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Vegan Mini Egg Cookies

Thick, chewy and delicious Vegan Mini Egg Cookies stuffed with chocolate chunks and vegan friendly mini eggs! The BEST chocolaty treat for Easter! Vegan, no-eggs, no-dairy, easy to make.

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Mini egg cookies

Let’s get Easter Baking

It’s officially the beginning of Easter baking season – YESS!!!! I try to wait until closer to April to start sharing Easter bakes, but I’ve had so many ideas going round in my head recently, why not just start now! I also want to have enough time to share all of the delicious and amazing easter treats with you all (I have alot – haha).

Speaking of amazing easter treats, you are going to go CRAZY for these mini egg cookies. I’ve not actually seen a vegan recipe like this before, so this is a first! These cookies are loaded with the best vegan mini eggs on the market, Doisy and Dam of course! The crispy speckled shell and chocolate filling are amazing chopped up throughout these scrumptious cookies. They add such an amazing texture, crunch and flavour!

Bite taken out of mini egg cookies

Why you’ll love this recipe

  • Vegan friendly
  • Super easy to make
  • loaded with VEGAN MINI EGGS!
  • Only 10 minutes to bake
  • Can be made in under 5 minutes
  • Minimal and ‘easy to find’ Ingredients
  • Can be enjoyed warm or cold
  • Make amazing Easter gifts
Close up of mini egg cookies

Ingredients you’ll need

  • Dairy-free butter : Make sure to use a vegan block butter, not margerine. You want to use butter as this will make the cookie more stable. My favourite vegan block butters are Naturli Vegan Block and Flora Plant Based alternative.
  • Dairy-free milk : You can use any dairy-free milk, including soya, cashew, oat, almond for example.
  • Sugar : This recipe uses a mixture of caster sugar and light brown sugar. I added in some light brown sugar to give the cookies a light caramel flavour. It also helps with the chewiness.
  • Vanilla : Use a good quality vanilla for the best flavour. You could even use vanilla seeds from a vanilla pod.
  • Raising agents : Baking powder and bicarbonate of soda helps to keep the cookies thick and chewy.
  • Plain flour : As we already have the raising agents, simply use plain white flour.
  • Dairy-free chocolate : You can use any dairy-free chocolate for the chunks. I like to use a dark 60-70% chocolate. High quality chocolate is also best to use and gives the best flavour.
  • Vegan mini eggs : My favourite vegan mini eggs are Doisy and Dam ‘Good Eggs’. You can pick them up in most uk supermarkets such as Morrisons, Tesco and Asda around Easter time and online.
Cookies with mini eggs on top

How to make Vegan Mini Egg Cookies

  1. Cookie dough

    Make the cookie dough in a mixer with paddel attachment, it can also be creamed and mixed by hand. Fold everything together until a thick cookie dough is formed. Fold in the chocolates.

  2. Roll into balls

    Grab some of the cookie dough, weigh it out on some scales (50g- 60 each), and place onto a tray. Freeze until firm. This will prevent them spreading too much when baking.

  3. Bake

    Bake in the middle of the oven until golden brown in colour.

  4. Serve and enjoy

    You can enjoy them warm and gooey or wait until they cool down for a delicious ‘crisp on the outside’ and ‘gooey on the inside’ cookie!

Mini Egg Cookie FAQ

Where to find vegan mini eggs / which did you use?

  • I used Doisy and Dams new and improved vegan mini eggs. They are smaller and have more of a pastel shade then their previous eggs. I found them in ASDA down the free from isle. You can also picked them up in Holland and Barrett and online.

Is this recipe vegan?

  • OF COURSE! This recipe doesn’t include any animal derived ingredients. Always make sure to triple check the ingredients you use to be sure what you are using is vegan friendly!

Can I make this recipe gluten-free?

  • You can! I recipe tested it with whole wheat and gluten-free flour. I would say the gluten-free does have a tendency to be a little grainy and spreads more when baking, but it still produces a really yummy cookie!

Can I freeze the cookie dough?

  • You of course can! Make the cookie dough, form into balls and place into the freezer until you want yummy cookies. Then all you want to do it take them out the freezer and bake as normal.
Tall pin for mini egg cookies

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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Bakery style cookies loaded with mini eggs

Vegan Mini Egg Cookies

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5 from 4 reviews


Vegan Mini Egg Cookies. A thick cookie packed with chocolate chunks & crushed  vegan mini eggs. Crisp on the outside, gooey on the inside.


Units Scale


  • 120g of dairy-free block butter (softened)
  • 150g of caster sugar
  • 20g of light brown sugar
  • 1 teaspoon of vanilla extract
  • 1 & 1/2 teaspoons of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 300g of plain flour
  • 50ml of dairy-free milk
  • 80g of dairy-free chocolate chunks
  • 150g of vegan mini eggs


Method (cookies)

  1. Line 2 baking trays with grease proof paper, set aside.
  2. In a medium sized mixing bowl add the vegan butter, sugars and vanilla, beat until pale and creamy. I use my stand mixer with the paddle attachment.
  3. Sift in the baking powder, bicarbonate of soda and plain flour. Beat until combined.
  4. Gradually add in the vegan milk until the cookie dough is formed.
  5. Add in the vegan chocolate and mini eggs (some whole, and some chopped) and mix until distributed well!
  6. Scoop the cookie dough into balls (approximately 50g each). Place them on a tray and place into the freezer for 30 minutes – 1 hour until firm. 
  7. Once the cookies are firm, preheat oven to 180ºC fan.
  8. Place the cookies on the lined baking tray, top with some more chocolate chunks and mini eggs (optional). The cookies will spread so make sure to give them enough room!
  9. Bake in the middle of the oven for 10-12 minutes or until the edges are crisp and golden in colour.
  10. Once baked, remove the cookies from the oven and allow the cookies to cool on the tray. As they contain butter and chocolate, they needs to cool down for the cookies to set.
  11. Serve and enjoy!! 


To store: Store the cookies in a sealed container in the fridge up to 4 days. Allow to come to room temperature before enjoying. They can also be stored at room temperature for 2 days.

  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American


  1. Sarah Gensler
    March 6, 2023 / 7:14 pm

    These cookies are so cute and pretty.

  2. March 11, 2023 / 6:05 am

    Brilliant. Made with 3 kids between 3 and 10 who helped form the little balls.
    I added extra coconut milk as it didn’t seem enough to put 50 in and we made each ball 50g (placing 50g of mixture into a bowl and then handed to a child to make their own balls) there was exactly enough mixture but we made well over 10 balls.

    Anyway, they’re delish 👌

  3. Daria
    April 11, 2023 / 2:15 pm

    I made these over the weekend and all 10 were gone in 2 days! Very nice!

  4. Annie
    March 28, 2024 / 3:02 pm

    These are wonderful! They won’t last long

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