Gluten Free  Mini Egg Cookies

gluten free

made in 1 bowl

perfect for Easter

Ingredients

Arrow

STEP 1

In a ziplock bag, crush the mini eggs into chunks with a mallet. Keep them large, don't turn them into dust.

Arrow

STEP 2

Whisk together the melted butter, sugar, egg yolks, and vanilla.

Arrow

STEP 3

Stir in the flours, baking soda, salt, chocolate chips, and most crushed mini eggs.

Arrow

STEP 4

Roll into balls, top with extra mini egg chunks, and freeze for 45 minutes.

Arrow

STEP 5

Bake at 375ºF for 13 minutes. Bang the pan and top with flaky sea salt. Enjoy!

Find the full recipe at

oliviaskitchen.com

Find the full recipe at

oliviaskitchen.com

Healthy meals & indulgent desserts for your delicious balanced life.