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–+ servings
Cookie dough easter eggs on a sheet of parchment paper.

Plant-Based Cookie Dough Easter Eggs

Print Recipe
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!
Course Dessert
Cuisine American
Prep Time 35 minutes
Total Time 35 minutes
Servings 12 eggs
Calories 151
Author Elizabeth

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

Calories: 151kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 111mg | Fiber: 2g | Sugar: 11g | Calcium: 51mg | Iron: 2mg