Name: Vegan Mini Egg Cookie Traybake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 400 g/2½ cups plain flour (use GF if required); 2 tsp baking powder; 1 tsp bicarbonate of soda; 200 g vegan mini eggs (eg Doisy & Dam or use alternative); 150 g/¾ cup golden caster sugar; 170 g/¾ cup soft light brown sugar; Pinch salt; 250 g/1 cup vegan butter (we used Naturli block, very slightly softened); 2 tsp vanilla extract or paste; 1 flax egg (1 tbsp ground flaxseed combined with 3 tbsp water, mixed in a bowl and set aside)

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This is the ultimate Easter treat for kids and adults alike!

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Duration35 mins

Cook Time25 mins

Prep Time10 mins

Servings servings

Ingredients

Dry ingredients

400 g/2½ cups plain flour use GF if required
2 tsp baking powder
1 tsp bicarbonate of soda
200 g vegan mini eggs eg Doisy & Dam or use alternative
150 g/¾ cup golden caster sugar
170 g/¾ cup soft light brown sugar
Pinch salt

Wet ingredients

250 g/1 cup vegan butter we used Naturli block, very slightly softened
2 tsp vanilla extract or paste
1 flax egg 1 tbsp ground flaxseed combined with 3 tbsp water, mixed in a bowl and set aside

Instructions

Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
Grease and line a deep square baking tray (20cm x 20cm).

Dry ingredients

In a large mixing bowl, combine thoroughly and set aside.

Wet ingredients

In a large mixing bowl, whisk together all ingredients until creamy and soft.
Spoon the wet ingredients into the bowl of dry ingredients and combine. You’ll probably need to use your hands to form into a soft dough.
Firmly and evenly press the dough into the lined baking tray.
Place the tray in the oven for 20-25 minutes. Check after 15 minutes and if it is browning too quickly then cover it with tin foil and place back in the oven.
Best served warm and gooey.

This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.