Double Chocolate Cookie Dough Eggs on a plate with caramel

Double Chocolate Cookie Dough Eggs (Vegan Gluten-Free)

The ultimate chocolate Easter no-bake treat, these Double Chocolate Cookie Dough Eggs have a thick chocolate shell filled with a cookies and cream flavoured chocolate chip cookie dough and a hidden layer of caramel. They are vegan, gluten-free and so easy.

I love everything chocolate and also everything cookies and cream, aka Oreo, so when Whittards said they were launching a brand new Cookies and Cream flavoured hot chocolate powder, I just knew I’d love it. And it’s actually amazing, I really recommend trying it if you can as it adds so much richness and sweetness to the cookie dough. That said, any hot chocolate powder or cocoa powder will be great and these Double Chocolate Cookie Dough Eggs will still be delicious.

Double Chocolate Cookie Dough Eggs on a metal wire rack
Double Chocolate Cookie Dough Eggs

What are these chocolate eggs like?

They are pretty special and it has been commented that they’re the best no-bake recipe I’ve made, which is quite a statement as there are so many no-bakes here.

They are:

  • Rich and chocolatey
  • Sweet and cookie-like
  • Packed with good-for-you edible cookie dough
  • Filled with a gooey hidden layer of caramel
  • Made with whole-food ingredients
  • Naturally plant-based and gluten-free
  • Free of dairy, eggs, soya and there’s a nut-free option
  • Great to make for Easter with little ones
  • Delicious all year round
  • No-bake and ready in 30 minutes with chill time

Now that you are in love with these chocolate treats, skip ahead to the recipe card to make them right away. Or, let’s discuss the ingredients and method in more detail.

Two Double Chocolate Cookie Dough Eggs
Double Chocolate Cookie Dough Eggs

What ingredients do I need?

These chocolate eggs rely on a few staple ingredients for the cookie dough:

  • Runny nut butter: you ideally want to use a runny smooth nut butter (or seed butter for a nut-free option) for the cookie dough to produce the best texture. I like almond, cashew or peanut or tahini for a nut-free option. I also use 100% nut/seed butters so watch out for added ingredients.
  • Maple syrup: for the sweetness in the cookie dough and other syrups like agave, brown rice, vegan honey or oat syrup will also work.
  • Vanilla essence: for the classic cookie dough flavour.
  • Oat flour: blend up your oats into a fine flour for a healthy and delicious edible cookie dough.
  • Ground almonds: these are also a great healthy flour alternative especially in no-bake recipes. You could use ground up sunflower seeds instead or use all oat-flour for nut-free options. Or, you can use the meal/grind of other nuts like hazelnuts or peanuts.
  • Hot chocolate powder: this is where the cookies and cream hot chocolate powder comes into play and it is so rich and delicious. You can use other hot chocolate powders or use plain cacao/cocoa powder.
  • Salt: to bring together all the flavours.
  • Chocolate chips: make sure they are dairy-free and use milk or dark chocolate, depending on what you prefer.
Double Chocolate Cookie Dough Eggs on a paper case
Double Chocolate Cookie Dough Eggs

As for the chocolate shell:

  • Dark chocolate: I prefer dark chocolate for the shell for a richer flavour but you can use dairy-free milk chocolate, too.
  • White chocolate: for the drizzle on top (again, make sure it’s dairy-free).
  • Caramel sauce: I use a homemade caramel sauce like this one or you can use store-bought sauce for a gooey layer between the chocolate shell and cookie dough.
  • Sprinkles: to decorate.
Pouring sprinkles over Double Chocolate Cookie Dough Eggs
Double Chocolate Cookie Dough Eggs

How do I make these Double Chocolate Cookie Dough Eggs?

The eggs are so easy to make:

  • Chill your egg moulds in the fridge: this helps the chocolate to set when you coat the inside.
  • Make the cookie dough: stir together all the ingredients to a chunky mix.
  • Shape the cookie dough into eggs: just smaller than the size of your moulds.
  • Melt the dark chocolate: for the shells.
  • Cover the egg shells with a layer of chocolate: and place in the fridge to set.
  • Repeat this step to make a thicker layer of chocolate: and place in the fridge once more.
  • Press the cookie dough into the chocolate shells: and fill up all the gaps.
  • Cover the cookie dough with the caramel: right to the edges.
  • Cover the caramel with chocolate: to seal in all the edges.
  • Chill until firm: and melt the white chocolate.
  • Carefully remove the eggs from the mould: and drizzle with the white chocolate.
  • Decorate with sprinkles: and enjoy.
Half eaten Double Chocolate Cookie Dough Eggs
Double Chocolate Cookie Dough Eggs

How long will they last?

These eggs last for up to 1 week in the fridge in a sealed container although best eaten after resting at room temperature for 20 minutes.

Do I need to use any egg-mould?

You can make these into other shapes if you don’t have an egg mould. Mine is similar to this one and is great to re-use as it’s silicone and easy to wash. If you don’t have a mould, you can use cupcake cases and repeat the same method as with the eggs, shaping the cookie dough into rounds. Or, you can use no cases, shape the dough into eggs, place in the fridge for 20 minutes and then coat in chocolate as they are and allow the excess chocolate to drip off before chilling in the fridge on a parchment lined tray till set (see the image below, these balls are without the chocolate coating).

Double Chocolate Cookie Dough Ball in a paper case
Double Chocolate Cookie Dough Balls

Are these gluten-free and nut-free?

Yes, these Double Chocolate Cookie Dough Eggs are naturally gluten-free, just make sure that your oats are certified gluten-free. To keep these eggs nut-free, opt for seed butter for the cookie dough, oat flour in place of ground almonds and make sure your caramel and chocolate are nut-free.

I love these eggs, what other recipes can I make?

I hope you are going to love these Double Chocolate Cookie Dough Eggs and for more no-bake and chocolate inspiration, how about my:

Double Chocolate Cookie Dough Eggs (Vegan Gluten-Free)

  • Servings: 12
  • Difficulty: easy
  • Print

The ultimate chocolate Easter no-bake treat, these Double Chocolate Cookie Dough Eggs have a thick chocolate shell filled with a cookies and cream flavoured chocolate chip cookie dough and a hidden layer of caramel. They are vegan, gluten-free and so easy.

Ingredients

    For the Cookie Dough:
  • 120g runny, smooth nut butter
  • 4 tbsp (60ml) maple syrup
  • 1 tsp vanilla essence
  • 100g oat flour
  • 60g ground almonds
  • 2 tbsp cookies and cream hot chocolate (or other hot chocolate powder)
  • A pinch of salt
  • 40g chocolate chips
  • For the Chocolate Shells:
  • 6 tsp caramel sauce or extra nut butter
  • 250g dark chocolate, divided
  • 40g white chocolate
  • 1 tbsp sprinkles

Directions

  1. Chill your silicone egg moulds in the fridge (you will need 12 egg moulds). Or, you can make these without a mould, see below.*
  2. Make the cookie dough: stir together the nut butter, maple syrup and vanilla till smooth. Now add in the oat flour, ground almonds, hot chocolate powder and salt. Stir to a chunky dough. Fold in the chocolate chips.
  3. Divide the mix into 12 egg shapes, just smaller than your egg moulds, if using a silicone mould. You may have some mix left, roll these into balls and enjoy as they are.
  4. Melt 200g of the chocolate and use half the chocolate and a spoon to coat all the moulds once. Place on a board and into the fridge for 15 minutes to set. Now use the remaining melted chocolate to coat the shells a second time and chill again (this means they are stronger).
  5. When the chocolate is set, melt the remaining 50g chocolate. Place one cookie dough egg into each shell and press down firmly to fill the egg. Top each with ½ tsp caramel and then cover with the melted chocolate, making sure to seal in all the edges.
  6. Place back in the fridge for 30 minutes, or until set.
  7. Carefully remove from the fridge and from the silicone moulds. Melt the white chocolate and drizzle this over the eggs. Add on the sprinkles and enjoy. Keep the eggs in a sealed container for 3 to 5 days or in the fridge for 1 week.
  8. *if you don’t have a mould, you can use cupcake cases and repeat the same method as above, shaping the cookie dough into rounds. Or, you can use no case, shape the dough into eggs, place in the fridge for 20 minutes and then coat in chocolate as they are. Unfrosted cakes will keep in the freezer, wrapped well, for up to 1 month.
Double Chocolate Cookie Dough Eggs on a plate with caramel
Double Chocolate Cookie Dough Eggs

I hope you are going to love these Double Chocolate Cookie Dough Eggs so please let me know what you think in the comments below. If you do make these eggs, I’d love to see them so please tag me in your chocolate treats, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With cookie dough egg love x

p.s. this recipe was made with Whittard but this blog post is not sponsored and all opinions are my own, the hot chocolate powder really is so delicious.

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