These gluten-free Cadbury egg cookies are based on my favorite oatmeal cookie recipe, then dotted with mini chocolate chips and slightly crispy Cadbury mini eggs. They make the BEST festive spring treat!
My gluten-free carrot cake and gluten-free angel food cake also make great spring desserts!
If you love traditional oatmeal cookies, you will LOVE these Cadbury egg cookies. They’re festive, pretty to look at, and delicious sweet and chewy cookies.
They make the perfect treat for an Easter dinner, Easter egg hunt, or other spring gathering! Best of all, no one will guess they’re gluten-free!
Why I love this recipe
- Festive spring dessert – These gluten-free cookies with pastel crushed mini eggs are so perfect for spring and Easter season. Everyone loves Cadbury mini eggs — and everyone loves them in cookie form, too!
- Perfectly chewy cookies – I love the chewy texture of these Cadbury egg cookies. Based on this favorite gluten-free oatmeal cookie recipe, they have crisp golden edges and soft centers.
- Make-ahead option – You can make the dough up to 3 days in advance. The flavor gets better as it sits! It’s also easy to double this recipe to serve a large crowd.
Ingredients You’ll Need
Here are a few notes on the key ingredients to make these Cadbury egg cookies.
Dry Ingredients
- Gluten-free flour: It’s best to use a high-quality gluten-free measure-for-measure flour blend with xanthan gum for these perfect Easter cookies. I like King Arthur Flour gluten-free flour or Bob’s Red Mill gluten-free flour best.
- Almond flour: The combination of gluten-free flour and almond flour helps these cookies have a perfectly chewy texture that is similar to regular cookies.
Other Ingredients
- Butter: I always like to use salted butter in my gluten-free baking. It adds more depth of flavor!
- Coconut oil: I find that the combination of butter and coconut oil gives these cookies a great chewy texture and slightly crisp exterior.
- Gluten-free oats: Not all oats are gluten-free. Make sure you find oats specifically labeled as such to ensure these cookies stay gluten-free.
- Crushed Cadbury mini eggs: You can find Cadbury mini chocolate eggs at the grocery store or Target and Walmart in the springtime. (Be sure to buy mini eggs, not Cadbury creme eggs!) To crush, place them in a Ziplock bag and hit the bag with a rolling pin. You want nice chunks, not crumbs!
- Mini chocolate chips: I like to use semi-sweet chocolate chips, but you could also use milk chocolate chips, dark chocolate, or white chocolate chips, if you prefer.
How to Make Gluten-Free Cadbury Egg Cookies
Whisk dry ingredients. In a medium bowl, whisk together the gluten-free flours, almond flour, salt and baking soda. Set aside.
Beat wet ingredients. In the bowl of a stand mixer, or using a hand mixer and large bowl, beat the butter, coconut oil, brown sugar and granulated sugar together until smooth.
Add eggs and vanilla. Add the eggs and vanilla extract and beat on medium until light and fluffy, about 2-3 minutes.
Add dry ingredients. Add the dry ingredients to the wet ingredients and mix until combined.
Add mix-ins. Stir in the oats, mini Cadbury eggs and chocolate chips.
Chill dough. Cover the bowl and refrigerate the dough for at least 1 hour, or up to 3 days.
Scoop dough. Use a cookie scoop to form the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking tray, about 2 inches apart.
Bake cookies. Bake gluten free mini egg cookies for 12-14 minutes or until the edges are golden brown but the center of the cookie is still soft.
Storage, Make Ahead, and Freezing Instructions
To store: Make sure baked cookies cool completely on a wire rack. Then place in an airtight container at room temperature for up to five days.
To make ahead: You can make the dough up to three days in advance. Cover dough with plastic wrap and store in the fridge. When ready to bake, remove from fridge, scoop into dough balls, and follow the instructions for baking.
To freeze: You can freeze the gluten-free mini egg cookies or dough for up to three months. Roll dough into balls before freezing, then store in an airtight container or Ziplock bag. When ready to bake, place cookie dough balls on a cookie sheet and follow baking instructions. (Frozen dough may need a slightly longer bake time.)
Recipe Tips
- Can’t find Cadbury mini eggs? You can also make this recipe with spring-colored M&Ms!
- To crush your mini eggs, place them in a resealable bag and hit the bag with a rolling pin. You want nice larger pieces, not crumbs!
- It’s best to use a high-quality gluten-free measure-for-measure flour for these cookies. I like King Arthur Flour gluten-free flour or Bob’s Red Mill gluten-free flour best.
- To save time, you can make the dough up to three days in advance.
More Gluten-Free Easter Recipes
- Easter Fruit Salad: This crowd-pleasing Easter fruit salad is topped with honey vanilla yogurt! It is special and beautiful, but so easy to make.
- Easy Healthy Easter Snacks: These healthy Easter snacks are adorable and fun to make! They’re perfect for class parties, playdates, and more. Add these easy snacks to your next Easter celebration!
- Carrot Cake Power Cookies: Healthy, gluten-free, and vegan breakfast cookies that are full of superfoods. Delicious and kid-friendly!
- Perfect Lemon Posset: Lemon posset is an ultra silky smooth dessert that pairs the richness of the cream with the brightness of the lemon!
- 25+ BEST Gluten-Free Easter Desserts: From light and fluffy angel food cake to rich no-bake cheesecake, you’re sure to find several winning gluten-free desserts for your Easter celebration.
Gluten-Free Cadbury Egg Cookies
Ingredients
Dry Ingredients:
- 1 1/2 cups (225g) gluten-free measure-for-measure flour
- 1/4 cup (25g) almond flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
Other Cookie Ingredients:
- 1/2 cup (113g) butter, at room temperature
- 1/4 cup (56g) coconut oil, at room temperature
- 1 cup (213g) brown sugar
- 1/2 cup (100g) white sugar
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups (170g) gluten-free rolled oats
- 1 cup (200g) crushed Cadbury mini eggs
- 1/2 cup (120g) mini chocolate chips
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter, coconut oil, brown sugar and granulated sugar together until smooth and creamed, about 2-3 minutes.
- Add the eggs and vanilla and beat on medium until light and fluffy, about 2 minutes.
- Add the dry ingredients to the wet ingredients and mix until combined. Stir in the oats, Cadbury eggs and chocolate chips.
- Cover the bowl and refrigerate the dough 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, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 12-14 minutes or until the edges are golden brown but the centers are still soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Can’t find Cadbury mini eggs? You can also make this recipe with spring-colored M&Ms!
- To crush your mini eggs, place them in a resealable bag and hit the bag with a rolling pin. You want nice larger pieces, not crumbs!
- It’s best to use a high-quality gluten-free measure-for-measure flour for these cookies. I like King Arthur Flour gluten-free flour or Bob’s Red Mill gluten-free flour best.
- To save time, you can make the dough up to three days in advance.
Made exactly according to recipe with the recommended gluten free flour but they taste gritty which comes from the GF flour. Any suggestions how to get rid of this?
Hi Nita, thanks for reaching out! The best way to avoid a gritty texture when using GF flour is to allow the dough to rest. We recommend covering the bowl and refrigerating the dough for a minimum of 1 hour. If you have the time, the dough can stay in the fridge for up to 3 days. This resting time allows the flour to absorb the liquids and should help avoid that unwanted gritty texture.
Beyond scrumptious. And as has been said no way could you tell they are GF! Erin – you NEVER let me down!!!!!
I made this and everyone loved them. You would never know that they are gluten free.
If making the dough a day in advance should I portion it before refrigerating or leave it whole? Thank you!
You absolutely cannot tell these cookies are gluten free. Chewy, chocolatey, and delicious.
My cookies were definitely too big and I had to cook them longer and were a bit undercooked in the middle. I split the dough in half, and shrinking them down to 50g each for the remaining cookies did the trick. I think adding some additional clarification beyond 2tbsp on how big the cookies should be would be helpful.
Overall, so good and I could definitely see adding additional ingredients like shredded coconut or sea salt dark chocolate or nuts.
Delish! I made these exactly as written. We scooped the dough into cookie shapes first and then refrigerated them for about 24hrs. I baked one batch and put the other half of the dough balls in the freezer. For some reason my store was sold out of pastel colored Cadbury but they had bright rainbow colors which ended up being perfect for St Patricks Day. They spread pretty thin but they remain chewy.
I made these yesterday with two of my kids and they were so easy to make! Such a fun treat for the Spring too. And thank you for making them GF so my son can enjoy!
These are so tasty, and easy to make! Thanks for this recipe!
Ohmygoodness… These cookies are divine!!! Can’t tell they’re GF! I appreciated the measurements by weight in the recipe. That helped tremendously with making sure they contained the accurate amount of each ingredient. Don’t know what I’d do without my kitchen scale!
Two of my most favorite things in one?! These were too good and so easy to make!