Gluten-Free Cadbury Egg Cookies

These Gluten-Free Cadbury Egg Cookies are made with a chewy oatmeal cookie base, plenty of chocolate chips & Cadbury mini eggs in every bite! (So, basically, the perfect Easter cookie recipe!)

I don’t know what it is, but this year, both my kids are REALLY excited about Easter! Maybe it’s the prospect of a batch of our famous Bunny Bait Chex Mix, or the idea of an Easter egg hunt, but this year, they’re both as excited as can be!

We won’t be going all out or anything (#keepitsimple), but I do love putting out a few spring decorations and making a fun Easter treat. This year, that’s going to be this Gluten-Free Cadbury Egg cookie recipe. These delicious cookies start with a scrumptious oatmeal cookie base, then get loaded up with plenty of chocolate chips and Cadbury mini eggs for a fun springtime twist.

They’re ADORABLE, delicious, and SO easy to make. Let’s make a batch!

simple ingredients To Get Started

If you’ve made our Gluten-Free Oatmeal Chocolate Chip Cookies or Oatmeal Raisin Cookies, you’ll notice the ingredients list might look familiar! These delicious Cadbury Mini Egg cookies are a riff on those recipes, and the flavor is fabulous. Let’s take a look:

• Gluten-Free Rolled Oats. You’re looking for certified gluten-free rolled oats (sometimes labeled old-fashioned oats). We don’t recommend quick-cooking oats or steel-cut oats for this recipe.
• Gluten-Free Flour. Our go-to gluten-free flour blend for all our gluten-free cookie recipes is King Arthur Measure-For-Measure Gluten-Free Flour. If you use another 1:1 flour blend (like Bob’s Red Mill), make sure it contains xanthan gum, and measure carefully!
• Baking Powder & Baking Soda. For the perfect puff and spread.
• Salt. To balance the flavors. It’s a must!
• Softened Butter. In order to cream properly, the butter should be soften enough for your fingertip to make an imprint, but shouldn’t look greasy or shiny (a sign it’s too soft).
• Brown Sugar & Sugar. A mix of light brown sugar and granulated sugar gives you the best of both flavor and texture.
• Eggs. Room temperature eggs blend in best! (Cold eggs can cause your creamed butter/sugar to separate.)
• Vanilla Extract. Always.
• Chocolate Chips. I recommend semisweet chocolate chips or dark chocolate chips here, since milk chocolate chips (or white chocolate chips!) can run too sweet with the Cadbury mini eggs.
• Mini Cadbury Eggs. You’ll need 1 full (9-ounce) bag of these candy coated chocolate eggs. You can even pick up a second bag if you want a few extra eggs for decorating.

How To Make Cadbury Egg Cookies Step By Step

1. Break Up The Oats. Place the oats in the bowl of a food processor (or the jar of a blender) and pulse a few times to break up the oats. Ideally, you want some whole, and some broken up. This just gives the cookie the best texture. Try not to pulverize the oats into flour as this will drastically change the cookie’s texture.
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free oats, gluten-free flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
3. Cream Butter & Sugar. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Cream together 2-3 minutes until smooth, fluffy, and lighter in texture.
4. Add Eggs & Vanilla. Next, add the eggs one at a time, followed by the vanilla extract. Mix to combine well.
5. Mix In Dry Ingredients. Add the dry ingredients to the mixer and blend until just a few floury patches remain.
6. Add Chocolate Chips & 1 Cup Cadbury Eggs. Pour in chocolate chips and 1 cup of the Cadbury Eggs (reserve the rest of the Cadbury eggs for garnish). Mix until just blended.
7. Chill Dough 1 Hour. Cover the dough and refrigerate 1-2 hours. Do NOT skip this step, or your cookies will spread significantly more.
8. Preheat & Prep. When you’re about 30 minutes away from baking, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper so you can alternate baking sheets with each batch.
9. Scoop & Roll Cookie Dough. Use a large cookie scoop to scoop 3-Tablespoon balls of cookie dough. Roll dough smooth between your hands and place 6 cookie dough balls on a prepared baking sheet.
10. Bake, Finish & Cool Cookies. Bake 6 cookies at a time for 10-12 minutes, or until the edges of the cookie are slightly golden brown and the centers look *just* underdone. (They’ll set more as they cool). Remove from oven and gently shape with a round cookie cutter into perfect circles, if desired. Garnish with a few more chocolate chips and sprinkle a few more Cadbury egg pieces on top of the cookies. Let cookies cool 1-2 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
11. Repeat this process with remaining cookie dough until all cookies are baked, alternating baking sheets with each batch so you don’t put cold dough on a hot baking sheet.

FAQ + Tricks For The Best Cadbury Mini Egg Cookies

Break Up The Eggs. You want the Cadbury eggs in small pieces so they blend into the cookie dough better. You can break up the Cadbury mini eggs by either chopping them with a knife (trickier) or placing them in a zip-top bag and banging with a rolling pin to break them up. You want a mix of sizes and shapes, so no need to get to precious about this process.

Can’t Find Cadbury Mini Eggs? If your grocery store doesn’t carry Cadbury mini egg candies, you can also make these cookies with Easter/pastel M&M candies instead. They’re delicious! (No need to crush the M&Ms before using.)

Don’t Skip The Chilling Step! Chilling the dough allows the oats to soften, the flour to hydrate, and the dough to firm up a bit so it doesn’t spread as much in the oven. If you skip this step, your cookies will spread significantly more in the oven and will bake unevenly.

Measure Carefully. Metric measurements will make a BIG difference in getting the right measurements, and they’re always my first choice for perfect bakes. BUT, if you don’t have a kitchen scale, use the scoop and level method to measure the oats and flour. Spoon flour into the measuring cup, then level it with the back of a knife. (Rather than using the measuring cup to scoop flour–which packs in extra flour)

🌟 Leave a star rating below when you try our Gluten-Free Cadbury Mini Egg Cookies recipe! We can’t wait to hear what you think!

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