Gluten Free Cadbury Eggs Cookies

Cadbury Mini Chocolate Eggs should be available year-round so you can make those Gluten Free Cadbury Mini Egg Cookies all year long. Those gluten-free cookies are loaded with chopped-up Cadbury Mini Eggs, dark, milk, and white chocolate and finished with a tiny sprinkle of flaky sea salt.

Unless you have a secret stockpile or live in Canada (rumor has it you can find Cadbury Mini Eggs there year-round) Cadbury Mini Eggs can be tricky to find unless it's Easter Season. One substitution for the Mini Eggs would be M&M's.

If you love Cadbury Mini Eggs, make sure to check out my Small Batch Gluten Free Frosted Brownies.

Recipe Ingredient Notes

Gluten Free Flour: I use my own gluten free multipurpose blend in this recipe. This blend already contains xanthan gum. If you would like to use a store-bought product, I would recommend Bobs 1-to-1. If your blend does not include xanthan gum, I recommend adding 1.5 teaspoons of xanthan to this recipe.

Chocolate: I use a mix of dark, white, and milk chocolate for those cookies (Valrhona Manjari 64%, Opalys 33%, Tanariva 33%,)

Cadbury Mini Eggs: I prefer the Milk Chocolate variety of the Cadbury Mini Eggs for this recipe. You will need an entire 8oz bag for those cookies. In case you do not have Mini Eggs, I recommend using M&M's or Smarties. And yes - Cadbury Mini Eggs are gluten-free!

Almond Extract: I use Nielsen Massey Almond Extract for my baking. Almond Extract does not taste like almonds since it is made with bitter almond oil and ethyl alcohol. Whole bitter almonds are actually inedible, but their oil has a strong, sweet flavor. Please be very careful with this extract. A little goes a very long way!

Whole Milk Powder: This is an optional ingredient. Milk powder has been a staple in my kitchen and recipes for years. It enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). Also, when heated, the sugars from the milk powder caramelize which adds to the rich taste and give cookies a browner tone. The fat found in milk powder also acts as a tenderizer resulting in a softer bake. You can find milk powder in the baking section or near the canned milk in your local grocery store. I buy this product online: Whole Milk Powder.

What is room temperature butter?

Almost all my recipes call for room temperature butter. I prefer my butter soft, but cool and should not appear shiny or greasy. Especially during the summer month I only allow for it to sit out for 5 minutes before using it. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.

DIY Multipuprose Gluten Free Flour Blend

I am currently working on my own gluten free flour blends but will always provide a store-bought alternative for you in my recipes. I understand not everyone is in the position and/or comfortable blending their own flours. One of my favorite go-to blends is this simple blend. This can be used in all my cookie recipes, cakes and bar cookies. I don’t recommend using it in my Classic Pastries. 

Please make sure to use Super Fine Brown Rice Flour like this product from Authentic Foods as well as Sweet Rice Flour and Potato Starch (NOT Potato Flour – remember, they are two different products).

Please make sure to use a kitchen scale for this!

Gluten Free Multipurpose Blend

• 140 grams Super Fine Brown Rice Flour
• 120 grams Super Fine Sweet White Rice Flour
• 160 grams Potato Starch
• 70 grams Sorghum Flour
• 80 grams Tapioca Starch
• 8 grams Xanthan Gum

Place all your ingredients in a bowl and whisk together. Store in an air-tight container and store in your pantry 1-2 months or in your fridge for up to 6 months. 

Are Cadbury Mini Chocolate Eggs Gluten Free?

Cadbury Chocolate is produced by Hershey Chocolate in the US with ingredients they receive from the Cadbury plant in the British Isles, UK. Hershey does not state on their products if they are gluten free but they state allergens. The allergens listed for Cadbury Mini Chocolate Eggs are milk, soy, and yellow #5. I have reached out to Hershey and they did confirm that the mini eggs are not produced on the same equipment that processes wheat and therefore are gluten free. Hershey has strong allergen control protocols in place to prevent cross-contamination.

Hooray! Cadbury Mini Chocolate Eggs are gluten free!

How to crush those Cadbury Mini Eggs

This is how I crush them quickly (and safely). Please don't cut them - that can end badly: Take your large bladed knife, place the flat side down on top of the eggs and press it down. The eggs will break up into small pieces perfect for cookies, brownies, and whatever your heart desires to create with them.

And yes, I even made a reel about this - you can find it here: How to crush Cadbury Mini Eggs

How to assemble and garnish the Cookies

Hopefully, you have watched my "How to get picture-perfect cookies" reels by now. If you haven't I highly recommend checking it out. It explains exactly how I assemble my cookies before baking. Once the cookies are baked, I like to top them with additional crushed cadbury mini eggs and some flaky sea salt

FAQ for Gluten Free Cadbury Eggs Cookies

Can I make those cookies with “Regular” All Purpose Flour?
Yes, Please substitute the gluten-free flour used in this recipe with 325 grams of regular all-purpose flour.

Can I freeze cookie dough?
To freeze the cookie dough, scoop your cookies as usual and then place them on a parchment-lined sheet tray that will fit in your freezer. A ¼ size sheet tray works great for this task (this one even comes with a lid!). Place the sheet tray in your freezer and allow the cookies to fully freeze. Once frozen transfer them to a freezer safe, air-tight container and store for up to 3 months.

How do I bake frozen cookie dough?
I bake my cookie dough straight from the freezer and add an additional 3-5 minutes of baking time IF needed.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.