bakery style, gluten free mini egg cookies
These thick bakery style, gluten free mini egg cookies are soft and full of chocolaty goodness. You will trick even the toughest critic with them. They wont even be able to tell that they're gluten free!
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.