Description
These no-bake mini egg cookie dough balls are a quick, eggless, and gluten-free treat packed with colorful mini eggs and a rich cookie dough flavor. Perfect for Easter or any sweet craving.
Ingredients
Units
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsalted butter, softened (or coconut oil for vegan)
- 1/4 cup maple syrup or honey
- 1/4 cup mini chocolate chips
- 1/2 cup crushed mini chocolate eggs
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- In a mixing bowl, cream together the softened butter and maple syrup until smooth.
- Add vanilla extract and mix well.
- Stir in almond flour, coconut flour, and salt until a dough forms.
- Fold in the mini chocolate chips and crushed mini eggs.
- Roll the dough into 1-inch balls and place them on a parchment-lined tray.
- Chill in the fridge for at least 30 minutes to set.
- Store in an airtight container in the fridge for up to a week.
Notes
- For a vegan version, use coconut oil and maple syrup instead of butter and honey.
- You can use oat flour instead of almond and coconut flour for a nut-free version.
- Crush the mini eggs just enough to maintain colorful pieces for texture and visual appeal.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg