Desserts
Cadbury Egg Cookie Bars
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Why You’ll Love This Recipe
- Cadbury Egg Cookie Bars are the perfect dessert recipe to make this Easter Sunday.
- It’s made in one bowl and with healthier ingredients.
- This recipe is made with a blend of oat and almond flour giving them the perfect fluffy and nutty texture.
- You can also use M&M’s, Unreal candies, or chocolate chips and make them all year long!
- They taste amazing as is, or even better warmed up with a scoop of vanilla ice cream.
- If you love this recipe, be sure to check out my brownie cookies for another great Easter idea!
Ingredients And Substitutions
These are the main ingredients and substitutions for Cadbury Egg Cookie Bars. Scroll down to the recipe card for a full list of ingredients and instructions.
Instead of using butter or a lot of oil, I used almond butter which works great as a healthy fat in baked goods. You can use peanut butter, cashew butter, sunflower seed butter or oat butter as well.
Eggs are going to add to the overall texture of these cookies bars, making them really fluffy.
Coconut sugar is an unrefined sweetener that I love to use in my recipes. Alternatively, you can use cane sugar, brown sugar or even maple syrup, agave or date syrup.
Coconut oil is going to make these bars moist, you can use butter or any other oil such as extra virgin olive oil, or avocado oil.
Vanilla extract adds flavor to every baked good.
Use a plant based milk to keep these dairy free, otherwise any milk or nut milk alternative will work.
Almond flour gives these cookie bars a lovely, but subtle nutty taste while creating a light a fluffy texture.
Oat flour is going to help bind all the ingredients together while providing a dense texture for these cookie bars.
Baking soda helps these bars rise and have a fluffy texture.
A touch of salt balances out all the flavors.
Use Cadbury eggs for a festive touch, otherwise you can use M&M’s, Unreal candies, or just chocolate chips.
How To Make
ONE: In a large mixing bowl, add in the creamy all natural almond butter, vanilla extract, melted coconut oil, coconut sugar, eggs and plant based milk. Whisk until ingredients are well incorporated.
TWO: Then, add in the almond flour, oat flour, baking soda and salt. Mix until a thick batter is formed.
THREE: Fold in the chopped cadbury eggs and mix until well incorporated.
FOUR: Add batter to a prepared 8×8 pan and top with more cadbury eggs if desired and bake.
FIVE: Let cool completely, slice into bars and enjoy!
Tips And Tricks
Mix together the wet ingredients fully before adding in the dry ingredients.
Both line an 8×8 pan with parchment paper and lightly coat with non-stick spray.
Chop the cadbury eggs to add into the batter, and then place some chopped and some full eggs on top before baking.
Let the cookie bars cool completely before slicing into.
Enjoy as it, or warm them up and add on some ice cream.
How To Serve And Store
Serve these Cadbury Egg Cookie Bars once they are cool enough to slice into. Enjoy as it, or warm them up and enjoy with a scoop of vanilla ice cream.
Store in an airtight container on the counter and enjoy within 3-4 days. Cookie bars can also be stored in the fridge and enjoyed within 7-10 days, or placed in the freezer and enjoyed up to 30-60 days.
Taste And Texture
These Cadbury Egg Cookie Bars are sweet, nutty and filled with chocolate flavor.
The texture is soft, chewy but crispy on the edges.
Frequently Asked Questions
Yes, but you may not need as much. So add in 1.5 cups and see what the texture looks like.
Totally! Chocolate chips, M&M’s, or Unreal candies will work.
Yes, you can leave out the eggs and use a flax egg instead.
Other Recipes You May Like
- Crinkle Brownie Cookies
- Brown Butter Cookie Bars
- Vegan Cookie Cake
- Monster Oatmeal Cookies
- Healthy Brookie Cookies
If you make these Cadbury Egg Cookie Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
