Now it’s February we can officially talk about Easter – which means it’s time to finally roll out my gluten free chocolate orange mini egg cookies! These gluten free chocolate cookies are just the right combination of crunchiness and chewiness. Plus they have the extra crunch from the shells of the Terry’s chocolate orange mini eggs!
And even though these are Easter-themed cookies, there’s no reason you can’t make them all year round! Stock up on the Terry’s chocolate orange mini eggs while you can, or if you come across this recipe outside of the Easter season, you could make it with chocolate chunks instead!
Better than gluten free Mini Egg cookies
So what makes these gluten free chocolate orange mini egg cookies so good? For starters, they have the perfect gluten free chocolate cookie base! It’s rich and chocolatey, a little bit chewy and a little bit crunchy around the edges! It also has that classic cookie crackle on top.
When I made these gluten free chocolate orange mini egg cookies I decided to put a little orange extract in the cookie as well as the chocolate orange eggs. You might prefer it without this – or want to add some orange zest for a more subtle flavour.
I like my cookies to have a strong orangey flavour, so I prefer them with the extract. If you want it to be even more subtle you can leave the extract out entirely and just have the orange flavour from the Terry’s mini eggs instead!
Is Terry’s chocolate orange gluten free?
The sad answer is no. Terry’s Chocolate Orange has a ‘may contain traces of gluten’ warning, which means it is not suitable for people with coeliac disease.
HOWEVER, the brand new Terry’s chocolate orange eggs ARE gluten free! They have no gluten in them, and no may contain warning.
This caused a lot of excitement in the gluten free world (see my new finds post here for some other awesome Easter treats), so it was only natural I HAD to make a recipe with them! Cue my gluten free Terry’s chocolate orange egg cookies!
They’re a little like Mini Egg cookies, except these chocolate orange eggs are a luminescent orange! You can find them in Tesco stores and I’m not sure if they’re in other supermarkets too but I will certainly take a look and update this post as and when I find out.
Making my gluten free chocolate orange cookies
So what else do you need to know before making these gluten free cookies? For starters, whatever you do – don’t skip the chilling in the recipe. The cookie dough will become quite soft and sticky when you first make it.
Therefore it’s super important that you let the dough chill in the fridge for at least an hour. One-to-two hours is optimal – if you leave it any longer than that you might have to work it a little before you can shape it into the cookies – it can go quite solid!
Don’t forget to chill!
If you don’t let the dough chill for an hour, you might find it spreads in the oven. This won’t affect the taste of the cookies, but you will end up with one giant, fairly unattractive mass! Trust me, I have tried and tested this recipe to death and it works much better with adequate chilling time.
A top tip – if you’re really pressed for time, I have been known to chuck the dough in the freezer for 15-20 minutes. It’s a bit of a cheat’s way to do it and you’ll need to make sure you don’t forget about it! But it will certainly cut the chill time down considerably which means you can eat your cookies waaaay quicker!
My gluten free chocolate orange mini egg cookies recipe
So here they are, my gluten free chocolate orange mini egg cookies recipe! So good, you’ll struggle to share them. This recipe makes about 18 cookies, so there are plenty you can stash around the house in secret hiding places where no-one else will find them. Or, if you’re feeling generous, I guess you could share a couple of them!
If you want to make more cookies you easily can – just roll them a little smaller than the recipe states and reduce the cooking time by a couple of minutes!
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- 200g caster sugar
- 150g unsalted butter
- 150g plain gluten free flour
- 1 large egg
- 50g cocoa powder
- 1 tsp baking powder
- 160g Terry's Chocolate Orange Mini Eggs
- 1 tsp orange extract (optional)
- Add the Terry's Chocolate Orange Mini Eggs to a pestle and mortar and crush into chunks - you want them to be a bit chunky, not just dust! Alternatively you can do this by adding the eggs to a ziplock bag and hitting them with a rolling pin! Set aside.
- Melt the butter in a bowl in the microwave - it's best to do this in short, 10-15 second intervals as you want it just melted, not bubbling hot!
- Add the melted butter and caster sugar to a large mixing bowl and beat with an electric whisk (or wooden spoon) until combined. Add the egg (and orange extract, if using) and beat again until it combines and forms a runny batter.
- In a separate bowl, add the gluten free flour, cocoa powder and baking powder and stir to mix it all together. Sift the flour mix into the butter/sugar mixture. Bring the mixture together using a wooden spoon. Once the mixture starts to come together, add the crushed chocolate orange mini eggs.
- Use your hands to bring the dough together, making sure the eggs are mixed well throughout. It should form a thick, sticky dough. Once it's completely mixed together (and there is no loose flour left in the bowl) wrap the dough in clingfilm and refrigerate for an hour.
- Once the hour is nearly up, preheat the oven to 180'C / Fan 170'C / Gas Mark 4. Line two baking trays with baking paper. Take the cookie dough from the fridge and roll it into balls around the size of a golf ball. Flatten the balls onto the baking tray, making sure there is around 3cm between them in case of any spreading.
- Bake the cookies in the oven for 15-18 minutes. You want them to appear a little crackled on top (it will be hard to see any colour changes because of the cocoa powder!). Once baked, carefully remove the cookies from the oven and allow them to cool on the tray for 15-20 minutes before transferring to a baking tray to cool completely.
- The cookies will be very soft still when they come out of the oven so they MUST cool before you try to move them! Can be eaten warm or cold - will keep for around 5 days in an airtight container.
- You can also freeze the cookie dough or baked cookies.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 204 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 30mg Sodium: 40mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 3g
Need some more gluten free Easter baking inspiration?
If you want to have a go at some of the other gluten free cake recipes on the blog, why not give some of these a try? They’re perfect to satisfy any cake cravings!
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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