Healthy(ish) Easter Cookies

Easter is a time for treats for the whole family but we can easily over indulge on chocolate. I wanted to create a healthier version of my usual plain sugar cookies for my toddler. However these turned out so tasty the whole family enjoyed them!

These cookies are absolutely delicious and have half the amount of sugar than my normal sugar cookies. I have also used wholewheat flour and flaxseed meal for added nutrition. They are prefect for the whole family and a better alternative to chocolate.

The quantities below make 35 cookies using my easter cutters (they are so cute!). You can also gift these cookies to family and friends as easter treats. I actually got my toddler bambino to help make them and she really enjoyed using the cookie cutters. I would highly recommend baking these cookies together as a family as an easter activity.

Yield: 35

Prep Time: 10 mins

Cook Time: 8-10mins (plus 2 hours refrigeration)


  • 300g wholewheat flour, plus extra for dusting
  • 30g flaxseed meal
  • 200g unsalted butter, softened
  • 150g raw cane sugar or any other type of sugar
  • 1 large egg
  • 1/2 tsp vanilla extract


  1. Add the butter, sugar, egg and vanilla extract to a large bowl and beat until soft and creamy.
  2. Then add the flour and flaxseed meal and fold in to make a dough, using your hands to knead the dough.
  3. Flatten the dough to form a disc and wrap it in plastic wrap or cling film, refrigerate for two hours.
  4. 20 minutes before you are due to take the dough out of the fridge, line a baking tray with baking parchment and preheat the oven to 180C/350F.
  5. Take the dough out of the fridge and discard the plastic wrap. Dust flour onto a clean surface.
  6. Pull off small pieces of the dough and roll them out to about 1/2 cm thickness.
  7. Use your cutters to cut out shapes and add to the baking tray. Peel away leftover dough around the edges and re-roll this leftover dough and repeat with your cutters until all the dough is used up.
  8. Bake for 8 minutes until the edges just turn light brown. Leave to cool then serve.


If the dough feels a bit sticky, add a little bit more flour and knead it in.

Store in an airtight container or biscuit tin for up to 3 days.


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