Gluten-Free Chocolate Mini Egg Cookies
A rich, brownie-like cookie featuring nutrient-dense sorghum flour and the natural sweetness of dates. Perfectly balanced with dark chocolate and festive Mini Eggs.
Equipment
Ingredients
- 100 g Sorghum Flour
- 20 g Raw Cocoa Powder
- 1 tbsp Flax seeds ground
- 1 tsp Psyllium Husk
- ½ tsp Baking Soda
- Pinch Sea Salt
- 130 g Date Paste blended soaked dates
- 60 g Extra Virgin Olive Oil
- 1 large Egg room temp
- 1½ tsp Vanilla Extract
- 30 g Coconut Sugar optional for extra caramel notes
- 60 g Dark Chocolate 70-85%, roughly chopped
- 90 g Cadbury Mini Eggs crushed, plus extra for topping
- 30 g Walnuts crushed
- ¼ tsp Baking Powder gluten-free
Instructions
- Prep the Base: Blend soaked dates into a smooth paste. In a large bowl, whisk the date paste, olive oil, egg, vanilla, and coconut sugar until creamy.
- Combine: Sift in the dry ingredients (sorghum, cocoa, flax, psyllium, leavening agents, and salt). Fold until a soft dough forms.
- The Hydration Rest: Let the dough sit for 10 minutes. This allows the sorghum and psyllium to absorb moisture for a tender texture.
- Fold & Chill: Fold in the chopped dark chocolate, walnuts and crushed Mini Eggs. Refrigerate the dough for 25–30 minutes to prevent over-spreading.
- Shape & Bake: Preheat oven to 175°C (160°C fan). Form into 6 large or 12 regular balls. Place on a silicone mat and flatten slightly.
- The Finish: Bake for 13–15 minutes. They will look soft! Let them cool completely on the tray to set into their fudgy, brownie-like consistency.
Notes
Yield: 6 large or 12 medium cookies
Storage: Keep in an airtight container for up to 3 days.
Pro Tip: Press 2–3 whole Mini Eggs into the tops immediately after baking for that professional bakery look. I usually add them before baking because always forget.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 18gProtein: 3.5gFat: 10gSaturated Fat: 3gFiber: 3.5gSugar: 9g
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