Gluten-Free Kinder Bar Cookies
These Gluten-Free Kinder Bar Cookies are soft in the middle, chewy on the outside, and packed full of melty chunks of Kinder chocolate. And honestly… is there any chocolate more addictive than Kinder? I don’t think so 😅
They’ve got that signature creamy white centre and smooth milk chocolate coating that we all loved as kids baked into a dreamy cookie that’s coeliac-safe and absolutely irresistible. You guys went mad for my Gluten-Free Kinder Bar Brownies, and my Gluten-Free Kinder Bar Rocky Road so I knew I had to follow up with a cookie version.
These are inspired by the Kinder Bar Cookies I used to sell in my online store and if you’ve been missing them, now you can make them fresh at home. They’re perfect for baking with the kids, gifting, or just when you want to treat yourself to something special.
The texture is just right: soft and gooey in the centre with crisp, golden edges. The chopped Kinder Chocolate melts into little pools throughout the dough, giving you a perfect mix of chocolatey bites in every mouthful.
And yes, they freeze beautifully. Just roll the dough into balls, wrap, and freeze. You can bake them straight from frozen whenever the cookie craving hits (which, let’s be honest, is most days).
I hope these bring you all the nostalgic joy of your childhood Kinder obsession, but in cookie form! You deserve it 💕
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Ingredients
Instructions
- Beat the softened butter with the light brown and caster sugar until smooth and creamy.
- Mix in the egg and vanilla extract until the mixture is fully combined.
- Stir in the gluten-free self-raising flour and bicarbonate of soda, ensuring there are no lumps or pockets of flour remaining.
- Fold in the chopped kinder bars until evenly distributed throughout the dough.
- Roll the dough into balls, each weighing approximately 100g. For an extra touch, press a few additional mini eggs onto the tops of the balls.
- Chill the balls in the freezer for around 40 minutes, or refrigerate for a longer period if needed.
- While the dough chills, preheat your oven to 180°C (fan) / 200°C. Line 1-2 large baking trays with non-stick parchment paper.
- Once the balls have chilled, place 6 - 9 dough balls onto each, leaving plenty of space between them to allow for spreading. Bake for about 12 minutes, until the cookies are slightly gooey and have a darker edge.
- Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
- Melt white chocolate in microwave in 15 second intervals.
- Drizzle over cookies. sprinkle over more chopped kinder bars if you wish.
