M&S Speckled Egg Cookie Dupe Recipe
- clemievegancake
- Apr 15
- 2 min read
Move over M&S, there's a new vegan cookie in town!
Download and save a PDF of this recipe!
Ingredients for cookies;
240g plain flour
100g brown cane sugar
90g white granulated or caster sugar
4g baking powder
2g baking soda
6g vanilla extract or 3g vanilla powder
90g vegan butter or spread
20g white chocolate chips or buttons
20g ‘milk’ or dark chocolate chips or buttons
40g crushed vegan mini eggs
20g cold water
You will also need; a baking trays, baking paper, a mixing bowl, a spoon, a sieve
Method
1. Pre heat the oven to 180°c
2. Line your baking trays with baking paper, this will make sure your cookies do not stick
3. Add the vegan butter, brown sugar and granulated sugar to your stand mixer or hand mix using an electric mixer until smooth, light and fluffy
4. Sieve the flour into the bowl then add the vanilla powder or extract, baking powder and baking soda
5. Add the cold water and mix again until you have a smooth, thick cookie dough. If you are used a vegan spread you may not need all the water, it they are usually wetter. If you are using a vegan block butter you will probably need all the water, as they are usually a firmer mixture.
6. Add all the chocolate chips and the vegan mini eggs and mix them in evenly
7. Split the dough into 6 equal balls. Each ball of dough should weigh roughly 120-140g
8. Put the 6 balls on the baking tray making sure they are spread out and have plenty of space to spread in the oven
9. Bake for 10-15 minutes until the cookies have spread slightly on the tray
10. Remove from the oven and bang the tray firmly on the worktop. This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre
11. Leave the cookies on the tray to cool
12. Eat and enjoy!
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