These Almond Butter Mini Egg Cookies are light and cakey cookies made with no flour at all. These gluten-free cookies are lightly sweetened and studded with delicious mini egg chocolates.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Why you'll love this recipe
If you're looking for a lighter gluten-free cookie, these are it.
They're made without any flour, and have a feathery, airy texture... almost borderline cake-like.
These Almond Butter Mini Egg Cookies are made with only a few ingredients.
Adding almond flour to the cookies gives them a nutty, yet ethereal texture.
The best part is that you won't need any oil in these cookies!
Ingredients you'll need
- almond butter: I used natural almond butter
- coconut sugar: or light brown sugar
- vanilla extract: use the best quality vanilla extract for the best flavour
- baking soda: acts as a leavener
- baking powder: another leavener that helps the cookies puff up
- almond flour: optional, but enhances that almond nutty flavour and gives the cookies a cakey texture
- cacao nibs: optional, adds a little crunchy texture
- mini eggs: crushed, or you can use any chocolate/candy, such as Matcha Chocolate Chips
How to make them
In a bowl, whisk together the almond butter, coconut sugar, egg and vanilla.
Add in the baking soda, baking powder, and almond flour.
Fold in the cacao nibs and crushed mini eggs.
Place 1 tablespoon scoops of cookie dough onto a large baking sheet lined with parchment paper, leaving enough space in between.
Add additional crushed mini eggs to the tops of the cookie dough.
Flatten the cookie dough slightly with your fingers.
Bake at 350F for 9-11 minutes, until puffed up.
Let cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
How to store
Store these Almond Butter Mini Egg Cookies in a container at room temperature for up to 3 days.
Note that the tops of the cookies may get a little tacky if stored in an airtight container.
Expert tips & troubleshooting
My cookies were too puffy
Try reducing the baking powder to ⅛ tsp.
Flatten the cookie dough with your fingers before baking.
You can also give the tray a few raps to help flatten the cookies.
My cookies were flat
It may be possible that your baking powder/baking soda may not be fresh, or not enough was added.
You can also try chilling the cookie dough for 15 minutes prior to baking.
The tops of my cookies started to brown
You can add a piece of aluminum foil over the top of the cookies about halfway through the baking time.
Can I use different add-ins?
Yes, you can use chocolate chips, chocolate chunks, or other add-ins, such as cranberries or other dried fruit.
Other recipes you may like
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Almond Butter Mini Egg Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 125 ml almond butter
- 45 g coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 20 g almond flour
- 2 tablespoon cacao nibs optional
- 3 tablespoon mini eggs crushed, plus extra for the tops
- Preheat oven to 350°F/177C.
- In a bowl, whisk together the almond butter, coconut sugar, egg and vanilla.
- Add in the baking soda, baking powder, and almond flour.
- Fold in the cacao nibs and crushed mini eggs.
- Add additional crushed mini eggs to the tops of the cookie dough.
- Place 1 tablespoon scoops of cookie dough onto a large baking sheet lined with parchment paper, leaving enough space in between each cookie.
- Flatten the cookies slightly with your fingers.
- Bake at 350°F/177C for 9-11 minutes, until puffed up.
- Let cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.