Gluten-Free Cadbury Egg Cookies: A Sweet Easter Treat

Spring is in the air, which means it’s time to break out the pastel colors, festive recipes, and everything Cadbury Mini Eggs. If you’re following a gluten-free diet but still crave that chocolatey crunch of mini eggs inside a soft cookie, you’re in for a treat. These gluten-free Cadbury Egg cookies are everything you love about Easter in one bite — soft, chewy, colorful, and totally satisfying.

But here’s the best part: they’re ridiculously easy to make and perfect for beginners!

Why You’ll Love These Gluten-Free Cookies

What sets these cookies apart isn’t just the gluten-free twist — it’s the Cadbury Mini Eggs that bring a delightful crunch and burst of chocolate. Whether you’re baking for kids, planning Easter baskets, or just want to enjoy a spring-themed treat, these cookies deliver.

Plus, if you’re wondering whether those colorful chocolate eggs are safe, good news! Cadbury Mini Eggs are considered gluten-free in many regions, though always double-check the label for your country.

For those new to gluten-free baking, don’t stress. We’ve got your back with these super helpful gluten-free baking tips that’ll have your cookies coming out bakery-worthy.

📝 Ingredients You’ll Need

Here’s your checklist for the perfect gluten-free Easter cookies:

• 1 cup unsalted butter (softened)
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups Cadbury Mini Eggs (crushed or halved)
• Optional: 1/2 cup gluten-free chocolate chips for extra gooeyness

📝 Pro Tip: Use a trusted gluten-free flour blend like Bob’s Red Mill, Cup4Cup, or King Arthur for best results.

👩‍🍳 Step-by-Step: How to Make Them

Here’s how to whip up your new favorite cookie:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the butter and sugars in a large bowl until fluffy.
3. Add eggs and vanilla, mix until combined.
4. In another bowl, whisk flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture.
6. Fold in the Cadbury Mini Eggs (and chocolate chips if using).
7. Scoop dough onto baking sheet (about 2 tbsp per cookie).
8. Bake for 10–12 minutes until edges are golden and centers are soft.
9. Let cool on the tray for a few minutes before transferring to a wire rack.

💡 Tips for Gluten-Free Baking Success

To make sure your cookies come out perfect every time:

• Weigh your flour instead of scooping.
• Let the dough rest for 15–20 minutes to hydrate the flour.
• Avoid cross-contamination with shared kitchen tools.
• Chill dough if cookies spread too much.

🌈 Variations to Try

Want to get creative? Try these easy swaps and additions:

• Make them dairy-free by using vegan butter and dairy-free chocolate.
• Switch up the eggs with dark chocolate or caramel-filled Mini Eggs.
• Add mix-ins like chopped nuts, white chocolate chips, or shredded coconut.
• Use coconut sugar for a deeper flavor twist.

🐣 Perfect for Holidays and Family Fun

These cookies aren’t just gluten-free — they’re also festive and fun! They’re ideal for:

• Easter baskets and springtime gatherings
• Decorating with kids
• Sharing at potlucks or school parties

The colorful speckled candy pieces add instant cheer to any dessert table.

🔎 Nutritional Notes & Allergen Info

Each cookie is roughly:

• 190–220 calories
• Contains: egg, dairy, soy (depending on chocolate used)
• Ensure flour is certified gluten-free

Want more info on what gluten-free certified means? Here’s a detailed breakdown.

❓ FAQs: Gluten-Free Cadbury Egg Cookies

Are Cadbury Mini Eggs gluten-free?
Yes, most versions are considered gluten-free. Always check the packaging for cross-contamination risks.

Can I make this dairy-free?
Absolutely! Use vegan butter and dairy-free chocolate chips.

What’s the best flour for gluten-free cookies?
A 1:1 gluten-free flour blend with xanthan gum is best. Brands like Cup4Cup or King Arthur are great.

Can I freeze the dough?
Yes, freeze in pre-scooped balls. Bake from frozen, adding 1–2 minutes.

Should I chill the dough?
Not necessary, but if you want thicker cookies, a 30-minute chill can help reduce spread.