Mini Egg Cookies
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.