Making sugarfree Easter egg cookies

Start by making the cookie dough. Melt the butter in a saucepan. Pour the melted butter into a mixing bowl and add the egg, egg yolk, Steviala Kristal Sweet, and Kristal Sweet Vanilla. Beat this until fluffy in the kitchen machine.

Then add the wheat flour, baking soda, salt, and cornstarch. Mix until you have a smooth cookie dough. Finally, add the Dark Chocolate Chips, white chocolate chunks, and chopped Easter eggs. Make sure you save some Easter eggs for decoration. Wrap the cookie dough in plastic wrap and place it in the refrigerator for at least 1 hour.

After 1 hour, preheat the oven to 180 degrees Celsius. Make 18 balls of cookie dough. We baked the cookies in batches of 6 on a baking sheet lined with parchment paper. Sprinkle some chopped Easter eggs on top of the dough balls. Place the baking sheet in the oven and bake the cookies for 12 to 15 minutes. Then let the cookies cool completely.

Enjoy!

Want to make this recipe low carb? Replace the flour with Steviala almond flour and add 1 extra egg.