Mini Egg Cookies (gluten free & dairy free)

My gluten and dairy free mini egg cookies are perfect this Easter time, they are soft and chewy filled with dairy free mini eggs and chocolate chips. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently asked questions 

Which butter do you use for the cookies? 

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.

Which dairy free mini eggs do you use?

I use the Doisy and Dam Dark Chocolate Eggs which are vegan and do not contain any gluten.

How long will these cookies last?

These cookies will last in an airtight container for up to 3 days however, are always best served on the day you make them.

Which dairy free chocolate do you use in the cookies? 

Any dairy free chocolate will work for this recipe. I prefer to use larger chunks of broken up dairy free chocolate instead of chocolate chips and my favourite is the Nomo Chocolate.

Can I freeze the cookie dough?

This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.

Print Recipe

4.72 from 7 votes

Mini Egg Cookies

Prep Time10 minutes mins

Cook Time12 minutes mins

Chill time1 hour hr

Servings: 12 cookies

Ingredients

• 140 g dairy free butter block (*See FAQs)
• 140 g light brown sugar
• 120 g granulated sugar
• 1 medium egg
• 1 teaspoon vanilla extract
• 270 g gluten free plain flour
• 1/2 teaspoon xanthan gum (omit if your flour blend already contains this)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 150 g dairy free chocolate (cut into chunks)
• 150 g dairy free mini eggs

Instructions

• To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
• Add the egg and continue to whisk. Add your vanilla extract and whisk again
• Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
• Add the dairy free chocolate chunks and half the mini eggs to the dough and mix well. Place into the fridge for atleast an hour to chill.
• Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
• Take your dough out of the fridge and roll into small balls. I tend to weigh mine (around 75g per cookie) to make sure they are all the same size.
• Spread the cookie balls out on the baking trays and press the remaining mini eggs into the top of each cookie. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
• Bake for 12 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice