Erin’s Recipe Rundown
Every Easter you all go crazy for my gluten-free Cadbury egg cookies. That recipe comes from my all-time favorite gluten-free oatmeal chocolate chip cookies. When I saw they have a Christmas version of Cadbury eggs, I knew I wanted to try a Christmas version of these cookies!
The addition of Cadbury Mini Snowballs pairs so well with the oatmeal cookies. Plus I love how the mini chocolate chips add another layer of chocolate in every bite!
Why You’ll Love It: The base recipe for these cookies is just SO good! These cookies have crisp edges and chewy centers with gooey chocolate and a slight crackle from the mini snowballs.
Top Tip: Don’t skip the chill time! The time in the fridge helps to hydrate the flour, fully develop the flavor, and chill the butter so that the cookies hold their shape in the oven.
For more gluten-free Christmas recipes you’ll love, try these gluten-free thumbprints, gluten-free chocolate crinkle cookies, gluten-free sugar cookies, gluten-free monster cookies, gluten-free oatmeal raisin cookies, or gluten-free oatmeal scotchies.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free Cadbury Snowball cookies. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: For best results, use a high quality gluten-free flour blend that contains xanthan gum. I use King Arthur Gluten-Free Measure-for-Measure Flour.
- Almond flour: A little almond flour is my go-to addition in many of my baked goods! It adds richness and helps the cookies bake up perfectly golden brown.
- Gluten-free oats: Oats are naturally gluten-free, but can be cross-contaminated during manufacturing. To be safe, it’s always best to use certified gluten-free rolled oats.
- Coconut oil: The coconut oil works with the butter to crisp up the edges and ensure a chewy texture in the middle.
How to Make Gluten-Free Cadbury Snowball Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the dough: It works best to whisk the dry ingredients together in one bowl and use a stand (or hand) mixer to cream together the wet ingredients in a second bowl. Once the two mixtures are prepared, you can then slowly add the dry mix to the wet ingredients.
Add and chill: Stir in the oats, Cadbury Mini Snowballs, and mini chocolate chips ( I like how the mini ones distribute more evenly). Cover and chill for at least 1 hour in the fridge.
Bake and cool: I find shaping them 2 tablespoons per ball and placing them about 2″ apart works best! When baking cookies, you’re looking for golden brown edges, but the middles will still be soft. They’ll set more as they cool. Enjoy!
MORE GLUTEn-FREE Christmas cookies
Gluten-Free Cadbury Snowball Cookies
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
Other
- ½ cup (113g) butter, at room temperature
- ¼ cup (56g) coconut oil, at room temperature
- 1 cup (213g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups (191g) gluten-free old fashioned rolled oats
- 1 cup (200g) crushed Cadbury Mini Snowballs
- ½ cup (90g) mini chocolate chips
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, salt and baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, coconut oil, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla and mix until well-combined. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated. Stir in the old-fashioned rolled oats, Cadbury Mini Snowballs and mini chocolate chips.
- Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 11-13 minutes, until the edges are golden brown but the centers are still soft.
- Remove from the oven and cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Your Cadbury snowball cookies are delicious!
Hi Nina, thanks so much! We appreciate your review and glad you enjoyed them!
Hershey/Cadbury does not include any Cadbury products in their gluten free line up in the US. If you filter their products by dietary need for gluten free, there’s absolutely no Cadbury products included. Just double-checked this. Alternative options?
Hi there, they may not be certified gluten-free, but free of gluten ingredients. You could also use M&Ms!
Is there a sub for almond flour? My husband is allergic to almonds and he would be pretty upset if I made cookies he couldn’t have
Hi Rachel, yes, absolutely! The notes on the recipe card list the nut-free substitution: “Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour.” Hope you both enjoy these cookies!