I've found the perfect way to use leftover easter chocolate eggs in these delicious cookies!
When I first found Moo Free Choccy Eggs I was delighted! it's hard to find vegan chocolate eggs at easter and these were delicious. I bought the last 3 packets on the shelf and then got around to eating them so thought they would be great in a cookie! My obsession with cookies continues, and I based this recipe off of my easy chocolate chip cookies but replaced the chips with the eggs easy :) Of course you can really add just about any chopped up pieces of chocolates you like, even if you've got a big Easter egg leftover, break it up into smaller pieces and simply fold them into the dough. To make these cookies even more chocolatey, I melted some Moo Free original milk chocolate squares to drizzle on top of the cookies once they were cooked, of course this isn't necessary but who doesn't love more chocolate?!
If you love cookies and chocolate....
Check out my other Easter recipes for more inspiration!
Recipe
Prep: 20 minutes
Cook: 12-15 minutes
Serves: 12
Ingredients
- 240g Plain flour
- 3tsp Cornflour
- 115g Vegan butter softened
- 60ml Soya milk
- 95g Caster sugar
- 95g Light brown sugar
- 1 ½ tsp Baking soda
- Pinch of salt
- 1tsp Vanilla extract
- 200g Moo Free Choccy Eggs chopped
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Method
- In an electric mixer cream together the butter and both sugars. Then add the soya milk and vanilla and mix.
- In a separate bowl, combine the flour, salt, baking soda and cornflour.
- Add the dry ingredients to the mixer and mix well together. Fold in the majority of the chocolate eggs, saving some to push into the cookies when they are baked. You will have a thick cookie dough so do this with a wooden spoon.
- Preheat your oven to 180℃ and line your baking trays with baking paper. I had to use 3 as they need room to spread out.
- Take about a tbsp of cookie dough and using your hands roll into balls. I had to go back and add more cookie dough to some of my cookies so don't be scared to use as little or as much as you need to.
- Make sure the cookies are spread out on the trays and then bake in the oven for 10-12 minutes until slightly brown on top - not any longer or they will be more crispy.
- Once they are out of the oven, press the rest of the chocolate eggs into the cookies (I chopped the eggs in half) and then leave to cool and firm up.
- Store in an airtight container at room temp - best eaten on the first few days. Enjoy!
Christina
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