If you happen to have any Mini Eggs leftover after Easter (is that even a thing?! Well if it is, you’ve come to the right place), then this recipe is what you need! An easy and kind of healthy cookie mixture with a dash of indulgence from chewy marshmallows and crunchy chocolate eggs, they would be great for kids to make and enjoy too! Feel free to mix in any other chunks of ingredients like nuts, seeds, dried fruits, other chocolate chunks…whatever you fancy!


  • 100g gluten-free flour
  • 50g ground almonds
  • 30g cocoa powder
  • 90g sweetener
  • 1 teaspoon baking powder
  • 1 banana, mashed
  • 1 flax egg
  • 50ml oat milk
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • 40g marshmallows, chopped up (can be veggie ones)
  • 60g Mini Eggs, roughly chopped

Make them!

  1. Mix together the flour, ground almonds, cocoa powder, sweetener and baking powder in a bowl.
  2. Whisk together the mashed banana, egg, milk, oil and vanilla then pour into the bowl and mix in most of the marshmallows and mini egg pieces to form a soft dough.
  3. Spoon out spoonfuls of the mixture onto a lined baking tray to form cookie shapes. Bake at 180C for 10-12 minutes until golden and still soft. Leave to cool – then enjoy!