashew butter, butter, rice malt syrup, vanilla extract and orange zest in a small saucepan until melted and combined. Add into dry ingredients with whisked eggs and combine until you form a soft dough. Mould the dough with your hands into a ball and place in the fridge for 15 minutes.

3. Preheat the oven to 160 degrees celsius and line a baking tray with baking paper

4. Remove from fridge and roll mixture between two baking sheets to about 1/2 cm in thickness. Using a cooking cutter (we used a jar lid!) cut small cookies from the dough and place them on the lined baking tray. You may need to cook in two batches. Place in the oven and cook for 10 minutes. Once cooked, remove and allow to cool.

5. To make cashew crosses, combine all ingredients with 1/4 cup of water in a blender and blitz until smooth, you may need to add extra water to make a smooth paste. Place into the fridge or freezer to slightly harden for 15 minutes.

6. Spoon into a piping bag (or zip lock bag with the end trimmed) and squeeze mixture out into crosses. Eat immediately or store in a sealed container for up to 3 days.
Note

Want to reduce the sweetness? We made these cookies with only one tablespoon of sweetener in the cookie mixture and omitted the sweetener in the cashew crosses and they still tasted delish!

Not Easter, but still want to try these cookies? Swap the cashew crosses for a slather of grass-fed butter when the cookies are still warm.

If you're looking for more healthy Easter recipes, check out our Sugar-Free Easter Egg Recipe and our yummy Paleo Hot Cross Buns.