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!
Jump to:
What is a cookie dough Easter egg?
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!
Why I love these Plant-Based Cookie Dough Easter Eggs
- Dietary needs - these Easter eggs are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Protein-rich - I used almond powder as the base of the cookie dough, giving these eggs a boost of plant-protein!
- So festive - these are Easter eggs of course! And if you get creative with the decorations you can make some truly beautiful designs
- Freezer friendly - if you don't eat the entire batch in one sitting, these eggs store very well. They'll last in the freezer for several months
Ingredient Notes & Substitutions
- Almond Powder: almond powder is similar to peanut powder. It's almonds that have been processed into a powder, leaving most of the protein and removing some of the fat. It is different than almond flour, which is ground almonds. You should be able to find almond powder at your local grocery store, or on Amazon. If you don't have almond powder, you can use a vegan protein powder or you can increase the quantity of oat or almond flour you use.
- Oat or Almond Flour: I used oat flour because that's what I had on hand, but you can also use almond flour. Alternatively, you can use all purpose flour, but you need to heat-treat the flour before using it! See note below.
- Cashew or Almond Butter: I used cashew butter because it has a sweeter flavor, but almond butter works well too.
- Maple Syrup: you can sub date syrup, but this will change the color of the eggs
- Vanilla
- Salt: a pinch of salt helps enhance the sweet flavors, don't skip this!
- Mini Vegan Chocolate Chips: I recommend Enjoy Life mini chocolate chips. They are vegan and allergen-friendly. Be sure to use mini chips, since the eggs are tablespoon-sized.
- Vegan Dark Chocolate: I use 100% unsweetened chocolate for the coating. If you prefer a sweeter chocolate, you can use any vegan dark chocolate like Enjoy Life or Pascha.
- Vegan White Chocolate: this is optional, but a fun decoration. I used Pascha white chocolate chips.
How to make Plant-Based Cookie Dough Easter Eggs
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!
FAQ & Expert Tips
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.
Recipe Prayer
Praise the Lord for He is risen! We celebrate your resurrection this day. Amen.
More vegan Easter desserts
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Plant-Based Cookie Dough Easter Eggs
Ingredients
- ½ Cup Almond Powder
- ¼ Cup Oat or Almond Flour
- ¼ Cup Cashew or Almond Butter
- ¼ Cup Maple Syrup
- 1 Teaspoon Vanilla
- Pinch Salt
- 2 Tablespoons Vegan Mini Chocolate Chips
- 4 Ounces Vegan Dark Chocolate
- 1 Ounce Vegan White Chocolate to decorate, optional
Instructions
- Mix the almond powder, oat flour, cashew butter, maple syrup, vanilla, salt, and chocolate chips in a medium bowl.
- Shape the mixture into tablespoon-sized flattened eggs. Place in the freezer for 10-15 minutes to solidify.
- Meanwhile, melt the dark chocolate.
- Dip each egg into the chocolate, then arrange on a parchment lined pan and place in the freezer for 5-10 minutes to solidify.
- Melt the white chocolate and drizzle over the frozen eggs.
- Put the eggs back in the freezer for 5-10 minutes to solidify. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
Comments
No Comments