Vegan Mini Egg Cookies
Celebrate Easter with these Vegan Mini Egg Cookies made with Doisy & Dam dark chocolate mini eggs. Perfect for anyone on a plant based diet.
It’s funny how so many celebrations are inextricably linked with chocolate, but none more so than Easter! Years ago, being vegan meant that Easter was a chocolate free affair. But not any more!
Doisy & Dam are one of my favourite vegan chocolate brands because they have taken so many classic treats and made them vegan. For this Vegan Mini Egg Cookie recipe I use a mix of their dark chocolate buttons and their mini eggs. Of course, you can use any brand you like but Doisy & Dam always get my vote!
For more Easter recipes check out my Easter recipe archive.
How to make vegan cookies
You need to substitute three things to make mini egg cookies egg and dairy free.
Plant based “butter”
To get a really soft, buttery cookie you need butter! In my opinion the best plant based butter alternatives on the market are Naturli and Flora. Whichever bran of plant based butter that you choose to use, always make sure you use block butter, not a dairy-free spread. If you don’t use a block “butter” you risk making a dough that is too soft and the cookies will spread out too thin.
An alternative to egg
Cookie dough recipes often use egg to bind the ingredients together. But, there’s an easier way. Instead of using one whole egg I use 50 millilitres of plant based milk. I’ve tried a range of different plant and nut milks and they all work well. My go-to for this particular recipe would be soy milk as it’s got a creamier, thicker texture and I think it makes the cookies even more decadent.
Dairy free chocolate
I’ve already mentioned that Doisy & Dam Mini Eggs are my favourite dairy-free chocolate for this recipe but you could easily swap it out for dairy free white chocolate buttons or a roughly chopped bar of dairy free “milk” chocolate. Just use whatever you can get your hands on!
The best thing about this recipe is just how versatile it is.
Remember to chill…
No, I don’t mean put your feet up and relax over the Easter holidays (though you should absolutely do that…) The most important thing to remember when making these cookies is that they need time to firm up in the fridge (or freezer). They are a fridge cookie which means they are designed to be cooked from chilled. This stops them spread out more than then already do. Skip this step and you risk them all merging into one giant cookie.
Now that we’ve gone over the ingredients and importance of chilling the dough, all that’s left to do is bake!
Vegan Mini Egg Cookies
- Cream together the butter and sugar until soft (as if you’re making a cake!) Beat in the plant milk and vanilla paste until well combined.
- Next mix in the flour and baking powder. Stir as well as you can bringing it together into a stiff dough before adding in the chocolate chunks and mini eggs.
- Bring the dough together into a dough ball before rolling into a log shape (no more than 2 inches wide) and wrap in cling film.
- Place the cookie dough log in the fridge for 1-2 hours or 30 minutes in the freezer.
- While the cookie dough is chilling, pre-heat your oven to 180 C / 350 F / gas mark 4 and line a baking tray with grease proof paper.
- Once chilled, slice the log into 12 equal discs and evenly space them on a baking tray leaving at least 2 inches between each cookie.
- Bake in the centre of the oven for 25 minutes or until the cookies are cooked through.
- Leave the cookies to cool on the baking tray for 15 minutes before leaving to cool completely on a wire rack.