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This giant, gluten free Mini Egg Cookie Pie is the perfect treat to tuck into this Easter! Gooey, gluten free cookie dough is stuffed with Nutella and Cadbury’s Mini Eggs, before being served up in big fat wedges. The best Easter dessert for sharing!
What you need to know at-a-glance:
- Why choose this recipe? I mean… delicious gluten free cookie dough, a gooey Nutella filling and chunks of Cadbury’s Mini Eggs… need I say more!?
- Top Tip: Do NOT skip the freezing stage – it’s really important to chill this Mini Egg Cookie Pie before baking, or the Nutella may ooze out everywhere.
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
- Anything else? For extra decadence, warm a slice of this Mini Egg Cookie Pie in the microwave for 30 seconds and top with a scoop of ice-cream. 🤤
I don’t even know where to start with how decadent and delicious this Mini Egg Cookie Pie recipe is. It’s just the perfect Easter bake!
The ‘pie crust’ is formed of gluten free cookie dough packed with Mini Eggs, which is then filled with Nutella and covered with a cookie dough lid.
The whole thing is baked and can then be enjoyed warm or cold. Perfect as a dessert or an Easter baking project for a rainy day.
If you already love my gluten free Mini Egg Cookies, my Mini Egg Brownies or my giant gluten free NYC cookies, you’ll love this recipe.
Table of Contents
Ingredients and Substitutions
The full quantities are listed in the recipe card below, but here are the main ingredients and ideas for any substitutions.
- Butter: For a dairy free recipe you could use margarine or vegan butter.
- Sugars: I use a mixture of light brown sugar and granulated sugar. This is important to get the right cookie dough texture.
- Egg
- Vanilla Extract
- Plain Gluten Free Flour: I usually use the FREEE by Dove’s Farm gluten free plain flour which can be found in most UK supermarket free from aisles.
- Cornflour: Or cornstarch in the US.
- Bicarbonate of Soda
- Xanthan Gum: This can be found in the free from aisle and is important for getting the right texture in your cookie dough, that doesn’t spread too much.
- Cadbury’s Mini Eggs: Yes, these ARE gluten free! You can use another chocolate mini egg of choice, dairy free chocolate mini eggs or just replace with chocolate chunks.
- Milk Chocolate Chips: Just be careful they don’t have any ‘may contain’ warnings. I usually use the Dr Oetker ones.
- Chocolate Spread: I usually use Nutella but any variety will do. Use a vegan chocolate spread for a dairy free cookie pie.
You will also need a 15cm (6-inch) loose bottom cake tin to make your cookie pie.
How to Make Mini Egg Cookie Pie
Here are some step-by-step photos to guide you through how to make a gluten free Mini Egg Cookie Pie. I find sometimes a visual reference really helps!
To prepare your tin, grease it with the extra butter and set to one side – make sure to grease up the sides too. You need to make sure that cookie pie doesn’t stick.
Beat the melted butter, granulated sugar and light brown sugar together in a large mixing bowl, using an electric whisk.
Once combined, add the egg and vanilla extract and beat again for another 30 seconds to combine.
Mix the gluten free flour, cornflour, xanthan gum and bicarbonate of soda together in a bowl, then tip into the egg mixture. Add the Mini Eggs and chocolate chips in too.
Use a wooden spoon to bring the mixture together – it should form a thick, sticky dough with no loose flour.
Take 2/3 of the dough and press it into the bottom of your greased baking tin, pushing it up the sides around 1-2cm as well.
Spoon the Nutella into the cookie dough case, then smooth out (you may find zapping it in the microwave for 10-15 seconds first helps, to soften it slightly).
Once it is in an even layer, cover the top of the pie with the remaining cookie dough. Be sure to seal it well to ensure nothing leaks out!
Place the cookie dough pie in the freezer for 20 minutes. Meanwhile, preheat the oven to 200C / 180C Fan / Gas Mark 6.
After 20 minutes, remove the cookie dough pie from the freezer and place in the oven. Bake for 25 minutes until the top is lightly golden.
Remove the cookie dough pie from the oven and cool on a rack for at least one hour until it has cooled to room temperature.
Place the pie (in the tin still) in the fridge overnight (or at least 6 hours). Once chilled, carefully remove the tin from the pie and cut it into wedges to serve.
Storing and Freezing Instructions
TO STORE: This Mini Egg Cookie Dough Pie is best kept in the fridge or in a cool room, where it will keep for around a week. Serve it cold or warm it up.
TO FREEZE: If you want to freeze this Cookie Pie I recommend cutting it into portions first. That way you can just defrost whatever you want to eat at-a-time.
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Mini Egg Cookie Pie Recipe
Equipment
Ingredients
- 90 g butter, melted, plus extra for greasing
- 40 g granulated sugar
- 120 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 270 g plain gluten free flour, (I use the FREEE plain gluten free flour or any supermarket own brand free from flour)
- 1 tbsp cornflour
- 0.5 tsp bicarbonate of soda
- 0.25 tsp xanthan gum, (Find this in the free from aisle)
- 200 g Cadbury’s Mini Eggs, (Or miniature chocolate eggs of choice)
- 100 g milk chocolate chips
- 150 g chocolate spread, (I used Nutella)
Instructions
- Grease the cake tin with the extra butter and set to one side – make sure to grease up the sides too.
- Beat the melted butter, granulated sugar and light brown sugar together in a large mixing bowl, using an electric whisk.
- Once combined, add the egg and vanilla extract and beat again for another 30 seconds to combine.
- Mix the gluten free flour, cornflour, xanthan gum and bicarbonate of soda together in a bowl, then tip into the egg mixture. Add the Mini Eggs and chocolate chips in too.
- Use a wooden spoon to bring the mixture together – it should form a thick, sticky dough with no loose flour.
- Take 2/3 of the dough and press it into the bottom of your greased baking tin, pushing it up the sides around 1-2cm as well.
- Spoon the Nutella into the cookie dough case, then smooth out (you may find zapping it in the microwave for 10-15 seconds first helps, to soften it slightly).
- Once it is in an even layer, cover the top of the pie with the remaining cookie dough. Be sure to seal it well to ensure nothing leaks out!
- Place the cookie dough pie in the freezer for 20 minutes. Meanwhile, preheat the oven to 200C / 180C Fan / Gas Mark 6.
- After 20 minutes, remove the cookie dough pie from the freezer and place in the oven. Bake for 25 minutes until the top is lightly golden.
- Remove the cookie dough pie from the oven and cool on a rack for at least one hour until it has cooled to room temperature. Place the pie (in the tin still) in the fridge overnight (or at least 6 hours).
- Once chilled, carefully remove the tin from the pie and cut it into wedges to serve.
Notes
- Serving Suggestion: You can enjoy this dessert warm or cold – but I find serving it warm with a dollop of ice-cream is just *chef’s kiss*.
- Storing: This Mini Egg Cookie Dough Pie is best kept in the fridge, where it will keep for around a week. You can also freeze it – I prefer to cut it into portions first.
- Making Ahead: If you want to construct the pie ahead of time, you can make it a day in advance and store in the fridge overnight before baking. But be aware once baked it will then need to go into the fridge again to chill completely!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this gluten free cookie pie recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Mini Egg Cookie Pie! It really helps to support my website and get my recipes out there xx
Nutrition
More Gluten Free Easter Recipes
Gluten Free Creme Egg Brownies
Gluten free Mini Egg cookies
Gluten free chocolate orange mini egg cookies
Mini Egg Brownies
Gluten Free Hot Cross Buns
Chocolate Cornflake Cakes
Gluten Free Mini Egg Rocky Road
Gluten Free Salted Caramel Hot Cross Buns
Gluten Free Simnel Cake
Gluten Free Easter Brownies
Gluten free Reese’s egg chocolate brownies
Gluten Free Carrot Cake Cupcakes
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