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 flour in the same amounts instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, 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).

Storing: To store, place the cooled Cadbury egg cookies in an airtight container and store at room temperature for up to 3 days.