Mini Egg & Peanut Butter Cookies

Mini Egg & Peanut Butter Cookies

Mini Egg & Peanut Butter Cookies

Mini Egg & Peanut Butter Cookies

Adina Elena Vladulescu
Are you looking for a mini egg cookies recipe to try this Easter? If so, then stop looking because I’ve just created the best cookies you will ever eat! They are incredibly rich and comforting!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Snack
Servings 12 cookies


  • 1 tbsp ground flax seeds
  • 3 tbsp water
  • 1 1/2 cup white all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 1/3 cup canola oil
  • 3/4 cup brown sugar
  • 1/3 cup peanut butter crunchy
  • 2 tsp vanilla extract
  • 5 tbsp unsweetened soy milk
  • 1/2 cup mini eggs crushed


  • Preheat the oven to 350°F.
  • In a small bowl, mix the ground flax seeds and the water and let it rest 5 minutes.
  • In a large bowl, mix all the dry ingredients together.
  • In a second large bowl, whisk together the oil, the sugar and the flax seeds mix.
  • Microwave the peanut butter for 30 seconds and add it to the other liquids. Add the vanilla extract and the soy milk and whisk again until the volume expands slightly, about 2 minutes.
  • Using a spatula, gradually incorporate the dry ingredients into the wet. Add the mini eggs and mix one more time.
  • Using your hands, use about 2 tablespoons of cookies dough to form small balls and place them on a baking sheet covered with parchment paper. Press them down to make the cookies about 1 cm thick.
  • Bake for 15 minutes or until the edges become slightly golden-brown.
  • Enjoy!

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