Instructions:
(Makes about 24 cookies)
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together rolled oats, flour, baking soda, salt, cinnamon.
3. In a large bowl, whisk melted coconut oil (or vegan butter), brown sugar and granulated sugar, Varty organic oat beverage - original, vanilla extract.
4. Add dry ingredients to wet and stir until just combined.
5. Fold in chocolate chips and chopped Easter eggs.
6. Scoop dough (about 1.5 tablespoons per cookie) onto prepared baking sheet, spacing 2 inches apart. Gently press a whole Easter egg on top of each dough ball, if desired.
7. Bake for 10–12 minutes, or until edges are lightly golden. Centers will look slightly soft — that’s perfect.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Ingredients
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional, for extra flavour)
• 1/2 cup coconut oil or vegan butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup Varty organic oat beverage - original
• 1 tsp vanilla extract
• 3/4 cup mini chocolate chips or chopped chocolate
• 3/4 cup candy-coated chocolate Easter eggs (like Cadbury Mini Eggs), roughly chopped
Optional: extra whole Easter eggs for topping