Gluten-Free Easter Cookies

Easter Cookies packed with marzipan, currants, spice and chocolate resting on a wooden board.

Print Recipe

Loaded with chocolate, spice, currants and marzipan.

Prep Time25

Cook Time14

Chilling time1 15

Total Time1 54

Course: Dessert

Cuisine: British

Servings: cookies

Calories: 216kcal

Author: Georgina Hartley

Ingredients

½ orange zested
80 g soft light brown sugar
50 g caster sugar
115 g unsalted butter room temperature
1 egg
½ teaspoon vanilla extract
160 g homemade gluten-free flour FTL Blend
75 g almond flour ground almonds in UK
1 teaspoon mixed spice
½ teaspoon salt
50 g marzipan finely diced
50 g currants
100 g dark chocolate finely chopped or chips

Instructions

Rub the orange zest with the sugars until fragrant.
Beat the butter into the sugars and mix until light and fluffy.
Mix in the egg and vanilla.
Whisk the gluten-free flour, almond flour, mixed spice and salt together in a large mixing bowl.
Pour the flour mixture into the rest of the cookie batter and mix until combined.
Finally stir in the marzipan, currants and half (50g) of the chocolate.
Cover the bowl and chill in the fridge for 1 hour.
Tear off some of the cookie dough, weigh to 40g then roll into an even ball between the palms of your hands. Repeat with the rest of the dough then arrange the dough balls across two baking trays with plenty of space in between.
Place the baking tray in the fridge for about 15 minutes.
Pre-heat the oven to 190°C / 170°C fan assisted /gas mark 5 / 375°F.
Bake the cookies in the centre of the oven for 12-14 minutes until turning golden at the edges.
Allow the cookies to rest on the baking tray for 10 minutes.
Melt the remaining chocolate in the microwave or in a bowl set over a pan of simmering water, whilst the cookies are cooling.
Move the cookies to a wire rack and drizzle with the melted chocolate.

Video

Notes

Egg. The egg used in this recipe is medium size, 60g with shell and 50g without shell.

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.

Almond Flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.

Storing. Keep the cookies in an airtight container in a cool dark place at room temperature for up to 3 days.

Freezing. I recommend rolling the cookie dough into balls before freezing. Place them on a parchment-lined tray in the freezer for 6 hours until firm. Transfer the frozen balls to an airtight container or freezer bag and freeze for up to 2 months. Allow to thaw for 30 minutes before baking as per the recipe.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 cookie.

Nutrition