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Mini Egg Cookies

From Robyn’s Gluten-free Baking Courses. Makes about 16 medium-sized cookies.   

    Ingredients

    • ½ cup white rice flour
    • ½ cup brown rice flour
    • ¼ cup potato starch
    • ¼ cup tapioca starch
    • ¼ cup almond flour
    • 2 teaspoon cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon xanthan gum
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup (4 oz) unsalted butter, room temperature
    • ¾ cup brown sugar, packed
    • ⅓ cup granulated sugar
    • 1 large egg, room temperature
    • 1 ½ teaspoons pure vanilla extract
    • 2 tablespoons milk
    • 1 package (about 200g) Cadbury Mini Eggs

    Instructions

    1
    Roughly chop the mini eggs, leaving a few whole to place on top of the cookies. Set aside.
    2
    Sift together the flours, starches, baking soda, baking powder, xanthan gum, and salt into a medium sized bowl and set aside.
    3
    In the bowl of a mixer (or a large mixing bowl), cream together the butter and sugars until light and fluffy, about 3 minutes. Add in the egg, vanilla, and milk. Mix until combined, scraping down the sides of the bowl as needed. Gradually add in the dry ingredients, until just moistened. Fold in the chopped mini eggs until evenly distributed throughout the dough. (Save a few whole mini eggs for later.)
    4
    Cover the bowl and refrigerate for at least 30 minutes.
    5
    When you are ready to bake, preheat the oven to 350°F (180°C). Line the baking sheets with parchment paper or silicone mats.
    6
    Using a cookie scoop (I prefer medium-sized) or a tablespoon, scoop the dough out onto the sheets. Use your hands to shape each cookie into a perfect ball, then insert 2-3 more mini eggs into the top of each ball. Once you have prepared one whole baking sheet, place it in the freezer for 5-10 minutes while you prepare the next. (This will prevent the cookies from spreading in the oven.)
    7
    Bake until the edges are lightly golden brown, about 12-14 minutes for medium-sized cookies or 15-18 minutes for larger cookies.
    8
    Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a cooling rack. Enjoy!

    This recipe is brought to you by:

    Robyn’s Gluten-free Baking Courses

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