Chocolate Easter Egg Cookies
Ingredients
- 110g vegan butter
- 150g light brown sugar
- 60g caster sugar
- 1 tbsp plantmilk
- 200g plain flour
- 1 tbsp cornstarch or cornflour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 50g good quality dark chocolate
- 1 bag of doisy and dam chocolate eggs
Preparation
Preheat the oven to 190C.
In a large bowl, whisk together the sugar and butter until light and fluffy.
Add the milk and vanilla and mix well.
Using a wooden spoon, mix in the flour, cornstarch, baking powder, and baking soda.
Roughly chop the chocolate into big chunks and fold it in along with the eggs.
Place the mixture in the fridge for 15 minutes to firm up.
Form the dough into golf ball-sized balls and space them at least 7cm apart as they will spread.
Bake in the oven for 10-12 minutes until golden around the edges.
Leave to cool for 10 minutes to firm up a little.
