Easter Mini Egg Cookies

I love these Easter mini egg cookies! Perfectly sweet and crunchy with the mini egg shells, crunchy on the outside and gooey in the middle. Mmmm yummy!

Gluten and dairy free
mini egg cookies

DF: Dairy Free

GF: Gluten Free

Ingredients

  • 180g Gluten free plain flour (or normal plain flour if non gluten free option)
  • 80 mL Vegetable oil
  • 75g Granulated sugar
  • 75g Light brown sugar
  • 1 egg
  • 1 teaspoon Vanilla
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Bicarbonate of soda
  • 1/2 teaspoons Xanthan gum (omit if non gluten free option)
  • 100g dark chocolate chips (milk free for DF option)
  • 100g Mini eggs (or dairy free alternative)
mini egg cookies gluten and dairy free

Recipe Tips

Gluten and Dairy Free Easter Mini Egg Cookies

If your looking for a dairy free alternative to mini eggs then try these from Moo Free:

Oil

Let’s talk about the oil in these cookies. Now, it seemed really odd to me when I first used oil in my cookie recipe, but I’d been struggling for ages to bake a good cookie after making the swaps to make them gluten and dairy free.

I remember back at university my housemates and I discovered a great chocolate chip cookie recipe. Unfortunately, this recipe predates my intolerances so I was really sad when I couldn’t bake it anymore.

Never letting that stop me, the cookie experiments began! To my horror, at first my gluten and dairy free cookies were dry and cakey. I was pulling my hair out trying all sorts of baking powder/bicarbonate of soda and caster/granulated/brown sugar ratios to try and counteract the cakeyness with no avail. Although this did allow me to perfect those ratios (more about that later).

I was feeling all together pretty glum about my cookies and putting the change of texture down to the gluten free flour as I’d assumed it would be a straight swap from butter to margarine as it was with all my cake baking. However, I started to wonder if it wasn’t the flour at fault after all, especially after seeing all the perfect looking gluten free cookies posted by other bakers on their pages (these all of course used butter, something I couldn’t do).

Eureka moment

I decided to experiment with oil instead of margarine after seeing a cake box to cookie converting recipe that used oil. I was so glad I did! The batter consistency is totally different and quite runny, but the cookies came out great! I was so happy, finally I had gotten past my cookie blues. These even passed a blind taste and texture test from my husband who is lucky enough to have no food intolerances so he could try both the normal flour and butter, and gluten free flour and oil versions. To my surprise and delight he preferred the gluten free dairy free option!

Check out my Use Oil in Your DF Cookies blog for more comparisons!

Easter mini egg cookies

Chocolate chips

My money saving tip is that I never buy expensive chocolate chips for my baking! I always buy cheaper supermarket chocolate bars and chop them up into nice small chocolate chips myself. I also think they taste much better and I like how some of the chunks are bigger than others – some are nice and chunky while others almost melt into the cookie.

Sugar

Now, bake to those ratios. For my cookies I like to use 50:50 light brown sugar to granulated sugar. Brown sugar adds a great caramel flavour, while the granulated sugar is neutral in flavour but pairs well with salt in baking to allow the other flavours to come through. Furthermore, brown sugar causes the cookies to spread thin while the more coarse granulated sugar will take longer to melt and delay the spreading. I find a 50:50 ratio creates the best of both worlds for flavour and texture!

mini egg cookies gluten and dairy free

Baking Soda

Additionally, brown sugar is acidic, and therefore work well with alkaline baking soda; when the two combine, they produce carbon dioxide which is the raising agent that creates that perfect cookie consistency. This is why my cookies use bicarbonate of soda rather than baking powder. Baking powder can also delay the spreading of the cookies and make a more cakey consistency.

Easter mini egg cookies gluten and dairy free

Try the Easter Mini Egg Cookies

This recipe is adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too. These cookies are the simplest recipe ever! So quick and easy to make and such a tasty treat.

Tried this recipe? Please leave a star rating

Rating: 1 out of 5.
mini egg cookies gluten and dairy free

Easter Mini Egg Cookies

I love these mini egg cookies! Perfectly sweet and crunchy with the mini egg shells, crunchy on the outside and gooey in the middle. Mmmm yummy!
Prep Time 15 minutes
Cook Time 15 minutes
Course Snack
Cuisine American
Servings 12 Cookies
Calories 213 kcal

Ingredients
  

  • 180 g Gluten free plain flour or normal plain flour if non gluten free option
  • 80 ml Vegetable oil
  • 75 g Granulated sugar
  • 75 g Light brown sugar
  • 1 Egg
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Xanthan gum Omit for non gluten free option
  • 100 g Dark chocolate chips Dairy free if needed
  • 100 g Mini eggs or Dairy free alternative

Instructions
 

  • Preheat the oven to 190°C or 180°C fan.
  • In a bowl mix the oil, sugar and eggs together.
  • Weigh out the dry ingredients and mix them into the wet ingredients along with the chocolate chips and mini eggs. Save some chocolate chips and mini eggs back to decorate the top of the cookies.
  • Line a baking tray with baking paper and spoon the batter into small rounds, these should be a little smaller than golf balls to make 12 cookies. These cookies spread a lot during cooking so be careful not to place then too close together – two baking trays may be needed. The batter will also be runnier than that for 'normal' cookies made with butter so don't worry if they don't hold their shape but they should only spread a little before baking.
  • Top the cookies off with a few chocolate chips and mini eggs.
  • Bake at 190°C or 180°C fan for 12-18 minutes until golden but soft in the middle. Allow to cool before transferring off of the tray… ENJOY!

Notes

Nutritional information is an estimate and may vary
Keyword cookie, dairy free, easter, gluten free

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mini egg cookies gluten and dairy free