These healthy cookie dough eggs are the perfect treat to make for Easter or just for every day snacking. They’re made up of whole ingredients that are all mixed by hand in one bowl. And although they’re healthy, gluten free, vegan, and refined sugar free, they taste just as indulgent as they look!
Healthy cookie dough ingredients
Don’t be fooled by the term “healthy” with these cookie dough eggs. They still taste just like cookie dough, minus the processed ingredients. Instead, they’re made up of a short list of vegan, gluten free, and refined sugar free ingredients to turn these Easter eggs into a guilt-free treat. Here’s what you will need to make them:
- Natural Cashew Butter – I prefer cashew butter for its mild taste as it doesn’t overpower the cookie dough. You can choose to use any nut or seed butter you like, as long as you like the taste. Otherwise, make sure you use a natural nut or seed butter that’s made up of just one ingredient. Its thin and oily consistency is what gives you that cookie dough-like texture.
- Pure Maple Syrup – Make sure you use PURE maple syrup, not pancake syrup. Pancake syrup is really just corn syrup disguised as maple syrup. To get the most flavor, use a good quality pure maple syrup.
- Almond Flour – Rather than all purpose flour, almond flour is used not only as a healthy alternative, but it also gives this cookie dough the perfect texture. Almond flour doesn’t absorb as much liquid as regular flour, so you’re left with a thick and moist cookie dough as opposed to a dry and crumbly one.
- Gluten Free Flour – And since almond flour doesn’t absorb as much liquid, gluten free flour is used to help bind the dough and soak up some of the oil from the cashew butter. The flour also adds that signature cookie dough flavor and is safe to eat raw.
For both flours, make sure you spoon the flour into your measuring cup and level it off with a flat edge. Don’t scoop directly in to the bag or pack it down as this will leave you with way too much flour. Too much flour = dry and crumbly cookie dough.
These are the four main ingredients, as the rest is made up of vanilla, salt, and chocolate chips. For the chocolate, make sure you use vegan chocolate that’s either in the form of mini chips or finely chopped chocolate. Otherwise, the cookie dough will be bit clunky with regular sized chips.
Tips for coating cookie dough Easter eggs in chocolate
Once the dough is formed into 10 individual eggs, they are then chilled for about 30 minutes. This helps firm up the cookie dough for easy dunking.
After the cookie dough has chilled, melt together the chocolate and coconut oil in a heat safe dish. I recommend a tall glass that’s a bit wider at the top, like a 2 cup measuring glass. This will make it much easier to dunk the cookie dough.
Once melted, take an egg and dunk half of it into the chocolate using your fingers. Then place the coated end on the edge of a fork and dunk the naked end back in to the chocolate. Tap the fork against the edge of the container to shake off any excess chocolate.
Drag the fork against the edge of the glass to scrape off any residual chocolate and then scoot it on to a sheet of parchment paper. You can do so by pushing the egg off of the fork using another fork or a toothpick.
After all the eggs are coated, use a spoon to drizzle each egg with any leftover chocolate. Then sprinkle each egg with a bit of flaky sea salt. I find this extra salt helps bring out the sweetness of the cookie dough. If you don’t have flaky salt or just prefer not to use it, feel free to top them with chopped nuts or sprinkles.
Can the cookie dough be eaten by itself?
Yes, if you’re just craving some cookie dough you can whip up a batch and eat it as is!
Can I substitute the cashew butter?
Yes, but I prefer cashew butter for its mild taste as it doesn’t overpower the cookie dough. You can choose to use any nut or seed butter you like, as long as you like the taste. Otherwise, make sure you use a natural nut or seed butter that’s made up of just one ingredient.
Easter egg shape alternatives
This is a very moldable dough, so you can choose to shape them however you like. You can even roll out the dough into 1 inch thickness, chill for 30 minutes, and then stamp out any shapes using a cookie cutter.
You can also make cookie dough cups following similar instructions for my healthy peanut butter cups.
How to store cookie dough easter eggs
Keep the eggs in the refrigerator in an air tight container. They will keep for up to 5 days. They are also OK to keep out at room temperature for a few hours. I prefer them this way as they turn extra soft!
For more healthy dessert recipes, check out my:
- Homemade Peanut Butter Cups (V, GF, RSF)
- Brownie Cookie Dough Bars (V, GF, RSF)
- Healthy Blueberry Crumble Bars (V, GF, RSF)
- Crunchy Peanut Butter Energy Balls (V, GF, RSF)
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these Cookie Dough Easter Eggs. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print