Sunday, 29 March 2020

Vegan Mini Egg Easter Cookies

Prepare to get messy with these soft gooey cookies filled with the best Easter treats!


Every Easter for the past few years I have yearned for vegan mini eggs - so imagine my delight when Doisy and Dam brought out their own versions just for us vegans yay!! They are so good, and a pretty good comparison to the original mini eggs (which I have always LOVED) they have a good crunch and the chocolate in the middle is so yummy! When I added some of the eggs on top of the cookies after baking the middle of the chocolate had melted it was so good!
This cookie recipe is pretty versatile as well so feel free to swap out the eggs for chocolate chips etc.

Check out my other cookie recipes for more inspiration!

Double Chocolate Cookies
Cranberry, Pistachio and White Chocolate Cookies
Carrot Cake Cookies




Recipe

Prep: 10 minutes
Cook: 10-12 minutes
Serves: 16


Ingredients

115g Vegan butter
100g Caster sugar
100g Light brown sugar
60ml Soya milk
250g Plain flour
1tsp Vanilla extract
1tsp Baking soda
Pinch of salt
2tsp Cornflour
200g Doisy and Dam mini eggs



Method

✿In an electric mixer cream together the butter and both sugars. Then add the soya milk and vanilla and mix.
✿In a separate bowl, combine the flour, salt, baking soda and cornflour. 
✿Add the dry ingredients to the and mix well together. Fold in 150g of the mini eggs as much as possible, you will have a thick cookie dough so do this with a wooden spoon.
✿Preheat your oven to 180℃ and line your baking trays with baking paper. I had to use 3 as they need room to spread out.
✿Take about a tbsp of cookie dough and using your hands roll into balls. I had to go back and add more cookie dough to some of my balls so don't be scared to use as little or as much as you need to.
✿Make sure the cookie dough balls are spread out on the trays and then bake in the oven for 10-12 minutes until slightly brown on top - no longer or they will be more crispy. 
✿Once they are out of the oven, press the rest of the mini eggs into the cookies and then leave to cool and firm up. 
✿Store in an airtight container at room temp - best eaten on the first few days. Enjoy!


Christina 
xx



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