Gluten Free Cadbury Egg Cookies
Soft, gluten-free cookies featuring chopped mini Cadbury eggs and semi-sweet chocolate chips, ideal for a festive treat with a tender, chewy texture and rich chocolate flavor.
Equipment
- 1 mixing bowl
- 1 oven
- 1 baking tray lined with parchment paper
- 1 spatula or wooden spoon
Ingredients
- 2/3 cup caster sugar
- 2/3 cup brown sugar
- 4.5 oz unsalted butter softened
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 1/4 cups gluten-free flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp xanthan gum
- 5.6 oz mini chocolate eggs roughly chopped into 1/4-inch pieces
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 340°F (170°C) and line baking trays with parchment paper.
- Roughly chop mini chocolate eggs into 1/4-inch pieces and set aside.
- In a large bowl, cream together softened butter, caster sugar, and brown sugar until pale and fluffy, about 2-3 minutes.
- Add the room temperature egg and vanilla extract to the creamed mixture and stir until smooth and fully combined.
- In a separate bowl, whisk gluten-free flour, baking soda, salt, and xanthan gum until evenly mixed.
- Fold the dry ingredients into the wet mixture gently until just combined, then fold in chopped mini eggs and chocolate chips.
- Chill the dough in the refrigerator for 45 minutes to prevent spreading.
- Scoop dough into golf ball-sized portions and place them on the prepared trays spaced about 2 inches apart.
- Bake for 12-15 minutes until edges are set and centers appear slightly underbaked.
- Let cookies cool on baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature egg for better dough integration.
- Chill dough to prevent cookies from spreading too much.
- Store cookies in an airtight container up to 5 days.