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!