Gluten-free Easter Cookies Recipe

60 minutes


  • 100g of dark chocolate
  • 100g of unsalted butter
  • 150g of gluten-free self-raising flour
  • 100g of light brown sugar
  • 1 large egg
  • 80g of chocolate eggs, buttons and/or chips, roughly chopped
  • 1 pinch of salt


Melt the chocolate and butter together in the microwave or in a bowl set over a pan of simmering water, then leave to cool a little
Place the flour, sugar and a pinch of salt into a bowl and stir to evenly combine
Whisk the egg, then slowly incorporate it into the dry mixture, ensuring you have no lumps
Whisk in the butter and chocolate mixture and half of the mixed chocolate eggs, buttons and chips
Roll the dough into 8 equal balls, then place on a baking tray lined with baking paper, ensuring you leave plenty of space in between to allow the cookies to expand. Scatter with the remaining chocolates
Bake for about 20–25 minutes until the surface feels fairly firm and dry to the touch. Leave to cool for a few minutes before eating