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.

In a large bowl, mix together the margarine, 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!