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Chocolate chips cookies are a classic, that I adapted for the Easter season. I made these Gluten Free Salted Caramel Galaxy Enchanted Chocolate Egg Cookies. They are crispy on the outside and gooey on the inside, like a NYC-style cookie.
These Enchanted Egg Chocolate Cookies, NYC style. They are egg-free in case you have allergies to them. Also, no added sugar but the mini eggs and low fat. It makes it an excellent treat for Easter.
I usually add protein to my desserts but this time I decided not to because sometimes you need just the carbs because you just achieved your protein macros of the day.
WHAT IS SO GREAT ABOUT THESE MINI ENCHANTED EGG COOKIES?
Above all, they are “sugar-free”. Why did I quote sugar-free? Well because they are not 100% free of sugar. Although I didn’t use sugar cane per se in the ingredients, I used erythritol instead. The mini galaxy enchanted eggs are made with sugar cane.
Originally a traditional easter egg cookie can have about 18 to 25g of sugar. But this version has come down to 5g of sugar per cookie, I think that is unbeatable for an Easter treat, those usually are packed with sugar.
Also, these Enchanted Egg Chocolate Cookies are low in fat and you could say vegetarian too because no eggs or milk are involved in the ingredients. As well as lactose-free and gluten-free. Yet, gooey on the inside.
TIPS FOR BAKING THESE ENCHANTED EGG CHOCOLATE COOKIES
We all know that baking gluten-free was a challenge but if you follow the instructions, it will be easy.
- Make sure you measure all your ingredients before starting.
- Chill the dough before scooping the cookies.
- Freeze the cookie dough balls before baking the cookies for at least 2 hours.
- Preheat your oven to the recommended temperature.
- Do not overbake the cookies otherwise, they will be hard and crumbly. Unless that is what you looking for.
- Remember after you take the cookies out of the oven, they will keep cooking with the residual heat while cooling down on the baking sheet.
- Allow cooling on the baking sheet for 10 minutes before transferring to a wire rack for another 5 to 10 minutes.
- Store in an airtight container to maintain freshness.
FAQS FOR THESE EASTER CHOCOLATE COOKIES NYC STYLE
HOW MANY DAYS DO THESE COOKIES LAST?
Kept at room temperature they last up to a week. But between my husband and my stepdaughters, they don’t last more than a day.
HOW CAN I STORE THESE MINI EGG COOKIES?
The best way to store them is in an airtight container on the countertop for up to a week. However, I will suggest just baking what you are going to eat. They taste batter the same day baked. I always keep a batch in the freezer and whenever I want a cookie, I just pop one in the oven and eat it!
CAN I MAKE SUBSTITUTE ANY INGREDIENT IN THESE GLUTEN-FREE EASTER COOKIES?
Yes, sure you can. For the flour, I suggest, buckwheat, oat flour, millet, sorghum, and white rice. If you would like to use coconut flour you need to increase the liquids otherwise the cookies will be dry and rock hard.
If you don’t have apple sauce you can use mashed bananas, pumpkin puree, or lactose-free Greek yogurt instead. But the flavour might change a little with the 2 former ones. Is to say that I highly suggest using apple sauce unsweetened, you won’t taste it but it is the best ingredient to substitute for eggs, butter, and oil.
If you would like to use an egg in the recipe replace the weight of an egg for the apple sauce with a ratio of 1:1. i.e.: 1 large egg or egg white 50-60 grams for 50-60 grams apple sauce.
As I mentioned earlier in the post this recipe doesn’t contain protein powder. However, if you would like to add some, try substituting 20% of the flours with your preferred protein powder and reduce the baking time by 2 to 5 min. You might need to play a little with the baking times due to baking with protein powders can dry out the bakes, sometimes.
I used a mix of dark chocolate chips and chocolate salted caramel chips both sweeten with stevia. If you can get them, use sugar-free dark chocolate cut into tiny pieces or any chocolate chips you find. Just bear in mind macros in the recipe will change.
In regards to sweeteners, you can use your favourite zero-calorie one, I personally use a blend of erythritol and stevia for a richer flavour also erythritol and monk fruit works perfectly. Although, you could use coconut sugar (this one will change the macros by adding extra carbs and sugar). Adjust accordingly to your liking.
WANT MORE HEALTHY SUGAR-FREE RECIPES?
Protein Pumpkin Donuts
Pumpkin Oat Cookies
Christmas Cake Protein Donuts
Pumpkin Protein Bread
Red Velvet Cake Protein Truffles
Double Chocolate Protein Banana Bread
Red Velvet Protein Donuts
Protein Magnum Ice Cream Bars
Chocolate Protein Pancakes
Protein Pumpkin Tart with Graham Cracker Crust
Hope you enjoy my recipe and give it a go, snap a picture and tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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Recipe adapted from CupcakeJemma NYC Style Levain Cookies.
ENCHANTED EGG CHOCOLATE COOKIES, NYC STYLE GLUTEN-FREECourse: Recipes, desserts, snacksCuisine: AmericanDifficulty: easy
Mini Enchanted Egg Chocolate Cookies, levain style, egg-free, and fat-free but yet moist and gooey inside. Low sugar cookies yet sweet
60g apple sauce, unsweetened
30 drops chocolate flavdrops
2g stevia sweetleaf packets
50g Buckwheat Flour, Gluten-Free
¼ tsp Potato starch, Gluten-Free
¾ tsp Baking Powder, Double Acting, Gluten-Free
¼ tsp Baking soda, Gluten-Free
1/8 tsp Xanthan Gum, Gluten-Free
1/16 tsp Salt
¼ tsp Cinnamon
1 tsp Vanilla extract
50g Galaxy Enchanted Eggs, divided
10g (2 tsp) water
- In a medium bowl combine all dry ingredients and whisk until fully incorporated.
- Then add apple sauce, vanilla extract, chocolate flavdrops, and water, and mix with a spatula until all come together, and no dry pockets.
- Add the chocolate chips and half of the mini eggs cut in quarters. Reserve the other half for decoration.
- Cover with cling film and place in the fridge, for at least 45min. I left my one was all night. Life happens.
- Then take the dough out of the fridge and form balls of 45-50g each, and place them on a baking sheet lined up with parchment paper.
- Cut the other half of mini eggs in halves, and decorate each cookie.
- Place the baking tray in the freezer for at least 2 hours I leave my one overnight before baking.
- Preheat the oven to 180C -350F fan assisted.
- Line up a baking sheet with parchment paper and place it in the oven while preheating for the last 5 to 10min.
- Place each cookie dough ball apart from each other by 3cm as they will spread, but never go flat.
- Bake for 14 min, turn around the baking sheet halfway through for even baking. If you like your cookies less gooey inside, bake for 16min.
- Let them cool for 10min on the baking sheet then transfer to a wire rack for 5-10min.
7 servings per container
- Amount Per ServingCalories105
- % Daily Value *
- Total Fat
- Saturated Fat 2g 10%
- Sodium 169.9mg 8%
- Potassium 7.3mg 1%
- Total Carbohydrate
- Dietary Fiber 1.9g 8%
- Sugars 5g
- Protein 2.3g 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.