Chocolate Raspberry Cookie Dough Eggs (Vegan Gluten-Free)
Fruity, chocolatey and delicious, these no-bake Chocolate Raspberry Cookie Dough Eggs are the perfect Easter dessert. They are naturally lower sugar, high in fibre and protein and are made with vegan and gluten-free ingredients.
I love no-bake aka edible cookie dough and this recipe is one that I have been eating non-stop since I first developed it. Inspired by my favourite zero-sugar and all-natural kombucha brand, Remedy Drinks, these no-bake bakes focus on whole-food, lower sugar ingredients while not comprising on taste or enjoyment. These bites are particularly based on the Raspberry Lemonade flavour which is perfect for Spring and is so refreshing. Take a look at the range here. Onto the cookie dough eggs…
Why will I love these eggs?
These are amazing:
- Chocolatey, nutty and naturally sweet
- Fruity and slightly tart with freeze-dried raspberries
- High in fibre and protein
- Made with oat and almond flour
- No-bake and requires no heat-treated flours
- Uses vanilla protein powder for a boost
- Packed with dark chocolate chips
- Fun to make with little ones
- Great all year round – cut into any shapes
- A thick dark chocolate shell
- Naturally vegan, egg-free and dairy-free
- Gluten-free and easily nut-free
- Ready to make in a few steps
- Last up to 1 week in the fridge or 1 month in the freezer
- Use whole-food, lower sugar chocolate where needed
- Great for the gut
- Perfect for Easter
If you already love the sound of these eggs, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cookie dough:
- Smooth cashew butter: this tastes like cookie dough itself and is so delicious. I use a runny smooth one from M&S, but find others in the shops or online. For a different flavour, use peanut or almond butter or keep these nut-free by using tahini or sunflower seed butter.
- Maple syrup: to add some sticky sweetness.
- Thick dairy-free yoghurt: this reduces the amount of sugar/syrup needed, as it adds moisture in itself. I use Cocos Organic or NUSH protein original yoghurt, both of which are natural and whole-food based.
- Melted coconut oil: to hold the cookie dough together.
- Oat flour: grind up oats into a flour-like texture.
- Almond flour: for a soft, tender texture. You can use ground almonds, if that’s all you have, and swap for oat flour if making these nut-free.
- Vegan vanilla protein powder: this adds a lovely vanilla flavour, fudgy texture and protein to the mixture, too. If not using protein powder, use more almond/oat flour.
- Freeze-dried raspberries: find these online or in whole-food shops and do not swap for fresh raspberries, but you can use other freeze-dried berries, if you prefer.
- Dark chocolate chips: opt for lower-sugar chocolate chips or whole-food based ones, where possible.
- Salt: for flavour.
As for the chocolate coating:
- Dark chocolate: use the same as above, or a lower-sugar dark chocolate bar.
- More freeze-dried raspberries: as above.
- Sprinkles: find some Easter or colourful vegan sprinkles.
Are these gluten-free and nut-free?
These are naturally gluten-free, as long as your oats/oat flour are gluten-free. Swap the cashew butter for sunflower seed butter or tahini, the almond flour for more oat flour to make them nut-free, and check that your chocolate is nut-free.
How do I make them?
These are ready to go in a few steps:
- Combine the ingredients for the cookie dough: until smooth.
- Fold in the freeze-dried raspberries and chocolate chips: and bring to a ball of cookie dough.
- Roll out the cookie dough: and cut into shapes using egg-shaped cutters.
- Place on a lined tray in the freezer: for 1 hour or until set.
- Melt the chocolate in a bowl: and remove the eggs from the freezer.
- Dip each egg into the chocolate: and allow the excess to drip off.
- Sprinkle with freeze-dried raspberries: and they will set.
- Enjoy straight away: or chill to enjoy later.
How long will they last?
These will keep for up to 1 week in the fridge in a sealed container and for 1 month in the freezer. Allow them to defrost for a little bit before eating.
What other recipes can I try?
For more Easter snacks and desserts:
- Mini Egg Peanut Caramel Date Bark
- Mini Egg Chocolate Caramel Slices
- Carrot Cake Banana Bread
- Chocolate Crispy Caramel Cups
- Cookie Dough Chocolate Crispy Slices
Chocolate Raspberry Cookie Dough Eggs (Vegan Gluten-Free)
Fruity, chocolatey and delicious, these no-bake Chocolate Raspberry Cookie Dough Eggs are the perfect Easter dessert. They are naturally lower sugar, high in fibre and protein and are made with vegan and gluten-free ingredients.
Ingredients
For the Cookie Dough:
- 120g smooth runny cashew butter
- 4 tbsp maple syrup
- 60g thick dairy-free yoghurt e.g. coconut
- 2 tbsp melted coconut oil
- 150g oat flour
- 100g almond flour
- 40g vegan vanilla protein powder, or more almond flour
- 10g freeze-dried raspberry pieces
- 60g low sugar dark chocolate chips
- A pinch of salt
For the Chocolate Coating:
- 200g low sugar dark chocolate, chopped
- 1 tbsp coconut oil
- 1 tbsp freeze-dried raspberry pieces
- 1 tbsp vegan sprinkles
Instructions
- Start by making the cookie dough. Add the cashew butter, maple syrup, yoghurt and coconut oil to a bowl and stir until smooth. Now add in the oat flour, almond flour, protein powder (if using) and salt. Stir to a thick, sticky cookie dough.
- Pour in the freeze-dried raspberry pieces and chocolate chips and stir well. Bring to a ball of dough.
- Place the cookie dough on a piece of parchment on a work surface and roll out to 2-cm thick. Use an egg-shaped cutter (or similar) to cut out eggs, placing them on a parchment lined tray. Repeat to use all the cookie dough, re-rolling scraps as needed.
- Place the trays of cookie dough eggs in the freezer for 1 hour, until set firm.
- Add the chocolate and coconut oil to a heatproof bowl and warm together over a pan of simmering water or in the microwave until melted.
- Dip the cookie dough eggs in the chocolate, allowing the excess to drip off and return to the parchment. Sprinkle with freeze-dried raspberries and sprinkles while the chocolate is still wet. Repeat with all of the eggs.
- Serve straight away and enjoy. Keep leftovers in a sealed container in the fridge for 1-2 weeks or in the freezer for 1 month. Enjoy from the freezer or allow to defrost for 20 minutes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Raspberry Cookie Dough Eggs so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cookie egg love x
p.s. this recipe was first made with Remedy Drinks Kombucha but this blog post is not sponsored and all opinions are my own.
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