Mini Egg Cookie Dough Protein Bars
These mini egg cookie dough protein bars are soft, chewy, and packed with protein. Made with simple ingredients and Cadbury mini eggs, they’re an easy high-protein no-bake treat perfect for weekly snack prep.
QUICK LOOK: MINI EGG COOKIE DOUGH PROTEIN BARS RECIPE
⏱️ Prep Time: 15 minutes
❄️ Chill Time: 1 hour (or 15 minutes freezer)
🕒 Total Time: ~1 hour 15 minutes
🍽️ Servings: 8 homemade protein bars
🔢 Calories: ~320 per bar (estimate)
💡 Difficulty: Easy, no-bake
🥣 Key Ingredients: nut butter, vanilla protein powder, almond flour, coconut flour, maple syrup, coconut sugar, mini eggs, almond milk, coconut oil
🌿 Dietary Info: Gluten-free (depending on protein powder), refined sugar-free base (mini eggs contain sugar)
✨ What Makes This Recipe Different: These cookie dough protein bars are made with a mix of almond flour and coconut flour for better texture, plus a small amount of coconut oil to help them set perfectly. They have that soft cookie dough feel but slice clean like a bar.
💪 Best For: High-protein desserts, weekly snack prep, Easter/spring desserts. Swap the mini eggs for chocolate chips to make these protein bars year-round.
I don’t know about you, but I love anything mini egg this time of year! I love them in everything… but I also like having a few options that feel a little more balanced for everyday snacking.
That’s why I made these mini egg cookie dough protein bars. They have a soft, sweet cookie dough texture with crunchy pops of mini eggs, but they’re made with simple, nourishing ingredients. They’re naturally sweetened, gluten-free, and packed with protein, so they keep you satisfied after eating one instead of reaching for handful after handful of mini eggs.
If you’re on a mini egg kick like I am, you also need to try my mini egg cookies, mini egg brownie energy balls, mini egg cookie dough date bark, and tiramisu that includes a mini egg option. You can find all of my mini egg recipes (including a few reader favorites) in this mini egg recipe roundup.
Why You’ll Love These Mini Egg Cookie Dough Protein Bars
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.
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Recommended Supplies/Tools
- Mixing bowls – I love using glass ones to keep it non-toxic
- Measuring Cups – I use stainless steel for non-toxic
- Parchment paper
- Whisk + spatula
- Loaf pan
- Sharp knife
How to Make Mini Egg Cookie Dough Protein Bars
Time needed: 1 hour and 15 minutes
- Line your Pan
Start by lining a loaf pan with parchment paper, leaving some overhang so you can easily lift the bars out later. I like to use binder clips to secure the paper to the pan.
- Mix the Cookie Dough Ingredients
In a large bowl, add the nut butter, protein powder, almond flour, coconut flour, maple syrup, coconut sugar, vanilla extract, salt, almond milk, and melted coconut oil. Mix everything together until a thick cookie dough forms. It should be soft but hold together when pressed.
TIP: Melt the nut butter slightly to help it mix better.
- Crush and Add the Mini Eggs
Add your mini eggs to a zip top bag and use a mallet or rolling pin to easily crush you mini eggs. Then fold them into the batter, making sure they are evenly distributed throughout the dough.
- Optional: Add Chocolate Layer
If you’re adding the chocolate layer, melt the chocolate chips with the coconut oil until smooth, then spread it evenly over the top. Then add some extra chopped mini eggs on top while the chocolate is still warm.
- Chill
Place the pan in the fridge for about one hour, or in the freezer for 15 minutes, until the bars are set.
Lift the bars out using the parchment paper and slice into 8 even bars.
Macros (Per Bar – Based on 8 Bars, Estimated)
- Calories: ~320
- Protein: ~12–15g
- Carbohydrates: ~28g
- Fat: ~18g
- Sugar: ~14g
NOTE: Nutrition information is an estimate based on the ingredients used and may vary depending on brands and substitutions.
Trish’s Tips for the Best Mini Egg Cookie Dough Protein Bars
If you want your homemade protein bars to turn out perfect every time, follow my pro tips I used in my professional baking business for bakery-quality results:
- If you want bakery-style bars, press the dough very firmly into the pan. This helps them hold together and slice cleanly.
- Use a mallet or rolling pin to crush your mini eggs so you get a little crunch in every bite.
- Don’t skip the chill time. This is what helps the bars fully set.
- If your dough feels dry, add a small splash of almond milk. If it feels too soft, add a bit more almond or coconut flour.
Frequently Asked Questions
They are made with simple ingredients and added protein, making them a more balanced option compared to traditional dessert bars.
A plant-based or whey protein powder would work for these bars. I used a vanilla plant-based powder, but feel free to use your fav. A cookie dough flavor would work great too. Keep in mind that some protein powders are more absorbent than others, so you may need a splash more milk.
Cadbury mini eggs do not contain gluten ingredients, but always check the packaging for cross-contamination if needed.
This usually happens from too much coconut flour or protein powder. Add a splash of milk or extra nut butter to fix it.
Yes, they freeze well for up to 3 months. Let them thaw slightly before eating.
More Protein Bar Recipes You’ll Love:
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
follow along
Mini Egg Cookie Dough Protein Bars
Equipment
- 1 Mixing Bowl
- 1 Measuring cups and spoons
- 1 loaf pan
- 1 Parchment Paper
- 1 Spatula
- 1 Sharp Knife to cut the bars
Ingredients
- 1 cup nut butter
- 3/4 cup vanilla protein powder, unflavored works too
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup maple syrup
- 2 tbsp coconut sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped mini eggs + 2 tbsp chunky chopped to press on top. You can swap for chocolate chips if making these year-round.
- 3 tbsp almond milk or milk of your choice
- 1 tbsp melted coconut oil
- Optional chocolate layer: Melt 1/2 cup chocolate chips + 1 tsp coconut oil
Instructions
Line your Pan
- Start by lining a loaf pan with parchment paper, leaving some overhang so you can easily lift the bars out later. I like to use binder clips to secure the paper to the pan.
Mix the Cookie Dough Ingredients
- In a large bowl, add the nut butter, protein powder, almond flour, coconut flour, maple syrup, coconut sugar, vanilla extract, salt, almond milk, and melted coconut oil. Mix everything together until a thick cookie dough forms. It should be soft but hold together when pressed.1 cup nut butter, 3/4 cup vanilla protein powder,, 1/2 cup almond flour, 2 tbsp coconut flour, 1/3 cup maple syrup, 2 tbsp coconut sugar, 2 tsp vanilla extract, 1/4 tsp salt, 3 tbsp almond milk or milk of your choice, 1 tbsp melted coconut oil
Crush and Add the Mini Eggs
- Add your mini eggs to a zip top bag and use a mallet or rolling pin to easily crush you mini eggs. Then fold them into the batter, making sure they are evenly distributed throughout the dough.1/2 cup chopped mini eggs + 2 tbsp chunky chopped to press on top. You can swap for chocolate chips if making these year-round.
Optional: Add Chocolate Layer
- If you’re adding the chocolate layer, melt the chocolate chips with the coconut oil until smooth, then spread it evenly over the top. Then add some extra chopped mini eggs on top while the chocolate is still warm.Optional chocolate layer: Melt 1/2 cup chocolate chips + 1 tsp coconut oil
Chill
- Place the pan in the fridge for about one hour, or in the freezer for 15 minutes, until the bars are set. Lift the bars out using the parchment paper and slice into 8 even bars.
Notes
- If you want bakery-style bars, press the dough very firmly into the pan. This helps them hold together and slice cleanly.
- Don’t skip the chill time. This is what helps the bars fully set.
- If your dough feels dry, add a small splash of almond milk. If it feels too soft, add a bit more almond or coconut flour.Swap the mini eggs for chocolate chips for a chocolate chip cookie dough protein bar.
Macros (Per Bar – Based on 8 Bars, Estimated)
Calories: ~320 | Protein: ~12–15g | Carbohydrates: ~28g | Fat: ~18g | Sugar: ~14g