The Easter cookies I propose are simple cookies suitable for everyone.

They will appeal to children, adults, and those intolerant to gluten flours.

I wanted to create this version with whole oatmeal and rice flour, making them a treat suitable for anyone.

Shall we prepare them together?

If you love homemade cookies, take a look at these other recipes right below:

Ingredients

Let’s see what we need to make the Easter cookies

Tools

In a mixing bowl break the egg, add the sugar, a pinch of salt, the vanillin, the almond essence, and the sifted baking powder.
Start mixing with a fork.
Also add the oil and continue mixing.
Finally, we also add the flours. First the rice flour and then the oat flour.
When it is no longer possible to mix the dough with utensils, start using your hands.
Depending on the absorption of liquids, the amount of oat flour may vary slightly.
The important thing is to obtain a final dough, compact, not sticky but soft.
Place the dough on a floured pastry board and roll it out with a rolling pin.
Use bunny-shaped cookie cutters to cut out the cookies.
Once shaped, I used chocolate chips to make the eyes and noses of the bunny cookies.
Bake at 350°F (180°C), in a preheated static oven for 12/13 minutes.
Everyone should adjust according to the power of their oven.
When you take them out, they will seem soft, but you will see that after a few minutes at room temperature they become crumbly.
All that remains is to wish you a good appetite with these delicious cookies suitable for everyone and for any time of the day.

If you manage not to eat them all, 😉 Easter cookies can be stored for a few days in an airtight glass or tin cookie jar.

To make them more indulgent, you can dip the cookies in melted chocolate and then let them cool in the fridge.