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    Home » Recipes » Cookies

    Almond Butter Mini Egg Cookies

    Published: Apr 7, 2022 by Michelle · 3 Comments

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    Jump to Recipe - Print Recipe

    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.

    An Almond Butter Mini Egg Cookie with mini egg chocolates in the foreground.

    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
    • egg
    • 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

    Almond butter mini egg cookies on a plate, with mini egg chocolates in the background.

    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.

    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.

    An Almond Butter Mini Egg Cookie with mini egg chocolates in the foreground.

    Expert tips & troubleshooting

    My cookies were too puffy

    Try reducing the baking powder to ⅛ tsp.

    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

    Mini Egg Ice Cream (No Churn)

    Almondy Cake (Ikea Copycat Recipe)

    Chinese Macau-Style Almond Mung Bean Cookies

    Easy Double-Baked Almond Croissants

    Matcha Almond Flour Brownies

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    A stack of Almond Butter Mini Egg Cookies with mini egg chocolates in the foreground.

    Print Recipe
    5 from 2 votes

    Almond Butter Mini Egg Cookies

    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.
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Snack
    Cuisine: American, Canadian
    Servings: 10
    Calories: 142kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 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
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    Instructions

    • 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.
    • 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.

    Nutrition

    Calories: 142kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 101mg | Fiber: 2g | Sugar: 6g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Mini Egg Ice Cream (No Churn)
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    Reader Interactions

    Comments

    1. David @ Spiced

      April 08, 2022 at 4:43 am

      5 stars
      You've been on a great mini egg kick lately - I love it! These cookies sound delicious, and they are certainly a festive treat for this time of the year. Now if only I could convince the Easter bunny to leave me a basket of these cookies...

      Reply
    2. Linsey

      April 10, 2022 at 3:25 pm

      5 stars
      A new way of making cookies without all-purpose flour, and easy to make the cookies. Good choice!

      Reply
    3. Tasia ~ two sugar bugs

      April 11, 2022 at 7:57 pm

      5 stars
      They look so pretty with those colorful eggs! I absolutely adore almond flour in cookies and I know the flavor and texture must be fantastic.

      Reply

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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