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