M&S Speckled Egg Cookie Dupe Recipe

Move over M&S, there's a new vegan cookie in town!

These cookies are thick and chewy. Stuffed full of white chocolate chunks, dark chocolate chunks and of course vegan mini eggs! Sweet, rich and indulgent, they’re a perfect seasonal bake that brings a bit of Easter magic to your cookie jar!

This recipe makes six large cookies. They are best eaten within four days kept in an airtight container or you can freeze them for longer.

Makes six large cookies

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 tray, baking paper, a mixing bowl, a spoon, a sieve

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How to make your cookies;

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 120-130g

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 10-12 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. Now your cookies are ready to eat!

Tips & Tricks!

• I used a block style vegan butter to make my cookies.  You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape

• My vegan mini eggs are from Mummy Meegz!