Crafty Celiac

Indulge in the rich flavor of creamy milk chocolate Cadbury mini eggs as they take center stage in this delightful seasonal treat. Whether gluten-free or not, this decadent and gratifying cookie is sure to impress every palate!

Be sure to stock up on a bag or two before they are gone for the season. You will also want to pin this recipe to circle back to next spring.

Gluten-Free Cadbury Mini Egg Cookies

Cadbury mini eggs take center stage in this delightful seasonal treat. This decadent and gratifying cookie is sure to impress.

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Servings: 28 cookies

Ingredients Method Notes

Ingredients

  

Cookie Base

• 3 cups old-fashioned rolled oats purity protocol or certified gluten-free
• 2 cups gluten-free measure for measure flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup unsalted butter room temperature
• 1 cup light brown sugar packed
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1½ teaspoons vanilla extract
• ½ cup white chocolate chips
• ½ cup milk chocolate chips
• 1 cup milk chocolate Cadbury mini eggs roughly chopped

Cookie Topping

• ¼ cup additional chocolate chips mix of white and milk
• ¼-⅓ cup the remaining Cadbury mini eggs from 9 oz. bag roughly chopped

Method

 

1. Place the oats in a blender and pulse three times to break up the oats. Be sure not to pulverize the oats, you simply want a nice mix of different oat sizes for texture.
2. In a medium bowl add oats, flour, cornstarch, baking soda, baking powder, and salt; whisk to combine. Set aside.
3. In a large mixing bowl add butter, brown sugar, and granulated sugar; cream together for 2-3 minutes until light and fluffy. Scrape down sides of bowl.
4. Add eggs one at a time, blending well between each; add vanilla. Mix to combine well, occasionally scraping down sides of bowl.
5. Add flour mixture to butter mixture in three parts (if using an electric mixture, switch to a dough hook when mixture becomes too thick).
6. Stir in white chocolate chips, milk chocolate chips, and Cadbury mini eggs (be sure to reserve the topping mix for later). Mix until blended.
7. Cover the dough and refrigerate for 1-2 hours (this will prevent the cookies from spreading too much).
8. When you are ready to bake, preheat the oven to 350℉. Line two baking sheets with parchment paper so you can alternate baking sheets with each batch (avoid putting cold dough on a hot cookie sheet).
9. Scoop the dough into 3 tablespoon balls. Place each ball approximately 2 inches apart on prepared baking sheet. Using fingers, slightly flatten each ball into a disc.
10. Bake 6 cookies at a time in the preheated oven for approximately 12 minutes, or until light golden brown around the edges and centers look slightly underdone. Remove from the oven and gently reshape with a round cookie cutter into perfect circles, if desired.
11. Top with a few extra chocolate chips and Cadbury mini egg pieces. Let the cookies sit on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.
12. Enjoy warm or at room temperature. Store cooled cookies in an airtight container.

Notes

I used King Arthur brand gluten-free measure for measure flour in this recipe with superb results.