These are not your average cookies.
They’re soft, gooey, and loaded with crushed Cadbury mini eggs that melt just enough in the oven to become chocolatey little surprises in every bite.

I first made these on a whim for an Easter brunch, and now? My kids beg for them every spring. They’re festive, easy to make, and a total crowd-pleaser — but here’s the twist: they can also be made a little healthier without sacrificing that chewy, bakery-style goodness.

Perfect for potlucks, school parties, or a cozy afternoon baking session with the kiddos. These are cookies that make memories.

🍪 Ingredients (Makes ~12 cookies):

• 1 ½ cups almond flour (or regular flour)

• ½ tsp baking soda

• ¼ tsp salt

• ¼ cup coconut oil or unsalted butter, softened

• 1/3 cup coconut sugar or brown sugar

• 1 egg

• 1 tsp vanilla extract

• 1/3 cup mini chocolate chips (optional for extra gooeyness)

• 3/4 cup Cadbury Mini Eggs, crushed (plus extra for topping)

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C).
   Line a baking sheet with parchment paper.

2. Mix dry ingredients:
   In a medium bowl, whisk almond flour, baking soda, and salt.

3. Cream wet ingredients:
   In another bowl, beat together coconut oil (or butter) and sugar until smooth. Add egg and vanilla, and mix well.

4. Combine:
   Stir dry ingredients into wet until a soft dough forms. Fold in chocolate chips and crushed Cadbury eggs.

5. Scoop & bake:
   Scoop ~2 tbsp dough balls onto baking sheet. Press a few extra Cadbury egg pieces on top. Bake for 9–11 minutes, until edges are golden but centers still soft.

6. Cool slightly & enjoy:
   Let cool on pan for 5 minutes before transferring. Enjoy warm for max gooeyness!

💡 Sarah’s Tips:

• Want them even prettier? Save a few whole mini eggs to press on top right after baking.

• Dairy-free version? Use coconut oil and dairy-free chocolate chips.

• Make ahead: Chill the dough overnight for even more flavor and better texture!

Why I Love This Recipe

These cookies are the sweet spot (literally!) between holiday fun and real-food ingredients. When I was trying to clean up our pantry but didn’t want to be the “no fun” mom, this recipe was the perfect compromise.

It’s festive, colorful, and so gooey-delicious that no one notices it’s a little better for you than the average treat. Plus, it’s a great way to use up those extra Cadbury eggs after Easter baskets have been picked through.

Even when I was working on losing the bloat and getting back to feeling like me after 35, I still let myself bake fun things like this. Because enjoying a cookie with your kid — and feeling good about it — is part of the journey too. 💛