Yep, Easter is almost here but I’m still sliding in at the last minute with my gluten free Creme Egg cookies recipe. And yes – Creme Eggs are gluten free in the UK!
I’m actually a little bit mind-blown just how bloody long Creme Eggs have been in supermarkets… literally as soon as Christmas ended basically! But since Creme Egg season may very well be over soon, you might as well give my gluten free Creme egg cookies recipe a go…
I’ve been asking you guys on Instagram if you prefer Mini Eggs or Creme Eggs… and you’re all pretty divided!
So I thought I’d just sit on the fence like the indecisive mess that I am and create cookie recipes for both.
(Wait – does doing that make me decisive?!)
So yes, over here you’ll find my gluten free mini egg cookies recipe too!
And in case you didn’t know – these aren’t your average, rock hard cookies.
They’re lovely and thick, crisp on the outside, but soft and chewy in the middle… basically every gluten free person’s dream!
And while we’re there, let me just get this out of the way – nobody would ever know that these are gluten free in a million years.
Trust me on that one!
So here’s my gluten free Creme Egg cookies recipe!
I used my cookie recipe from my classic chocolate chip cookie recipe, but obviously with a few minor tweaks!
My Gluten Free Creme Egg Cookies Recipe
- 100 g caster sugar
- 100 g light brown sugar
- 120 g hard magarine, melted (I've always used the hard block of Stork which is dairy free - if you don't need dairy free you could use butter)
- 1 large egg
- 1/2 tsp vanilla extract
- 300 g gluten free plain flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 160 g mini Creme Eggs (halved)
In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine. Mix until it all comes together and is fully combined.
Add your egg and vanilla extract to the bowl and continue to mix (with a wooden spoon) until combined once more.
In a separate bowl, add your gluten free flour, bicarbonate of soda, salt and briefly mix
Add your flour mix to your original bowl and mix till combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it'll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand).
Add the halved mini Creme Eggs and give them a good mix in so they are dispersed evenly.
Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).
Heat your oven to 170C (fan) and prepare a couple of baking trays with good quality, non-stick baking paper.
Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball) and place them on your trays. Try and get a mini Creme Egg near the top of the ball to give the cookies a better chance of looking perfect.
The cookies will spread a little so leave some gaps between them - I usually cook mine in a couple of batches.
Pop into the preheated oven for 15 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.
Remove from the oven and leave to cool on the baking tray before moving them. Enjoy!
Thanks for reading all about my gluten free Creme Egg cookies recipe! If you make them, I’d love to see how they turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Oh and don’t forget to pin this for later!