Sometimes, I think about my grandma’s kitchen—the clink of her mixing bowls, the smell of cookies baking, and the absolute joy of sneaking chocolate chips before they hit the dough. That’s what I wanted when I created these Gluten-Free Cadbury Egg Cookies: pure nostalgia wrapped in a healthier, allergy-friendly package.
These cookies are chewy, rich, and dotted with those pastel Cadbury eggs we all secretly love year-round. Trust me, they’ll disappear faster than a bag of Halloween candy.
Tips and Variations
- Dietary Swaps: Substitute the Cadbury mini eggs with vegan chocolate candies or chunks for a completely dairy-free option.
- Texture Boost: Add 1/4 cup shredded coconut or chopped nuts for extra crunch.
- Seasonal Twist: Swap Cadbury eggs for holiday-themed candies to make these year-round favorites.
Serving Suggestions
Serve warm with a glass of almond milk or pack them up for a picnic. Arrange on a colorful plate for Easter brunch, or, honestly, just eat one straight from the cooling rack. These cookies shine solo or alongside a scoop of vanilla ice cream.
The Best Gluten-Free Cadbury Egg Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
A chewy, chocolatey cookie bursting with crushed Cadbury mini eggs. Perfect for a nostalgic treat that’s allergy-friendly and simple to make.
Ingredients
- 2 cups gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (use plant-based butter for dairy-free)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water, mixed and set for 5 min)
- 1 teaspoon pure vanilla extract
- 1 cup Cadbury mini eggs, crushed
- 1/2 cup chocolate chips (optional but amazing)
Instructions
- Preheat and Prep: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the Dry Stuff: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set it aside.
- Cream It Up: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s fluffy. Think whipped clouds of cookie joy. Add the egg (or flax egg) and vanilla extract, and mix until smooth.
- Combine: Gradually add the dry ingredients into the wet, mixing just until combined. Overmixing = tough cookies, and nobody wants that.
- Fold in the Fun: Gently fold in the crushed Cadbury mini eggs and chocolate chips. Save a few for sprinkling on top later—they make the cookies look irresistible.
- Scoop and Bake: Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheets, about 2 inches apart. Press a few extra chocolate pieces on top for that Pinterest-perfect look.
- Bake: Bake for 9–11 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
- Cool and Devour: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Grab one while they’re warm—you deserve it.
Notes
Make sure to use gluten-free flour with xanthan gum for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
