Mini Egg Cookies
These cookies are a fun & easy-to-make festive treat to celebrate Easter ! They are gluten-free and sweetened with maple syrup. This recipe could be made completely dairy-free if topped with vegan chocolate eggs or jelly beans instead! The oats and coconut give these cookies nice texture & flavour, while creating the appearance of little nests for the eggs.
Recipe yields 12 small cookies, perfect for small hands to grab and enjoy.
Ingredients:
-1/2 cup oats
-1/2 cup gluten-free flour
-1/4 cup unsweetened shredded coconut
-1 tsp baking powder
-1 egg
-2 tbsp maple syrup
-1 tsp vanilla
-1/4 cup plant based butter, melted
-3 minis eggs per cookie, recipe makes 12 cookies (36 mini eggs * I used the President’s Choice chocolate candy coated eggs because they have no artificial colours and taste great!)
Mix ingredients as listed in medium bowl, except for the mini eggs. Form cookie dough into small 1-2 inch balls and press down onto baking sheet or stone. Press 3 mini eggs into the middle of each cookie. Bake at 350 degrees for 10-12 minutes.
Comments
Post a Comment