There’s something nostalgic and oh-so-delicious about chocolate eggs. Although your typical chocolate eggs aren’t vegan, we still had to make sure we’d have chocolate eggs to eat this Easter! And what’s better than cookie dough coated in chocolate?
For the cookie dough, you’ll need:
- Vegan Butter
- Brown sugar (you can make your own by combining 3/4 cup of sugar with 3/4 tsp molasses)
- Vanilla extract
- Nondairy milk (any kind you have on hand!)
- All purpose flour, measured correctly
- And mini chocolate chips (try chopped chocolate, sprinkles, or any other add-in you’d like)
You’ll coat little bites of this dough in melted chocolate and voila, cookie dough eggs!
If you want some more recipes perfect for a holiday feast, check out our 12 Days of Christmas Ebook!
Mini Cookie Dough Chocolate Eggs
These chocolate covered cookie dough mini "eggs" are the cutest, most delicious way to eat vegan eggs!
For the cookie dough:
- 1/2 cup (1 stick [113 g]) vegan butter
- 3/4 cup (165 g) packed light brown sugar
- 1 tbsp (15 ml) non-dairy milk
- 1 tsp pure vanilla extract
- 1 cup (125 g) all-purpose flour (toasted*)
- 1/2 tsp salt
- 1/2 cup (85 g) vegan mini chocolate chips
For the chocolate coating:
- 1 1/2 cups (255 g) vegan chocolate chips
Make the cookie dough:
- Beat the butter, brown sugar, vanilla, and milk in a mixing bowl.
- Add the flour and salt and mix until combined.
- Fold in the chocolate chips.
- For each egg, roll out ~1/2 tbsp of dough into an egg-like shape. Place on a baking sheet lined with parchment paper (makes ~56).
- Once you've turned all the dough into mini eggs, place them into the freezer. Freeze until solid.
- Once frozen, leave in the freezer while you melt the chocolate.
Melt the chocolate using a double broiler:
- To make the double broiler, add a little bit of water to a saucepan and bring it to a boil. Turn the heat down to low and place a heat resistant bowl on top so that it's resting on the edges of the pan. The water shouldn't touch the bottom of the bowl.
- Keeping the double broiler on low heat, add the chocolate chips to the bowl and stir until melty and smooth.
Dip the cookie dough into the chocolate:
- Keep the chocolate melted in the double broiler over low heat.
- For each egg, remove it from the freezer and drop it into the chocolate, using a fork to coat the cookie dough completely in chocolate. Remove it from the chocolate and tap on the edge of the bowl, allowing excess chocolate to drip off. Carefully place onto a lined baking sheet. Repeat with the remaining dough. *
- Place the eggs in the fridge until the chocolate is firm, then enjoy!
- Keep in an airtight container in the fridge.
- To make the flour safe to eat, toast it first for 5 minutes at 350°F then allow to cool completely.
- It’s best to keep the cookie dough frozen right up until you place it into the chocolate, or else it can get a little messy.
These are yummy! I made them last night and they are great. Easy to make and yummy, kids love them, and so do I! Thanks so much for this great recipe. I only got about 38 eggs out of this recipe, but that may very well because a good amount of the cookie dough never made it to the pan!
Delicious! My family loved them ❤️