My gluten free mini egg cookies recipe has arrived, just in time for Easter! Ok – mini eggs have been in supermarkets since January for some reason, but that just gives you more time to enjoy these soft and chewy cookies.
In a nutshell, my Easter baking always boils down to ‘what shall I cram mini eggs/creme eggs into this time?’ After 5 seconds of hard thinking… my gluten free mini egg cookies recipe was born. It was a long journey but we got there in the end!
This is an easy-peasy adaptation of my gluten free chocolate chip cookies recipe which you guys all love (they’re dairy free too) but with mini eggs (not so dairy free) instead.
And honestly, you’d never know they were gluten free.
(I feel like I’m saying that a lot lately, but hopefully that just means I’m finally get there with my gf baking!)
All of my cookies have a crisp exterior with a soft and chewy centre and my gluten free mini egg cookies recipe is no different.
But wow – how great are mini eggs in cookies?! They’re so sweet, with a little crisp, crunchy shell and because they don’t totally melt, they’re nice and chunky too.
But I just can’t believe that in 2019, it’s still so hard to get a freshly baked, gluten free cookie when you’re out and about.
Back when I could eat gluten, Mark and I used to love going to cookie bars and gazing in at the weird and wonderful flavours.
(think Millie’s Cookies, Ben’s Cookies etc.)
Sadly, it’s literally been about 10 years now since we last did that and that doesn’t look like it’s going to change anytime soon.
So this Easter, don’t hold your breath – just make my gluten free mini egg cookies recipe instead!
If I had to give this a difficulty rating, I’d say it was definitely easy – even if you’re new to gluten free baking.
Plus, they’re actually quite fun to make! So if you have any little helpers, then this recipe would be absolutely perfect for them to join in.
Oh and if you liked this recipe, make sure you check out this post – the 5 gluten free Easter recipes you need to try.
Ok, so here’s my gluten free mini egg cookies recipe…
I used my cookie recipe from my classic chocolate chip cookie recipe, but obviously with a few minor tweaks!
Gluten Free Mini Egg Cookies Recipe
Gluten free mini egg cookies recipe are so easy to make and they're the perfect Easter treat. You'll never believe they're gf!
- 100 g caster sugar
- 100 g light brown sugar
- 120 g hard margarine, melted (I've always used the hard block of Stork which is dairy free - if you don't need dairy free you could use butter)
- 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
Place your mini eggs into a zip-lock bag and bash them into chunky pieces with a rolling pin.
In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine. Mix until it all comes together and is fully combined.
Add your egg and vanilla extract to the bowl and continue to mix (with a wooden spoon) until combined once more.
In a separate bowl, add your gluten free flour, bicarbonate of soda, salt and briefly mix
Add your flour mix to your original bowl and mix till combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it'll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand).
Add the crushed mini eggs and give them a good mix in so they are dispersed evenly.
Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).
Heat your oven to 170C (fan) and prepare a couple of baking trays with good quality, non-stick baking paper.
Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball) and place them on your trays. Try and get a few bits of the coloured shell near the top of the ball to give the cookies a better chance of looking colourful.
The cookies will spread a little so leave some gaps between them - I usually cook mine in a couple of batches.
Pop into the preheated oven for 15 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.
Remove from the oven and leave to cool on the baking tray before moving them.
Thanks for reading all about my gluten free mini egg cookies recipe! If you make them, I’d love to see how they turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get baking!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Oh and don’t forget to pin this for later!