Mini Eggs Cookie Recipe (Gluten Free)

You don’t need to celebrate Easter to enjoy mini eggs!

With many brands currently offering their versions of the classic chocolate treat, this is the perfect time to pick up a pack (or two) and make some Mini Eggs cookies! Trust me, these are delicious.

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The Recipe

Time allotment

Prep Time: 15 minutes

Baking time: 15 minutes

Total Time: 30 minutes

Yield: 18-22 Mini Eggs Cookies

Cooking Utensils

• 2 large bowls

• Upright mixer - OR - handheld mixer

• Measuring cups + spoons

• Baking tray

• Cooking spray/ parchment paper

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Ingredients

Wet Ingredients

• 3/4 cup (115g) butter

• 1 tsp vanilla extract

• 3/4 cup (150g) brown sugar

• 1/2 cup (100g) white sugar

• 2 eggs

Dry Ingredients

• 2 1/2 (300g) cups baking flour

• 1 1/2 (180g) cups almond flour

• 3/4 tsp baking soda

• 3/4 tsp baking powder

• 2 cups (~250g) Mini Eggs

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Instructions

1. Preheat oven at 350°F (180°C)

2. In one large bowl, cream together 3/4 cup (115g) butter, 3/4 cups (150g) brown sugar, 1/2 cup (100g) white sugar, and 1 tsp vanilla (wet ingredients)

3. Beat in 2 eggs

4. In a separate bowl, mix together 2 1/2 cups (300g) baking flour, 1 1/2 cup (180g) almond flour, 1 tsp baking soda, and 1 tsp baking powder (dry ingredients)

5. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined

6. Fold in 2 cups (~250g) Mini Eggs

7. Line a baking tray with parchment paper - OR - cooking spray

8. Take golf ball sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray

9. Bake the biscuits in the oven at 350°F (180°C) for 15-16 minutes

10. Allow the biscuits to cool for a minimum of 15 minutes

11. Enjoy!

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Thank you for reading this, lovely! Happy baking!

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