Mini Egg cookie pie recipe – Easter baking doesn’t get better than this! Yep – in the UK, Mini Eggs are gluten-free, Coeliac-friendly and wheat-free too.
Mini Egg cookie pie recipe, anyone? From just 20 minutes of effort and 25 minutes baking time, you can make this big ol’ cookie pie that’s packed with Easter joy. Even the Easter bunny approves of this one!
I’m not sure I’ve ever had a reaction to one of my Instagram reels quite like my mini egg cookie pie! Nor have I ever seen to make people make it in such a short time…
So naturally, it had to make its way over to the blog too, so here it is in all its Easter baking glory!
When gluten-free options are so limited out in the wild, here’s yet another reason that your own kitchen is the best place to find epic gluten-free bakes.
Here’s why you need to make this in case you weren’t convinced already…
Why make my Mini Egg cookie pie recipe?
- My cookie pie is crisp on the outside and packed with chewy, soft cookie dough in the middle with TONS of chocolate chips and Mini Eggs hiding inside.
- You wouldn’t believe how easy this is to make – totally beginner friendly and only take 20 minutes of effort, plus 25 minutes in the oven.
- This is a great recipe if you have little helpers in the kitchen too – Easter baking was always my favourite as a kid!
- You’d never know this was gluten-free by tasting it AT ALL. Everyone will love this – including muggles!
- Mini Eggs are gluten-free in the UK (linked in FAQ section) so celebrate that fact by making these!
So what does my Mini Egg cookie pie taste like?
It’s crisp on the outside and chewy in the middle and if you nail the baking time, you’ll be rewarded with tons of soft cookie dough in every bite.
But against that lovely, soft, gooey texture, you’ve got chunky mini eggs and creamy white chocolate chips AS WELL AS a thick layer of Nutella running through the middle.
I’ve made a lot of Easter recipes, but I’m not sure it gets any better than this!
Here’s everything you’ll need for my Mini Egg cookie pie recipe – consider this your shopping list! Keep scrolling until you see the recipe card below if you’re looking for the method and measurements…
Mini Egg cookie pie recipe: What you’ll need…
- Butter: Butter is key in cookies and why they’ll have a lovely soft, chewy texture in the middle. Hard margarine also works perfectly, but of course, you’ll lose that subtle, buttery flavour.
- Caster sugar: The combination of caster sugar and light brown sugar is what makes a cookie taste like a cookie! Using all caster sugar works, but it’ll lack a little of that authentic cookie-like flavour.
- Light brown sugar: The natural molasses in light brown sugar gets all the credit for that distinctive taste in a cookie – however, using all brown sugar can bring a bit of a strong taste, hence the combo of caster and light brown sugars.
- Large egg: One egg goes a long way here in terms of texture and binding. I always use large, but a medium one would be ok too.
- Vanilla extract: It’s subtle, but trust. me – it needs to be there for the ultimate flavour!
- Gluten-free plain flour: I use the FREEE (Doves Farm) gluten-free plain flour blend that you can find in supermarkets down the free from aisle. I worked with Doves Farm on Instagram to create this recipe, but this is not a sponsored post!
- Xanthan gum: Cookies can be a little crumbly and fragile without xanthan gum so definitely don’t leave this out unless wholly necessary!
- Bicarbonate of soda: This is sometimes known as ‘baking soda’ outside of the UK and is NOT the same as baking powder. Baking powder is much weaker and will result in a very dense, dry cookie.
- Salt: This is just for flavour enhancing and no, it will not make the cookies taste salty whatsoever!
- Cornflour: A little added cornflour is a secret trick of the trade when baking cookies – it makes them lighter and crispier!
- Nutella: Of course, this is for the filling in your cookie pie, but you could actually use whatever spread you like, as long as it’s gluten-free.
- Mini Eggs: Yes, they’re gluten-free in the UK!
- White chocolate chips: These work so well with the Mini Eggs, adding a creamy chocolate element. Trust me, you’ll love it!
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. So here they are!
Mini Egg cookie pie recipe: Frequently asked questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your Mini Egg cookie pie recipe dairy free?
Yes, but of course, as Mini Eggs aren’t dairy-free – you’ll need a suitable substitute. So here’s all the swaps you’ll need to make to make this dairy-free:
- Instead of using chocolate chips, use dairy-free chocolate chips.
- Instead of using Mini Eggs, use more dairy-free chocolate chips – feel free to use any Easter dairy-free chocolate too, if you can find any down the free from aisle.
- Instead of using butter, use a block of Stork hard margarine or any hard dairy-free butter alternative.
- Instead of using Nutella, use a dairy-free Nutella alternative like this. Not all are dairy-free so ensure it’s this one if possible!
That’s it!
Can I make your Mini Egg cookie pie recipe vegan?
Follow the steps above to make this dairy-free, then simply use 60ml of dairy-free milk instead of the egg. That’s it!
Can I make this recipe low FODMAP?
Yes! Simply use lactose-free chocolate chips and swap the mini eggs for more lactose-free chocolate chips.
Are Mini eggs gluten-free?
Yes, they are in the UK! They don’t have any gluten-containing ingredients or a ‘may contain’ warning for gluten.
Tap here to read the ingredients label for yourself – it never hurts to double-check! You’ll find them down the seasonal aisle in the supermarket.
Can I make your Mini Egg cookie pie recipe in a food processor or standing mixer? Can I make this by hand?
You really don’t need any kind of electric mixer for this one – as this makes quite a thick dough, it’s far easier to make by hand.
So that’s exactly what I’d recommend doing!
Do I need any special equipment to bake your Mini Egg cookie pie recipe?
Certainly not! You will need a good quality 8in inch, round, loose-bottom tin though, so here’s a link to the one I use.
Does this recipe need xanthan gum?
You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten-free baking.
Whilst not super integral here, I’d always recommend adding it if you can, especially as gluten-free plain flour has no added xanthan gum to start with. It stops the cookie being too crumbly.
If you struggle to tolerate it, leave it out probably won’t affect the end bake too much.
Can I make this recipe using other gluten-free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten-free plain/self-raising flour’ and a *singular* type gluten-free flour. When I say ‘gluten-free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten-free flours, not just one, singular flour.
Most gluten-free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten-free flour blend.
Do I need weighing scales to bake your Mini Egg cookie pie recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
For example, adding too much flour can make things dry and crumbly, whereas not adding enough sugar means it’ll lose its crisp exterior. I don’t want you to be disappointed, so please weigh your ingredients!
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Can I bake your Mini Egg cookie pie recipe with less sugar / without sugar?
I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake – it’s not just for adding a sweet taste!
So yeah, remove/reduce the sugar at your own risk!
How long can I keep your Mini Egg cookie pie recipe for?
Once cooled, I’ve kept these for 3-5 days in an air-tight container with no problems.
Can I freeze your Mini Egg cookie pie recipe?
Of course, just allow it to fully cool first! I’ve frozen them for up to 2-3 months no problem. Make sure you slice it up before freezing, then you can easily defrost a few slices at a time instead of the entire thing.
When you want to enjoy one, each slice should take around 3 hours to defrost at room temperature.
How can I tell when my Mini Egg cookie pie recipe is done?
It should have a lovely, crisp and even, golden exterior that’s slightly risen at the edges. You definitely DON’T want any signs of browning with this one!
Just bear in mind that if you overdo cookie bars (and cookies in general), that instead of being lovely and soft like cookie dough in the middle, it’ll be quite dry and even a little crumbly.
So definitely don’t over do these!
Mini Egg cookie pie recipe: Method
Ok, so here’s a printable version of my Mini Egg cookie pie recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.
Mini Egg Cookie Pie Recipe - Easter baking!
Equipment
Ingredients
- 130 g butter melted
- 50 g caster sugar
- 150 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 280 g gluten-free plain flour
- 1/4 tsp xanthan gum
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 4-5 tbsp nutella or any chocolate spread
- 200 g mini eggs
- 100 g white chocolate chips
Instructions
- Preheat your oven to 160C Fan. Grease a 8inch loose bottomed, round baking tin.
- Add your melted butter and both sugars to a large bowl and mix together until combined.
- Add in your egg and vanilla extract and mix again.
- Add in your gluten free flour, xanthan gum, bicarbonate of soda, salt and cornflour and mix. This takes time by hand but you’re left with delicious cookie dough.
- Mix in your mini eggs and white chocolate chips. Leave a few mini eggs out to pop in the top of the cookie pie.
- Press half of your cookie dough into the base of your tin, ensuring the edges are slightly raised. Spread your Nutella on top of the cookie dough leaving a 1cm gap around the edges, then put the remaining cookie dough on top so the chocolate is fully covered.
- Press your remaining mini eggs into the top of the cookie pie.
- Bake in the oven for about 25 minutes and until more golden on top. Allow to cool in the tin for at least 20 minutes before removing and allowing to fully cool or you can slice whilst still warm too. It should be lovely and crisp on the outside but gooey in the middle - if it's dry and crumbly in the middle it was overdone!
- Enjoy!
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Don’t forget to pin this for later!
