Healthy Cookie Dough Easter Eggs
These healthy cookie dough eggs are made up of 8 simple ingredients, are mixed by hand, and are completely gluten free, vegan, and refined sugar free.
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (125g) natural cashew butter*
- 3/4 cup (70g) almond flour*, spooned and leveled
- 1/4 cup (35g) gluten free baking flour*, heat treated, spooned and leveled
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- Pinch of salt (if using unsalted nut butter)
- 1/4 cup mini vegan semisweet chocolate chips*
- 1 cup (170g) vegan semisweet chocolate chips
- 1 tsp coconut oil
- Flaky sea salt for sprinkling
Instructions
- 1
Combine all of the ingredients in a mixing bowl, minus the chocolate chips.
- 2
Stir until it forms a thick cookie dough-like consistency. Then fold in the chocolate chips.
- 3
Form the dough into 10 egg shapes using a medium cookie scoop (about 1.5 tablespoons each). Place on a tray or plate lined with parchment paper and chill for about 30 minutes.
- 4
In a heat proof dish (I recommend a 2 cup measuring glass for easy coating), melt the chocolate and coconut oil in the microwave in 30 second intervals. Stir between each interval until smooth.
- 5
Dunk your cookie dough eggs into the chocolate and use a fork to lift out and tap off any excess chocolate.
- 6
Place back on to the parchment paper. Once all eggs are coated, use any remaining chocolate to drizzle on top. Then sprinkle each egg with a bit of sea salt.
- 7
Chill for 15 minutes or until the chocolate has hardened. Enjoy!