Gluten-Free Easter Egg Cookies - cooking recipe

Ingredients

1 cup cassava flour (such as Amafil(R))
1 cup potato starch
1 pinch stevia powder
6 tablespoons coconut milk
5 tablespoons coconut oil
4 egg yolks
2 tablespoons brandy-based orange liqueur (such as Grand Marnier(R))
1 tablespoon honey
2 tablespoons peach jam
1 tablespoon colored sprinkles

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Combine cassava flour, potato starch, and stevia powder in a bowl; add coconut milk, coconut oil, egg yolks, orange liqueur, and honey and knead until dough is well mixed.
Roll dough on a work surface using a rolling pin until 1/4-inch thick. Cut egg-shaped cookies using an egg-shaped cookie cutter. Place egg-shaped cookies on a baking sheet. Spread jam over each cookie and top with sprinkles.
Bake in the preheated oven until edges start to become lightly browned, about 25 minutes. Cool completely.