Mini Egg Cookies

These chewy mini egg topped vegan chocolate chip cookies are a colourful, simple-to-bake and coconut sugar sweetened Easter Treat!

Course Dessert

Cuisine Easter

Prep Time 10

Cook Time 10

Total Time 20

Servings Cookies

Ingredients

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

Instructions

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!

Notes

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