Thick, chewy and delicious Vegan Mini Egg Cookies stuffed with chocolate chunks and vegan friendly mini eggs! The BEST chocolaty treat for Easter! Vegan, no-eggs, no-dairy, easy to make.
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Let’s get Easter Baking
It’s officially the beginning of Easter baking season – YESS!!!! I try to wait until closer to April to start sharing Easter bakes, but I’ve had so many ideas going round in my head recently, why not just start now! I also want to have enough time to share all of the delicious and amazing easter treats with you all (I have alot – haha).
Speaking of amazing easter treats, you are going to go CRAZY for these mini egg cookies. I’ve not actually seen a vegan recipe like this before, so this is a first! These cookies are loaded with the best vegan mini eggs on the market, Doisy and Dam of course! The crispy speckled shell and chocolate filling are amazing chopped up throughout these scrumptious cookies. They add such an amazing texture, crunch and flavour!
Why you’ll love this recipe
- Vegan friendly
- Super easy to make
- loaded with VEGAN MINI EGGS!
- Only 10 minutes to bake
- Can be made in under 5 minutes
- Minimal and ‘easy to find’ Ingredients
- Can be enjoyed warm or cold
- Make amazing Easter gifts
Ingredients you’ll need
- Dairy-free butter : Make sure to use a vegan block butter, not margerine. You want to use butter as this will make the cookie more stable. My favourite vegan block butters are Naturli Vegan Block and Flora Plant Based alternative.
- Dairy-free milk : You can use any dairy-free milk, including soya, cashew, oat, almond for example.
- Sugar : This recipe uses a mixture of caster sugar and light brown sugar. I added in some light brown sugar to give the cookies a light caramel flavour. It also helps with the chewiness.
- Vanilla : Use a good quality vanilla for the best flavour. You could even use vanilla seeds from a vanilla pod.
- Raising agents : Baking powder and bicarbonate of soda helps to keep the cookies thick and chewy.
- Plain flour : As we already have the raising agents, simply use plain white flour.
- Dairy-free chocolate : You can use any dairy-free chocolate for the chunks. I like to use a dark 60-70% chocolate. High quality chocolate is also best to use and gives the best flavour.
- Vegan mini eggs : My favourite vegan mini eggs are Doisy and Dam ‘Good Eggs’. You can pick them up in most uk supermarkets such as Morrisons, Tesco and Asda around Easter time and online.
How to make Vegan Mini Egg Cookies
- Cookie dough
Make the cookie dough in a mixer with paddel attachment, it can also be creamed and mixed by hand. Fold everything together until a thick cookie dough is formed. Fold in the chocolates.
- Roll into balls
Grab some of the cookie dough, weigh it out on some scales (50g- 60 each), and place onto a tray. Freeze until firm. This will prevent them spreading too much when baking.
Bake in the middle of the oven until golden brown in colour.
- Serve and enjoy
You can enjoy them warm and gooey or wait until they cool down for a delicious ‘crisp on the outside’ and ‘gooey on the inside’ cookie!
Mini Egg Cookie FAQ
Where to find vegan mini eggs / which did you use?
- I used Doisy and Dams new and improved vegan mini eggs. They are smaller and have more of a pastel shade then their previous eggs. I found them in ASDA down the free from isle. You can also picked them up in Holland and Barrett and online.
Is this recipe vegan?
- OF COURSE! This recipe doesn’t include any animal derived ingredients. Always make sure to triple check the ingredients you use to be sure what you are using is vegan friendly!
Can I make this recipe gluten-free?
- You can! I recipe tested it with whole wheat and gluten-free flour. I would say the gluten-free does have a tendency to be a little grainy and spreads more when baking, but it still produces a really yummy cookie!
Can I freeze the cookie dough?
- You of course can! Make the cookie dough, form into balls and place into the freezer until you want yummy cookies. Then all you want to do it take them out the freezer and bake as normal.