REcipesshopaboutcontact
Search icon

Plant-Based Cookie Dough Easter Eggs

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!

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

35

minutes

Cook:

0

minutes

TOtal:

35

minutes

Ingredients

  • 1/2 Cup Almond Powder
  • 1/4 Cup Oat or Almond Flour
  • 1/4 Cup Cashew or Almond Butter
  • 1/4 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

  1. Mix the almond powder, oat flour, cashew butter, maple syrup, vanilla, salt, and chocolate chips in a medium bowl.
  2. Shape the mixture into tablespoon-sized flattened eggs. Place in the freezer for 10-15 minutes to solidify.
  3. Meanwhile, melt the dark chocolate.
  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.
  5. Melt the white chocolate and drizzle over the frozen eggs.
  6. Put the eggs back in the freezer for 5-10 minutes to solidify. Serve and enjoy!