You just need 5 ingredients and 10 minutes (plus chilling) to make these delicious vegan cookie dough Easter eggs. They make a great healthy vegan Easter treat and they’re so much fun to make with the kids too.
These vegan cookie dough Easter eggs were a last minute creation of mine. They turned out so good and so many readers shared the recipe on Instagram, that I thought it deserves publishing on the blog too. Especially as the Orthodox Easter is still a month away. So, if you’re looking for last minute easy vegan Easter egg recipes, this one is a winner!
THE INGREDIENTS YOU’LL NEED TO MAKE HOMEMADE VEGAN EASTER EGGS:
- Ground almonds
- Maple syrup
- Vanilla extract
- Dark chocolate chips
- Dark chocolate for the drizzle
Yes, my friends, that’s all. Just 5 simple ingredients that you probably already have in your kitchen. As we’re using ground almonds, we don’t need to pre-bake this vegan cookie dough. Such a great time saver!
WHY YOU’LL LOVE THIS RECIPE
- It’s super fast & easy to make. The hardest part is waiting for the cookie dough to chill in the freezer!
- Minimum ingredients
- No refined sugar
- Gluten free
- Low in calories
- Kids approved! Get them to make it with you – they’ll love it!
HOW TO MAKE VEGAN EASTER EGGS AT HOME
It really is super simple.
First, we mix all ingredients in a bowl util sticky dough forms.
We then fill the egg moulds with the cookie dough and chill them in the freezer for an hour (or overnight).
Finally, once they’re chilled, we drizzle them with melted dark chocolate. That’s it my friends!
THESE HEALTHY VEGAN COOKIE DOUGH SNACKS ARE NOT JUST FOR EASTER
You can shape the cookie dough mixture into snack size balls – they make perfect snacks! Alternatively, you can use it as a base for raw vegan cakes or bars.
HOW TO STORE
Personally, I prefer storing these homemade Easter eggs in an airtight container in the freezer. I love their slightly firmer bite when they come out of the freezer. However, if you prefer them a little softer, keep them in the fridge. They’ll last in the freezer for up to 3 months and in the fridge for up to a week.
LOOKING FOR MORE HEALTHIER VEGAN SNACKS?
Try some of the readers’ favourite below:
- Vegan peanut & caramel bars
- Soft pumpkin & chocolate chip cookies
- Chocolate & date balls
- Vegan peanut & caramel bars
- Healthy banana, peanut butter & oat cookies
To conclude, I really hope you’ll give these vegan cookie dough Easter eggs a try. If you recreate this recipe, I’d love to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest .
ON PINTEREST? PIN TO YOUR BOARD TO COME BACK & MAKE THEM LATER:
5 INGREDIENT VEGAN COOKIE DOUGH EASTER EGGS
- 180 g ground almonds
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp dark chocolate chips
- 50 g dark chocolate to drizzle
- Combine ground almonds, maple syrup, vanilla extract and chocolate chips in a mixing bowl and stir together. Using you hands, press the dough into a round ball.
- Fill the egg shape moulds with cookie dough mixture and chill in the freezer for 1 hour or overnight.
- Just before you’re ready to take the moulds out of the freezer, melt the dark chocolate. You can do it in the microwave or over a pot of simmering hot water.
- Release the eggs out of the moulds and drizzle with dark chocolate. Let the chocolate set before you transfer the eggs into an airtight container.