Bakery Style Gluten Free Mini Egg Cookies

These Gluten Free Cadbury Mini Egg Cookies are the epitome of Easter and spring time! Soft and chewy gluten free cookies are filled with chocolate chips and crushed mini eggs. They have a buttery base, made with both gluten-free all purpose flour and almond flour for a soft texture. It's a mini egg lovers dream.

These cookies are buttery, chocolatey, and slightly nutty from the addition of almond flour. They won't last long! Keep reading to learn how to make the best gluten free mini egg cookies.

Are Mini Eggs Gluten Free?

Mini eggs are a spring seasonal candy featuring milk chocolate enrobed in a crisp and colourful candy coating. There are several brands that make versions of a chocolate candy egg, with the most notable being Cadbury Mini Eggs.

Based on the ingredient list online, Cadbury Mini Eggs appear to be gluten-free. Note that I checked the US, Canadian, and UK ingredient lists. Cadbury Mini Eggs are not certified gluten-free, nor do they have a claim on the packaging, however there are no ingredients of concern, nor a may contain statement for wheat/gluten. They do however contain dairy.

Hershey's also makes their version of a chocolate egg called Eggies. They contain very similar ingredients, again with no gluten-free claim yet no ingredient concerns.

If you're in Canada you can find both Cadbury and Hershey's version of mini eggs, but I've also recently noticed that President's Choice makes a version of chocolate eggs now. Again, there are no ingredient concerns according to the label, and I like the fact that they appear to use natural extracts for the egg colourings.

Ingredient Notes

Here is everything you'll need to make this gluten free mini egg cookies recipe:

• Salted butter—I typically use salted butter when baking. If using unsalted, add an additional ¼ teaspoon salt.
• Brown sugar—You could also use coconut sugar. I prefer dark brown sugar, but light brown sugar will work too.
• Vanilla extract
• Large egg yolks—Using just this part of the egg adds so much richness that allows for a soft chewy cookie instead of a lighter, cakey cookie. Save the whites for breakfast or macarons.
• Gluten free flour blend with xanthan gum—I like the Bob's Red Mill 1:1 Baking Flour (in the blue bag). I use it for nearly all of my GF baking and it's great.
• Almond flour—This is the secret ingredient to these chewy gluten-free cookies.
• Baking soda—Not baking powder.
• Salt—Add an extra ¼ teaspoon salt if using unsalted butter.
• Mini eggs—You can use your favourite brand of candy-coated chocolate eggs. Most should be gluten free but read the ingredients.
• Chocolate chips—Adding dark or semisweet chocolate chips balances the sweetness of the milk chocolate eggs.
• Flaky sea salt—Not only gives the cookies a professional look but it tastes amazing.

Baking Tip: Using a combination of gluten-free all-purpose flour and almond flour gives the cookies the structure that they need in addition to the softness and flavour that almond flour imparts. No one could even notice that these were gluten free!

How to Make Mini Egg Cookies

Be sure to read the recipe card below for the full ingredient list and instructions for these mini egg gluten free cookies. 

(1) Before you begin, crush the mini eggs. It's easiest if you put them in a plastic bag and crush with a small mallet or anything heavy. Just crush a few times so they are in large chunks. Set aside.

(2) In a large bowl, whisk together the melted butter and brown sugar until fully dissolved. Whisk in the vanilla and egg yolks until combined.

(3) Add the gluten free flour, almond flour, baking soda, and salt to the bowl. Lightly mix the dry ingredients on top, then fold into the wet ingredients to form the dough.

Once the dough is just combined, add the mini chocolate chips and ¾ of the crushed Cadbury mini eggs. Fold in gently.

(4) Use a 1 tablespoon cookie scoop to form 16-18 golf ball size spheres. Place on a baking sheet or in a reusable container. Press 2-3 pieces of mini egg into the top of each cookie. Freeze for 45 minutes to chill the dough.

With 15 minutes left in the chill time, preheat your oven to 375°F. Prepare 2 baking sheets with parchment paper. Remove the cookie balls from the freezer and arrange with space between them.

(5) Bake for 12-14 minutes until the edges are just golden. If you have baking sheets on different racks, switch them halfway through the cook time so everything bakes evenly. I usually remove around 13 minutes. They will still look soft in the center.

Baking Tip: While they're still hot, grab the baking tray and slam it a few times. This will help spread the cookies slightly and give them nice crinkles. Swirl a glass or cookie cutter around the warm cookies to reinforce a perfect circular shape. Top with more mini eggs and a sprinkle of flaky sea salt if you wish.

Cookies should be cooled on the baking sheet for 10 minutes then transferred to a wire rack or cooling rack to cool completely. They can be enjoyed warm or at room temperature. Enjoy!

Storage & Freezing

Storage: Keep cookies in an airtight container for up to 4 days... if they last that long.

Freezing: Scooped cookie dough can be kept in the freezer in an air tight container for up to 2 months before being baked.

To Bake Frozen Cookie Dough: Bake according to the recipe instructions, though fully frozen cookie dough make take 1-3 additional minutes. The cookies are done when the edges are golden and the centre is slightly soft.

Expert Tips

Here are some of my top tips and tricks for successful gluten-free cookies:

• Be careful crushing the mini chocolate eggs. Using a knife can be dangerous since the mini eggs are small and can roll around. Instead, place the mini eggs in a large ziplock bag and crush with a heavy object. Just don't crush them to dust. Be sure to leave large chunks.
• Almond flour creates the perfect soft and chewy cookies. No one will be able to tell they are gluten free!
• Form the cookie dough balls before freezing. The dough will be easier to shape and work with prior to chilling.
• Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.

Frequently Asked Questions

These Cadbury mini egg cookies are the perfect gluten free Easter cookies! They're chewy, soft, and easy to make in one bowl. With their bakery style quality, everyone is sure to love them. I know they fly off my counter quick! Add them to your gluten free Easter recipes with Gluten Free Carrot Cake, Mini Egg Rice Krispie Squares, and Gluten Free Lemon Cookies.

Love mini eggs? Try my mini egg protein ice cream and a chocolate mini egg protein ice cream.

More Gluten Free Desserts

Have you made these gluten free mini egg cookies? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!