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.
Servings 10 mini cookies
Calories 146kcal
Ingredients
- 125 ml almond butter
- 45 g coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- pinch fine sea salt
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- 20 g almond flour
- 2 tablespoon cacao nibs optional
- 3 tablespoon mini eggs crushed, plus extra for the tops
Instructions
- Preheat oven to 350°F/177C.
- In a bowl, whisk together the almond butter, coconut sugar, egg, vanilla, and salt.
- 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.
Notes
Yields 10 small cookies, or 6 medium-large cookies.
Nutrition
Calories: 146kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 53mg | Potassium: 106mg | Fiber: 2g | Sugar: 6g | Vitamin A: 37IU | Vitamin C: 0.03mg | Calcium: 61mg | Iron: 1mg