My giant triple chocolate mini egg cookies are filled to the brim with dairy free chocolate, white chocolate and mini eggs – they are the perfect gooey chocolate cookie that everyone will love this easter. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
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?
For this recipe and the majority of my baking, I use the Moo Free White Chocolate Bars and the Moo Free Milk Chocolate Bars. I also really like the Nomo Milk Chocolate bars but you can use any dairy free chocolate of your choosing.
Which Vegan Mini Eggs do you use?
I use the Mummy Meegz Vegan Chickee Eggs.
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.
Triple chocolate mini egg cookies
Ingredients
- 180 g dairy free butter block *See FAQs
- 180 g light brown sugar
- 80 g granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 340 g gluten free plain flour
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
- 35 g cocoa powder
- 1 tablespoon cornflour (Note, this is cornstarch in the US)
- 1 teaspoon bicarbonate of soda (Note, this is baking soda in the US)
- 1/2 teaspoon salt
- 100 g dairy free milk chocolate (In chunks)
- 75 g dairy free white chocolate (In 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 eggs and continue to whisk. Add the vanilla extract and whisk again.
- Add the gluten free flour, xanthan gum, cocoa powder, cornflour, bicarbonate of soda and salt. Mix well to form a dough.
- Mix in the dairy free chocolate chips & mini eggs. Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into 10 balls. I tend to weigh mine (around 115g per ball) to make sure they are all the same size.
- Spread the cookie balls out on the baking trays. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
- Bake for 15 minutes, remove from the oven and leave to cool. The cookies 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
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