Gluten free loaded Easter cookies recipe – this is the ULTIMATE Easter baking project. These are unlike any of my other cookies!
Gluten free loaded Easter cookies recipe – it sounds tasty, but what actually are they?! Well take a look at the photo below and read on to find out…
Well, not only are these cookies a little bigger than you’re average, but they’re super chunky and really nice and thick. Some of them even have a nice hump!
And that hump is filled with aaaall the melty Easter chocolate and a soft cookie dough like centre. Honestly, they’re unlike any cookies you’ve ever eaten.
(and you’d certainly never know they were gf!)
I’ve called them ‘loaded’ because I threw in 200g of completely mixed Easter chocolate – so there’s chopped up mini eggs, mini Creme Eggs, caramel eggs AND Terry’s chocolate orange eggs in there. You really can throw whatever you like in these!
The method is a little unconventional as it involves freezing, but trust me – don’t skip this step. It’s incredibly important to stop them spreading excessively, otherwise they won’t be chunky.
Of course, if you want to freeze these cookies… just leave the balls frozen! Then you can carry on from step 9 of the recipe.
Ok, so here’s what you’ll need for my gluten free loaded Easter cookies recipe…
Gluten free loaded Easter cookies recipe: Ingredients
- 115g butter, (COLD!)
- 55g caster sugar
- 90g brown sugar
- 200g easter chocolate (any chocolate, I chopped up Mini Eggs, Creme Eggs and Caramel Eggs)
- 170g gluten free plain flour
- 75g gluten free self raising flour
- 1/4 tsp xanthan gum
- 1 tsp cornflour (known as cornstarch outside of the UK)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 egg
- 1/2 tsp vanilla extract
Gluten free loaded Easter cookies recipe: Method
Cut your cold butter into small/medium cubes and either in a stand mixer or with an electric hand whisk mix briefly (around 30 seconds) until the butter is starting to break down a little but still holds some shape.
Add in both your light brown sugar and your caster sugar and mix once more. Again, do this briefly – you’re not trying to cream it together just so its slightly mixed (I usually do this for about 30 – 45 seconds).
Add in your chocolate. As I said I used lots of Easter chocolate which I chopped up. No need to have it all evenly sized. Mix so that the chocolate is combined into the mixture – again this shouldn’t take long.
In a separate bowl add your gluten free plain flour, gluten free self raising flour, cornflour, xanthan gum, salt and baking powder. Mix to combine.
Add your flour mix to the main bowl and mix briefly once more (no more than a minute ideally). It’s quite a lot of flour so be careful it doesn’t go everywhere at first! It should be quite a sandy, crumbly mixture at this point.
In a small bowl, beat your egg with your vanilla extract. Then add this to the mixture, mix until it starts coming together and forming more of a dough.
Roll your dough into rough balls (don’t smooth them whilst rolling too much, or you’ll lose the texture when they cook). I roll mine to be between 115g and 120g – I’d recommend this size – they are really big and the mixture should make just over 6.
Place your balls on a tray and pop into the freezer for around 90 minutes. This will help the cookies to not spread too much and keep the gooey inside.
Preheat your oven to 180C Fan / 200C and pop a large prepared baking tray into the oven to heat up.
When the dough has chilled enough, remove your heat baking tray from the oven and place your balls on it (ensure they aren’t too close to each other as they’ll spread a little). Put the hot baking tray straight back into the oven and book for about 16 minutes. (I usually bake mine between 14 – 16 minutes and check on them from 14 minutes onwards.
They should have spread but not as much as a regular cookie and still be chunky, especially in the centre! Leave to cool on the tray before moving carefully to a cooling rack.
Enjoy!
And here’s the printable version of the recipe! Please make sure you leave a 5 star rating if you enjoyed it as it lets other people know it’s worth trying. Thank you!
Gluten Free Loaded Easter Cookies Recipe - Easter baking!
Ingredients
- 115 g butter (COLD!)
- 55 g caster sugar
- 90 g brown sugar
- 200 g easter chocolate any chocolate, I chopped up Mini Eggs, Creme Eggs and Caramel Eggs
- 170 g gluten free plain flour
- 75 g gluten free self raising flour
- 1/4 tsp xanthan gum
- 1 tsp cornflour known as cornstarch outside of the UK
- 1/2 tsp salt
- 1 tsp baking powder
- 1 egg
- 1/2 tsp vanilla extract
Instructions
- Cut your cold butter into small/medium cubes and either in a stand mixer or with an electric hand whisk mix briefly (around 30 seconds) until the butter is starting to break down a little but still holds some shape.
- Add in both your light brown sugar and your caster sugar and mix once more. Again, do this briefly - you're not trying to cream it together just so its slightly mixed (I usually do this for about 30 - 45 seconds).
- Add in your chocolate. As I said I used lots of Easter chocolate which I chopped up. No need to have it all evenly sized. Mix so that the chocolate is combined into the mixture - again this shouldn't take long.
- In a separate bowl add your gluten free plain flour, gluten free self raising flour, cornflour, xanthan gum, salt and baking powder. Mix to combine.
- Add your flour mix to the main bowl and mix briefly once more (no more than a minute ideally). It's quite a lot of flour so be careful it doesn't go everywhere at first! It should be quite a sandy, crumbly mixture at this point.
- In a small bowl, beat your egg with your vanilla extract. Then add this to the mixture, mix until it starts coming together and forming more of a dough.
- Roll your dough into rough balls (don't smooth them whilst rolling too much, or you'll lose the texture when they cook). I roll mine to be between 115g and 120g - I'd recommend this size - they are really big and the mixture should make just over 6.
- Place your balls on a tray and pop into the freezer for around 90 minutes. This will help the cookies to not spread too much and keep the gooey inside.
- Preheat your oven to 180C Fan / 200C and pop a large prepared baking tray into the oven to heat up.
- When the dough has chilled enough, remove your heat baking tray from the oven and place your balls on it (ensure they aren't too close to each other as they'll spread a little). Put the hot baking tray straight back into the oven and book for about 16 minutes. (I usually bake mine between 14 - 16 minutes and check on them from 14 minutes onwards.
- They should have spread but not as much as a regular cookie and still be chunky, especially in the centre! Leave to cool on the tray before moving carefully to a cooling rack.
- Enjoy!
Notes
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
