These may be the cutest Easter cookies I have ever made! These Easter cookies are a version of my peanut butter cookies but with almond butter and a special ingredient to elevate these Easter cookies!

Let’s start this gluten free cookie recipe for Easter with some baking products that make any novice baker a success. The gluten free flour is by Bob’s Red Mill and is from Amazon, as will all the other products in this Easter recipe blog.

A food scale is so much better for baking because you can get precise measurements and use way less dishes. I also recommend this hand crank sifter for all of your dry ingredients for the perfect cookie texture.

This metal bowl set is perfect for your dry and wet ingredients and any other mise en place when baking and cooking. My favorite part is that they are lightweight.

I use the food scale for the sugars too.

I just use the almond butter that doesn’t have salt. It’s the stir kind of almond butter. These silicone spatulas come in a set and hold up to heat so I use them a lot for cooking too.

You do not need a Danish dough whisk but I’ve been obsessed with it since I got it. I use it to make my focaccia pizza dough with ease and actually just recently use it for these protein energy balls and it worked great!

Whisking your egg before adding it to your wet ingredients is always a good idea. Side note, I also use these white ramekins in my air fryer all the time. Genius!

My secret ingredient to these gluten free almond butter cookies is, you guessed it, almond extract! It really just elevates this Easter cookie recipe! You definitely don’t need much, though, because you want it to be a background flavor. You can certainly just add extra vanilla extract instead if you don’t have it on hand. I am obsessed with these pink measuring spoons.

Always add your mixed dry ingredients to your mixed wet ingredients for cookies.

Refrigerating your cookie dough is important. A half hour is enough but an hour or two would be better. I use these disposable shower caps for cookie dough and bread doughs instead of messing with Saran Wrap because it does not stick to metal well and is too finicky for my patience.

While your gluten free cookie dough is chilling, you can start by separating the Easter M&M colors and start cutting some of them. The cut M&Ms candy is used for the Easter bunny ears. I use a pill cutter to achieve this result. I washed it before and after.

I like to use a cookie scoop for my cookies, it just makes life easier.

Make sure you leave room between your cookies because they will spread.

And as soon as they come out, it’s time to add your M&M Easter candy in the shape of Easter bunnies! Kind of like peanut butter blossom vibes but with M&Ms.

Let the cute easter cookies cool completely before removing them from the pan or they won’t be stable enough.

Be sure to watch my video too for more details and fun!

Ingredients:

• 120g gluten free baking flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 113g unsalted butter, softened
• 120g no salt almond butter
• 100g granulated sugar
• 100g brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 egg
• Easter M&M’s Candy

Directions:

1. Sift together the flour, baking soda and salt together and set aside
2. Mix together the butter, almond butter, granulated sugar and brown sugar together
3. Add the egg and extracts to the butter/sugar mixture
4. Fold in the dry ingredients
5. Chill in fridge for 30-60mins
6. Scoop balls on a baking sheet and bake in a 325°F for 12-14 mins
7. Add M&M Easter bunnies on top and let come to room temperature before removing from the baking sheet
8. Enjoy!

These Easter bunny cookies are so stinkin cute I can’t take it!

Everyone loves these cookies and no one even knew they were gluten free! 10/10 will make over and over again! The almond extract really is a clutch move. You can also just do peanut butter instead of almond butter if you want, still delicious!

Ok love you bye

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