These vegan Mini Egg Cookies are the perfect easy snack or dessert for Easter! These vegan cookies are beautiful, colourful, and perfect for Spring! There is rich and creamy chocolate goodness in every bite.

These Easter vegan Mini Egg Cookies take chocolate chip cookies to a whole new level! Mini Eggs and cookies are a match made in heaven!

This Easter I wanted to make a simple dessert, mini egg cookies. I decided to make my go to chocolate chip cookie recipe and add vegan mini eggs. The combination of my two favourites is so good.

These Easter cookies have crisp edges and chewy centers.

You mix the vegan Mini Eggs into the dough as you are forming the cookie dough balls and have little chocolate hidden surprises in each cookie.

You can also press the chopped mini eggs on top of the cookies so they look even prettier.

These vegan cookies are super simple to make. Mix everything together, place on a baking rack and place in the oven for just 12 minutes.

Mini Egg Cookies Ingredients

These Easter Cookies only need the below seven ingredients.

Dairy free butter – normal butter will work, can also sub for coconut oil
Coconut sugar – any granulated such as white sugar or brown sugar will work
Flax egg – normal egg or chia egg will also work
Vanilla extract
Buckwheat Flour – can use all purpose flour
Baking Soda
Vegan Mini Eggs – Cadbury Mini eggs will work, can also use chocolate chips, chocolate eggs or any other Easter candy

How to Make Vegan Mini Egg Cookies

You can make these perfectly chewy cookies by following the steps below.

Preheat oven to 350 degrees.
In a large bowl cream together butter and sugar. Add the wet ingredients – the vanilla and egg until incorporated about 15 seconds. Don’t over mix.
In a separate bowl whisk together remaining flour and baking soda. Mix dry ingredients into wet ingredients until combined.
Add in chopped mini eggs
I like to use a cookie scoop (ice cream scoop works well too) or roll dough into balls and place cookie balls on a greased or lined baking sheet.
Bake for 10-12 minutes. You just want them ever so golden. The edges will be slightly brown. Don’t over bake these.
Cool on a baking rack and enjoy

More Easter Desserts Recipes

Easter Cookie Bars

No Bake Easter Chocolate Nests

How to store Easter treats

Store your easter egg cookies in an airtight container at room temperature for up to four days.

These cookies also freeze really well up to three months. Defrost at room temperature

How do you cut a Mini Egg in half

Vegan Mini Egg Cookies

These vegan Mini Egg Cookies are the perfect easy snack or dessert for Easter! These cookies are beautiful, colourful, and perfect for Spring!

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Course Dessert

Ingredients

1/2 Cup dairy free butter
3/4 Cup of coconut sugar (any sugar will work)
1 flax egg (normal egg will work)
1 TSP of Vanilla
1 1/2 Cup of buckwheat Flour
1/2 TSP Baking Soda
1 Cup of Chopped Vegan Mini Eggs

Instructions

Preheat oven to 350 degrees.
Cream together butter and sugar. Add in vanilla and egg until incorporated about 15 seconds. Don't over mix.
In a separate bowl whisk together flour and baking soda. Mix dry ingredients into wet ingredients until combined.
Add in mini eggs
I like to use a cookie scoop or roll dough into balls on a greased or a cookie sheet lined with parchment paper.
Bake for 10-12 minutes. You just want them ever so golden. The edges will be slightly brown. Don't over bake these.
Cool on a baking rack and enjoy for an Easter dessert.