My vegan mini egg cornflake cookies are a must make for Easter! Buttery mini egg and crispy cornflake loaded cookie, topped with chocolate cornflake and more mini eggs. The ULTIMATE cookie for Easter! Vegan, No-Egg, No-Dairy and easy to make!
Vegan Mini Egg Conflake Cookies
If you want to make a delicious recipe this Easter, let it be these cookies! Thick and soft-textured cookies filled with vegan friendly mini eggs and even more gooey chocolate on-top, with crispy cornflakes. Growing up, I always remember making cornflake cakes with my family (melted chocolate mixed with cornflakes, spooned into cupcake cases and chilled until set). I loved topping them with pastel coloured mini eggs, they were seriously the best! I still enjoy crispy cornflake cakes to this day, switching out dairy milk chocolate for dairy-free, and making sure to use vegan cornflakes. Also, I use vegan friendly mini eggs (Mummy Meegz Chickee Eggs) which look and taste exactly like the regular ‘mini eggs’ but dairy-free!
Looking for more cookie recipes? Check out my:
- Vegan Banoffee Pie Cookies
- Viral Vegan Strawberry Cookies
- The BEST Vegan White Chocolate Cookies
- Easy Vegan Tiramisu Cookies
- Vegan ‘Nutella’ NYC Cookies
Why you’ll love this recipe
- They’re 100% plant-based, so you get all the indulgence without any dairy or eggs!
- Made using vegan mini eggs. I use the Mummy Meagz Chickee Eggs.
- The cookie base is soft, chewy, and buttery-tasting (without the butter).
- Every bite is packed with chocolatey crunch from vegan mini eggs and cornflakes baked inside.
- The cornflake topping adds the perfect crispy contrast to the gooey centre.
- They’ve got that nostalgic “Easter treat” vibe, but completely vegan.
- The combination of smooth chocolate + crunchy cornflakes + the mini egg candy shell is seriously addictive!
- Super easy to make, ready in less than an hour!
- Fun for kids and big kids alike to get baking! A fun Easter baking activity!
- They look as good as they taste – colourful pastel mini eggs on top make them eye-catching, and festive for Spring / Easter time.
- You get layers of texture: crisp outside, soft middle, crunchy topping – delicious!
- They’re ideal for sharing… but honestly, you won’t want to.
Layers of these cornflake mini egg cookies
Below is a quick overview of the layers of these mini egg cornflake cookies. Find the full written recipe and method in the recipe card at the bottom of the page.
- Cookies
The cookies are ridiculously good! I used my go-to vegan choc chip cookie recipe but instead of using chocolate chips, i used vegan mini eggs. Chop the mini eggs and fold them through the cookie dough. I also added in some cornflakes for added crunch, which compliment the cornflake cake on top. The cookies are soft, chewy, with crisp edges, the PERFECT cookie (if i do say so myself).
- Cornflake cake
Cornflake cakes are easy, can be made in less than 5 minutes and only only a few simple ingredients: cornflakes, dairy-free butter, golden syrup and chocolate. I used dark chocolate but you can use milk or even white if you prefer (although, for the easter ‘nest’ look, dark or milk work best! The mixture is made, spooned on top of the cookies.
- Mini egg nests
Inside the cornflake cake nests sits 3 mini eggs. Make sure to add these to the cornflake cake while the mixture is still wet to make sure they stick.
Mini egg cookies FAQ
- How to store the cookies? Allow the cookies to cool fully before storing. You want to store the cookies in an air tight / sealed container in the fridge to prevent the chocolate from melting. Allow to sit at room temperature for 5 minutes before serving to allow the chocolate and butter to soften slightly for a softer texture. Best eaten within 2-3 days for the best crunch and texture.
- What vegan mini eggs do you use? The original Cadbury Mini Eggs contain Dairy, but thankfully we have a vegan alternative which taste and look identical to the original. I use the Mummy Meegz Chickee Eggs, linked them here.
- Why add cornflakes to the cookies? The addition of the cornflakes adds a light crunch and texture that balances the soft cookie and the smooth, decadent chocolate.
- I thought cornflakes weren’t vegan? I use the Nestle GoFree Cornflakes, which are gluten-free and vegan. They have 2 versions, a classic plain cornflake flavour and a chocolate version, I opted to use the chocolate version for even more chocolaty flavour to these cookies.
- Can I eat the cookies warm? YES! These cookies are heavenly warm, straight out of the oven, as the mini eggs inside will be melted and the butter will be super soft making the cookies ultra chewy.
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, TikTok 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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Vegan Mini Egg Cornflake Cookies
- Total Time: 40 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make the ULTIMATE Easter Mini Egg Cookies, loaded with vegan friendly mini eggs and cornflakes, topped with a no-bake chocolate cornflake cake and even more mini eggs! Vegan, No-Egg, No-Dairy and easy to make.
Ingredients
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 1 teaspoon of vanilla extract / vanilla bean paste
- 220g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 100g of vegan mini eggs (crushed)
- 100g of cornflakes
Ingredients for the cornflake nest
- 180g of dairy-fee dark / milk chocolate
- 60g of dairy-free butter
- 1 tablespoon of golden syrup
- 200g of cornflakes
+
- Vegan mini eggs (decoration, on top of the cookies)
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the dairy-free milk and vanilla. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined. It will make a thick coffee cookie dough. If the dough feels too wet, add in some more flour until it feels like a cookie dough texture (don’t add too much or it’ll result in dry / tough cookies).
- Fold in the crushed mini eggs and cornflakes (refer to video for example).
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales.
- Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down as they will spread when baking. TIP: You can press some more mini eggs / cornflakes on top before baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes, or make them into the ultimate Easter cookie with more mini eggs and melted chocolate cornflakes on top.
Method (chocolate cornflakes)
- Melt the chocolate, butter and golden syrup in a saucepan over a low heat on the hob or briefly in the microwave, in 15 second intervals until fully melted and smooth.
- Allow to cool a little before pouring over the cornflakes.
- Pour the chocolate mixture over the cornflakes, using a spatula to fold it together making sure all the cornflakes get evenly coated in chocolate.
- There are 2 ways you can do the next step: 1- spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking tray, if you don’t have one) then placed in the fridge to set before popping them out and placing on top of each cookie. You can add some of the chocolate mixture to help them stick on. 2- While the mixture is still wet and gooey, spoon it directly on top of each cookie and shape into a ‘nest’. While the chocolate is still wet, add on 3 mini eggs.
- Place into the fridge for around 10-15 minutes, or until the cornflake cake looks set.
- Serve and enjoy!
Notes
To store: Store the cookies in an air tight / sealed container in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
Do you have to refrigerate the cookies before baking? I’ve seen other cookie recipes that tell you to do this. So wanted to double check. Thank you!
Author
Hello,
Nope, no need to chill before baking lovely! xx