Easter Cookies

• Ingredients for 2,5 baking trays
• 60 g golden flaxseed flour
  60 g soy flour
  80 g coconut flour
• 50 g ground hazelnut kernels
• 75 g erythritol
• 130 g vegan margarine (room temperature)

Preparation:

1. Preheat your oven to 180 °C top/bottom heat.
2. Put all the ingredients into a mixing bowl and knead into a dough by hand or with a food processor/hand mixer.
3. Shape the dough into a ball and leave it to rest in the fridge for approximately 30 minutes.
4. Roll out the dough until it’s around 4-5 mm in thickness.
5. Next, cut the dough using a cookie cutter and place the cookies on a baking tray lined with baking paper.
6. Bake the cookies in the lower third of the oven for about 8 minutes. (When they start to darken slightly around the edges, it’s the right time to take them out of the oven.)
7. Your Easter cookies will still be very soft directly after baking. So, make sure you let them cool down completely before removing them from the baking tray and eating them.