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Easter Chocolate Chip Cookies
Meat Free Monday
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- Serves: Makes 12 cookies
- Preparation: 5
- Cooking: 18-20
- Passive: 20
- Ready: 45
Celebrate the season with these irresistible plant-based cookies, packed with soft, chewy, melt-in-your-mouth chocolatey goodness!
Ingredients
- 70 g plant-based chocolate eggs (e.g. Mummy Meegz Chickee Eggs)
- 70 g chocolate chips
- 120 g dairy-free butter
- 80 g caster sugar
- 80 g light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 300 g plain flour
- 75 ml plant milk
Method
In a mixing bowl, cream together the butter and sugar. Sieve the flour, baking powder and bicarbonate of soda into the bowl and add the milk, vanilla extract, chocolate eggs and chocolate chips.
Fold everything together until combined to form a dough. Be careful not to overwork the mixture.
Preheat the oven to 180°C/350°F/gas mark 4 and refrigerate the dough for 20 minutes while the oven is pre-heating. Bake scoops of the dough in the pre-heated oven for 18-20 minutes or until golden brown.
Remove the cookies from the oven, add more chocolate eggs to the top to create nests (optional) then cool and enjoy!
