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Vegan Mini Egg Cookie Traybake

This is the ultimate Easter treat for kids and adults alike!


1 Minutes Read

This is the ultimate Easter treat for kids and adults alike!
Duration35 mins
Cook Time25 mins
Prep Time10 mins
Servings16 servings


Dry ingredients
  • 400 g/2½ cups plain flour use GF if required
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200 g vegan mini eggs eg Doisy & Dam or use alternative
  • 150 g/¾ cup golden caster sugar
  • 170 g/¾ cup soft light brown sugar
  • Pinch salt
Wet ingredients
  • 250 g/1 cup vegan butter we used Naturli block, very slightly softened
  • 2 tsp vanilla extract or paste
  • 1 flax egg 1 tbsp ground flaxseed combined with 3 tbsp water, mixed in a bowl and set aside


  • Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
  • Grease and line a deep square baking tray (20cm x 20cm).

Dry ingredients

  • In a large mixing bowl, combine thoroughly and set aside.

Wet ingredients

  • In a large mixing bowl, whisk together all ingredients until creamy and soft.
  • Spoon the wet ingredients into the bowl of dry ingredients and combine. You’ll probably need to use your hands to form into a soft dough.
  • Firmly and evenly press the dough into the lined baking tray.
  • Place the tray in the oven for 20-25 minutes. Check after 15 minutes and if it is browning too quickly then cover it with tin foil and place back in the oven.
  • Best served warm and gooey.
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.
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The Author

Darrell Sawczuk

Darrell is the Social Media Manager and PBN Food Editor at Plant Based News. Previously a zoo keeper, Darrell now spends his time outside of Plant Based News advocating for animals.

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