Flourless Chocolate Easter Cookies

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Makes 16 1x
  • Category: Baking
  • Cuisine: Easter


These easy, chewy chocolate easter cookies are flourless and made with only a handful of basic ingredients. Adapted from Good Housekeeping.



  • 375g (13oz) icing sugar (powdered sugar)
  • 100g (3 1/2 oz) cocoa powder
  • 1 tbsp cornflour (cornstarch)
  • 1 large egg
  • 2 large egg whites
  • 2 tsp vanilla extract
  • 100g (3 1/2 oz) approx. Cadbury Mini Eggs
  • flaky sea salt 


  1. Pre-heat the oven to 160 degrees (320 farenheit) and line two baking sheets with baking parchment. Don’t worry if you only own one; I’ve said two as most ovens have two racks in them, but you’ll have to batch cook these cookies anyway!
  2. In a large bowl sift together the icing sugar, cocoa powder and cornflour. In a separate jug, whisk together the egg, egg whites and vanilla extract. 
  3. Pour the wet into the dry, and mix together with a mixing spoon until you’ve created a smooth batter.
  4. Space out heaped tablespoons of dough, five to a baking sheet. Decorate each with Mini Eggs and a generous sprinkling of sea salt (this is important even baking with kid otherwise the cookies will be far too sugary and sweet!) and bake in the oven for 14-15 minutes until the cookies have spread out a little and have crackled nicely. Remove from the oven and allow to cool for a few minutes on the tray before transferring them to a wire rack to cool. Work in batches until you’ve used up all the cookie batter. 


These keep well for up to 3-4 days in an air tight container. 

If you’re making these cookies at any other time of year, sub the Mini Eggs for 175g (6oz) dark chocolate chips.