Thicker than a snicker, heavy like a Chevy, bakery style, gluten-free mini egg cookies. Well that’s a mouthful and a half but so are these cookies.
These cookies are overflowing with mini eggs (that can be swapped for chocolate chips if thats more your style). They’re also gluten free and I promise you wont even be able to tell.
bakery style, gluten free mini egg cookies steps: creaming butter + sugar
Step 1: Cream your butter, brown sugar and granulated sugar, either in a kitchen aid or with a hand mixer. Beat it on high for 2-3 minutes until fluffy and light in colour.
mixing eggs + vanilla + dry ingredients
Step 2: Add the full egg and beat until smooth, add egg yolk and vanilla, beat until smooth about 2 minutes. I recommend adding the egg and then the yolk, just to give your batter a chance to have everything properly combined.
Step 3: Add flour, corn starch, baking powder, baking soda + salt and mix until just combined.
mini egg time for the mini egg cookies
Step 4: Roughly chop mini eggs and fold into batter. Try to not overwork batter. I used approximately 1 cup of mini eggs in this recipe, but let’s be honest, you should measure with your heart.
bake, cool + eat
Step 5: Scoop cookie dough balls in about 2-3 tablespoons onto a parchment lined cookie sheet. Sprinkle with more chopped mini eggs, if desired (definitely recommend). I use nordic ware aluminum nonstick baker’s sheet for baking, they are amazing. I always top my baking pans with parchment paper. My go to parchment paper is kirkland signature parchment paper, 2 pack, I swear by this stuff. Nothing ever sticks and its wide enough to cover a larger than standard size pan.
Step 6: Bake for 12 – 14 minutes and repeat with remaining dough. Allow cookies to fully set before moving off of pan – about 5 minutes. These cookies are on the thicker side and tend to not spread very much. If you want a gooey, fall apart cookie – I would recommend under baking them by 1-2 minutes and then letting them cool on the pan. For a more sturdy, bakery style cookie – then I recommend baking them for the 12-14 minutes.
These are best served at room temperature. You’ll be tempted to eat them hot, but I promise they will be worth the wait!
if you make this recipe, be sure to tag me on instagram or leave a comment below!
bakery style, gluten free mini egg cookies
Ingredients
- 1 ¼ cup gluten free 1 to 1 flour loosely scooped, I use bob's red mill
- 1 tsp cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter softened, room temp
- ⅓ cup brown sugar packed
- 2 tbsp granulated sugar
- 1 full egg + 1 egg yolk room temp
- 1 tsp vanilla
- 1 cup mini eggs roughly chopped, I use cadbury mini eggs
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- With the paddle attachment, beat together the butter, brown sugar + granulated sugar until light and fluffy.
- Add the full egg and beat until smooth, add egg yolk and vanilla, beat until smooth about 2 minutes.
- Add flour, corn starch, baking powder, baking soda + salt and mix until just combined.
- Roughly chop up mini eggs, fold into batter. Do not over mix.
- Scoop cookie dough balls in about 2-3 tablespoons onto a parchment lined cookie sheet. Sprinkle with more chopped mini eggs, if desired.
- Bake for 12 – 14 minutes and repeat with remaining dough. Allow cookies to fully set before moving off of pan – about 5 minutes. Enjoy!
- These are best served at room temperature. You'll be tempted to eat them hot, but I promise they will be worth the wait.
