Celebrate Easter with these Plant-Based Cookie Dough Easter Eggs! These eggs are vegan, gluten-free, and macronutrient-balanced. Plus, they taste just like eating cookie dough!
Okay I have to be honest: out of the three easter egg recipes I created, these are my favorite. (Though you should definitely check out the copycat Reece's peanut butter eggs and copycat Cadbury Creme eggs.)
I know! Why are the peanut butter eggs not my favorite?! I talk all the time about how I love peanut butter.
Honestly, there's just something about cookie dough that is so good. It's sweet and decadent and has little bursts of chocolate.
And then there's the white chocolate drizzle. I've always loved white chocolate. And when I went vegan, I stopped eating it. I only recently tried a vegan version of white chocolate and I just love the sweet, creaminess.
So, yeah. These Plant-Based Cookie Dough Easter Eggs are my favorite. And I think they might be yours too!
When I created this trio of Easter eggs, I wanted to develop healthy plant-based versions of the classic store-bought eggs.
And I did that with the copycat Reece's peanut butter eggs and the copycat Cadbury Creme eggs.
But I had an idea for a third egg: cookie dough.
So I created a completely plant-based cookie dough (that you can of course eat raw!) and covered it in chocolate.
If it sounds amazing, let me tell you, it truly is amazing!
Step 1. Mix the almond powder, oat flour, cashew butter, maple syrup, vanilla, salt, and chocolate chips in a medium bowl.
Step 2. Shape the mixture into tablespoon-sized flattened eggs. Place in the freezer for 10-15 minutes to solidify.
Step 3. Meanwhile, melt the dark chocolate.
Step 4. Dip each egg into the chocolate, then arrange on a parchment lined pan and place in the freezer for 5-10 minutes to solidify.
Step 5. Melt the white chocolate and drizzle over the frozen eggs.
Step 6. Put the eggs back in the freezer for 5-10 minutes to solidify. Serve and enjoy!
You can sub almond flour, oat flour, or regular all purpose flour in place of the almond powder. If you use all purpose flour, you need to heat treat the flour before using it.
If you use all purpose flour, you must heat treat it before consuming it. By heating the flour before consuming it, you are reducing the pathogens that build up in flour during its shelf-life. Bacteria like E. Coli can live in raw flour until it is baked. So you never want to eat flour raw.
It IS okay to eat oat flour and almond flour raw, so there's no need to heat treat those.
To heat treat all purpose flour, spread the flour evenly on a baking sheet and place in a 300°F oven. Stir every 2 minutes until the flour reaches 65°F.
Making nut butter is very easy, saves you some money, and you never have to worry about running out! See my posts about how to make cashew butter and how to make almond butter.
Store these eggs in the refrigerator or freezer. Avoid leaving the eggs on the counter for too long to prevent melted chocolate.
These eggs will last for several weeks in the fridge and several months in the freezer.
Praise the Lord for He is risen! We celebrate your resurrection this day. Amen.
Try my other Easter Eggs! They're so tasty too!
If you're looking for a more decadent Easter dessert try these:
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Celebrate Easter with these Plant-Based Cookie Dough Easter Eggs! These eggs are vegan, gluten-free, and macronutrient-balanced. Plus, they taste just like eating cookie dough!
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