Gluten-Free Easter Egg Cookies

• 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

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until edges start to become lightly browned, about 25 minutes. Cool completely.

cassava flour, potato starch, stevia powder, coconut milk, coconut oil, egg yolks, brandybased orange liqueur, honey, peach, colored sprinkles

Taken from www.allrecipes.com/recipe/257195/gluten-free-easter-egg-cookies/ (may not work)