Gluten free Mini Egg cookies

These gluten free Mini Egg cookies are the ultimate Easter treat. Try them warm from the oven and oozing with melted chocolate for a slice of Easter heaven!
Servings 16


  • 225 g caster sugar
  • 300 g gluten free plain flour
  • 200 g of unsalted butter melted
  • 1 tsp vanilla extract
  • 1 tsp of baking powder
  • 1 large egg
  • 200 g Cadbury's Mini Eggs


  1. Preheat the oven to 160’C/Gas 3. Line a baking sheet with baking paper and set aside.
  2. Melt the butter and add to a large mixing bowl with the sugar. Mix well.
  3. Add the flour, baking powder and vanilla extract to the sugar and butter mixture and stir well. As the mixture thickens, get in there with your hands and bring the mixture together into a dough.
  4. Place the Mini Eggs in a sandwich bag, seal and using a rolling pin bash them until they start to break up. Add them to the mixture.
  5. Add the egg and mix using your hands until combined. Break off about a golf ball-sized piece of dough, roll into a ball and then flatten them a little onto the baking sheet. During baking they will spread out so don’t place them close together.
  6. Place into the oven on the middle shelf and cook for around 10 minutes until golden. Remove and leave to cool slightly, before placing on a cooling rack. Enjoy warm or let them cool – they’ll keep in a sealed tub for a few days.

Recipe Notes

Makes approx 12-16 cookies, depending on size. Try drizzling with melted chocolate for a special finish!