Preheat the oven to 350°F.

In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped Cadbury Mini Eggs.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are lightly golden and centers remain soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.