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Easter is THE time for chocoholics and these Gluten Free Mini Egg Cookies are the perfect way to enjoy this seasonal treat.

Packed with Cadbury’s Mini Egg chunks as well as milk chocolate pieces, and they’re even better served warm from the oven.

There’s something about the delicious, bakery-style gluten free cookie that just works SO well with the crunchy, chocolatey, Mini Egg goodness.

And if you can’t indulge a little on Easter (and Christmas, birthdays, weekends, y’know…) then when can you!?

This is the perfect baking activity for the Easter holidays and a great recipe to make with kids.

They’ll love making and eating these cookies.

gluten free mini egg cookies
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Are Mini Eggs Gluten Free?

The good news is YES, Mini Eggs are indeed gluten free and safe for people with coeliac disease.

You can find more info on gluten free Easter eggs in the UK in this post, which I’ve updated for 2023.

All Mini Eggs are gluten free apart from the Mini Egg Chocolate Bar, which sadly has a ‘may contain’ warning for wheat.

gluten free mini egg cookies

What ingredients do I need?

Making these Mini Egg Cookies only needs a few simple ingredients and the recipe is based off my favourite Gluten Free Chocolate Chip Cookies Recipe.

Butter, sugar, eggs and gluten free flour make up the main cookie dough base.

I also add xanthan gum to my plain or All Purpose gluten free flour mix as I find it helps a lot with the texture.

You’ll also need Cadbury Mini Eggs to make this recipe – but you can use any mini chocolate eggs you like, as long as they’re gluten free.

Is this recipe dairy free / vegan?

This recipe uses Cadbury’s Mini Eggs which contain dairy – so by it’s nature is not dairy free.

If you are dairy free or vegan, you’ll need to find a dairy free chocolate mini egg variety to use instead.

I’d also recommend following my gluten free vegan chocolate chip cookie recipe and then adding your vegan chocolate eggs to that.

gluten free mini egg cookies

How to make Mini Egg Cookies

These gluten free Mini Egg cookies are seriously easy to make, and you’ll probably have a lot of the basic ingredients in your cupboard already.

To be honest, the hardest part is trying to make them without eating all of the Mini Eggs first.

In the end I had to just buy an extra bag to much on while I made the cookies!

Keeping the mixture chilled also helps and I definitely recommend you don’t skip the chilling part of this recipe.

Otherwise you might end up with one, giant Mini Egg cookie… not that that sounds too bad!

I really hope you enjoy these recipes and if you’re looking for more Easter goodies to make, you can check out my fave Gluten Free Easter baking recipes here.

gluten free mini egg cookies

Gluten free Mini Egg cookies

This easy Gluten Free Mini Egg Cookies recipe makes enough for 18 cookies.

If you like, you can make less and freeze any leftover dough.

I recommend making it into balls and then freezing, so it’s ready to just defrost and bake whenever you have a cookie craving!

What are you waiting for? Get into the kitchen now and give these gluten free Mini Egg cookies a go – you won’t be disappointed!

Note: This recipe has been updated and improved in April 2023. For the original recipe, see the caption of my YouTube video here.

gluten free mini egg cookies
Yield: 18 cookies

Gluten Free Mini Egg Cookies

Prep Time: 10 minutes
Cook Time: 18 minutes
Chill Time: 1 hour
Total Time: 1 hour 28 minutes

These easy Gluten Free Mini Egg Cookies are a fantastic Easter bake everyone will love! Proper, bakery-style gluten free cookies with Cadbury's Mini Eggs and milk chocolate chunks.


  • 200g caster sugar
  • 150g unsalted butter
  • 300g plain gluten free flour
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 160g Cadbury's Mini Eggs (crushed)
  • 100g milk chocolate (chopped into chunks)


  1. 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!
  2. 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 beat again until it combines and forms a runny batter.
  3. In a separate bowl, add the gluten free flour, baking powder and xanthan gum and stir to mix it all together. Sift the flour mix into the butter/sugar mixture. Bring the mixture together using a wooden spoon.
  4. Once the mixture starts to come together, add the chocolate chunks and crushed Mini Eggs - I like to reserve a small handful of these to press into the top of the cookies before baking!
  5. Use your hands to bring the dough together, making sure the chocolate and Mini Egg chunks 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.
  6. 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 and place on the baking tray, making sure there is around 3cm between them in case of any spreading. Gently press any extra chocolate chips and Mini Egg pieces into the top of the cookies.
  7. Bake the cookies in the oven for 15-18 minutes. You want them to appear a little crackled on top. 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.


  • I suggest using either a pestle and mortar or a sandwich bag and rolling pin to crush the Mini Eggs - you want them to be in chunks, not completely turned to dust.
  • I recommend if baking in batches to keep any leftover cookie dough balls in the fridge until ready to bake.
  • You can also freeze the cookie dough or baked cookies.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 38mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g

Need some more gluten free Easter inspiration?

Want to have a go at some of the other gluten free Easter baking recipes on the blog once you’ve made these Mini Egg Cookies?

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!

Like this Gluten Free Mini Egg Cookies recipe?

Make sure you pin this recipe card below for later!

gluten free mini egg cookies
gluten free mini egg cookies

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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  1. I do love simple cookies! We have a recipe like this which gets made all the time with different ‘fillings’! So good!

  2. OMG YUM! I really need to find dairyfree mini eggs, they look so pretty in everything!