I’ve been wanting to revamp my original vegan chocolate chip cookie recipe for awhile now (you can find the very dated 2014 post here) and I had grand plans of shooting this Easter version in my perfectly pastel kitchen with all of my favourite springtime props.
Andddd now I’m stranded on the opposite end of the country living with my parents to safely get Summer and I through a global pandemic.
Cute props aside, I’ve been finding so much joy in cooking and baking for the people I love most, and I didn’t want the absence of well-styled photos to stop me from sharing something so yummy in time for Easter 2020 (aka this weekend!) Perhaps one day these perfect, delicious chocolate chip cookies will get the beautifully styled high-res photos that they truly deserve, but for now I’m rolling with phone photos (#shotonpixel haha) from my parent’s oh-so-modern minimal condo.
I named this recipe “cookie dough” only because the cookies on their own are totally vegan, and though adding mini eggs does unfortunately make them no longer vegan, it doesn’t change the fact that the raw dough is totally safe to eat on its own! Of course it can also be baked into cookies (instructions below).
I hope this super simple, adorable and delicious recipe can bring as much joy into your home as it has into ours this Easter Weekend!
Ingredients //
3/4 cup vegan sugar
3/4 cup golden brown sugar
1 cup whipped Earth Balance
1 tsp vanilla
1/3 cup unsweetened apple sauce
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 bag of vegan chocolate chips (I like Enjoy Life brand)
1 medium bag of Mini Eggs
Recipe //
If you are going to bake your cookie dough, Preheat the oven to 370 degrees Celsius
1. Beat sugars, vanilla, Earth Balance, and applesauce together. The key is to really whip the wet ingredients up (see photo above) so I recommend using a hand mixer.
2. Slowly add in flour, then baking soda and salt
3. Stir in the chocolate chips and Mini Eggs (as many as you like!)
Either stop now and devour your delicious dough (no judgement), or drop tablespoons of dough onto a greased cookie sheet and bake for about 10 minutes, or until the edges of the cookies have just browned.
