Oh me oh my, I don’t think cookies come much better than these. These gluten free Kinder cookies are American-style mega cookies packed with melting chunks of Kinder bar chocolate.
Think Millie’s Cookies/Ben’s Cookies, the ones that are crisp at the edges and soft in the centre, packed with so many chocolatey chunks. Quick and easy to make (no chilling time needed), WE CANNOT STOP EATING THEM!
They are some of the quickest cookies you can bake and ideal if you want to rustle something up in a hurry. Bonus: they’ll make your home smell amazing and you can gobble them up while still warm.
Which Kinder Bars Can I Use?
I’ve used the small chocolate Kinder bars in this recipe, as in the UK they are gluten free with no may contain warning. If you are based in another country they should be okay too, but please do check the packaging before you buy.
They are readily available to buy in most supermarkets and you can usually find them in the main confectionery section.
Note you should not use Kinder Buenos as they contain gluten, and some other Kinder chocolates are not coeliac friendly. Always check the label :).
Gluten Free Kinder Cookies Recipe
- 170g unsalted butter
- 200g dark brown sugar
- 100g caster sugar
- 1 tsp vanilla essence
- 1 large egg + 1 egg yolk
- 400g gluten free plain flour
- 1 tsp baking powder
- 0.5 tsp fine salt
- 0.5 tsp xanthan gum
- 150g Kinder bars (12 small bars), chilled
- Preheat your oven to 180C (fan oven).
- Melt the butter in a microwave for approx 30-40 seconds, until just liquid. There might still be a few small lumps when you take it out, but give the melted butter a stir until these have melted too.
- Add the dark sugar and caster sugar to the warm butter, stir them well to combine. Allow to cool for a couple of minutes.
- Now add the vanilla essence, egg and egg yolk to the butter sugar mixture. Mix well until a smooth batter has formed.
- Sift the plain gluten free flour, xanthan gum and salt into the bowl with the wet ingredients, then stir with a wooden spoon until you have a soft cookie dough.The dough will be shiny and slightly wetter than standard cookie dough, but should come away from the sides of the bowl as you mix. If it is too dry add a tablespoon of milk, if too sticky add a tablespoon of gluten free flour (and continue adjusting until you have the right consistency).
- Chop the chilled Kinder bars into chunks. Add three quarters to the cookie dough and stir until evenly distributed. Using chilled bars helps to ensure the chunks don't smoosh into the mixture too much - you can use them at room temp but you'll end up with them being very squashed in the cookies.
- Line two baking trays with greaseproof paper. Divide the cookie dough into 12 pieces, roll into balls and place 6 balls on each baking tray. Press down gently until the raw cookies are around 1.5cm thick.
- Press the remaining Kinder chunks into the tops of the cookies, ensuring they are level with the cookie dough (if they stick up too much they can burn or melt into a chocolatey mess.
- Pop the cookies into the oven to bake for 10-12 minutes. They are ready when they are starting to brown slightly but will still be very soft. Leave them on the tray to cool for 5 minutes before transferring carefully to a wire rack to cool fully. Then either leave to cool entirely or gobble at least one of them up while still hot! Those melty Kinder chunks and soft gluten free cookie are to die for!
I hope you really enjoy these gluten free Kinder cookies! Why not bookmark some of my other gluten free baking recipes too while you are here: