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+ servings

Easter Cookies {gluten-free}

Loaded with spices, currants, marzipan and dark chocolate chips
Prep Time15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Servings: 12 cookies
Calories: 266kcal


  • Zest ½ orange
  • Zest ½ lemon
  • 80 g soft light brown sugar
  • 50 g caster sugar
  • 115 g unsalted butter room temperature
  • 1 egg
  • ½ teaspoon vanilla extract
  • 60 g oat flour
  • 50 g buckwheat flour
  • 50 g tapioca flour
  • 75 g ground almonds
  • 1 teaspoon mixed spice
  • 75 g dark chocolate chips
  • 50 g chopped marzipan
  • 50 g currants
  • 1 ball stem ginger finely chopped


  • Whisk the orange and lemon zest with the sugars until fragrant. Drop in the butter one cube at a time and mix until light and fluffy.
  • Beat in the egg and vanilla.
  • Whisk the flours, almonds and mixed spice together and mix into the rest of the cookie batter.
  • Finally stir in the chocolate chips, marzipan, currants and stem ginger, reserving one of each for the top of each cookie.
  • Using a spring release ice cream scoop, portion out 12 balls of cookie, the place on a baking tray an inch or two apart. Top the cookie balls with the extra chocolate chips, marzipan, currants and ginger.
  • Place the baking tray in the fridge for one hour.
  • Bake the cookies in an oven pre-heated to 190 °C for 10 minutes. Leave for 5 minutes to rest on the baking tray then remove to a wire rack to cool.


Calories: 266kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 18mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1.1mg