These chunky choc chip cookies are perfect to make with your left over Easter eggs! Super easy to make, less than 15 minutes to bake and filled with gooey choc chunks throughout. So before your little ones (or significant other) eat all the eggs, try your hand at this delicious recipe from our friend Lara at Lala's Plate.
Choc Chip Easter Egg Cookies Recipe
- Makes: 11 cookies
- (220g) 2 cups rolled oats - blended to make oat flour
- 1 1/2 teaspoon baking powder
- pinch of salt
- 1 teaspoon cinnamon
- 1/3 cup (71g) coconut or brown sugar
- 1 tablespoon (9g) flax meal
- 3 tablespoons water
- 1/3 cup (78g) melted coconut oil
- 1 teaspoons (6g) vanilla extract
- 1/3 cup (62g) chocolate chips
- 11 Mini Easter eggs - i used a mixture of caramel filled, kinder bueno + white choc eggs.
- Preheat oven to 180°C and line a baking tray with baking paper.
- Prepare your flax egg - add flaxseed meal and water to a small bowl, stir well together and set aside for 5 minutes to allow mixture to thicken.
- Blend rolled oats into oat flour and add to a large mixing bowl along with: baking powder, salt, cinnamon and sugar to a mixing bowl. Stir well until combined.
- Add flax egg, coconut oil and vanilla extract to your bowl and stir well/knead until a cookie dough is almost formed. Add in choc chips and knead/mix together.
- Divide cookie dough into 11 equally sized balls and place dough balls onto baking tray, leaving enough space in between each cookie and to spread.
- Add a mini Easter egg into each centre of your cookie dough ball and lightly press down.
- Bake in oven for 10-15 minutes, or until lightly golden brown. 10 minutes for a softer cookie.
- Allow to slightly cool on tray and enjoy!
- Store in the fridge in an airtight container for up to a week!
If you like this recipe, you might enjoy these Healthy Chocolate Protein Bliss Balls.