Gluten free Mini Egg cookie bars recipe – the ULTIMATE Easter baking project! It’s super simple to bake and even easier than regular cookies.
Gluten free Mini Egg cookie bars recipe, anyone? If you love a crisp-on-the-outside, chewy-in-the-middle, bakery-style cookie, then you will LOVE these. 100% cookie monster approved!
You guys seem to absolutely LOVE my Easter baking over on Instagram, so I’m gonna keep the recipes flowing!
Next up is my gluten free Mini Egg cookie bars recipe. You might have seen that I’m quite the fan of cookie bars recently too, so let me sell you on why they’re awesome!
Each slice is nice and thick, meaning even more chunky Mini Eggs in every bite, even more of a chewy middle and a lovely, golden crisp top. You just can’t beat it!
Of course, you can always opt to bake my gluten free Mini Egg cookies but trust me, a cookie bar is an entirely different experience. You have to try both in my opinion and make your own mind up.
Plus, you can completely skip a couple of steps that you’d ordinarily have to do when baking cookies ?
Firstly, there’s no need to chill the dough and wait around. Secondly, there’s obviously no need to even roll your cookie dough into balls. That makes this a super speedy recipe compared to making cookies!
All you need is a 9″ square baking tin and you’re good to go. Simply whip up your cookie dough, get it in the baking tin and bake. What could be simpler?
Then allow to cool, slice up and enjoy! My gluten free Mini Egg cookie bars recipe is an absolute Easter doddle.
Ok, so here’s what you’ll need for my gluten free Mini Egg cookie bars recipe…
Ingredients for my gluten free Mini Egg cookie bars recipe
- 130g butter
- 50g caster sugar
- 150g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 280g gluten free plain flour
- 1/4 tsp xanthan gum
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour (also known as corn starch)
- 250g mini eggs
Method for my gluten free Mini Egg cookie bars recipe
Preheat your oven to 160C Fan / 180C. Prepare a 9inch square baking tin with baking paper (enough to lift out the bars later once cooked).
Add your melted butter and both sugars to a large bowl and mix together. Do this until totally combined – it will take a few minutes with a spatula by hand.
Add in your egg and vanilla extract and mix again until fully combined.
Add in your flour, xanthan gum, bicarbonate of soda, salt and cornflour and mix (I still do this by hand). It can take quite a bit of time to fully combine but you should be left with a yummy cookie dough!
Crush your mini eggs (leave some whole) and mix into the dough evenly. Leave about 50g of mini eggs to press into the top of the cookie bars.
Place your cookie dough into your prepared tin. I spoon mine in and push it to the edges making sure its an even layer without any gaps. (Get your hands in there if need be!)
Push some mini eggs into the top of the cookie dough.
Place in your preheated oven for about 22-25 minutes until a skewer comes out fairly clean.
Leave to cool in the tin (you can lift them out to cool on a cooling rack after about 20 minutes if you want to).
Drizzle with a little extra melted chocolate (optionally) and then cut into squares. Enjoy!
Oh and here’s a more condensed, printer-friendly version of the recipe. Please leave a 5 star rating if it turned out well as it helps encourage others to give it a try! ??
Gluten Free Mini Egg Cookie Bar Recipe - Easter baking!
Ingredients
- 130 g butter
- 50 g caster sugar
- 150 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 280 g gluten free plain flour
- 1/4 tsp xanthan gum
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour also known as corn starch
- 250 g mini eggs
Instructions
- Preheat your oven to 160C Fan / 180C. Prepare a 9inch square baking tin with baking paper (enough to lift out the bars later once cooked).
- Add your melted butter and both sugars to a large bowl and mix together. Do this until totally combined - it will take a few minutes with a spatula by hand.
- Add in your egg and vanilla extract and mix again until fully combined.
- Add in your flour, xanthan gum, bicarbonate of soda, salt and cornflour and mix (I still do this by hand). It can take quite a bit of time to fully combine but you should be left with a yummy cookie dough!
- Crush your mini eggs (leave some whole) and mix into the dough evenly. Leave about 50g of mini eggs to press into the top of the cookie bars.
- Place your cookie dough into your prepared tin. I spoon mine in and push it to the edges making sure its an even layer without any gaps. (Get your hands in there if need be!)
- Push some mini eggs into the top of the cookie dough.
- Place in your preheated oven for about 22-25 minutes until a skewer comes out fairly clean.
- Leave to cool in the tin (you can lift them out to cool on a cooling rack after about 20 minutes if you want to).
- Drizzle with a little extra melted chocolate (optionally) and then cut into squares. Enjoy!
Notes
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
