Mini Egg Easter Cookies



1 3/4 cups all purpose gluten free flour

1/4 cup vegan vanilla protein (can sub for extra flour)

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup coconut sugar

1/2 cup brown sugar

1 cup light vegan butter softened, not melted

1 tsp vanilla extract

1 cup Good Eggs

1/4 cup plant based milk


Squidgey. Chocolatey. Perfect for Easter. 

These cookies from our fan Rosie take the NYC style soft chewy cookie, and reimagine it into a fun vegan chocolate recipe. Grab your Good Eggs and get baking, for this ultimate crowd pleasing treat.

Makes 9 and takes 2.5 hours.

  1. In a large mixing bowl, add flour, protein, baking soda and salt and mix well. Set aside.

In a separate mixing bowl, add softened butter, sugar, and brown sugar. Beat together until smooth and creamy. Add in vanilla extract and mix well.
  3. Slowly add flour mixture, and mix until just combined.

  4. Fold through mini eggs. If the dough is a little crumbly, add the milk, one tablespoon at a time.

  5. Cover the cookie dough and refrigerate for at least 2 hours. 

  6. Remove the cookie dough from the refrigerator. Preheat the oven to 170 C/350F.

  7. Once warm, form 6 balls of cookie dough (I used an ice cream scoop) and place on a cookie sheet.

  8. Bake the cookies for 12-15 minutes, or until the edges go slightly brown. Remove from the oven and let cool for 10 minutes on the sheet, before transferring to a wire rack until cool.

  9. Enjoy!