Are Cadbury mini chocolate eggs gluten

See the recipe

Cadbury Mini Chocolate Eggs should be available year-round so you can make those Gluten Free Cadbury Mini Egg Cookies all year long. Those gluten-free cookies are loaded with chopped-up Cadbury Mini Eggs, dark, milk, and white chocolate and finished with a tiny sprinkle of flaky sea salt.

Unless you have a secret stockpile or live in Canada (rumor has it you can find Cadbury Mini Eggs there year-round) Cadbury Mini Eggs can be tricky to find unless it's Easter Season. One substitution for the Mini Eggs would be M&M's.

If you love Cadbury Mini Eggs, make sure to check out my Small Batch Gluten Free Frosted Brownies.

• Recipe Ingredient Notes
• What is room temperature butter?
• DIY Multipuprose Gluten Free Flour Blend
• Are Cadbury Mini Chocolate Eggs Gluten Free?
• How to crush those Cadbury Mini Eggs
• How to assemble and garnish the Cookies
• FAQ for Gluten Free Cadbury Eggs Cookies
• Baking in grams
• Note about Ovens and Oven Temperatures
• Substitutions and Modifications
• 📖 Recipe
• 💬 Comments

Recipe Ingredient Notes

Gluten Free Flour: I use my own gluten free multipurpose blend in this recipe. This blend already contains xanthan gum. If you would like to use a store-bought product, I would recommend Bobs 1-to-1. If your blend does not include xanthan gum, I recommend adding 1.5 teaspoons of xanthan to this recipe.

Chocolate: I use a mix of dark, white, and milk chocolate for those cookies (Valrhona Manjari 64%, Opalys 33%, Tanariva 33%,)

Cadbury Mini Eggs: I prefer the Milk Chocolate variety of the Cadbury Mini Eggs for this recipe. You will need an entire 8oz bag for those cookies. In case you do not have Mini Eggs, I recommend using M&M's or Smarties. And yes - Cadbury Mini Eggs are gluten-free!

Almond Extract: I use Nielsen Massey Almond Extract for my baking. Almond Extract does not taste like almonds since it is made with bitter almond oil and ethyl alcohol. Whole bitter almonds are actually inedible, but their oil has a strong, sweet flavor. Please be very careful with this extract. A little goes a very long way!

Whole Milk Powder: This is an optional ingredient. Milk powder has been a staple in my kitchen and recipes for years. It enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). Also, when heated, the sugars from the milk powder caramelize which adds to the rich taste and give cookies a browner tone. The fat found in milk powder also acts as a tenderizer resulting in a softer bake. You can find milk powder in the baking section or near the canned milk in your local grocery store. I buy this product online: Whole Milk Powder.

What is room temperature butter?

Almost all my recipes call for room temperature butter. I prefer my butter soft, but cool and should not appear shiny or greasy. Especially during the summer month I only allow for it to sit out for 5 minutes before using it. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.

DIY Multipuprose Gluten Free Flour Blend

I am currently working on my own gluten free flour blends but will always provide a store-bought alternative for you in my recipes. I understand not everyone is in the position and/or comfortable blending their own flours. One of my favorite go-to blends is this simple blend. This can be used in all my cookie recipes, cakes and bar cookies. I don’t recommend using it in my Classic Pastries. 

Please make sure to use Super Fine Brown Rice Flour like this product from Authentic Foods as well as Sweet Rice Flour and Potato Starch (NOT Potato Flour – remember, they are two different products).

Please make sure to use a kitchen scale for this!

Gluten Free Multipurpose Blend

• 140 grams Super Fine Brown Rice Flour
• 120 grams Super Fine Sweet White Rice Flour
• 160 grams Potato Starch
• 70 grams Sorghum Flour
• 80 grams Tapioca Starch
• 8 grams Xanthan Gum

Place all your ingredients in a bowl and whisk together. Store in an air-tight container and store in your pantry 1-2 months or in your fridge for up to 6 months. 

Are Cadbury Mini Chocolate Eggs Gluten Free?

Cadbury Chocolate is produced by Hershey Chocolate in the US with ingredients they receive from the Cadbury plant in the British Isles, UK. Hershey does not state on their products if they are gluten free but they state allergens. The allergens listed for Cadbury Mini Chocolate Eggs are milk, soy, and yellow #5. I have reached out to Hershey and they did confirm that the mini eggs are not produced on the same equipment that processes wheat and therefore are gluten free. Hershey has strong allergen control protocols in place to prevent cross-contamination.

Hooray! Cadbury Mini Chocolate Eggs are gluten free!

How to crush those Cadbury Mini Eggs

This is how I crush them quickly (and safely). Please don't cut them - that can end badly: Take your large bladed knife, place the flat side down on top of the eggs and press it down. The eggs will break up into small pieces perfect for cookies, brownies, and whatever your heart desires to create with them.

And yes, I even made a reel about this - you can find it here: How to crush Cadbury Mini Eggs

How to assemble and garnish the Cookies

Hopefully, you have watched my "How to get picture-perfect cookies" reels by now. If you haven't I highly recommend checking it out. It explains exactly how I assemble my cookies before baking. Once the cookies are baked, I like to top them with additional crushed cadbury mini eggs and some flaky sea salt

Can I make those cookies with “Regular” All Purpose Flour?
Yes, Please substitute the gluten-free flour used in this recipe with 325 grams of regular all-purpose flour.

Can I freeze cookie dough?
To freeze the cookie dough, scoop your cookies as usual and then place them on a parchment-lined sheet tray that will fit in your freezer. A ¼ size sheet tray works great for this task (this one even comes with a lid!). Place the sheet tray in your freezer and allow the cookies to fully freeze. Once frozen transfer them to a freezer safe, air-tight container and store for up to 3 months.

How do I bake frozen cookie dough?
I bake my cookie dough straight from the freezer and add an additional 3-5 minutes of baking time IF needed.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.

📖 Recipe

Prep Time 25 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 40 minutes

Ingredients

• 226 grams unsalted butter, room temperature
• 200 grams light brown sugar
• 90 grams white granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 340 grams Gluten Free Multipurpose Flour
• 10 grams cornstarch
• 1 tablespoon whole milk powder (optional)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 250 grams of chopped chocolate (mix of dark, milk & white)
• 226 grams of crushed Cadbury Mini Eggs (165 grams for the dough and the rest for decoration)
• More Chocolate for garnish
• Flaky Sea Salt such as Maldon for finishing

Instructions

Make the cookie dough

1. In the bowl of your stand mixer combine room temperature butter, both sugars, vanilla, almond extract (if using), and salt, and beat at medium speed for 5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
2. In the meantime combine gluten-free flour, cornstarch, milk powder, baking powder, and baking soda in a separate bowl.
3. With the mixer running on low, add the whole egg and the egg yolk, letting it fully incorporate. Pause your mixer to scrape down the sides.
4. With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
5. Add your chopped-up chocolate and 165 grams of chopped-up Cadbury Mini Eggs at a low speed just to combine. You don’t want to overmix and break up all the chocolate.
6. Set the batter aside and let the dough rest in your refrigerator for at least 4hrs - better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.

How to bake your Cookies

1. Once your cookie dough has rested peacefully in the fridge for an extended period of time, use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 20-24 cookies, depending on how much cookie dough you snack on. Top each portion with an additional piece of chocolate and chopped up Cadbury Mini Eggs before baking - this will give you those big chocolate puddles and candy on top of the cookie.
2. Preheat your oven to 350F and line a sheet tray with parchment paper.
3. Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
4. Bake Cookies for 8 minutes and rotate the cookie tray. Bake an additional 8-10 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
5. Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Sprinkle with any candy you may have let and flaky sea salt. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
6. Repeat with the remaining dough if you would like.

Notes

You will need a 226 grams / 8 oz bag of Cadbury Mini Eggs for this recipe. Make sure to reserve some of the chopped eggs for the decoration of the cookies.

Nutrition Information:

Yield:

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