These cookies are not only festive and fun for Easter, but they're also healthy and sugar-free thanks to the SweetLeaf® Stevia Vanilla Créme Sweet Drops. Enjoy!


Ingredients
2 cups almond flour
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/4 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil, melted
2 eggs
1 tsp vanilla extract
sugar-free jelly beans, for decorating (optional)
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- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, eggs, vanilla extract, and SweetLeaf Stevia Vanilla Créme Sweet Drops.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Use a cookie scoop or spoon to form the dough into balls and place them on the prepared baking sheet.
- Flatten each ball slightly with your fingers, then press a few sugar-free jelly beans into the top of each cookie (if using).
- Bake for 12-15 minutes or until lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to one week.

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