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!
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!
Check out my other Easter recipes:
Want more vegan desserts? Check out my top vegan desserts post.
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 vegan Mini Eggs from scratch was a challenge I was not prepared for.
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!
Now that I’m thinking about it, 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, much like my white chocolate cookies.
How to make vegan Mini Egg cookie bars
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 a 9×12-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.
In a large bowl, mix together 200g of vegan butter (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 or Stork baking block for best results.
Once that’s nice and smooth, add in 1 teaspoon of vanilla extract and mix it in again.
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 butter 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.
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.
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.
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.
After chilling, cut the cookie into 12 equal-sized square bars and enjoy!
This will depend on the type of vegan butter 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.
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, not the regular version.
If you can’t find chocolate chips, you can just chop your favourite vegan chocolate bar into small chunks instead.
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.
If stored appropriately, these will last around 4-5 days.
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.
I hope you enjoy the recipe! Let me know how you get on by leaving a rating or comment, or tag me on Instagram @bakedbyclo.
Happy baking! xo
Vegan Mini Egg Cookie Bars
Chewy square-shaped cookies filled with dairy-free chocolate Mini Eggs.
- 200 g Vegan butter (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/150g Doisy and Dam Good Eggs (5oz)
- Splash Plant-based milk (I used soy)
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a 9 x 12-inch tin with baking paper. I recommend letting some hang over the edges to make for easy removal.
In a large bowl, mix together the butter, caster sugar and brown sugar. Add in the vanilla and mix again.
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.
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.
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.
Bake for 25 minutes or until the top is light golden brown. Leave it in the tin to cool completely.
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.
After refrigerating, cut the cookie into 12 equal-sized squares and enjoy!
- 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.