Small Vegan Egg Cookies

Small Vegan Egg Cookies 🍪 My first recipe for myself since the beginning of November. What an accomplishment 🎉 Feel free to use regular small eggs if you are not a vegetarian, but if you are not a doisyanddam then do the job to the fullest. I have 5 deep cookies since noon this day with dinner in between, which is a nice place to be - they are very quick to prepare and you can keep the dough in the fridge in batches and bake cookies for the night. desire. But in my opinion, you'll want to bake them and eat them all at once. Ok let's go:
the ingredients
150g dairy-free butter (I always use @flora the original)
110g light brown sugar
90g caster sugar
5 tablespoons of non-dairy milk (I use alpro)
1 teaspoon of vanilla extract
270g plain flour (I use omeprideflour)
1 teaspoon baking powder
150 grams of a good doisyanddam eggs
1. In a bowl, add butter, light brown sugar and fine sugar. Cream with an electric whisk.
2. After that, add the milk with the vanilla extract and beat again until it is combined.
3. Add the flour and baking powder and mix.
4. Put the dough in the refrigerator for at least an hour.
5. When you are ready to bake, preheat the oven to 180 ° C and line 3 baking trays with parchment paper.
6. Fold 60 grams of small eggs into the cooled biscuit dough, then divide the dough into about 10 balls. Space them evenly on the three trays, with plenty of space between them as they will spread.
7. Insert the remaining eggs into the balls, but do not flatten them. Bake in the oven for 12-14 minutes.
8. Take it out of the oven while it is still soft. Leave it on the side for a few minutes and it will soften. Enjoy!