Mini Egg Easter Cookies
If you’re looking for a fun and seasonal Spring treat, these Easter mini egg cookies are the perfect choice. Soft, sweet, and easy to make, this recipe uses simple plant-based ingredients to create delicious cookies everyone will love. If you aren’t vegan, you can still use the usual mini Eggs if you fancy!
They’re very easy to make and taste better than anything you can buy in shops, and they definitely won’t last long as they’re totally addictive!
What you need to make vegan rock cakes
-
non-dairy butter
-
caster sugar
-
soft brown sugar
-
vanilla extract
- self raising flour
- non-dairy milk
- vegan chocolate chips
- vegan mini eggs
Substitution and Ingredient Notes
Vegan butter: I used Flora buttery or Stork for vegan baking usually. Use soya free vegan butter to make this recipe soya free.
Vegan milk: I used oat milk but you can also use any plant-based milk alternative. Or if not vegan, normal milk will work fine.
Vegan chocolate chips: You can always find non-dairy dark cooking chocolate chips in the baking section! You can also use milk alternatives if you aren’t making this plant-based
Vegan mini eggs: I get the Mummy Meegz brand called “Chickee eggs” in the UK which I found in Asda. They’re incredible! You can also use normal Mini Eggs if not vegan.
How to make vegan mini egg Easter cookies
Start by preheating the oven to 200°C (180°C Fan). Line two baking trays with parchment paper.
Cream together the non-dairy butter and both sugars until smooth (I used a food mixer, but can be done by hand), then stir through the vanilla extract. It should be light and fluffy!
Add in the flour and the 2 tsp milk, and mix to form a dough. You can use your hands here to bring it all together.
Gently mix in the chocolate chips and the mini eggs (saving a few for topping).
Set the dough in the fridge for 15-30 minutes to cool.
Divide the dough into 16-18, and roll into balls. Place the balls on two baking sheets well spaced apart (the cookies will spread whilst baking), and press each gently down a little.
I often like to save half of the dough and freeze as this makes a really good amount of cookies. You can even freeze in individual servings to bake whenever you want a cookie!
Add some smashed mini eggs on top of each cookie.
Bake in the oven for approximately 15 minutes. They’re ready when they start to brown, but if you like a gooey cookie, you can take them out a little earlier.
Allow to cool for 5 minutes and then carefully place on cooling rack to firm up. After about 10 minutes ready they are ready to eat. Enjoy and Happy Easter!
Easter Mini Egg Cookies
Ingredients
- 200 g non-dairy butter (I use Stork or Flora)
- 150 g caster sugar
- 100 g soft brown sugar
- 1 tsp vanilla extract
- 300 g self raising flour
- 2 tsp non-dairy milk
- 100 g vegan chocolate chips
- 160 g vegan mini eggs (equivalent of approximately two bags, smashed a little )
Instructions
- Preheat the oven to 200°C (180°C Fan). Line a baking tray with parchment paper.
- Cream together the non-dairy butter and both sugars until smooth (I used a food mixer, but can be done by hand), then stir through the vanilla extract.
- Add in the flour and the 2 tsp milk, and mix to form a dough. Gently mix in the chocolate chips and the mini eggs using your hands.
- Set the dough in the fridge for 15-30 minutes to cool.
- Divide the dough into 16, and roll into balls. Place the balls on the baking sheet well spaced apart (the cookies will spread whilst baking), and press each gently down a little. Add a couple chunks of smashed mini eggs on top of each cookie.
- Bake in the oven for approximately 15 minutes.
- Allow to cool for 5 minutes and then carefully place on cooling rack to firm up. After about 10 minutes ready they are ready to eat. Enjoy and Happy Easter!
Nutrition
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Fancy more vegan sweet recipes?
- Spiced Apple and Cranberry Cake
- Italian Lemon and Raspberry Olive Oil Cake
- Vegan Lemon Shortbread
- Vegan Choc Chip Cookies
Did you make this Mini Egg Easter Cookie recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
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