RECIPE: Gluten Free Creme Egg Cookies!

I KNOW I KNOW, Valentines Day and Pancake Day come before Easter. But I can’t help myself! I popped in Poundland and could NOT RESIST buying some creme egg minis. I don’t really eat that much dairy but I am an absolute chocoholic, as some of you may already have seen on my twitter. When I eat one creme egg, I can’t stop.

But I thought I would make something to share instead of devouring them all myself, and  do something different other than a cake. I was in LIV, the health food store in Liverpool and picked up some Teff Flour to bake with, it’s certified gluten free. Curious as I am, I did a wee bit of googling in the shop and found it has some nutritional benefits, such as having calcium, and protein in it, and it’s high in fibre too.

I also read online that it has a ‘malty’ flavour – something that since going gluten free has been hard to recreate in the form of malteasers and malted milks. It was a little pricey, but SO WORTH IT, as the cookie dough with brown sugar and teff flour has the most indulgent malty flavour indeed, but with none of the barley. SMASHING!


I thought it would be perfect to add in some creme egg mini’s to the cookie dough and make these bad boys.  They’re gooey in the middle, crunchy and you can’t just eat one! So without further ado, here’s my recipe!

Cadbury Creme Egg Cookies (Gluten free)

  • Servings: 18 Cookies
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  • 110g Softened Margarine
  • 225g Brown Sugar
  • 1 medium egg
  •  1tsp Vanilla extract
  • 1tsp Baking Powder
  • 225g Teff Flour (or plain gluten free flour)
  • 12 Cadbury Creme Egg Minis


  1. Cream together the margarine and brown sugar.
  2. Beat in the egg and vanilla extract, until well combined.
  3. Slowly add in the flour, mixing well, and then mix in the baking powder until your cookie dough forms.
  4. Chop up 3 of the creme egg minis and mix them into the cookie dough.
  5. On a lined baking tray, place tablespoon sized dollops of the cookie dough, ensuring there is room for the dough to spread while baking.
  6. Bake in the centre of the oven, preheated to 160*c for 12 minutes. While the cookies are baking, chop the remaining 9 mini creme eggs in half.
  7. As soon as the cookies come out of the oven, place half of each creme egg in the centre of the cookies, and gently push down. Leave to cool.
  8. When the cookies have cooled, you can decorate with a drizzle of gluten free white chocolate and orange icing.
  9. Serve, share and enjoy with a cuppa!

So that was my first time baking with Teff Flour, I am always curious when it comes to the texture and taste of other flours and I think this type is definitely amazing when it comes to cookies. The taste is amazing, and the texture is great too, the cookies didn’t crumble and there’s no huge grainy feel with them. I wonder what it would be like in a crumble, or as a cheesecake base!  This recipe would also work well with plain gluten free flour too, especially if you’re on a budget and can’t afford fancy flour. Have any of you guys baked with Teff flour before? Let me know in the comments.

Thanks for reading!

Georgina x

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