This giant, gluten-free Mini Egg Cookie Pie is a wonderful Easter treat to share. Soft, gooey gluten-free cookie dough is filled with Nutella and Cadbury’s Mini Eggs, then baked and sliced into generous wedges—perfect warm with ice cream or served chilled.
What you need to know at-a-glance:
- Why choose this recipe? It combines rich gluten-free cookie dough, a gooey chocolate-hazelnut center and crunchy Mini Eggs for a truly indulgent dessert.
- Top tip: Do not skip the freezing stage — chilling the assembled pie before baking prevents the filling from leaking out.
- Flour: Use a plain gluten-free flour blend such as FREEE by Doves Farm or any supermarket gluten-free plain flour.
- Serving suggestion: Warm a slice for 30 seconds in the microwave and add a scoop of ice cream for extra decadence.
This Mini Egg Cookie Pie has a cookie-dough crust loaded with Mini Eggs, a Nutella filling and a cookie lid. It can be enjoyed warm or cold, making it a great dessert or a fun baking project for the holidays.
Table of Contents
- What you need to know at-a-glance:
- Ingredients and Substitutions
- How to Make Mini Egg Cookie Pie
- Storing and Freezing Instructions
- Mini Egg Cookie Pie Recipe
- More Gluten Free Easter Recipes
Ingredients and Substitutions
The full ingredient amounts are in the recipe card below. Here are the key components and suitable swaps:
- Butter: Swap for margarine or vegan butter for a dairy-free option.
- Sugars: A blend of light brown sugar and granulated sugar gives the best cookie texture.
- Egg and vanilla extract for structure and flavour.
- Plain gluten-free flour: Use a reliable blend like FREEE by Doves Farm or another supermarket brand.
- Cornflour (cornstarch): Helps keep the dough tender.
- Bicarbonate of soda and xanthan gum: Xanthan gum helps the dough hold shape in gluten-free baking.
- Cadbury’s Mini Eggs: These are gluten free; you can use another small chocolate egg, dairy-free mini eggs or chocolate chunks instead.
- Milk chocolate chips: Check labels for allergy warnings or use dairy-free chips if needed.
- Chocolate spread: Nutella works well, or substitute with any chocolate-hazelnut spread or a vegan alternative.
You will need a 15cm (6-inch) loose-bottom cake tin to assemble the pie.
How to Make Mini Egg Cookie Pie
Below are the main steps to make this gluten-free Mini Egg Cookie Pie. Refer to the photos for visual guidance if needed.
1. Grease your tin well, including the sides, to prevent sticking.
2. Beat the melted butter with granulated sugar and light brown sugar until combined. Add the egg and vanilla extract and beat again briefly.
3. Whisk the gluten-free flour, cornflour, xanthan gum and bicarbonate of soda together, then fold into the wet mixture. Stir in the Mini Eggs and chocolate chips until the dough is thick and sticky with no loose flour.
4. Press two-thirds of the dough into the base and up the sides of the prepared tin (about 1–2cm up the sides) to form a cookie case.
5. Spoon the chocolate spread into the case and smooth it. Warming the spread briefly in the microwave (10–15 seconds) makes it easier to spread.
6. Cover with the remaining cookie dough, sealing the edges so nothing leaks. Freeze the assembled pie for 20 minutes while you preheat the oven to 200°C / 180°C fan / Gas Mark 6.
7. Bake for 25 minutes until the top is lightly golden. Cool on a rack for at least one hour to reach room temperature, then chill the pie in the tin in the fridge overnight (or at least 6 hours) before removing the tin and slicing into wedges.
Storing and Freezing Instructions
To store: Keep the pie in the fridge or a cool place for up to a week. Serve cold or warm slices briefly.
To freeze: Cut the pie into portions first and freeze individual wedges for easy thawing and serving.
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Mini Egg Cookie Pie Recipe
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Equipment
-
1 6-inch (15cm) loose-bottom cake tin
Ingredients
- 90 g butter, melted, plus extra for greasing
- 40 g granulated sugar
- 120 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 270 g plain gluten-free flour
- 1 tbsp cornflour (cornstarch)
- ½ tsp bicarbonate of soda
- ¼ tsp xanthan gum
- 200 g Cadbury’s Mini Eggs (or similar)
- 100 g milk chocolate chips
- 150 g chocolate spread (Nutella or similar)
Instructions
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Grease the cake tin with extra butter, including the sides.
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Beat the melted butter with granulated and light brown sugar in a large bowl until combined. Add the egg and vanilla and mix briefly.
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Combine the flour, cornflour, xanthan gum and bicarbonate of soda, then fold into the wet mixture. Stir in Mini Eggs and chocolate chips until a thick, sticky dough forms.
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Press two-thirds of the dough into the base and up the sides of the tin (about 1–2cm up the sides) to form a case.
-
Spoon the chocolate spread into the case and smooth it. Warming the spread for 10–15 seconds helps if it is very firm.
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Cover with remaining dough and seal the edges well to prevent leaks.
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Freeze the assembled pie for 20 minutes while you preheat the oven to 200°C / 180°C fan / Gas Mark 6.
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Bake for 25 minutes until the top is lightly golden. Cool on a rack for at least one hour, then chill the pie in the tin overnight (or at least 6 hours) before removing and slicing into wedges.
Notes
- Serving suggestion: Serve warm with ice cream or enjoy chilled.
- Storing: Keep in the fridge for up to a week. For freezing, cut into portions and freeze individual wedges.
- Make ahead: You can assemble the pie a day ahead and refrigerate before baking. After baking, the pie must be chilled again until fully set.
- Measurements: Using kitchen scales is recommended for accuracy, especially in gluten-free baking.
- Photos: Refer to the step-by-step images above for guidance through each stage.
Nutrition
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More Gluten Free Easter Recipes
Gluten Free Creme Egg Brownies
Gluten free Mini Egg cookies
Gluten free chocolate orange mini egg cookies
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