Easter Recipe: Mini Egg Cookies (Dairy-Free Vegan)


Mini Egg Cookies

These chewy mini egg topped vegan chocolate chip cookies are a colourful, simple-to-bake and coconut sugar sweetened Easter Treat!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Easter
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
  • 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