Thicc Boi Easter Cookies
- Sam
- Mar 24
- 3 min read
The Easter edition of a much love classic on The Green Grimoire blog. Thick, gooey, delicious.
There’s something about this time of year that calls for comfort, warmth, and a little bit of magic in the kitchen. The Thicc Boi Cookies are back—with an Easter/Ostara twist. Think crisp, golden edges, soft and gooey centres, and little bursts of chocolatey crunch from vegan mini eggs in every bite.
They’re nostalgic, indulgent, and just a little bit whimsical, perfect for welcoming the lighter days of spring. So grab a glass of oat milk, maybe open a window for that fresh spring air, and let’s bake something comforting together.
These cookies stay true to the original Thicc Boi recipe you know and love, thick, rich, and bakery-style, but with a seasonal spin that makes them feel extra special.
NOTE: I highly recommend not skipping the chilling time for the cookie dough. It makes cookies go from good to god tier level. You will still have delicious cookies if you do skip this step, however, they will spread a lot and not come out like mine do.
Ingredients
115g vegan baking block (I use Tesco's own)
100g brown sugar
65g granulated sugar (you can use caster sugar if you wish but I never do)
1 tsp vanilla extract
60 ml oat milk
1 tsp baking powder
1 tsp salt
250g plain flour
100g dark chocolate chips
100-150g vegan mini eggs
Method
We are going to cream the butter and sugar together - this means we are going mix the two ingredients together until they meld together as one, with a light, fluffy consistency. You can do this by hand mixer or by hand with a wooden spoon (I'm a wooden spoon girl, had too many run ins with an electric mixer)
Add the oat milk and the vanilla extract to the bowl and mix well.
Sieve the flour, baking powder and salt into the bowl
Fold the mixture together, making sure not to over mix. I recommend using a rubber spatula to incorporate the ingredients.
Gently fold in the chocolate chips and chopped nuts into the mixture.
Cover the bowl and put in the fridge for at least two hours (you can leave this mixture overnight if you so wish)
Once the cookie dough chilled, preheat your oven to 180°C fan assisted/200°C/Gas mark 6/400°F
Take a handful of dough, roll into a ball and place onto your lined baking tray and slightly pressed down to make a thicc, round disc of cookie dough. Make sure to leave space between each cookie.
Bake the cookies for 10-12 minutes till golden in colour and cool on a wire rack.
And there you have it; your new go-to Easter bake. Thick, golden, and packed with little pops of chocolatey crunch, these cookies are everything I want in a springtime treat. Whether you’re sharing them with family, gifting them, or keeping the whole batch to yourself (no judgement here), they bring that perfect mix of comfort and indulgence.
If you make these Thicc Boi Vegan Easter Cookies, I’d genuinely love to see them—tag me, message me, or share your creations. So many of you have already fallen in love with the original recipe, and it makes me so happy seeing your versions come to life in your kitchens.
Blessed be,
