Cadbury Egg Cookies (Gluten-Free)

Perfect Cookies for Easter

Easter is almost here!

And we’ll be eating plenty of hot cross buns, as well as celebrating with mini egg everything.

These cute Cadbury egg cookies are just right for the Easter season, and will be a big hit at your Easter party.

What Are Cadbury Mini Eggs?

Fun Fact: Cadbury Mini Eggs were first introduced by Cadbury in 1967, and these tiny eggs are made with milk chocolate and then encased in a hard candy “shell”, making them look like miniature little eggs (hence their name).

Are Cadbury Mini Eggs Gluten-Free?

According to the ingredients on Cadbury eggs packaging, there are no gluten-containing ingredients, which means those with Celiac disease or gluten intolerance can enjoy the mini Cadbury eggs without issues.

However, please note that Cadbury mini eggs contain dairy, so if you are dairy-intolerant, you will not be able to eat them.

Why This Recipe Works:

• Simple Ingredients: The ingredients for this delicious Cadbury mini egg cookie recipe are easily accessible at the local grocery store.
• Easy to Make: All you need to do for this Easter dessert is to mix the ingredients together to form a dough, then fold in the chocolate mini eggs and chopped almonds, before baking! Easy peasy!
• Totally Gluten-Free: The best part is that this Cadbury egg cookies recipe is gluten-free, which means that even those with Celiac disease or gluten intolerance can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this Cadbury mini egg cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post).

Recipe Notes + Substitutions

• Coconut Oil: I like using refined coconut oil for baking as it has a more neutral taste (as opposed to extra virgin coconut oil, which has a more pronounced coconut flavor and smell). Alternatively, you may also use softened butter if you prefer.
• Sugar: I used white sugar in the recipe, but you can also use light brown sugar, dark brown sugar or coconut sugar (just bear in mind that the darker the color of the sugar used, the darker the dough and the cookies once they are baked). If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Egg: The egg is necessary for binding the ingredients together. I personally have not made this recipe without eggs, but if you are allergic to eggs, or simply want to keep this recipe egg-free, you can try using acquafaba or an egg-replacer instead. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)
• Gluten-Free Measure to Measure Flour: This recipe is meant to be made with a gluten-free measure to measure flour (which is a gluten-free 1:1 flour blend that is meant to replace normal wheat flour on a 1:1 basis). Alternatively, if you are not Celiac or gluten-intolerant, feel free to use normal all purpose flour in the same amounts instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together, so if your gluten-free flour blend doesn’t already have it, make sure to include it.
• Baking Powder: The only leavening agent used here is baking powder, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Cadbury Mini Eggs: These Cadbury mini eggs are the star ingredient in this Cadbury egg cookie recipe, and I would not leave them out.
• Chopped Almonds: I like adding unsalted chopped almonds for extra crunch. Alternatively, you may also use other unsalted chopped nuts (such as chopped walnuts, cashews, hazelnuts, macadamia nuts, or peanuts if you prefer).

How to Make Gluten-Free Cadbury Egg Cookies (Step by Step):

1. Preheat Oven and Line

Preheat the oven to 350F and line a large baking sheet with parchment paper.

2. Beat Coconut Oil and Sugar

Place coconut oil and sugar in a large bowl and mix thoroughly until creamy.

6. Fold in Cadbury Mini Eggs and Almonds

Chop ¼ cup of the Cadbury mini eggs into large pieces. Then fold the Cadbury egg pieces and all the chopped almonds into the dough, until they are evenly distributed. Use a spatula to scrap the dough from the sides of the bowl.

7. Scoop Dough Onto Prepared Baking Sheet

Using an ice cream scoop or a cookie scoop, scoop 1 heaping tablespoon of cookie dough per cookie and place balls onto the parchment-lined cookie sheet, leaving 2 inches of space between the cookie dough balls.

8. Par-Bake the Cookies

Partially bake cookies for 10 minutes in the preheated oven.

9. Top Half-Baked Cookies with Whole Cadbury Eggs

Take out the baking sheet with semi-baked cookies and press a few whole chocolate eggs on top of the cookies.

10. Bake Until Golden

Return the baking sheet to the oven and bake the cookies for another 10-15 minutes until they are golden brown and have crispy edges.

11. Cool Before Eating

Let the finished chocolate mini egg cookies cool at room temperature on a cooling rack before enjoying them.

Dish by Dish Tips/Tricks

• Swap Out Almonds for Other Nuts:  I like adding unsalted chopped almonds to these mini egg Easter cookies for extra crunch. Alternatively, you may also use other unsalted chopped nuts (such as chopped walnuts, cashews, hazelnuts, macadamia nuts, or peanuts if you prefer).
• Make Cookie Bars: If you prefer to make Cadbury egg bars instead, simply press down the cookie dough into a parchment-lined square baking pan and then par-bake for 10 minutes before pressing whole mini eggs on top of the semi-baked bars. Bake for another 10 to 15 minutes until golden brown on top and then let cool before slicing into squares.
• Storing: To store, place the cooled Easter egg cookies in an airtight container and store at room temperature for up to 3 days.
• Dough too Sticky? If you find the dough to be too sticky or liquid, it could be that your room temperature is warm and you might need to chill the dough for 15 minutes in the refrigerator before scooping it out onto the cookie sheet.

Recipe FAQs:

Mini Recipes You’ll Like:

• Mini Mixed Berry Galettes (Gluten-Free)
• Mini Crustless Quiches (Gluten-Free, Dairy-Free)
• Mini Eggplant Pizzas (Gluten-Free)

Other Gluten-Free Cookie Recipes You’ll Enjoy: