Grain free, refined sugar free Koulourakia (Greek Easter Biscuits).


YAY for these grain free, refined sugar free Koulourakia (Greek Easter Biscuits) and just in time for Greek Easter. First of all, a round of applause for our Mumma bear… she made 4 batches to get this recipe right! And we think she nailed it!

The Koulourakia might not taste exactly like Yia yia’s BUT they don’t have any refined sugar, they’re gluten free and grain free! They’re just as delicious, just a little different delicious to the traditional. 

The traditional recipe is packed white sugar and white flour. In this healthier recipe, we use almond meal, tapioca flour and coconut sugar. And yes, we know coconut sugar is still sugar BUT we use way less than most traditional recipes. 

If you love this recipe you’re also going to love this epic 4 ingredient recipe for paleo Greek almond biscuits aka paleo amigthalota. So yum! 

Why not make a batch of each for your Greek Easter?!

Always merrymaking,

Emma + Carla 


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Greek Easter biscuits (Koulourakia)
Serves 20
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
  1. 125g (4.4 oz) butter at room temperature
  2. 3 cups arrowroot (cassava) flour
  3. 1 cup almond meal
  4. 1/2 cup coconut sugar
  5. 2 oranges, zest of both PLUS 1/4 cup orange juice
  6. 2 eggs whisked
  7. 1 tsp. vanilla
  8. 1 tsp. gluten free baking powder
  9. pinch of salt
  1. 1 egg whisked
  2. 1 tsp. water
  3. sesame seeds (optional)
  1. Preheat the oven to 180°C (350°F). Line 2 baking trays with baking paper.
  2. In a mix master or high speed blender, beat butter and sugar until creamy.
  3. Slowly add the eggs until combined.
  4. Gradually add orange juice, vanilla and orange zest.
  5. In a separate bowl combine the almond meal, tapioca flour, baking powder and salt.
  6. Gradually add the dry ingredients to the mix master, mix until a dough forms.
  7. Form the dough into a ball, wrap dough in cling wrap or baking paper and rest in fridge for 20 mins.
  8. Taking tablespoonfuls of mix, roll into a sausage shape. You might need to dust the bench or chopping board with a little extra tapioca flour to help you roll.
  9. Shape the sausages into twists, circles or desired shapes.
  10. Place on to baking trays.
  11. For glaze, combine the egg and water and brush over biscuits.
  12. Sprinkle with sesame seeds.
  13. Bake for 15 to 20 mins or until golden brown.
  14. Let cool on trays and enjoy with your cuppa!
Merrymaker tip
  1. The mix is more delicate than traditional Koulourakia... so be gentle.
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