Gluten-Free Mini Egg Cookies
These gluten-free mini egg cookies are the perfect Easter treat! They are soft and chewy on the inside. A slight crunch is on the edges. They are packed with colourful Cadbury Mini Eggs. These add a delicious crunch and a burst of chocolatey goodness. You might make them for an Easter party. They are a fun baking activity to enjoy with the kids. If you just love mini eggs, this recipe will become a seasonal favourite.
Baking with gluten-free flour can sometimes be tricky, but these cookies turn out perfectly every time. The key is using a good-quality gluten-free flour blend. It should include Xanthan gum. Xanthan gum helps give the cookies structure and prevents them from crumbling. If your flour blend doesnโt contain xanthan gum, youโll need to add a small amount to achieve the best texture. The flour I use is Doves Farm Freee or Odlums.
To make these cookies extra soft and chewy, I use a mix of brown sugar and caster sugar. Brown sugar adds moisture and a slight caramel-like flavour. Caster sugar helps with structure and a light crispness around the edges. The result is a cookie with the perfect balance of texture and sweetness.
The mini eggs add a fun pop of colour and a rich chocolatey crunch. You can use a rolling pin to gently crush some of the mini eggs before adding them to the dough. Just pour your mini egs into a ziplock back and wack them with a rolling pin. This technique creates a lovely mix of chunky and crushed chocolate throughout the cookies. If you prefer whole mini eggs in your cookies, press a few extra ones on top before baking. This will give a beautiful presentation.
These cookies store well in an airtight container for up to five days, making them a great make-ahead treat. You can freeze the cookie dough balls before baking. Just pop them in the oven straight from the freezer. Add a couple of extra minutes to the baking time. This way, you can have freshly baked cookies whenever you like!
Enjoy these gluten-free mini egg cookies with a cup of tea. They make a sweet Easter treat for the whole family. They are simple to make, fun to bake, and absolutely delicious. Happy Easter baking!
Tried this recipe? Iโd love to see your delicious creations! Tag me on Instagramย @laurasglutenfreekitchenblogย โ I might even share your post!
Gluten-Free Mini Egg Cookies
These gluten-free mini egg cookies are the perfect Easter treat! Soft and chewy on the inside with a slight crunch on the edges, they are packed with colourful mini chocolate eggs that add a delicious crunch and a burst of chocolatey goodness.
Ingredients
Instructions
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Beat the softened butter with the light brown and caster sugar until smooth and creamy.
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Mix in the egg and vanilla extract until the mixture is fully combined.
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Stir in the gluten-free self-raising flour and bicarbonate of soda, ensuring there are no lumps or pockets of flour remaining.
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Fold in the mini eggs until evenly distributed throughout the dough.
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Roll the dough into balls, each weighing approximately 100g. For an extra touch, press a few additional mini eggs onto the tops of the balls.
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Chill the balls in the freezer for around 40 minutes, or refrigerate for a longer period if needed.
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While the dough chills, preheat your oven to 180ยฐC (fan) / 200ยฐC. Line 1-2 large baking trays with non-stick parchment paper.
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Once the balls have chilled, place 6 - 9 dough balls onto each, leaving plenty of space between them to allow for spreading. Bake for about 12 minutes, until the cookies are slightly gooey and have a darker edge.
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Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Note
- Use a gluten-free flour blend that contains xanthan gum, or add ยฝ teaspoon yourself.
- Slightly crushing the mini eggs before adding them to the dough helps distribute the chocolate throughout the cookies.
- These cookies can be frozen before baking for a quick and easy treat anytime.
- Store in an airtight container at room temperature for up to five days.
