Gluten Free Mini Egg Cookies

1st April 2021
Blog post

Well hello Gluten Free Mini Egg Cookies…!!! I made these for Charlie because he loves my chunky NYC Cookies and lovesssss Mini Eggs.

Take the New York Cookies, dip the bases in chocolate and dip in crushed mini eggs and voila!!!

Gluten Free Mini Egg Cookies

Whilst you’re here, fancy some more Easter bits?


(1) My Gluten Free Easter Egg Guide 2021 (the actual eggs)

(2) My Gluten Free Easter Choc Guide 2021 (bunnies, creme eggs, mini eggs, everything else!)


(1) Gluten Free Mini Egg Nest Cakes

(2) How to Have an Eggcellent Easter: Gluten, Dairy Free Style! (LAST YEARS so ignore the egg guide but check out the recipe ideas!!)

Right, now lets make some Gluten Free Mini Egg Cookies…

Gluten Free Mini Egg Cookies

Really easy recipe and delicious results!! Chunky New York Style gluten free cookies, packed with Mini Eggs and dipped into chocolate.
Prep Time5 mins
Cook Time18 mins
Servings: 6 large cookies


  • 220 g Gluten free plain flour
  • 115 g Stork Butter - – comes in a foil packet and says "for biscuits" on the front – its naturally dairy free
  • 65 g Light Brown Sugar
  • 65 g Golden Caster Sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tbsp cornflour
  • Pinch of Salt
  • 240 grams Mini Eggs
  • 80-150g Chocolate - depends how generously you want to coat the bottom of your cookies!


  • Cut the butter into cubes. Place into a large mixing bowl with both types of sugar.
  • Whisk until just combined.
  • Add the egg and whisk until just combined.
  • Add the flour, corn flour, baking powder, baking soda and salt and whisk until fully combined. You shouldn’t see any little lumps of flour/white dusty bits!
  • Add the 160g of mini eggs and mix until they're evenly spread throughout the dough. You might need to use a wooden spoon or hands for this, rather than your whisk.
  • Take roughly 1/6th of the mix, mould into a *rough* ball shape and place on a baking tray/freezer proof dish/plate. Repeat for the rest of the mix.
  • Pre-heat your oven to 185oC. Cover a baking tray with tin foil
    >Baking paper will do the job but tin foil is better if you have some!
  • Place the cookies on the foil and place into the oven for precisely 18 mins!
    >Cooking time and temperature makes a hugeeeeeeeee difference. Don't play about with it unless you know you've got an oven that is either always too hot or cold!
  • Remove from the oven and leave them alone for at least 15 mins to cool before attempting to touch them!
    >Under NO circumstances should you try to move the cookies from the tray when you've removed them from the oven!!!! They need at least 10-15mins to cool, during which time they will keep cooking. If you try to move them before, they will crumble and the inside will still be raw.
  • Melt your chocolate. Whilst its melting, crush the remaining mini eggs up a little and place onto a plate.
  • Take a tbsp of chocolate and spread over the bottom of a cookie. Dip into the mini eggs. Repeat for the rest of the cookies.
  • Let the chocolate set (speed it up by placing the cooking into the fridge/freezer for a few mins) and then…
  • EAT!!!!
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