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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Mix the softened coconut oil with the sugar in a large bowl until smooth.
Add the flour, cocoa powder, baking soda, and salt and mix until well combined.
Add the non-dairy milk one tablespoon at a time until the desired consistency is reached.
Fold in the chocolate chips or chopped dark chocolate until evenly distributed.
Portion the dough using a spoon or cookie scoop and roll into balls. Refrigerate for 10-15 minutes.
Place the dough balls on the prepared baking sheet, leaving space between each. Gently flatten each with your palm or the back of a spoon and top with crushed mini chocolate eggs.
Bake for 12-15 minutes, until set around the edges but still slightly soft in the center.
Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
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For a more intense chocolate flavor, use dark chocolate chips.
Refrigerating the dough helps prevent the cookies from spreading too much during baking.
Can I use regular milk instead of non-dairy milk?
Yes, regular milk can be used as a substitute for non-dairy milk.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.
What can I use instead of mini chocolate eggs?
You can use any small chocolate candies or additional chocolate chips as a topping.
How do I know when the cookies are done?
The cookies are done when they are set around the edges but still slightly soft in the center.
