Meaningful Eats
Gluten-Free Cadbury Egg Cookies
18 cookies
These gluten free Cadbury egg cookies are based on my favorite oatmeal cookie recipe, then dotted with mini chocolate chips and slightly crushed Cadbury mini eggs. They make the BEST festive spring treat!
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
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.
Nutrition
Calories: 298kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 182mg | Potassium: 86mg | Fiber: 2g | Sugar: 27g | Vitamin A: 195IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 1mg