If you love to bake, these gluten free lemon cookie nests are a delicious treat to make for your Easter celebration.
How do you like to celebrate Easter? Do you have a family gathering?
We are very low key. I honestly think my kids favorite thing about Easter is the candy. They are past getting excited about egg hunts, but give them a chocolate bunny or peeps, and they are so happy. (As long as I don’t bite off their chocolate bunny’s ears!)
Okay, don’t laugh. I really do think the chocolate bunny ears taste the best. My kids have learned over the years to hide their chocolate bunnies from me.
This year we decided to make a dessert that would look pretty on a dessert buffet. What could be more fun than a sugary sweet peep in its own little nest?
You will love these gluten free lemon cookie nests.
For a long time now, the star of my baking has been the new Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. I use this blend in most of the recipes you will find on my blog. This flour holds up so well to any recipe I try it on…no more crumbly gluten free cookies!
- It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required.
- This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins.
- The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie. Use this blend for cookies, cakes, and brownies.
Another Bob’s Red Mill product I use a lot is their almond flour. This is my “top secret” way to both add protein to my baking, and it helps keep what I make moist so it doesn’t get dried out and break easily. It is ground from whole blanched almonds.
These gluten free lemon cookie nests are full of fresh lemon.
Our lemon tree is still producing lemons at a record rate, and I knew the tart acidic lemon flavor would carry through and balance out the sugar in these cookies.
How to make gluten free lemon cookies:
These cookie nests are really easy to make. If you don’t have a shaped baking tin, just use a regular muffin tin. Mix up your wet ingredients in a mixer. Slowly add in the dry ingredients.
Press the dough into the cups.
Add the frosting around the edge of the cookie basket. Also add a little to the inside of the basket. Fill with unsweetened shredded coconut.
Add a peep and some jelly beans to the cookie nest.
Here is another delicious Easter treat. These 5 Ingredient Chocolate Peanut Butter Eggs from Beaming Baker.
- 1 1/2 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1/2 cup Bob's Red Mill Almond Flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1 stick butter melted
- 2 tablespoons fresh lemon juice
- Zest from one lemon
- unsweetened shredded coconut
- Jelly beans
Preheat the oven to 350 degrees.
In a mixer, add all wet ingredients (including zest) and mix on low speed until blended.
Gradually add in the dry ingredients, starting with the almond flour.
Turn the speed up to medium after the dry ingredients are blended in and mix for one more minute.
Spray coconut oil in a muffin tin or cookie bowl tin.
Fill each cup 1/3 with batter.
With wet fingers, push the dough up the sides to make the nest.
Repeat with each cup.
Bake for 10 minutes until done.
Remove from the oven and put each cookie nest on a cooling rack to cool.
Use squeeze frosting to line the edge and the middle of each nest.
Fill each nest with 1 tablespoon shredded coconut.
Add a peep and jelly beans.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.