ahhh, you might be saying, another copycat Reese’s egg recipe? why do i need this one above others?! well, that’s easy, my take is a fun, vegan cookie dough twist with some extra flavors to elevate the overall taste. you won’t be able to stop eating Vegan Cookie Dough Chocolate Eggs!
with easter coming up, Vegan Cookie Dough Chocolate Eggs are the perfect festive treat to keep on hand in the fridge or freezer. our greek easter is in early may this year, but i make these all year long!
my original recipe was really good and actually made with less ingredients than this version!
i decided that some extra flavor was needed and there are a few changes i made and describe below :).
so for starters, i changed the flour makeup! instead of all almond flour, i also incorporated coconut flour into this version. it gives such a lovely cake like flavor and good texture too.
also, there’s a tiny bit of cinnamon and almond extract in here! the cinnamon brings out the flavors of the chocolate and the almond extract further adds to a more cake flavor.
as you can see from that first picture, i did add mini chocolate chips to the dough because i was going for a cookie dough taste and texture, but of course that’s optional.
same with the sprinkles, i just love them and thought they would be a cute addition to the top! the ones i use are from amazon and linked here!
tips and subs!
the chocolate eggs are gluten-free and you can replace the coconut flour with all almond flour but you will have to adjust the other ingredients because the flours don’t absorb the same!
if you can’t have peanut butter or just don’t want to use it, any runny nut butter or seed butter will work! previously, i tried these with sunflower seed butter and they turned out amazing.
here’s everything you’re going to need!
- almond flour
- coconut flour
- runny peanut butter
- almond extract
- dairy free milk
- chocolate chips
- coconut oil
yes, that’s all you need, just 8 ingredients! well, if you do add sprinkles to the top, 9! they’re the easiest dessert ever!
as with most of my recipes, store the chocolate eggs in the fridge or freezer in an airtight container. they hold up really well in the freezer, just thaw them before eating because you don’t want to break a tooth!
are you going to make Vegan Cookie Dough Chocolate Eggs?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Cookie Dough Chocolate EggsCourse: Bites, Desserts, No BakeDifficulty: Easy
recipe yields 8 medium-large eggs, but of course you can make yours smaller!
1 cup almond flour
1/3 cup coconut flour
1/4 tsp cinnamon
1/3 cup maple syrup
1-2 tbsp dairy free milk (can add more if you think dough is too thick but 1-2 should be good)
1/4 tsp almond extract
1/2 cup runny peanut butter
1/4 cup mini chocolate chips (or more)
- chocolate coating
1 cup chocolate chips
2 tbsp coconut oil
- mix the cookie dough ingredients in a bowl until a thick dough forms and then fold in the chocolate chips.
- shape into an egg and place in the freezer for 30 minutes.
- melt the chocolate chips and coconut oil. i place the mixture in the microwave for one minute and that’s usually all it takes. stir well and dip the eggs in the chocolate sauce.
- place on a cooling rack or whatever you have and place in the freezer for 1 hour. top additionally if you would like and place back in the freezer for 10 min to harden.
- store in the fridge or freezer in an airtight container and enjoy!