Nostalgia meets tradition with this delicious cookie! For as long as I could remember I simply could not resist Cadbury eggs (if you can please let me know how). When I started really baking about 8 years ago I HAD to put them in cookies for Easter. Now that I am milling my own flour and making all things sourdough, I HAD to try to recreate my favorite cookie. Let me tell you, if there’s anything better than a chocolate chip cookie, it’s a chocolate chip cookie made with fresh-milled flour, sourdough starter, and crushed mini-Cadbury eggs. These cookies are soft in the center, crisp on the edges, and bursting with buttery flavor and melt-in-your-mouth chocolate. Add a little Easter flair with the sweet crunch of Cadbury eggs, and you’ve got a cookie that’ll disappear before they even cool on the rack.

This recipe is a sweet way to use up your sourdough discard, sneak in the deep flavor of Kamut, and bring some joy to your kitchen—because every home should smell like cookies once in a while.

Why You’ll Love these Fresh Milled Flour Sourdough 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.
Sourdough– Adds a gentle tang and helps give structure and softness to every bite.
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 Sourdough 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
⅓ cup sourdough starter or discard
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

If you love the Fresh Milled Flour Sourdough Cadbury Egg Cookies, you may also like:

Instructions to make these Fresh Milled Flour Sourdough 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, vanilla, and sourdough, 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 Sourdough Cadbury Egg Cookies

Parker

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Chill Time 26

Course Dessert, Fresh Milled Flour Recipes, Sourdough

Servings 20

Equipment

Grain Mill
Kitchen Aid
Mixing Bowl
Kitchen Scale
Measuring Spoons
cookie sheets
cooling wrack

Ingredients

320 200g soft white wheat, 120g kamut *Note: Kamut is highly recommended for this recipe—you won’t get the same rich buttery flavor without it!*
2 egg + 2 egg yolk room temperature
2 sticks butter room temperature
4 teaspoon vanilla extract
132 g white sugar
⅔ cup sourdough discard or bubbly
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 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, sourdough, 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 Fahrenheit 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!

Notes

these will be good for about 3 days in a sealed container. They freeze great.

you can make these ahead, just shape into cookie balls and freeze. When cooking add time to the bake time if they are still frozen. In addition, if they are not spreading enough, drop the temperature to 350, and cook longer, until the edges are golden brown and the top is set.

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!