Easter Egg Cookies
Gluten-free, Dairy-free, Nut-free, Vegetarian
Equipment
- Oven
- Large mixing bowl
- Mixing spoon
- Refrigerator
- Sieve
- Rolling pin (or something to break up the mini eggs)
- Zip lock bag
- Cling film
- Cookie/ice-cream scoop
- Baking tray
- Greaseproof Paper
Ingredients
- 120 grams Dairy-free butter Recommendation: Stork baking block
- 95 grams Light brown sugar
- 55 grams White caster sugar
- 2 large Eggs
- 200 grams Plain gluten-free flour
- 1 tsp Baking soda
- 1.5 tsp Baking powder
- 150 grams Dairy-free chocolate chips I use a mix of milk and dark
- 100 grams Vegan/gluten-free mini eggs Recommendation: Doisy and Dam good eggs (may contain for gluten)
- 1/2 tsp Xanthan gum
- 1 tsp Vanilla extract
Instructions
- Beat together the sugar and butter until it forms a thick and creamy mixture
- Add in the vanilla extract and the eggs and continue to mix until well combined
- Using a sieve, add in the flour, baking soda, baking powder and xanthan gum and mix until it forms an even batter with no lumps
- Take about 3/4 of the mini eggs and add to a zip lock bag before bashing with a rolling pin until large chunks form
- Add the crushed mini eggs and chocolate chips to the batter and mix in, keeping the remaining 1/4 of the mini eggs to one side
- Cover the bowl with cling film and chill in the fridge for at least 4 hours (overnight is recommended) before cooking to prevent the cookies from spreading
- Pre-heat the oven to 180°C (fan) or 200°C (conventional)
- Line the baking tray with greaseproof paper
- Take equal portions of cookie dough, using a scoop, and place them onto the tray (roll into balls using your hands if you do not have the scoop)
- Add the remaining in tact mini eggs to the top of the cookie dough balls
- Immediately bake for 12-14 minutes (I recommend doing this in two batches of 6 in case of spreading - keep the remaining dough in the fridge until baking)
- Remove the tray from the oven and place onto a heat-proof surface whilst letting the cookies cool completely before taking them off the tray
- When they have completely cooled, remove from the tray and enjoy!
Notes
- Cookies may appear under-baked when you remove them from the oven at 12 minutes, but do not panic, they will continue to bake gently on the warm tray when it is removed from the oven - this gives them the soft and gooey centre
- Cookie dough is freezable for up to 3 months before baking
- Baked cookie storage: in an air-tight container in the fridge for up to 2 weeks or in the freezer for 2-3 months