Get hooked on our No-EGG Angry Birds Easter Cookies!! We're serving up delicious Hatchling cookies for all the cookies lovers out there.

Egg-Free Hatchling Cookies:

Dough:
2 cups all purpose flour
3/4 cup vegan butter
1 tsp baking soda
3/4 cup brown sugar
1 tsp vanilla extract
About 4 tbsp plant-based milk
1/4 tsp salt
Icing:
3 cups powdered sugar
1/4 cup aquafaba
food coloring
(small amounts of plant-based milk if needed)
Directions:
-Mix sugar and butter until smooth.
-Add vanilla, baking soda and salt and mix well.
-Add the flour until the cookie dough is formed. If necessary, add the milk to smooth it out.
-Place the dough onto cling wrap and wrap it tightly. Refrigerate for at least 40 min.
-After the dough is cooled, preheat oven to 350 degrees Fahrenheit.
-Roll out cookie dough to 1/4 inch thickness and cut to the desired shape.
-Place cookies onto a cookie tray and bake for 15 minutes or until lightly golden.
-Let the cookies cool down on a cooling rack.
-For the icing, mix powdered sugar and the aquafaba in a large mixing bowl until smooth. You can adjust the thickness of the icing by adding more powdered sugar for thicker or milk for thinner consistency. A good midpoint is icing that sits on top when you swirl it.
-Separate icing into different containers. Add in food coloring of your choice, stir and add icing into piping bags or zip bags.
-decorate!

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