Description
Soft and chewy gluten-free sugar cookies made with Easter mini chocolate eggs. The perfect easy spring dessert with buttery flavor and crisp edges.
Ingredients
Units
Scale
- 1/2 cup salted butter, room temperature
- 1 cup powdered sugar
- 1 egg
- 1/4 cup coconut oil, melted
- 1 1/2 tablespoons vanilla bean paste
- 2 cups gluten free flour blend
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini eggs, roughly chopped or broken to smaller pieces
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet tray with parchment paper.
- Using a stand or hand mixer, beat the butter and sugar together until smooth. Add in the egg, coconut oil and vanilla bean paste. Whip together again until smooth.
- Add in the flour, baking powder, baking soda, salt and chopped mini eggs. Mix until everything is fully combine.
- Using a cookie scoop, scoop the dough into cookies and place on the prepared baking sheet tray – leaving about 2 inches of space between each cookie.
- Bake for 8-9 minutes. Remove from the oven and tap the cooking sheet tray on the counter so they flatten a little. Return to the oven and cook for 1-2 more minutes until the tops of the cookies are slightly browned. Remove from the oven and let cool on the baking sheet tray for 2-4 minutes and then transfer to a wire rack to cool completely. Repeat until all the cookies are baked.
Notes
- To chopped or break up the mini eggs, place them in a plastic bag and either tap them on your countertop or smash them with a rolling pin until they are all broken.
- Prep Time: 10
- Cook Time: 10-12
- Category: Dinner
- Method: Baking
- Cuisine: cookies