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These gluten-free mini egg cookies are soft, chewy, and full of chocolatey bites. Kids and adults alike will love this cookie recipe. They are an easy one-bowl bake and perfect for Easter!
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5 from 2 votes

Gluten-Free Mini Egg Cookies

These gluten-free mini egg cookies are soft, chewy, and full of chocolatey bites. Kids and adults alike will love this cookie recipe. They are an easy one-bowl bake and perfect for Easter!
Prep Time15 mins
Cook Time13 mins
Chill Time45 mins
Total Time1 hr 13 mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 186kcal

Ingredients

  • ½ cup salted butter melted. If using unsalted, add an extra ¼ teaspoon salt.
  • 1 cup coconut sugar could use brown sugar
  • 2 teaspoon vanilla extract
  • 2 egg yolks
  • 1 cup gluten-free all-purpose flour with xanthan gum I like Bob's Red Mill 1:1 Baking Flour
  • ½ cup almond flour can substitute an additional ½ cup all-purpose if needed
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup crushed mini eggs & some whole ones
  • ¾ cup chocolate chips
  • flakey sea salt to top

Instructions

  • Before you begin, prepare your crushed mini eggs. It's easiest if you put them in a plastic bag and crush with a small mallet or pestle. Alternatively, place a large knife on its side and gently crush the mini eggs. Set aside.
  • In a large bowl, whisk together the butter and coconut 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 crushed mini eggs and chocolate chips. Fold in gently. Use a medium-sized cookie scoop to form 16-18 golf ball size spheres. Place on a baking sheet or in a reusable container. Freeze for approximately 45 minutes to chill the dough.
  • Just before ready to bake, 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. Press the tops slightly and place 1-2 mini eggs into the top of the balls.
  • 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 may not look done but they will firm up as they cool. 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 the 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 5 minutes then transferred to a wire rack to cool completely. They can be enjoyed warm or at room temperature. Enjoy!

Notes

Storage Instructions
Gluten-free mini egg cookies can be stored in an air tight container for up to 4 days... if they last that long. Scooped cookie dough could also 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 approximation.

Nutrition

Calories: 186kcal | Carbohydrates: 25g | Protein: 1.7g | Fat: 11g | Saturated Fat: 5.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 115mg | Potassium: 53mg | Fiber: 1.1g | Sugar: 18g | Vitamin A: 54IU | Calcium: 19mg | Iron: 0.4mg