Vegan Easter Cookies

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Easter is the perfect time for indulging in sweet treats, and these Vegan Easter Cookies are a festive twist on my classic New York style chocolate chip cookies. Soft, chewy, and packed with gooey chocolate, they are made even more special with the addition of vegan mini eggs, creating the ultimate seasonal bake.

If you are familiar with my original recipe, you will know that these cookies have that irresistible bakery style texture. They are crispy on the outside with a thick, melt-in-your-mouth centre. For this Easter version, I have added Mummy Meegz Chickee Eggs, which are one of the best vegan mini eggs available in the UK. They are available in ASDA, Waitrose, The Range and also online. These creamy, dairy free chocolate eggs not only taste amazing but also give the cookies a colourful, festive look when scattered on top.

The great thing about this recipe is that it is just as easy to make as my classic cookies, but with a fun Easter upgrade. The mini eggs melt slightly inside the cookie while maintaining a crisp shell, adding extra texture and chocolatey goodness to every bite. Plus, pressing a few extra on top after baking makes them look absolutely bakery worthy!

Whether you are baking these for an Easter celebration, gifting them to friends and family, or just treating yourself, they’re guaranteed to be a hit. Even non vegans will love these cookies. No one will guess they’re completely plant based!

So, grab your mixing bowl and let’s get baking. These Vegan Easter Cookies are the perfect way to celebrate the season with something sweet, fun, and totally delicious.

If you liked this seasonal cookie recipe you may like my original vegan New York Style Cookie recipe or even my vegan Red Velvet version!

Easter Cookies

Difficulty: Easy

Servings

13

servings

Prep time

1

hour 

40

minutes

Cooking time

18

minutes

Total time

2

hours 

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.