These easy Mini Egg Cookie Bars are crispy on the outside, deliciously chewy on the inside and packed full of chocolate and crunchy mini eggs. Perfect Easter traybake for using up all that chocolate!
Easter is the time to indulge in mini eggs in our house and now that delicious and palm oil free vegan mini eggs are widely available here in the UK, there is no reason not to.
These super easy mini egg cookie bars are absolute favourites with the kids plus they make a bag of mini eggs go that much further too.
They take less than 30 minutes to make (from start to finish) and are super portable so perfect as a little indulgent snack during Easter days out.
Get your kids involved in baking them too but make sure to watch them like a hawk as all the chocolate might end up in their bellies as opposed to cookie bars.
If (like us) you love baking with mini eggs then check out my Vegan Mini Egg Brownies as well as Vegan Mini Egg Blondies.
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✔️ Why you'll love this recipe
- Easy Easter bake, perfect for getting kids involved.
- Ready in 30 minutes.
- Family favourite.
- Great portable treat for days out.
- Makes great use of mini eggs.
- Taste like most delicious chewy cookies.
- Freezer friendly.
- Vegan, dairy and egg-free.
📝 Ingredients
Here's what you will need to make my Mini Egg Cookie Bars:
Vegan Mini Eggs - I use delicious vegan mini eggs "Good Eggs" from Doisy and Dam. They are so worth checking out especially as not only are they 100% vegan but also sustainably made with ethical cocoa and without palm oil. (not sponsored I just love them).
Dark Chocolate Chips - These cookie bars are stuffed full of dark chocolate even before we add the mini eggs! Feel free to use your favourite vegan chocolate chips, drops or a bar (you will need to chop it up first though).
Plain (All-Purpose) Flour
Cornflour (Cornstarch) - Helps to achieve soft and chewy cookie bars.
Baking Soda + Baking Powder - Our raising agents.
Salt - Just a pinch for flavour.
Brown Sugar + Caster Sugar - I like the mixture of two for that extra caramel like flavour and chewy texture.
Plant butter - I use unsalted plant block butter in my baking (Flora Plant or Naturli here in the UK).
Feel free to use salted butter and simply omit the salt.
Plant Milk - Any neutral tasting plant milk will work here as there is very little that is needed here. My favourites are soya or oat.
Vanilla Extract - Adds to the flavour but make sure to get a quality one.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 180C/350F/Gas Mark 4.
Prepare square baking tin (20cm/8inch) by lining it with baking paper slightly overlapping for easier cookie bars removal later.
In a large bowl mix together softened plant butter and sugars until light and fluffy.
Add plant milk and vanilla extract and mix them in too.
Sift in the flour(s)and baking agents, add salt and give it a mix with a wooden spoon until dough starts coming together.
Add chocolate chips or finely chopped chocolate and mix it in. You will get a nice and stiff cookie dough.
Quick Tip: You might find it easier to use your hand instead of a spoon as you incorporate chocolate into the dough.
Put cookie dough into prepared tin and press it firmly with your hand so that it fills the bottom of the tin nice and even.
Top the cookie dough with some evenly distributed mini eggs, pressing them ever so gently into the dough.
Quick Tip: Don't press mini eggs too hard into the dough as you want to be able to see them once cookie bars have risen during baking.
Bake in preheated oven for approximately 17 minutes for soft and chewy cookie bars or slightly longer if you prefer them a bit crispier.
Once out of the oven, let them stand in the tin for 10 minutes before removing onto cooling rack to cool completely before cutting into squares.
Enjoy!
🥡 Storing
Store: Mini egg cookie bars will keep in the airtight container for up to 5 days (if they last that long).
Freeze: Cookie bars freeze really well but I wouldn't freeze them for longer than 3 months if they have whole mini eggs on top as their (mini eggs) quality will start to decline.
💭 Pro Tips
- If you forget to take your butter out of the fridge to soften, simply pop it in a microwave for 10-15 seconds. This should be enough to make it soft and ready.
You don't want it melted just soft enough to cream it with sugars. - Mini eggs will inevitably crack when baked, that's just the way they are. However, if you're after perfect presentation, bake your cookie bars without mini eggs on top and once they're out of the oven, top them with whole mini eggs pushing them gently into the bars.
- Let cookie bars stay in the tin for 10 minutes to set a bit more and then remove them onto the cooling rack to cool completely. DO NOT slice them until they've cooled down.
📖 Variations
- Feel free to replace some of the chocolate chips with more crushed mini eggs in the cookie dough.
- Don't feel like you're limited to mini eggs with this recipe. You can use any of your favourite chocolate candy. Doisy and Dam have a lovely range of vegan equivalents of some old time favourites (think M&Ms, peanut M&Ms, malt balls etc. ) so do check them out.
- Fancy a chocolate drizzle on top? Go for it.
❓ FAQ
Cadbury's mini eggs are not hence I'm using vegan friendly alternative - Good Eggs by Doisy & Dam.
Absolutely! Feel free to leave them as they are without addition of any chocolate candy. We love them just with chocolate chips in the dough.
Yes! See - Variations for some of my suggestions or pick your own.
Have you tried my Mini Egg Cookie Bars?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More easy traybake recipes
Vegan Beetroot Brownies (Gluten-Free)
Healthy Banana Flapjacks
Biscoff Millionaire's Shortbread (Vegan, Gluten-Free)
Vegan Chickpea Blondies (Flourless, Gluten-Free)
📋 Recipe
Mini Egg Cookie Bars (Vegan)
Ingredients
- 200 g plain (all-purpose) flour
- 1 teaspoon cornflour (cornstarch)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt skip if using salted plant butter
- 100 g caster sugar
- 75 g light brown sugar or dark if you prefer
- 100 g unsalted plant block butter softened; I use unsalted Flora Plant; see notes
- 100-120 g dark chocolate chips see notes
- 1 tablespoon plant milk oat or soya
- 1 teaspoon vanilla extract
- 75 g (one bag) of vegan mini eggs I use Good Eggs by Doisy and Dam
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4.
- Prepare square baking tin (20cm/8inch) by lining it with baking paper slightly overlapping for easier cookie bars removal later.
- In a large bowl mix together softened plant butter and sugars until light and fluffy. Add plant milk and vanilla extract and mix them in too.100 g caster sugar, 75 g light brown sugar, 100 g unsalted plant block butter, 1 tablespoon plant milk, 1 teaspoon vanilla extract
- Sift in the flour(s) and baking agents, add salt (if using) and give it a mix with a wooden spoon until dough starts coming together.200 g plain (all-purpose) flour, 1 teaspoon cornflour (cornstarch), ½ teaspoon baking powder, ½ teaspoon baking soda, pinch of salt
- Add chocolate chips or finely chopped chocolate and mix it in. You will get a nice and stiff cookie dough.Quick Tip: You might find it easier to use your hand instead of a spoon as you incorporate chocolate into the dough.100-120 g dark chocolate chips
- Put cookie dough into prepared tin and press it firmly with your hand so that it fills the bottom of the tin nice and even. Top the cookie dough with some evenly distributed mini eggs, pressing them ever so gently into the dough.Quick Tip: Don't press mini eggs too hard into the dough as you want to be able to see them once cookie bars have risen during baking.75 g (one bag) of vegan mini eggs
- Bake in preheated oven for approximately 17 minutes for soft and chewy cookie bars or slightly longer if you prefer them a bit crispier.
- Once out of the oven, let them stand in the tin for 10 minutes before removing onto cooling rack to cool completely before cutting into squares.
- Enjoy!
Notes
- Nutritional information is approximate, per serving (based on 16 servings) and will vary depending on the ingredients used. It should be treated as a rough guideline only.
- Feel free to use your favourite dark chocolate bark instead of chocolate chips just make sure to chop it finely before using in the cookie dough.
- You can use salted plant butter too, simply skip adding extra salt.
- Mini egg cookie bars will keep in the airtight container for up to 5 days.
- Freezer friendly for up to 3 months.
- If you forget to take your butter out of the fridge to soften, simply pop it in a microwave for 10-15 seconds. This should be enough to make it soft and ready.
You don't want it melted just soft enough to cream it with sugars. - Mini eggs will inevitably crack when baked, that's just the way they are. However, if you're after perfect presentation, bake your cookie bars without mini eggs on top and once they're out of the oven, top them with whole mini eggs pushing them gently into the bars.
- Let cookie bars stay in the tin for 10 minutes to set a bit more and then remove them onto the cooling rack to cool completely. DO NOT slice them until they've cooled down.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!