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 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 20Cookies
Ingredients
1 1/3CupCoconut Sugar
2/3CupCoconut Oil
½CupAlmond Milk
2tbspVanilla Extract
2 ½CupsOrganic All Purpose Flour
1tspBaking Soda
1tspBaking Powder
½tspSea Salt
⅓CupChocolate Chips
1BoxPretzel 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