Vegan Easter Cookies
These vegan Easter cookies are soft and chewy on the inside with crispy edges. They’re packed full of dairy-free chocolate eggs and chocolate chunks, making them the perfect Easter sweet treat!
It may seem a little early for Easter recipes but I actually made this one almost a year ago! Before I headed off on my travels last Spring, I made a big batch of recipes so that I could continue posting while I was away. By the time I realised that I’d forgotten to post these vegan Easter cookies, Easter was long gone! I’m posting them early this year so I don’t forget about them again, LOL.
If you like your cookies soft and chewy, bakery-style, then you’ll love this recipe. These cookies are packed with chocolate chunks and dairy-free Mini Eggs- you can’t get much more Easter than that, can you?!
Ingredients you’ll need:
- Ground flax seeds. Mixed with water, these will make your flax ‘eggs’, which help to bind the cookies together. This helps to provide that chewy texture and will prevent the cookies from crumbling after baking. It’s important that you use ground flax seeds, as whole seeds won’t absorb the water properly.
- Dairy-free margarine. My go-to is Vitalite but you can check out my Best Vegan Butter For Baking post for other recommendations. Just make sure you get a spreadable margarine and not a blocky ‘butter’.
- Caster sugar. This is also known as superfine sugar in the US. It’s somewhere in between icing (powdered) sugar and granulated sugar and it gives the best texture in desserts.
- Brown sugar. I recommend soft, light brown sugar for this recipe. This is the ingredient that helps the cookies to spread, making them nice and chewy in the middle!
- Vanilla extract. For extra flavour, of course!
- Self-raising flour. I use self-raising flour instead of plain flour for my cookies because it provides such a lovely, soft texture.
- Dairy-free chocolate chunks. You can use any dairy-free chocolate bar or chocolate chips that you like. I used a bar of 70% Lindt and cut it into small squares.
- Dairy-free ‘Mini Eggs‘. These are what transforms your regular vegan cookies into Easter vegan cookies! I used Doisy and Dam Good Eggs- 1 pack will do but I’d recommend 2 if you want a lot of chocolate egg pieces in there!
How to make Vegan Easter Cookies
These are so simple to make! Let me show you how.
Step 1:
Preheat your oven to 200°C (or 180°C if you’re using a fan oven). Line a large flat tray with baking paper or have a non-stick cookie sheet tray to hand.
Step 2:
Prepare your flax ‘egg’ by mixing 1 tablespoon of ground flax seeds with 1 tablespoon of cold water. Let it sit at room temperature for around 5 minutes or so- it should be thick and gloopy.
Step 3:
In a large bowl, mix together 200g of dairy-free margarine, 150g of caster sugar, 100g of soft light brown sugar and 1 teaspoon of vanilla extract.
Step 4:
Once the wet ingredients have been mixed, add 320g of self-raising flour into the bowl. Mix until it begins to stick together, then use your hands to press the mixture into a ball of dough.
Step 5:
Chop 120g of dairy-free chocolate into small chunks. Crush 75g of dairy-free chocolate mini eggs into small pieces, using the end of a heavy rolling pin.
Add the chocolate chunks and chocolate egg pieces to your dough and press them in with your hands.
Step 6:
Divide your eggless cookie dough up into 12 equal pieces and roll each piece into a ball. Place the balls onto your baking tray and gently flatten them so they’re around 1-inch thick. Make sure to leave a few inches of space between them on the tray to allow room for spreading. I typically bake 5-6 cookies at a time.
Step 7:
Bake the cookies for 12 minutes and leave them on the tray until they are completely cold. Don’t try to eat them while warm as they will still be quite fragile and may break.
FAQ:
Keep them in an airtight container in a cool, dry place such as the kitchen cupboard. They’ll last for up to 5 days this way.
Yes, these dairy-free Easter cookies are perfect for freezing! Just pop them into an airtight container or wrap tightly in plastic wrap and freeze for up to 2 months. To defrost, just transfer them to a plate or wire rack at room temperature for an hour or two until fully thawed. Do not refreeze.
If you can’t get a hold of the Doisy and Dam Good Eggs, you can use any colourful sweets or vegan Easter chocolates. Skittles, Moo-Free mini chocolate eggs or caramel eggs, D&D mini eggs, or crushed up vegan Creme Eggs will all work too!
More vegan Easter desserts:
- Hot cross buns
- Easter chick cupcakes
- Cornflake nests
- Mini Egg cookie bars
- Easter Egg cheesecake
- Peanut butter eggs
I hope you enjoy these vegan Easter cookies. If you make them at home, please let me know how you get on by leaving a rating or comment below. Happy baking! xo
Vegan Easter Cookies
Soft, chewy cookies with chunks of dairy-free chocolate eggs throughout.
Ingredients
- 1 Tablespoon Ground flax seeds
- 200 g Dairy-free margarine
- 150 g Caster sugar
- 100 g Soft light brown sugar
- 1 Teaspoon Vanilla extract
- 320 g Self-raising flour
- 120 g Dairy-free chocolate, chopped into chunks
- 75 g Dairy-free chocolate eggs, roughly crushed (I used Good Eggs)
Instructions
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Preheat your oven to 200°C (or 180°C if you're using a fan oven). Line a large tray with baking paper or have a non-stick cookie tray to hand.
-
In a small mug or bowl, mix the flax seeds with 1 tablespoon of cold water and set aside for 5 minutes. It will end up thick and gloopy. This is your flax 'egg', which will help to bind the cookies together.
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In a large bowl, mix together the margarine, caster sugar, brown sugar and vanilla extract until smooth.
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Add in all of the flour. Stir until the mixture starts to stick to itself, then use your hands to press it into a large ball of dough. If the dough is sticky, you can add more flour. If it's too dry, add a splash of plant-based milk.
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Add the chocolate chunks and the crushed chocolate eggs. Press them into the dough using your hands.
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Divide the dough into 12 equal-sized pieces and roll into balls. Place them onto your baking tray and gently flatten them until they're around 1-inch thick. Make sure to leave 2-3 inches of space between them as they will spread a lot.
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Bake the cookies for 12 minutes and let them cool completely before removing them from the tray.
Recipe Notes
- Store in an airtight container for up to 5 days. Mini Eggs can be replaced with any other vegan Easter chocolates or colourful sweets.
