These chewy gluten free Cadbury egg cookies are made with browned butter and loaded with crushed Cadbury mini eggs and mini chocolate chips. They’re the perfect treat for Easter and spring, or any time you can get your hands on Cadbury eggs.
Do you ever feel like you’re missing out on the sweet treats of Easter because of your gluten allergy or intolerance?
Well, fear not! We’ve got a delicious solution for you. Enter: Gluten free Cadbury egg cookies that taste so good you can serve them to your gluten-eating friends and family.
Looking for more gluten free Easter recipes?! You’re going to LOVE my Gluten free resurrection rolls! It’s one of my family’s favorite traditions.
One thing I love about this recipe is there are some fun ways to dress up these cookies! Scroll down instead of skipping to the recipe card to see the variations!
Spoiler alert: These cookies are addicting.
I started with my gluten free chocolate chip candy cane cookie recipe which uses browned butter for a rich and nutty flavor, then added mini chocolate chips and crushed Cadbury mini eggs.
The step-by-step instructions might seem a little unconventional, but they make a cookie that is perfectly chewy and has a deliciously doughy middle.
Not undercooked doughy, but soft and perfect like the picture you see above. They really are the best.
INGREDIENTS IN GLUTEN-FREE CADBURY EGG COOKIES
Here are the basic ingredients you’ll need to make gluten free Cadbury egg cookies:
- salted butter
- large eggs
- white sugar
- brown sugar
- real maple syrup
- almond extract
- high quality gluten free flour (more on that below)
- baking soda
- mini gluten free chocolate chips (you can use regular size if that’s what you have on hand)
- Cadbury mini eggs
WHICH GLUTEN FREE FLOUR WORKS BEST FOR COOKIES?
Cup4Cup and gfJules gluten-free flours work best in cookie recipes. I have tested a lot of recipes and some other blends (particularly Bob’s Red Mill) tend to give the cookies a gritty texture.
I know you don’t want gritty cookies, so be sure to pick up a bag of Cup4Cup (what I used when testing this recipe) which can be found in most grocery stores or online.
PRO TIP: When baking gluten free (especially if you’re new to gf baking), always use the brand of flour specified in the recipe. The flour you use can have a big impact on the texture and flavor of your baked goods.
HOW TO MAKE GLUTEN FREE CADBURY EGG COOKIES
This recipe has a few extra steps, but trust me, it’s worth it!
Browned butter gives these cookies a whole new depth of flavor and really is easy once you know how to do it. Don’t worry, I’ll walk you through every step in the next section.
HOW TO BROWN BUTTER
Browning butter is actually pretty easy! Here is an infographic that walks you over the steps, or if you want more detail you can view this helpful post about how to brown butter from Sally’s Baking Addiction.
I’m so excited for you to try these gluten free Cadbury egg cookies, we’ve been totally hooked!
ARE CADBURY MINI EGGS GLUTEN FREE?
Cadbury Mini Eggs are produced by the Hershey company and while they don’t have a gluten free claim on the packaging, they are (currently) considered safe for those who need to eat gluten free.
Hershey’s has a strict allergen protocol, which you can read in their Allergen statement. Basically, they commit to clearly disclosing any of the top 9 allergens and any risk of cross contamination via a shared facility or shared equipment warning.
Hershey’s advises to always read the label on the package before consuming, which is definitely a good practice for all of us because products can change without notice and the packaging will have the most current information.
It’s also important to note that variations of a product (dark chocolate vs original, etc) or different sizes or seasonal varieties might have different ingredients and/or be produced on different equipment.
Bottom line? Cadbury mini eggs should be safe for you to consume, but always check the packaging first!
CADBURY EGG COOKIE VARIATIONS
Now that you have the basics down, it’s time to get creative with these gluten-free Cadbury Egg cookies. Here are a few ideas to get you started:
Peanut Butter Cup
Instead of chocolate chips, add 2/3 cup chopped peanut butter M&M’s eggs or peanut butter M&M’s.
IMPORTANT NOTE: I called the Mars company and they told me that peanut butter M&M’s eggs may or may not be gluten free depending on their packaging facility. Always read the label before consuming and as long as there are no gluten ingredients stated and there is an absence of a shared facility warning, they are gluten free.
Add 1/2 cup shredded sweetened coconut along with the chocolate chips and crushed Cadbury mini eggs.
Drizzle cooled cookies with gluten-free caramel sauce and sprinkle with flaky sea salt. Yum.
Easter Egg Ice Cream Sandwich
Scoop some vanilla or chocolate ice cream on the flat side of a cookie, then top with another to make a delicious gluten free ice cream sandwich! Best served immediately, but if you want to freeze for later then just remove them from the freezer a few minutes before consuming so the cookies aren’t too hard.
HOW TO STORE GLUTEN FREE CADBURY EGGS COOKIES
Store dough in the fridge
You can refrigerate the dough in an airtight container 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.
Freeze the dough
- Find a baking sheet that will fit in your freezer and line it with parchment paper.
- Scoop cookie dough onto the lined baking sheet close together, but don’t let them touch.
- Freeze a few hours until they’re solid, then transfer quickly to a freezer Ziploc bag.
- Be sure to press out all the air to prevent freezer burn and freeze up to 4 months.
Gimme Some Oven wrote a super helpful article about how to freeze cookie dough which is definitely worth reading if it’s something you’ll do often! Her recipes are not gluten free, but the same principles apply.
Storing baked cookies
Allow cookies to cool completely on a rack, then store in an airtight container or Ziploc bag at room temperature for up to 3 days or in the freezer for up to 4 months. If freezing, use a freezer bag and be sure to press out all the excess air.
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
I absolutely love seeing what you make!
- 1/2 cup salted butter
- 2 large eggs
- 2/3 cup white sugar
- 1/2 cup brown sugar
- 2 tablespoons real maple syrup
- 1 ½ teaspoons vanilla
- ¼ teaspoon almond extract
- 2 1/2 cups high quality gluten free flour (I used Cup4Cup)
- 3/4 tsp baking soda
- 1/2 tsp salt
- ½ cup mini gluten free chocolate chips (we like dark or semi-sweet)
- 1 cup cadbury mini eggs, crushed (plus more for sprinkling on top after baking)
- 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.
Which gluten-free flour to use:
I tested this recipe with Cup4Cup all-purpose gluten free flour and recommend using this brand. gfJules also tends to be a great blend for cookies and should work. I cannot guarantee the results if you choose to use a different flour blend.
How to store the cookies:
You can refrigerate the dough in an airtight container 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.
You can also store the dough in the freezer up to 4 months (see the post for how to do this) or freeze baked cookies.
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Cup4Cup Gluten Free Flour, 3 lb
gfJules All Purpose Gluten Free Flour
KitchenAid KP26M1XNP 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Nickel Pearl
OXO Good Grips Medium Cookie Scoop
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
Wilton Easy Layers Sheet Cake Pan, 2-Piece Set
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 153mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 2g