Brown butter by heating in a medium saucepan over medium heat for about 5 minutes. It will bubble up and give off a nutty aroma just before it is done. Remove from heat immediately and allow to cool 20-30 minutes.

Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Mix eggs and white sugar on medium-high speed for 5 minutes. The mixture should be thick and pale yellow.

Add brown sugar, maple syrup, vanilla, almond extract, and browned butter and mix on medium speed for 1 minute.

Add gluten free flour, baking soda, and salt and mix for another minute.

Stir in mini chocolate chips and crushed Cadbury mini eggs.

These cookies are best if refrigerated 1-2 days, but you can go ahead and bake some if you're anxious! You'll get the best appearance and texture if you refrigerate the dough first, but sometimes one can’t wait :)

When you're ready to bake, preheat the oven to 350 degrees F.

Scoop cookies using a #40 cookie scoop or rolling 2 tablespoons of dough into a ball

Place cookies 2 inches apart on prepared baking sheet and bake 8-10 minutes until edges begin to brown. The cookies might look a little underdone and that’s the way you want them! They will cook a little more as they cool.

Cool for 1-2 minutes on the cookie sheet and remove to a cooling rack.

You can refrigerate the dough for up to a week. When you're ready to bake the cookies, remove dough from the fridge when you turn the oven on to allow them the dough to warm up a bit while the oven is preheating.