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gluten-free cadbury mini egg cookies on a white background with a bottle of milk and more cadbury egg candies scattered around

Gluten-Free Cadbury Mini Egg Cookies

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5 from 1 review

  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 1 hour 15 minutes
  • Yield: 26-28 Cookies 1x
  • Diet: Gluten Free


Made from a chewy oatmeal cookie base with plenty of chocolate chips and Cadbury mini eggs, every single bite of these gluten-free Easter cookies is full of goodies!

(You’ll want a full 9-ounce bag of Cadbury mini eggs for these cookies. If you want to add extra garnish, you may want to pick up a second bag so you have a few more eggs to work with!)


  • 3 cups gluten-free rolled oats (270 grams)
  • 2 cups gluten-free measure-for-measure flour* (240 grams)
  • 1 Tablespoon cornstarch (8 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup butter, softened (226 grams/2 sticks)
  • 1 cup brown sugar (200 grams), packed
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup semisweet or dark chocolate chips (170 grams)
  • 1 cup Cadbury milk chocolate mini eggs (190 grams), broken up*

To Top The Cookies:

  • 1/4 cup additional chocolate chips
  • the remaining mini eggs from a 9 oz. package (about 65 grams or 1/4 cup), broken up*


  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, cornstarch, 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 bowl), combine softened butter, brown sugar, and granulated sugar. Cream together 2-3 minutes until smooth, fluffy, and lighter in texture. Scrape down the edges of the bowl.

  4. Add Eggs & Vanilla. Next, add the eggs one at a time, followed by the vanilla extract. Mix to combine well, then scrape down the sides of the bowl again.

  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 the 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 in the preheated oven for 10-12 minutes, or until the cookies are slightly golden brown around the edges and the centers look *just* underdone. (They’ll set more as they cool). Remove from the oven and gently shape with a round cookie cutter into perfect circles, if desired. Garnish with a few more chocolate chips and a sprinkle of Cadbury egg pieces. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire 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 cookie sheet.

  12. Serve & Store. Enjoy once the cookies have cooled. Store in an airtight container at room temperature 2-3 days, or freeze up to 2 months. 


  • Break Up The Mini 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.
  • Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Flour for this recipe. If you use another 1:1 blend, be sure it contains xanthan gum or the cookies won’t turn out properly. 
  • Measure Carefully. Metric measurements will make a BIG difference in getting the right measurements, 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)
  • If you want thinner cookies, you can use 2 1/2 cups oats (225 grams) instead of the full 3 cups (270 grams). 
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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