Mini Egg Cookie Traybake

Mini Egg Cookie Traybake

This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the mini eggs for other chocolate treats, vegan smarties, chocolate chips etc… get creative 🙂

Easy recipeEasy Gluten free Wheat freeFreezable recipe Cheap as chickpeasKid recipe
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Preparation time

35 min

Cook time

Total time

35 minutes

Meal

  • vegan-desserts

Servings

16

Ingredients

Dry ingredients 

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

Wet ingredients 

  • 250g/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

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

Dry ingredients

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

Wet ingredients

  1. In a large mixing bowl, whisk together all ingredients until creamy and soft.
  2. 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.
  3. Firmly and evenly press the dough into the lined baking tray.
  4. 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.
  5. Best served warm and gooey.

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