Equipment
Ingredients
Cookie Base
- 100 g caster sugar
- 100 g light brown sugar
- 120 g unsalted butter, melted
- 1 egg, room temperature
- 2½ ml vanilla extract
- 300 g gluten-free all-purpose flour
- 1 g xanthan gum
- 3 g fine salt
- 3 g baking soda
Add-ins
- 160 g mini eggs, crushed
- 80 g milk chocolate chips
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 256 kcal
- Protein
- 5 g
- Carbohydrates
- 37 g
- Fat
- 10 g
- Fiber
- 1 g
- Sugar
- 17 g
- Sodium
- 197 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 87 mg
- Potassium
- 59 mg
- Calcium
- 29 mg
- Iron
- 1.5 mg
- Magnesium
- 9 mg
- Phosphorus
- 65 mg
- Zinc
- 0.5 mg
- Vitamin A
- 101 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.22 mg
- Niacin
- 1.5 mg
- Folate
- 54 mcg
- Water
- 24 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Mix caster sugar, light brown sugar, and melted butter in a large bowl until well combined.
Add the egg and vanilla extract to the mixture and whisk until fully incorporated.
Stir in the gluten-free flour, xanthan gum, salt, and baking soda until the dough just comes together.
Fold in the crushed mini eggs and milk chocolate chips until evenly distributed.
Cover the bowl and refrigerate the dough for 45 minutes to prevent excessive spreading.
Preheat the oven to 190°C (375°F) and line two baking trays with non-stick baking paper.
Roll the chilled dough into golf-ball-sized rounds and place them on the prepared trays, leaving 5cm (2 inches) between each cookie.
Bake for 12 to 15 minutes at 190°C (375°F) until the edges are golden brown.
Cool the cookies on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Chef's Notes
- For an even chewier cookie, slightly underbake them. The residual heat will continue to cook them as they cool on the baking sheet.
- Ensure your gluten-free flour blend contains xanthan gum, or add it as specified. It's crucial for binding and texture in gluten-free baking.
- Chilling the dough is essential. This not only prevents the cookies from spreading too much but also allows the gluten-free flours to hydrate fully, improving texture.
- When crushing the Mini Eggs, aim for a mix of smaller pieces and some larger chunks for varied texture and visual appeal in the cookies.
- Don't overmix the dough once the flour is added. Overmixing can lead to tough cookies, even with gluten-free flour.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Freeze baked cookies or portioned raw dough balls.
Reheating: Warm in an oven at 150°C (300°F) for 5 minutes to soften.
Troubleshooting
Cookies spread too thin
Cause: Dough was not chilled long enough or butter was too warm when mixing.
Fix: Cannot be fixed once baked; use as a topping for ice cream.
Prevention: Ensure the dough is refrigerated for the full 45 minutes.
Cookies are dry or crumbly
Cause: Overbaking or lack of xanthan gum measurement precision.
Fix: Store with a slice of bread to restore some moisture.
Prevention: Remove cookies from oven when the center still looks slightly soft.
Cultural Context
Mini Eggs are a popular confectionery in the UK, traditionally associated with Easter celebrations. These cookies leverage that nostalgia, transforming the beloved candy into a baked treat perfect for spring gatherings or as a festive dessert.
