This is not a recipe for leftover easter eggs, I cannot stress this enough. I firmly believe that leftover easter eggs are a mythical creature, I’ve never seen one myself nor have any of my friends. I have a weird cousin that says she once found one at the back of a cupboard but she’s kind of an exile and nobody trusts her. This is, however, a useful recipe to employ when you get bored of eating egg shaped chocolate – and depending on how keenly you made use of the 3 for £10 offer at like all supermarkets, this may happen relatively quickly.
In my mind, this recipe started out vegan. I was all like “ooh I’ll find a vegan egg replacement for cookies and we’ll take it from there” but then I realised the chocolate egg I was using wasn’t vegan friendly, so I figured I might as well use an egg and tackle vegan cookies another day. The chocolate egg I used, FYI, was the Lindt excellence dark – it actually has milk fat in it (super weird) so if you use that specific egg this recipe will not be dairy free, but you should find that most dark chocolate eggs are totes free from milky things.
After avoiding plant based spreads for quite some time, I’m actually getting pretty friendly with the Pure soya spread. Since I had so much fun turning it into garlic butter, I figured I should probably test its capabilities as a baking fat, and it stands up pretty damn well if you ask me. The fact that it’s margarine-like in texture means it’s stupidly easy to cream with sugar, and you don’t have to remember to take it out of the fridge and let it get to room temp before you kick things off in the kitchen. When I eventually do get round to making vegan cookies, I feel like this is going to be my pretend butter of choice.
If you’re not a fan of almonds or marzipan or that frangipane hit you get when you bite into a cherry bakewell, you should probably choose a different recipe. These cookies are almond central. We’ve got em in their natural form, we’ve got em ground, and we’ve got their essence. It’s a triple almond threat. For me, this is perfect, because I’m obsessed with that flavour, but if you’re not into it then you’ll hate these with a fiery passion. Don’t say I didn’t warn you.
Makes 12 cookies
1/2 a dark chocolate easter egg (or 100g chocolate)
big handful dried cherries
100g dairy free spread (I used soya Pure)
100g soft light brown sugar
1 large (free range + organic) egg
1 tsp almond essence
50g ground almonds
150g self raising flour
big pinch salt
- Heat the oven to Gas Mark 4 (conversions here) and prep two baking sheets with baking paper.
- Roughly chop your chocolate, nuts and cherries and set aside.
- Cream together the spread and sugar until soft and fluffy – this should be way quicker than usual because you’re not using butter!
- Throw in the flour, ground almonds, salt, almond extract and egg and stir to combine then mix in the chocolate, nuts and cherries.
- Spoon 12 equal portions onto your baking sheets and bake for about 12 minutes.