These delicious cookie dough bites are the perfect addition to an Easter dessert table. Prep and bring to a fun get-together or leave in the fridge for your late night snack of the week!
These vegan cookie dough chocolate eggs will be the fan-favorite! These chewy, rich cookie dough bites will cure any sweet tooth without having a sugar rush!
Author:
SFH Marketing
Ingredients
1 cup almond flour
1 cup coconut flour (sifted) or other gluten-free flour of choice
1 scoop SFH vanilla plant based protein powder
⅓ cup peanut butter
¼ cup maple syrup
½ cup almond milk
¼c up vegan chocolate chips
Directions
Pour almond flour, coconut flour, and SFH protein into a mixing bowl. Add peanut butter, maple syrup, and almond milk
Stir until well combined. It will take on a crumbly texture, but will stick together when you roll into eggs
Fold in chocolate chips
Scoop 1 table spoon of dough, and roll into egg shape
Place the cookie dough eggs on a baking sheet
Dip each peanut butter egg into the melted chocolate and place it on a paper-lined tray to let the chocolate harden
Once all the eggs are dipped, if you have extra chocolate, drizzle it on top of the eggs to make it look decorative
