Vegan Easter Cookie Recipe

Jump to Recipe

This Vegan Easter Cookie Recipe is a fun seasonal twist on classic New York-style chocolate chip cookies. Thick, bakery style cookies are packed with vegan chocolate chips and crunchy vegan mini eggs for the ultimate Easter treat. With crisp edges, a soft gooey centre and plenty of chocolate in every bite, they’re perfect for Easter baking, gifting or enjoying with a cup of tea.

TL;DR

• Thick, bakery-style Easter cookies with gooey centres.
• Packed with vegan chocolate chips and crunchy vegan mini eggs.
• Perfect for Easter baking, gifting or sharing with family and friends.
• Freezing the cookie dough gives the cookies their chunky New York-style texture.
• Easy to make ahead by freezing the cookie dough until you’re ready to bake.

Vegan Easter Cookie Recipe

Ingredients

You’ll find the full ingredient quantities in the recipe card below.

Cookie Dough

• 2 Flax Eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg)
• 230g Vegan Baking Block
• 1 tsp Vanilla Extract
• 160g Light Brown Sugar
• 160g Caster Sugar
• 300g Vegan Chocolate Chips
• 80g Vegan Mini Eggs
• 200g Self Raising Flour
• 300g Plain Flour
• 2 tsp Baking Powder
• 1/4 tsp Bicarbonate of Soda
• Pinch of Salt

How to Make This Vegan Easter Cookie Recipe

Cookie Dough

Make the flax eggs by mixing the ground flaxseed with the water and leave them to thicken for around 5 minutes.

Beat together the vegan baking block, vanilla extract, light brown sugar and caster sugar until just combined. Don’t overmix – leaving small pieces of butter helps create the thick, chewy texture these cookies are known for.

Stir in the vegan chocolate chips along with 40g of the vegan mini eggs, saving the remaining 40g for decorating the tops of the cookies.

Add the self-raising flour, plain flour, baking powder, bicarbonate of soda and salt. Mix until almost combined, then add the flax eggs and continue mixing just until a dough forms.

Divide the dough into 215g portions and roll into balls. Press the remaining vegan mini eggs into the top of each cookie dough ball, using around three mini eggs per cookie.

Place the cookie dough balls onto a lined baking tray and freeze for at least 90 minutes, or preferably overnight.

When you’re ready to bake, preheat the oven to 180°C/350°F. Place a lined baking tray into the oven while it heats.

Once the oven has reached temperature, carefully place the frozen cookie dough balls onto the hot tray, leaving at least 3 inches between each one to allow for spreading.

Bake for 18 minutes before transferring the cookies to a wire rack to cool completely.

Top Tips

• Freeze the cookie dough for the thickest New York-style cookies.
• Don’t overmix the butter and sugar to achieve the best texture.
• Bake the cookies straight from frozen so they spread slowly.
• Leave plenty of space between each cookie as they become quite large.
• Pressing mini eggs into the tops before baking gives the cookies a colourful Easter finish.

Variations

• Swap some of the chocolate chips for vegan white chocolate chips.
• Add chopped vegan crème eggs for an extra Easter treat.
• Sprinkle with flaky sea salt after baking for a sweet and salty finish.
• Drizzle with melted vegan chocolate once cooled.

Serving Suggestions

These Easter Cookies are delicious:

• Served slightly warm with a glass of oat or soya milk.
• Packed into Easter gift boxes.
• As part of an Easter dessert table.
• Alongside tea or coffee.
• Crumbled over vegan ice cream.

Storage

Store the baked cookies in an airtight container for up to 5 days. The unbaked cookie dough balls can be frozen for up to 3 months. Bake straight from frozen, adding an extra minute or two if needed.

FAQs

Recipes Similar to Vegan Easter Cookie Recipe

• Classic New York Style Cookies
• Red Velvet Cookies
• Hot Cross Cinnamon Rolls

Easter Cookies

Difficulty: Easy

Servings

13

servings

Prep time

1

hour 

40

minutes

Cooking time

18

minutes

Total time

2

hours 

The classic New York style chocolate chip cookie gets and Easter update with a mix of chocolate chips and Easter chocolates.

Ingredients

• 2 Flax Eggs ( 1 tbsp ground flaxseed mixed with 3 tbsp water per 'egg')

• 230g Vegan Baking Block

• 1 tsp Vanilla Extract

• 160g Light Brown Sugar

• 160g Caster Sugar

• 300g Vegan Chocolate Chips

• 80g Vegan Mini Eggs

• 200g Self Raising Flour

• 300g Plain Flour

• 2 tsp Baking Powder

• 1/4 tsp Bicarbonate of Soda

• Pinch of Salt

Directions

• Make the flax egg by combining 2 tbsp ground flax seed with 6 tbsp water and set aside. 
• Beat together the baking block, vanilla extract and sugars until just combined. There should still be nuggets of the baking block so don't over mix.
• Stir in the chocolate chips and 40g of the vegan mini eggs (leaving 40g aside).
• Mix in the two flours, baking powder, bicarbonate of soda and salt.
• Add in the flax egg and mix just until a dough forms. 
• Roll into 215g balls and push the remaining mini eggs into the top each ball (about 3 on each). Place on a lined baking tray and freeze for at least 90 minutes, preferably overnight.
• When you are ready to bake the cookies pre heat the oven to 180ºc/350ºf. Line a large baking tray with baking paper and put it in the oven to warm up.
• When the oven is up to temperature, place the frozen cookies on the baking tray with at least 3 inches between each cookie to allow them to spread. Bake for 18 minutes before moving to a wire rack to cool completely.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.