The Ultimate Gluten Free Easter Cookie Recipe

  • When you have a child with Celiac Disease, the most important time to be sure they feel included in the dessert department is on special occasions.  


    While my eleven-year-old son was diagnosed over six years ago, and eating gluten-free is routine for him, it’s still no fun if he’s at a party and there’s no gluten-free dessert option. And I learned early on, it’s not just about having a substitute—it should be an equally cool substitute! For example, if everyone at the party is having cupcakes with an awesome video game figure on top, eating a plain gluten-free brownie is nowhere near as exciting.

    This Easter, no gluten-free kid who gets one of these Ultimate Gluten Free Easter Cookies will feel left out. In fact, those eating the other gluten-full desserts will want in on them. Watch out!  

    The Ultimate Gluten-Free Easter Cookie Recipe

    GF kiddos (and adults!) won't be left disappointed this year if you bake up a batch of these wheat-free cookies!

    Prep Time:
    Cook time:
    Servings: Makes about 3 dozen


    • unsalted butter, softened: 1 cup (2 sticks)
    • granulated sugar: 1¼ cup
    • pure vanilla extract: 1 tablespoon
    • large eggs: 2
    • gluten-free all purpose flour: 2 cups
    • xanthan gum: 1 teaspoon
    • sea salt: ½ teaspoon
    • sweetened, shredded coconut: 1 cup
    • mixed Easter, pastel-colored chocolate candies: 2 cups
    • Easter M&Ms (the coconut flavored M&Ms are pictured here, but any M&Ms you'd like are great): 2 cups


    Step 1: Preheat the oven to 350 degrees F and line a couple of baking sheets with parchment paper.  

    Step 2: In a large mixing bowl, combine the softened butter with the sugar and vanilla. Once it's blended, add the eggs and mix until it's smooth.  

    Step 3: In another bowl, mix the flour, xanthan gum, and salt. Once blended, fold this into the wet mixture.

    Step 4: Now fold in the coconut and the 2 cups of the pastel-colored chocolate candies.  

    cookie batter-Easter-m&m

    Step 5:  Use a cookie scoop or tablespoon to shape the cookies into about 1½ tablespoon dollops, at least 2 inches apart on the parchment-lined baking sheets.  

    Step 6:  Gently press some Easter M&Ms into the the tops of the dollops of dough, dividing the 2 cups amongst all of them.

    cookie batter-Easter-candy-baking sheet-parchment paper
    Step 7:  Bake in the preheated 350 degree F oven just until the cookies solidify, 10 to 12 minutes. Leave them on the baking sheet for a couple minutes, then transfer them to a cooling rack.

    The Ultimate Gluten Free Easter Cookie-blue-pastels-candy-baking sheet-parchment pap

    Notes: I find that M&Ms are the best for the tops of the cookies because the color doesn't bleed when they bake, and there's minimal cracking.

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