These chocolate-covered cookie dough easter eggs are made with edible cookie dough covered in chocolate! They’re shaped like Easter eggs for the perfect homemade easter candy made with real food ingredients.

chocolate covered eggs on a plate

Chocolate Covered Cookie Dough Eggs

Reese’s peanut butter eggs and marshmallows used to be one of my favorite seasonal candies back in the day! These candy eggs always pop up around Easter and are the perfect candy for adding to Easter baskets.

These cookie dough eggs are the homemade, healthier copycat of the classic Easter egg candy with a cookie dough twist! They’re paleo, dairy-free, gluten-free, and soy-free.

The Ingredients For This Recipe

  • Almond flour & Coconut flour.  Keep in mind that some coconut flours are more absorbent than others so you may need more or less coconut flour to make these eggs moldable.
  • Ghee & maple syrup. This is the sweetener and the fat for the cookie dough which helps to bind and add flavor. You can also use honey instead of maple syrup and coconut oil instead of ghee.
  • Dairy-free chocolate chips. I love using enjoy life chocolate chips. They’re easy to melt and taste great! You can also use another chocolate of your choice.
  • Flakey salt. This is an optional addition, but I love how it rounds out the flavor of this recipe!

The tools you’ll need

  • Parchment paper. This keeps the chocolate from sticking.
  • An egg-shaped cookie cutter. You can use a size of your choice, but I think it’s much easier to use a cookie-cutter than mold these with your hands.

How to Make Cookie Dough Easter Eggs

  • Combine the cookie dough: Using a medium bowl, mix the almond flour and coconut oil together until well combined. Stir in the maple syrup, ghee, and vanilla extract until a batter forms. Fold in the chocolate chips and stir until well combined.
  • Form the eggs: Add the cookie dough mixture to a sheet of parchment paper.  Use an egg-shaped cookie cutter (or your hands) to mold the cookie dough into egg shapes. Set aside onto the other sheet of parchment paper.
  • Melt the chocolate: Using method of your choice (I prefer a double boiler method) melt 1/2 cup of chocolate chips and coconut oil together until fully liquid.
  • Coat and harden: Carefully dip each cookie dough egg into the melted chocolate, using a fork to allow the excess chocolate to run off. Set the coated eggs back onto the parchment paper and repeat. Use any leftover chocolate to drizzle over the top of the eggs. Transfer to the fridge and allow to chill for 30-35 minutes or until hardened. Top with salt if desired and serve chilled.

chocolate covered eggs with a bite

Can you make this recipe AIP?

It takes some tweaking, but you can! Here’s how you do it…

  • Swap the almond flour for tigernut flour
  • Swap the ghee for coconut oil
  • Swap the chocolate chips for homemade carob chips

How do you store this recipe?

You definitely want to keep these in the fridge to keep them from melting. I like to store them in a glass container in the fridge for 3-4 days.

Can you freeze this recipe?

You can! They freeze well and keep much longer that way.

cookie dough easter egg being held

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Chocolate Covered Cookie Dough Easter Eggs


  • Author: Michelle
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

These chocolate-covered cookie dough easter eggs are made with edible cookie dough covered in chocolate! They’re shaped like Easter eggs for the perfect homemade easter candy made with real food ingredients.


Ingredients

Scale
  • 3/4 cup + 2 tbsp almond flour (see notes for AIP swap)
  • 1/4 cup + 2 tbsp coconut flour
  • 1/4 cup maple syrup
  • 4 tbsp ghee, melted and cooled (sub coconut oil)
  • 1/4 tsp vanilla extract
  • 3/4 cup dairy-free chocolate chips, divided (see notes for AIP swap)
  • 1 tbsp coconut oil
  • 1/4 tsp flakey salt

Instructions

  1. Using a medium bowl, mix the almond flour and coconut oil together until well combined. Stir in the maple syrup, ghee, and vanilla extract until a batter forms. Fold in 1/4 cup of chocolate chips and stir until well combined. The dough should be soft but easy to pack and mold. Add another tbsp of coconut flour if it’s too soft to mold.
  2. Add the cookie dough mixture to a sheet of parchment paper.  Use an egg-shaped cookie cutter (or your hands) to mold the cookie dough into egg shapes. Set aside onto the other sheet of parchment paper.
  3. Using the method of your choice (I prefer a double boiler method) melt 1/2 cup of chocolate chips and coconut oil together until fully liquid.
  4. Carefully dip each cookie dough egg into the melted chocolate, using a fork to allow the excess chocolate to run off. Set the coated eggs back onto the parchment paper and repeat. Use any leftover chocolate to drizzle over the top of the eggs.
  5. Transfer to the fridge and allow to chill for 30-35 minutes or until hardened. Top with salt if desired and serve chilled.

Notes

To make AIP, use tigernut flour instead of almond flour, coconut oil instead of ghee, and homemade carob chips instead of chocolate chips.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 431
  • Fat: 26.5g
  • Carbohydrates: 34.5g
  • Fiber: 5.7g
  • Protein: 5.5g