Cornflake Nest Easter Cookies (Gluten free & dairy free)
My Cornflake nest Easter cookies combine a tasty chocolate chip cookie base, topped with a chocolate cornflake nest and extra chocolate eggs. They are so tasty and easy to make, if you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
requently asked questions
Which butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture.
Which dairy free chocolate do you use in the cookies?
Any dairy free chocolate will work for this recipe. I prefer to use larger chunks of broken up dairy free chocolate instead of chocolate chips.
Which gluten free flour do you use for the cookies?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking.
Which dairy free eggs do you use for the topping?
For this recipe I used the Asda Free From Easter Mini Eggs but any Free From eggs would work.
How long will these cookies last?
These cookies will last in an airtight container for up to 3 days however, are always best served on the day you make them.
Can I freeze the cookie dough?
This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.
Cornflake Nest Easter Cookies
Ingredients
For the cookies
- 140 g dairy free butter block
- 140 g light brown sugar
- 120 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 270 g gluten free plain flour
- 1/4 tsp xanthan gum (omit if your flour blend already contains this)
- 1 teaspoon baking powder
- 1/4 tsp salt
- 150 g dairy free chocolate
For the cornflake topping
- 125 g dairy free chocolate
- 25 g dairy free butter
- 1 tbsp golden syrup
- 60 g gluten free cornflakes
- Dairy free chocolate eggs (for topping the nests)
Instructions
Make the cookies
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the egg and continue to whisk. Add your vanilla extract and whisk again
- Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
- Add the dairy free chocolate chunks (saving a handful to press into the top of the cookies). Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into small balls. I tend to weigh mine (around 75g per cookie) to make sure they are all the same size.
- Bake for 13/14 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool.
Make the cornflake topping
- Whilst the cookies cool make the cornflake topping by adding chocolate, butter and golden syrup to a saucepan. Place on the hob on a low heat and stir until melted and combined.
- Add the cornflakes and mix well until they are coated in the chocolate mixture.
- Spoon the cornflake mixture on top of the cookies and press down. Top with a dairy free chocolate egg and leave to set in the fridge.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice