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Vegan Mini Egg Cookie Bars

These Mini Egg cookie bars are soft, chewy and slightly crispy around the edges. They’re packed with chocolate chips and vegan Mini Eggs to make a delicious Easter treat!

Vegan Mini Egg Cookie Bars On A White Surface

I have been loving Easter and Spring time baking this year! These cookie bars are another addition to my list.

I didn’t bother too much about Easter-themed baking last year as I figured the posts wouldn’t be very useful for the other 11 months of the year.

But after a long spell of feeling uninspired and unmotivated to bake anything different throughout Winter, it turns out that Easter baking is just what I needed!

Want more sweet stuff? Check out my vegan Easter desserts roundup.

I have to admit, I did copy the idea for these cookie bars. I’ve seen so many people baking Jane’s Pattiserie’s version of these bars over the last few years and thought they looked so good! Full credit to her for the idea.

I’ve been meaning to try to make my own version since I first saw them but trying to make my own from scratch was a challenge I was not prepared for.

Related: Are Mini Eggs vegan?

Luckily, Doisy & Dam have since created their own vegan Mini Eggs, meaning this recipe just got a whole lot easier! They are available to purchase from Holland & Barrett for £1.99.

They’re made with dark chocolate and are named “Good Eggs” but apart from that, they’re pretty much the exact same as Cadbury’s!

And for the cookie part? I just used my white chocolate chip cookie recipe as a base! Without the white chocolate, of course. It was a really easy adaptation.

All you need to do is bake the whole batch of dough together in a large rectangular baking tin, rather than in small batches. Whack some vegan Mini Eggs in there and you’re good to go!

You could also make some delicious vegan Mini Egg cookies out of this recipe! You’ll just need to divide the dough up into 12 pieces and bake them for around 12-15 minutes instead.

Overhead Shot Of Mini Egg Cookie Bars

How to make vegan Mini Egg cookie bars

Step 1:

As with any baking recipe, the first step is to preheat your oven! Set it to 180°C/350°F (or 160°C/325°F if you have a fan or convection oven).

You’ll also need to line an 8×10-inch baking tin with baking paper. I recommend letting it slightly hang over the edges to make it easier to remove the cookie once it’s baked.

Step 2:

In a large bowl, mix together 200g of vegan margarine (3/4 cup + 1 tablespoon), 150g of caster sugar (3/4 cup) and 100g of soft brown sugar (1/2 cup). I recommend using Vitalite for best results.

Once that’s nice and smooth, add in 1 teaspoon of vanilla extract and mix it in again.

Sugar And Butter Creamed Together In A Bowl

Step 3:

To the same bowl, add 320g of self-raising flour (2 + 1/2 cups). Mix it in with your spoon and when it starts to stick together, use your hands to push it into a dough.

Add a splash of soy milk to help the dough hold together if needed. Depending on the type of vegan margarine you use, this can be anywhere from 1 teaspoon of soy milk to 2 tablespoons.

I always use soy in my baking but since the amount is so little here, it’d be fine to use oat or almond milk instead. I recommend adding the milk in very small amounts at a time, but if you do end up adding slightly too much milk, you can compensate by adding some more flour.

Adding Milk To The Dough
Add a small amount of plant-based milk to help the dough stick together

Step 4:

Once you’ve got your cookie dough to the right consistency, add in 150g (2 bags) of Doisy and Dam Good Eggs and 100g of vegan chocolate chips (around 3/4 of a cup). Keep a handful of both aside to decorate the top with. Use your hands to gently fold the chocolate chips and eggs into the cookie dough.

Step 5:

Put the cookie dough into your lined baking tin and use your hands to press it out evenly to the edges. Make sure the thickness is equal across the whole tray or the edges may burn.

Sprinkle the remaining chocolate eggs and chips on top and gently press them into the dough using your hands.

Pressing Mini Eggs Into The Cookie Dough

Step 6:

Bake for 25 minutes, or until the cookie is light golden brown all over.

Remove it from the oven and let it cool in the tin completely. Once cooled, remove it from the tin and place the whole thing in the fridge for 1-2 hours. This will help the butter in the cookie firm up again and prevent crumbling when you cut into it.

Step 7:

After chilling, cut the cookie into 12 equal-sized square bars and enjoy!


My dough is too wet/dry, how can I fix it?

This will depend on the type of vegan margarine you use as the water content in the different brands will vary. I used Vitalite, for the record. If your dough is too wet, you can add a little more self-raising flour until it comes together as a dough. If it’s too dry, just add a small splash of plant-based milk.

Where can I find vegan chocolate chips?

Adding chocolate chips alongside the Mini Eggs is totally optional but highly recommended. I used Dr. Oetker jumbo dark chocolate chips, which can be purchased from most UK supermarkets. Make sure to get the jumbo version as the regular ones are not vegan. If you can’t find chocolate chips, you can just chop your favourite vegan chocolate bar into small chunks instead.

How should the cookie bars be stored?

Store them in an airtight container. I like to store them in the fridge as it keeps them super chewy, but you can also store them in a cool, dry place like your kitchen cupboard.

How long will they last for?

If stored appropriately, these will last around 4-5 days.

Can they be frozen?

Yes! I have my second batch waiting in the freezer right now. Just follow the instructions as normal and once you’ve cut them into bars, place them into an airtight container and freeze for up to 2 months.

To defrost, transfer the cookie bars onto a plate and leave at room temperature for an hour or two until completely thawed. Do not refreeze.

Pinterest Pin For Cookie Bars

More vegan Easter recipes:

I hope you enjoy these Easter cookie bars! Let me know how you get on by leaving a rating or comment, or tag me on Instagram @bakedbyclo. Happy baking! xo

Thumbnail image of vegan mini egg cookie bars
5 from 4 votes

Vegan Mini Egg Cookie Bars

Chewy square-shaped Easter cookies filled with dairy-free chocolate Mini Eggs.

Course Dessert
Cuisine vegan
Keyword mini egg cookie bars
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 cookie bars
Calories 364 kcal


  • 200 g Vegan margarine (¾ cup + 1 tablespoon)
  • 150 g Caster sugar (¾ cup)
  • 100 g Soft brown sugar (½ cup)
  • 1 Teaspoon Vanilla extract
  • 320 g Self-raising flour (2+½ cups)
  • 100 g Vegan chocolate chips (~½ cup)
  • 2 bags Doisy and Dam Good Eggs (5oz)
  • Splash Plant-based milk (I used soy)


  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8 x 10-inch tin with baking paper. I recommend letting some hang over the edges to make for easy removal.

  2. In a large bowl, mix together the margarine, caster sugar and brown sugar. Add in the vanilla and mix again.

  3. Next, add all of the flour to the bowl. Mix it in and when it starts to stick together, use your hands to press it into a dough. If the dough is crumbly, add a small splash of plant-based milk to help it stick together. I used about 2 teaspoons.

  4. Once your dough is the right consistency, add in the chocolate chips and Good Eggs, saving a handful for the top. Gently fold them in using your hands.

  5. Place the cookie dough into your lined baking tin and press it out to the edges as evenly as you can. Gently press in the remaining chocolate eggs and chips.

  6. Bake for 25 minutes or until the top is light golden brown. Leave it in the tin to cool completely.

  7. Once cool, remove from the tin using the baking paper and place it in the fridge for 2 hours. This will help it to firm up quicker and prevent the cookie bars from crumbling.

  8. After refrigerating, cut the cookie into 12 equal-sized squares and enjoy!

Recipe Video

Recipe Notes

  • Store in an airtight container for up to 5 days. If you like them super chewy, store them in the fridge. Otherwise, they can be kept in a cool, dry place like a kitchen cupboard.
Nutrition Facts
Vegan Mini Egg Cookie Bars
Amount Per Serving (1 bar)
Calories 364 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 95mg4%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 32g36%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.
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Recipe Rating


Sunday 12th of March 2023

Have baked the chocolate traybake , lemon drizzle traybake & frosted banana cake. They were devoured in minutes, absolutely delicious, you would never know they were vegan. Just about to try the vanilla traybake with sprinkles.


Tuesday 14th of March 2023

That makes me so happy, thank you so much for letting me know :)


Sunday 28th of March 2021

Do we melt the butter and then mix in or do we use an electric whisk? And could we use this recipe to make cookies instead of cookie bars? Thanks x


Sunday 28th of March 2021

Hi Romani! I just mixed the butter and sugar with a wooden spoon. No need to melt :) Yes, the batter will make 12 large cookies and they'll need baked for 12-15 mins at the same temperature.


Thursday 25th of March 2021

Omg these are the best cookies ever!! Switched the mini eggs for vegan smarties and they were so good. My mum isn't vegan and she said they were better than my cookies with eggs and dairy in them!


Friday 26th of March 2021

Thanks Tori! Vegan Smarties sound fab :)

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