These Easter egg basket cookies are delicious, gluten-free, and dairy-free treats that are perfect for celebrating the holiday season.
They have a soft and buttery texture with a sweet and slightly nutty flavor, thanks to the almond extract and gluten-free flour. The “nest” of melted chocolate chips and dairy-free mini eggs creates a fun and festive presentation that will be sure to delight both kids and adults. These cookies are easy to make and are sure to become a favourite for Easter celebrations!
Every year at Easter, my mom would bake these delicious Easter egg basket cookies. They were slightly different ingredients but same look and deliciousness.
The best part was that my mom would hide them all around the house, just like Easter eggs! My brother and I would race around the house, searching for these tasty treats. It was always a friendly competition between us, with each of us determined to find more cookies than the other.
We’d giggle with excitement as we searched high and low, behind the sofa, under the bed, and even in the kitchen cabinets. Whenever we found a cookie, we’d place it in our Easter baskets, carefully counting how many we had each found.
At the end of the hunt, we’d gather together and show off our baskets, admiring the colourful and delicious cookies inside. Of course, my brother and I always tried to convince our mom that we had found more cookies than the other, but she never revealed the true winner.
Looking back, those Easter egg basket cookie hunts were some of the happiest memories of our childhood. It wasn’t just about the cookies, but the fun and laughter we shared with each other and with our mom. Even now as adults, we still enjoy baking these cookies every Easter and remembering those wonderful times. Do you have any Easter baking memories?
- 1/2 cup coconut oil, melted
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups gluten-free all-purpose flour
- 2 tablespoons non-dairy milk
- Dairy-free chocolate chips
- Dairy-free mini eggs
Here are alternative ingredients you can use for the gluten-free and dairy-free Easter egg basket cookies:
- Coconut oil: You can substitute this with vegan butter, margarine, or any other neutral-flavored oil such as canola or vegetable oil.
- Granulated sugar: You can use an alternative sweetener like coconut sugar, maple syrup, honey, or agave nectar. Keep in mind that the flavour and texture of the cookies may be affected by the change in sweetener.
- Gluten-free all-purpose flour: You can use any other gluten-free flour such as rice flour, oat flour, or almond flour. Just keep in mind that the texture and taste of the cookies may vary depending on the flour you choose.
- Non-dairy milk: Any non-dairy milk like almond milk, soy milk, or oat milk can be used as a substitute.
- Dairy-free chocolate chips: You can use any vegan chocolate chips or dark chocolate chips. You can also chop up a dairy-free chocolate bar into small pieces and use them instead of chocolate chips.
- Dairy-free mini eggs: You can use vegan or dairy-free candy-coated chocolates or jelly beans instead of mini eggs.
EASTER EGG BASKET COOKIES
They have a soft and buttery texture with a sweet and slightly nutty flavor, thanks to the almond extract and gluten-free flour.
Ingredients-1/2 cup coconut oil, melted -3/4 cup granulated sugar -1 teaspoon vanilla extract -1/2 teaspoon almond extract -1/4 teaspoon salt -2 cups gluten-free all-purpose flour -2 tablespoons non-dairy milk -Dairy-free chocolate chips -Dairy-free mini eggs
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. 2. In a large mixing bowl, whisk together the melted coconut oil, sugar, vanilla extract, almond extract, and salt until well combined. 3. Gradually add the gluten-free all-purpose flour, mixing until the dough is crumbly. 4. Add 2 tablespoons of non-dairy milk and mix until the dough comes together in a ball. 5. Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, spacing them about 2 inches apart. 6. Using your thumb, make an indentation in the center of each dough ball to create a small well. 7. Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges. 8. Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. 9. While the cookies are still warm, press a few chocolate eggs into the center of each cookie to create the appearance of a “nest.” 10. Allow the cookies to cool completely on the baking sheet..