In a large bowl, whisk together the hazelnut butter spread, coconut sugar, dairy free milk, vegan butter, and vanilla extract until smooth. Fold in the flour, baking soda, and a pinch of salt. Fold in the M&Ms.
Use a small cookie scoop to scoop dollops of dough onto a lined baking sheet about 2 inches apart. Press a couple pieces of mini chocolate eggs on top of the dollops of dough.
Bake in the preheated oven for 10-12 minutes. The cookies will still be slightly soft straight from the oven. Let cool & enjoy!
