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.
Servings: 12 cookies
Calories: 280.89kcal
Ingredients
- 100 g non-dairy butter
- 100 g light brown sugar
- 100 g caster sugar
- 1 tsp vanilla paste
- 50 ml plant milk
- 200 g plain flour
- 1.5 tsp baking powder
- 100 g dark chocolate roughly chopped
- 100 g dark chocolate mini eggs roughly chopped
Instructions
- 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.
Nutrition
Calories: 280.89kcal | Carbohydrates: 39.34g | Protein: 2.92g | Fat: 12.48g | Saturated Fat: 4.55g | Trans Fat: 1.26g | Cholesterol: 1.5mg | Sodium: 119.59mg | Potassium: 95.98mg | Fiber: 1.6g | Sugar: 24.03g | Vitamin A: 38.29IU | Vitamin C: 0.35mg | Calcium: 60.63mg | Iron: 2.01mg