Gluten Free Mini Egg Cookies

5 from 6 votes

These bakery style gluten free mini egg cookies are soft, chewy, and full of crunchy chocolate eggs. They are an easy one-bowl bake that is perfect for Easter!

Prep Time15

Cook Time13

Chill Time45

Total Time1 13

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 186kcal

Author: Olivia Parsons

Ingredients

½ cup (112g) salted butter, melted If using unsalted, add an extra ¼ teaspoon salt.
1 cup (190g) brown sugar
2 teaspoon vanilla extract
2 egg yolks
1 cup (150g) gluten-free all-purpose flour with xanthan gum I like Bob's Red Mill 1:1 Baking Flour (blue bag)
½ cup (60g) almond flour can substitute an additional ½ cup GF all-purpose if needed
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (95g) semisweet chocolate chips
1 cup (200g) mini eggs
Pinch flaky sea salt

Instructions

Before you begin, crush the mini eggs. It's easiest if you put them in a plastic bag and crush with a small mallet or anything heavy. Just crush a few times so they are in large chunks. Set aside.
In a large bowl, whisk together the melted butter and brown sugar until fully dissolved. Whisk in the vanilla and egg yolks until combined.
Add the gluten-free all-purpose flour, almond flour, baking soda, and salt to the bowl. Lightly mix the dry ingredients on top, then fold into the wet ingredients to form the dough.
Once the dough is just combined, add the chocolate chips and ¾ of the crushed mini eggs. Fold in gently. Use a 1 tablespoon cookie scoop to form 16-18 golf ball size spheres. Place on a baking sheet or in a reusable container. Press 2-3 pieces of mini egg into the top of each cookie. Freeze for 45 minutes to chill the dough.
With 15 minutes left in the chill time, preheat your oven to 375°F. Prepare 2 baking sheets with parchment paper. Remove the cookie balls from the freezer and arrange with space between them.
Bake for 12-14 minutes until the edges are just golden. If you have baking sheets on different racks, switch them halfway through the cook time so everything bakes evenly. I usually remove around 13 minutes. They will still look soft in the center.
While they're still hot, grab the baking sheet and slam it a few times. This will help spread the cookies slightly and give them nice crinkles. Swirl a glass or cookie cutter around the warm cookies to reinforce a perfect circular shape. Top with more mini eggs and a sprinkle of flaky sea salt if you wish.
Cookies should be cooled on the baking sheet for 10 minutes then transferred to a wire rack to cool completely. They can be enjoyed warm or at room temperature. Enjoy!

Notes

Are Mini Eggs gluten free? The two most popular brands, Cadbury Mini Eggs and Hershey Eggies both do not contain gluten ingredients.
Almond flour: If you cannot have almond flour, substitute its quantity with more gluten free all purpose flour. Your cookies may spread less because the GF flour absorbs more liquid.
Storage: Keep cookies in an air tight container for up to 4 days... if they last that long.
Freezing: Scooped cookie dough can be kept in the freezer in an air tight container for up to 2 months before being baked.
To Bake Frozen Cookie Dough: Bake according to the recipe instructions, though fully frozen cookie dough make take 1-3 additional minutes. The cookies are done when the edges are golden and the centre is slightly soft.

Nutrition facts are an estimate.

Nutrition