Gluten-Free Mini Egg Cookies

These gluten-free mini egg cookies are soft, chewy, and full of chocolatey mini egg bites. Kids and adults alike will love this cookie recipe. They are an easy one-bowl bake and perfect for Easter!

Mini eggs are the epitome of Easter and spring time! And these gluten-free mini egg cookies are a showstopper for sure! Chewy and soft gluten-free cookies filled with chocolate chips and chopped mini eggs, topped with even more mini eggs! It's a mini egg lovers dream.

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

Want to learn how to make the best gluten-free mini egg cookies ever? Just keep on reading!

Check out some of these fan-favourite gluten-free cookies:

• Grandma's Gluten-Free Shortbread Cookies
• Inside Out Chocolate Chip Cookies
• Gluten-Free Matcha Shortbread Cookies
• Peanut Butter Cup Cookies

Jump to:

• Are Mini Eggs Gluten-Free?
• Why You'll Love This Recipe
• Ingredient Notes
• Step-by-Step Instructions
• Storage Instructions
• Substitutions
• Tips for Success
• Frequently Asked Questions
• More Gluten-Free 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. Although it seems that I'm seeing them in stores earlier and earlier each year... I saw them out in January this year! Guess that just means you have more time to make these cookies.
• 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.

Ingredient Notes

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

• Salted butter: I typically use salted butter when I bake. I find I get a great flavour and it's never too salty. If using unsalted, add an additional ¼ teaspoon salt.
• Coconut sugar: This is my favourite sweetener! It's unrefined and has a delicious caramel note. You could definitely substitute brown sugar in it's place.
• Vanilla extract: There's a decent amount of vanilla extract in this recipe, which makes these cookies oh so delicious.
• Egg yolks: I think I've cracked the code to the perfect chewy cookie - 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.
• Gluten-free all-purpose flour 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 baking and it's great.
• Almond flour: This is the secret ingredient to these chewy gluten-free cookies.

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. It was even noted by my taste testers that the cookies appeared and tasted "oatmeal-like" because of the nuttiness from the almond flour. If you don't want to get the extra ingredient (which I recommend you do - Costco has a great price), you could substitute an additional ½ cup of gluten-free all-purpose flour.

• Baking soda: For just enough rise.
• Salt: A tiny bit of salt in addition to the salted butter helps to bring out the flavours of these cookies. Add an extra ¼ teaspoon salt if using unsalted butter.
• Mini eggs: Because they're mini egg cookies - duh! But seriously, you can use your favourite brand of candy-coated chocolate eggs. This recipe uses some crushed eggs that are incorporated into the dough as well as some whole eggs for decoration on top. Delicious!
• Chocolate chips: Because we need MORE chocolate! The more the merrier.
• Flaky sea salt to top: Not only gives the cookies a professional look but it tastes amazing.

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free mini egg cookies. 

(Prep) Before you begin, prepare your crushed mini eggs. It's easiest if you put them in a plastic bag and crush with a small mallet or pestle. Alternatively, place a large knife on its side and gently crush the mini eggs. Set aside.

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

(2) Once the dough is just combined, add in the crushed mini eggs and chocolate chips. Fold in gently.

(3) Use a medium-sized cookie scoop to form 16-18 golf ball size spheres. Place on a baking sheet or in a reusable container. Freeze for approximately 45 minutes to chill the dough. You could also make these ahead of time and keep in the freezer in an airtight container until ready to bake.

(4) Just before you are ready to bake, preheat your oven to 375°F. Prepare 2 baking sheets with parchment paper. Remove the cookie balls from the freezer and arrange with plenty of space between them. Press the tops down slightly and place 1-2 mini eggs into the top of the balls.

(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 the cookies around 13 minutes. They may not look done but they will firm up as they cool.

Baking Tip: While they're still hot, grab the baking sheet (with oven mitts) and slam it a few times. This will help spread the cookies slightly and give them nice chewy crinkles. Swirl a glass or cookie cutter around the warm cookies to reinforce the perfect circular shape.

(6) Top with more mini eggs and a sprinkle of flakey sea salt if you wish.

(7) Cookies should be cooled on the baking sheet for 5 minutes then transferred to a wire rack to cool completely. Enjoy warm or at room temperature!

Storage Instructions

Gluten-free mini egg cookies can be stored in an air tight container for up to 4 days... if they last that long. Scooped cookie dough could also be kept in the freezer in an air tight container for up to 2 months before being baked.

Substitutions

There are so many ways to change up these cookies depending on your mood. Here are some substitution suggestions:

• Use white, milk, or dark chocolate. Use your favourite! Try chopped chocolate or even mini chocolate chips.
• Substitute the almond flour for more gluten-free flour. The cookies may be slightly less soft but will taste just as good.
• Add an extract. Almond or caramel extract would be delicious! Start with about ¼ tsp.

Unfortunately, since all brands of mini eggs contain dairy, these cookies are not able to be made dairy-free or vegan.

Tips for Success

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 difficult since the mini eggs are small and can roll around. If using a knife, I recommend placing it on its side and pressing down on the mini eggs to crush them. Alternatively, place mini eggs in a large ziplock bag and crush with a heavy object. Don't crush them to dust! Be sure to leave larger chunks.
• Form the cookie dough balls before freezing. The dough will be easier to shape and work with prior to chilling.
• Press the cookie dough balls slightly before baking to encourage some spreading.
• 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 Easter treat! They're chewy, soft, and easy to make. Not only are they insanely delicious, but they’re allergy-friendly, so all of your friends and family can enjoy… if you let them have one. 😉

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

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