Desserts

April 7, 2022

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!

Plant-Based Cookie Dough Easter Eggs

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!

Plant-Based Easter Eggs

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

Plant-Based Cookie Dough Easter Eggs

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.
  • 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.

Plant-Based Cookie Dough Easter Eggs Ingredients

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.

Plant-Based Cookie Dough Easter Eggs Steps 1 & 2

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.

Plant-Based Cookie Dough Easter Eggs Steps 3 & 4

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!

Plant-Based Cookie Dough Easter Eggs Steps 5 & 6

FAQs

What can I sub for almond powder?

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.

How do I heat treat flour?

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.

How do I make cashew or almond butter?

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.

How should I store these Easter eggs?

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.

Plant-Based Cookie Dough Easter Eggs

Related Recipes

Try my other Easter Eggs! They're so tasty too!

If you're looking for a more decadent Easter dessert try these:

Plant-Based Easter Eggs

Tried this recipe?

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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

Serves:

12

Prep:

35

min

cook:

0

min

total:

35

min

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!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography