These Cadbury egg cookies are everything you love about a classic chocolate chip cookie—but elevated with freshly milled flour and crushed mini-Cadbury eggs for the perfect seasonal twist.

We're using soft white wheat for a light, tender crumb and Kamut—for its rich, buttery flavor that takes these cookies to the next level. If you haven’t baked with Kamut before, this is the perfect place to start. These cookies are golden, chewy, crisp on the edges, and studded with melty chocolate and pastel crunch.

Make them for Easter, springtime baking, or just because your kitchen needs to smell like fresh cookies.

Why You’ll Love these Fresh Milled Flour Cadbury Egg Cookies

Fresh-milled flour – The mix of soft white wheat and kamut gives these cookies a delicate crumb and a rich, almost caramel-like depth.
Kid-approved fun– Mini Cadbury eggs are a nostalgic treat that bring color, crunch, and extra chocolatey joy. From crushing the candies to stealing a few, my toddler had a blast with these.
Simple, wholesome ingredients – No artificial flavors or processed shortcuts—just real, nourishing pantry staples (and seasonal favorites).

Equipment Needed:

Grain Mill
Kitchen aid
Mixing bowls, wooden spoon, measuring cups and spoons
Kitchen Scale
Cookie Sheets
Cooling Wrack
Parchment Paper

Ingredients for Fresh Milled Flour Cadbury Egg Cookies

160g fresh-milled flour (100g soft white wheat, 60g kamut)
*Note: Kamut is highly recommended for this recipe—you won’t get the same rich, buttery flavor without it!
1 egg + 1 egg yolk, room temperature
1 stick (½ cup) butter, room temperature
2 teaspoon vanilla extract
66g white sugar
66g brown sugar
1 teaspoon baking soda
1 teaspoon salt
½ cup semi-sweet chocolate chips
1 cup mini Cadbury eggs, roughly crushed
Flaky sea salt, for topping

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Instructions to make these Fresh Milled Flour Cadbury Egg Cookies

Mill Grains & Beat Butter and Sugar

Mill your flour, measure out ingredients, Add the butter and sugars to the kitchen aid and beat until its combined and fluffy.

Add the wet ingredients

Add the eggs, egg yolks, and vanilla and mix until fully combined and smooth.

Add the dry ingredients

Add the flours, salt, and baking soda. Mix on low until fully combined

Add the chocolate

Add the chocolate. If you prefer throw in a bag and let it "marinate" for 1-3 days.

Bake

Form into balls, and bake at 375 degrees Faren height for 10-13 minutes (refrigerating will change this time). top with flaky sea salt, remove from the pan and place on a cooling rack to cool

Enjoy!

once cooled, enjoy!

Fresh-Milled Flour Cadbury Egg Cookies

Parker

Rich, soft, and oh so delicious, these will be a crowd pleaser at your Easter celebration!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Dessert

Servings 20

Equipment

Kitchen Aid
Grain Mill
Kitchen Scale
Cookie Sheet
cooling wrack
bowls, mixing utensils, and measuring spoons

Ingredients

320 g fresh-milled flour- 200soft white wheat, 120g kamut can use additional soft wheat in place of kamut, but the kamut gives it additional flavor
2 egg
2 egg yolk room temperature
2 stick 1 cup butter, room temperature
4 teaspoon vanilla extract
132 g white sugar
132 g brown sugar
2 teaspoon baking soda
2 teaspoon salt
1 cup semi-sweet chocolate chips
2 cup mini Cadbury eggs roughly crushed
Flaky sea salt for topping

Instructions

Mill your flour

Using your NutriMill Classic or favorite grain mill, mill 100g of soft white wheat and 60g of kamut. Set aside to cool completely (warm flour can melt your butter!).

Cream the butter & sugars

In your stand mixer with the paddle attachment, beat the butter, white sugar, and brown sugar together on medium-high speed until light and fluffy—about 2–3 minutes.

Add egg, yolk, and vanilla

Mix in the egg, egg yolk, and vanilla extract until fully incorporated.

Mix the dry ingredients

In a separate bowl, whisk together the fresh-milled flour, baking soda, and salt.

Combine wet and dry

Slowly add the dry ingredients to the wet, mixing just until combined.

Stir in the chocolate

Fold in the chocolate chips and crushed Cadbury eggs with a spatula or wooden spoon.

Scoop & chill

Scoop dough into 2-tablespoon portions and place them on a parchment-lined cookie sheet. Cover and refrigerate for at least 30 minutes (up to overnight for deeper flavor).

Bake

Preheat your oven to 375°F. Bake cookies for 10–12 minutes or until the edges are golden and centers look slightly underdone. They’ll finish baking on the tray.

Finish with sea salt

While still warm, sprinkle the tops with flaky sea salt. Let cool on the tray for 5 minutes, then transfer to a cooling rack.

Notes

You can freeze these prior to baking. If you do this, you may want to bake them at 350 degrees so they spread out more. In addition, add time to the overall baking as they need to thaw out while baking
they can be frozen after baking too, they are delicious that way! You can thaw at room temperature or eat them cold (I love them this way!)

Before you go

These fresh milled flour sourdough cookies are everything I love about spring baking—nostalgic, fun, and full of real, feel-good ingredients. They’re a hit with my toddler (especially when they get to help crush the Cadbury eggs), and they freeze beautifully, too—if they last that long.

Whether you’re using up sourdough discard or just craving a fresh take on a chocolate chip cookie, this recipe is one you’ll come back to year-round. Happy baking, Mamma!