Description
Soft, chewy gluten free mini egg cookies filled with crushed chocolate candy shells. Perfect for Easter or any day that needs a colorful treat.
Ingredients
100 g caster sugar
100 g light brown sugar
120 g melted butter (or Stork for dairy-free)
1 large egg
1/2 tsp vanilla extract
300 g gluten free plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
160 g mini eggs (crushed)
Optional: gluten free chocolate chips
Instructions
1. Place mini eggs in a zip-lock bag and crush into chunks with a rolling pin.
2. In a large bowl, mix melted butter with both sugars until smooth.
3. Add egg and vanilla extract and stir until combined.
4. In a separate bowl, mix gluten free flour, salt, and bicarbonate of soda.
5. Add dry ingredients to wet and mix into a cookie dough.
6. Fold in crushed mini eggs and optional chocolate chips.
7. Cover dough and chill for 45 minutes.
8. Preheat oven to 170°C fan and line trays with parchment.
9. Roll dough into golf ball-sized balls and space out on trays.
10. Bake for 12–15 minutes until golden and slightly soft in the center.
11. Cool on the tray for 10 minutes before moving.
Notes
To make this recipe dairy-free, use solid dairy-free margarine and a dairy-free chocolate egg alternative.
Freeze dough balls to bake later without thawing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg