Strawberry Almond Flour Cookies for Easter

Spring deserves something sweet, soft, and just a little bit magical — and these strawberry almond flour cookies are exactly that. 🍓🌸

These Easter-ready strawberry almond flour cookies are naturally gluten-free and made with wholesome, all-natural ingredients you can feel good about sharing. The almond flour gives them a tender, melt-in-your-mouth texture, while real strawberries bring bright, fresh flavor in every bite. They’re topped with a luscious yogurt and cream cheese–based frosting that’s smooth, lightly tangy, and perfectly balanced without being overly sweet. No artificial flavors, no unnecessary additives — just simple ingredients coming together to create a beautiful, festive treat that feels as good as it tastes. Perfect for Easter brunch, spring gatherings, or a cozy afternoon with family.

 

Ingredients

2 ½ cups of Strawberry Almond Flour

1/2 cup Greek yogurt

1/3 cup Monk fruit or your choice of sweetener

1 tsp of Baking Powder

1 tsp of Pure Vanilla Extract

Dash (1/8^th tsp) of salt

Strawberry Frosting

Directions

1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.

2. Mixer your yogurt and sugar, until fluffy and light in color.

3. Mix in your vanilla.

4. Mix your almond flour, baking powder, and salt in a separate bowl.

5. Combine your wet ingredients to your dry. Mix well.

6. Refrigerate your dough for 30 minutes, covered.

7. While being refrigerated, pick some fun cookie cutters. I’m choosing easter cookie cutters for Easter.

8. Roll your dough to about 1/3 inch thick. Press your cookie cutter in your dough and place on your baking sheet.

9. Bake about 8-10 minutes, until the edges ae golden. Let cool completely on the sheet before handling (cookies will harden as they cool).

10. Spread with your frosting and decorate.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.