Gluten Free Mini Egg Cookies

These bakery style gluten free mini egg cookies are soft, chewy, and full of crunchy chocolate eggs. They are an easy one-bowl bake that is perfect for Easter!

These Gluten Free Mini Egg Cookies are the epitome of Easter and spring time! Soft and chewy gluten free cookies are filled with chocolate chips and crushed mini eggs. They have a buttery base, made with both gluten-free all purpose flour and almond flour for a soft texture. It's a mini egg lovers dream.

These cookies are buttery, chocolatey, and slightly nutty from the addition of almond flour. Kids, friends, family alike will love these allergy-friendly Easter-themed cookies. I bet they won't last long!

Jump to:

• Are Mini Eggs Gluten-Free?
• Why You'll Love This Recipe
• Ingredients & Substitutions
• Step-by-Step Instructions
• Storage & Freezing
• Expert Tips
• Frequently Asked Questions
• More Desserts
• Recipe
• Reviews

Are Mini Eggs Gluten-Free?

Mini eggs are a spring seasonal candy featuring milk chocolate enrobed in a crisp and colourful candy coating. There are several brands that make versions of a chocolate candy egg, with the most notable being Cadbury Mini Eggs.

Based on the ingredient list online, Cadbury Mini Eggs appear to be gluten-free. Note that I checked the US, Canadian, and UK ingredient lists. Cadbury Mini Eggs are not certified gluten-free, nor do they have a claim on the packaging, however there are no ingredients of concern, nor a may contain statement for wheat/gluten. They do however contain dairy.

Hershey's also makes their version of a chocolate egg called Eggies. They contain very similar ingredients, again with no gluten-free claim yet no ingredient concerns.

If you're in Canada you can find both Cadbury and Hershey's version of mini eggs, but I've also recently noticed that President's Choice makes a version of chocolate eggs now. Again, there are no ingredient concerns according to the label, and I like the fact that they appear to use natural extracts for the egg colourings.

Why You'll Love This Recipe

• Super festive! Once mini eggs hit the shelves, you know it's almost Easter.
• Bakery quality. These large cookies are thick and packed with chocolate chunks. This makes them super chewy and soft, just like they came from a local bakery.
• Quick and easy to make. Mixing the dough together takes just a few minutes in one bowl! Then 45 minutes of chill time, and they bake. You could have delicious mini egg cookies in just about 1 hour.
• Easily allergy-friendly. These cookies can be made gluten-free and nut-free with a substitution of the almond flour.

Ingredients & Substitutions

Here is everything you'll need to make these gluten-free mini egg cookies:

• Salted butter—I typically use salted butter when baking. If using unsalted, add an additional ¼ teaspoon salt.
• Brown sugar—You could also use coconut sugar. I prefer dark brown sugar, but light brown sugar will work too.
• Vanilla extract
• Large egg yolks—Using just this part of the egg adds so much richness that allows for a soft chewy cookie instead of a lighter, cakey cookie. Save the whites for breakfast or macarons.
• Gluten-free flour blend with xanthan gum—I like the Bob's Red Mill 1:1 Baking Flour (in the blue bag). I use it for nearly all of my GF baking and it's great.
• Almond flour—This is the secret ingredient to these chewy gluten-free cookies.
• Baking soda—Not baking powder.
• Salt—Add an extra ¼ teaspoon salt if using unsalted butter.
• Mini eggs—You can use your favourite brand of candy-coated chocolate eggs. Most should be gluten free but read the ingredients.
• Chocolate chips—Adding dark or semisweet chocolate chips balances the sweetness of the milk chocolate eggs.
• Flaky sea salt—Not only gives the cookies a professional look but it tastes amazing.

Baking Tip: Using a combination of gluten-free all-purpose flour and almond flour gives the cookies the structure that they need in addition to the softness and flavour that almond flour imparts. No one could even notice that these were gluten free!

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions. 

(1) Before you begin, crush the mini eggs. It's easiest if you put them in a plastic bag and crush with a small mallet or anything heavy. Just crush a few times so they are in large chunks. Set aside.

(2) In a large bowl, whisk together the melted butter and brown sugar until fully dissolved. Whisk in the vanilla and egg yolks until combined.

(3) Add the gluten-free all-purpose flour, almond flour, baking soda, and salt to the bowl. Lightly mix the dry ingredients on top, then fold into the wet ingredients to form the dough.

Once the dough is just combined, add the chocolate chips and ¾ of the crushed mini eggs. Fold in gently.

(4) Use a 1 tablespoon cookie scoop to form 16-18 golf ball size spheres. Place on a baking sheet or in a reusable container. Press 2-3 pieces of mini egg into the top of each cookie. Freeze for 45 minutes to chill the dough.

With 15 minutes left in the chill time, preheat your oven to 375°F. Prepare 2 baking sheets with parchment paper. Remove the cookie balls from the freezer and arrange with space between them.

(5) Bake for 12-14 minutes until the edges are just golden. If you have baking sheets on different racks, switch them halfway through the cook time so everything bakes evenly. I usually remove around 13 minutes. They will still look soft in the center.

Baking Tip: While they're still hot, grab the baking tray and slam it a few times. This will help spread the cookies slightly and give them nice crinkles. Swirl a glass or cookie cutter around the warm cookies to reinforce a perfect circular shape. Top with more mini eggs and a sprinkle of flaky sea salt if you wish.

Cookies should be cooled on the baking sheet for 10 minutes then transferred to a wire rack or cooling rack to cool completely. They can be enjoyed warm or at room temperature. Enjoy!

Storage & Freezing

Storage: Keep cookies in an airtight container for up to 4 days... if they last that long.

Freezing: Scooped cookie dough can be kept in the freezer in an air tight container for up to 2 months before being baked.

To Bake Frozen Cookie Dough: Bake according to the recipe instructions, though fully frozen cookie dough make take 1-3 additional minutes. The cookies are done when the edges are golden and the centre is slightly soft.

Expert Tips

Here are some of my top tips and tricks for successful gluten-free mini egg cookies:

• Be careful crushing the mini eggs. Using a knife can be dangerous since the mini eggs are small and can roll around. Instead, place the mini eggs in a large ziplock bag and crush with a heavy object. Just don't crush them to dust. Be sure to leave large chunks.
• Almond flour + GF flour creates the perfect soft and chewy cookies. No one will be able to tell they are gluten free!
• Form the cookie dough balls before freezing. The dough will be easier to shape and work with prior to chilling.
• Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.

Frequently Asked Questions

These gluten free mini egg cookies are the perfect treat for Easter! They're chewy, soft, and easy to make in one bowl. With their bakery style quality, everyone is sure to love them. I know they fly off my counter quick! Add them to your Easter dessert spread along with some Gluten Free Carrot Cake, Mini Egg Rice Krispie Squares, and Gluten Free Lemon Cookies.

Have you made these gluten free mini egg cookies? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!

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