Updated: Apr 1
1/2 cup creamy ABC butter: I used the one from Noya Nut Butter. If you don't have ABC butter, any nut butter will work!
1/3 cup coconut oil: Make sure it's melted
1 egg: Or flax egg if vegan!
1 tsp vanilla extract
1 3/4 cup almond meal
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tbsp maple syrup
1/2 cup dark choc: Chopped
1/2 cup speckled easter eggs: 1/4 chopped, 1/4 whole
How to make:
In a large mixing bowl combine the almond butter, melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until completely mixed through. Add the almond meal, baking soda, and salt and stir until just combined. Fold in the chocolate chips and speckled easter eggs (but save some for the top)
Place the cookie dough in the fridge for at least an hour.
When you’re ready to make the cookies, preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. Using a cookie scoop, scoop out rounds, dropping them two inches apart (the cookies will spread). Add your extra speckled easter eggs to the top of each cookie.
Bake for 10 to 12 minutes depending on your oven, taking them out when the edges are golden brown and the centres have puffed up.
Leave to cool for 5 minutes (this part is very important) and enjoy!
If you do decide to try this recipe (which I highly recommended, as it's DELISH) make sure to send me a DM with a photo or tag me in your story! I love seeing everyone’s re-creations!
Lots of love and happy easter cookie making! Gené x