Mini Egg Cookies
Gluten free, Dairy free, Nut-free, Soya free, Coconut free
Equipment
- Oven
- 2 Mixing Bowls
- Mixing spoon
- Baking tray
- Greaseproof Paper
- Fridge
- Knife
- Cling film
- Ice cream scoop Optional, for portioning
- Rolling pin For crushing the mini eggs
Ingredients
- 115 grams Vegan butter block
- 100 grams Brown sugar
- 60 grams White caster sugar
- 2 large Eggs
- 1.5 tsp Vanilla extract
- 250 grams Plain flour Gluten free
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 150 grams Vegan mini eggs
- 150 grams Chocolate chips
Instructions
- Smash the mini eggs using a rolling pin until they are medium-large chunks
- In a bowl, mix the dry ingredients, chocolate chips and mini eggs, and then set aside
- In a second bowl, beat together the butter and sugar until it becomes thick and creamed together
- Add the eggs and vanilla extract to the butter and sugar and mix until combined
- Little by little, add in the dry ingredients to the bowl containing the butter, sugar and eggs and gently mix together
- Cover the top of the bowl with cling film and pop into the fridge for at least 4 hours (I recommend 6 hours-overnight for optimum results)
- Remove the dough from the fridge and pre-heat the oven to 180°C fan or 200°C conventional
- Line a baking tray with greaseproof paper
- Using a large scoop, take equal amounts of cookie dough and pop onto the baking tray (spacing at least 2 inches apart) - I recommend only baking 4 cookies at a time in case they spread as they are very large
- Add extra chocolate chips/mini eggs to the top of the dough balls if desired
- Bake for 14-16 minutes (until they start to brown/turn golden)
- Remove from the oven and leave to cool on the baking tray for at least 30 minutes
- Once cooled, move to a wire rack to cool completely on the bottom
- Enjoy!
Notes
- Raw cookie dough is suitable for home-freezing
- Store in an air-tight container in the fridge for up to two weeks
- Serving suggestion: microwave for 20-30 seconds and serve with ice cream for the best result