Vegan Mini Egg Cookie Bars
User Reviews
5
12 reviews
Excellent
Vegan Mini Egg Cookie Bars
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Chewy square-shaped Easter cookies filled with dairy-free chocolate Mini Eggs.
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Ingredients
- 200 g vegan margarine (¾ cup + 1 tablespoon)
- 150 g caster sugar (¾ cup)
- 100 g brown sugar ½ cup, soft
- 1 Teaspoon vanilla extract
- 320 g self-raising flour (2+½ cups)
- 100 g chocolate chips ~½ cup, vegan
- 2 bags egg 5oz, Doisy and Dam brand
- Splash plant-based milk (I used soy)
Notes
- Store in an airtight container for up to 5 days. If you like them super chewy, store them in the fridge. Otherwise, they can be kept in a cool, dry place like a kitchen cupboard.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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