Mini Egg Cookies
These chewy mini egg topped vegan chocolate chip cookies are a colourful, simple-to-bake and coconut sugar sweetened Easter Treat!
Servings: 20 Cookies
- 1 1/3 Cup Coconut Sugar
- 2/3 Cup Coconut Oil
- ½ Cup Almond Milk
- 2 tbsp Vanilla Extract
- 2 ½ Cups Organic All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- ⅓ Cup Chocolate Chips
- 1 Box Pretzel Veggs Mini Eggs
Preheat the oven to 350F.
In a medium mixing bowl, combine coconut sugar, almond milk, vanilla extract and coconut oil.
In a separate bowl, combine the all purpose flour, baking soda, baking powder and sea salt.
Combine wet and dry ingredients, add chocolate chips and mix until evenly distributed.
Scoop cookies onto two parchment lined baking sheets, pressing them down slightly and adding halved mini eggs on top before placing in the oven
Bake for 8-10 minutes and allow to cool before enjoying!
Each Serving Contains:
191 calories; 2 g protein; 8 g total fat (0 g trans fat); 27g total carbohydrates (15 g of sugar); 144mg sodium *Not including Pretzel Veggs garnish