Healthy Cookie Dough Easter Eggs
Total Time
20 minutes + 45 minutes chilling
Prep Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
10 eggs
- 1/2 cup (125g) natural cashew butter*
- 3/4 cup (70g) almond flour*, spooned and leveled
- 1/4 cup (35g) gluten-free baking flour*, heat treated, spooned and leveled
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- Pinch of salt (if using unsalted nut butter)
- 1/4 cup mini vegan semisweet chocolate chips*
- 1 cup (170g) vegan semisweet chocolate chips
- 1 tsp coconut oil
- Flaky sea salt for sprinkling
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Preparation
Chef’s notes
NUT BUTTER – I recommend cashew butter because of its mild flavor as it doesn’t overpower the cookie dough. Otherwise, feel free to use any natural nut or seed butter as long as you like the taste. Just make sure it’s natural and only made up of one ingredient.
GLUTEN-FREE FLOUR – To heat-treat, microwave the flour for 1 minute to 1 minute 30 seconds. This kills any potential harmful bacteria.
ALMOND FLOUR – I haven’t tested it, but oat flour is a great substitute for almond flour. For a nut-free recipe, sub in 3/4 cup of oat flour.
CHOCOLATE – You can also use finely chopped vegan chocolate. You can choose to use either dark or semisweet, but I prefer semisweet for a little extra sweetness.