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Chocolate Covered Cookie Butter Eggs

April 7, 2020 by Caitlin Monson Leave a Comment

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Look out Reese’s eggs, there’s a new favorite in town! These cookie butter eggs are so easy, so decadent and are made with only 6 ingredients! (Plus you’ll never guess they’re actually healthier for you too!)

Incredibly easy cookie butter eggs that are only made with 6 ingredients! They're a healthier and fun spin on the classic Reese's eggs!

Easter is almost here loves! And you all know what that means…bring on all the Easter treats! (Besides Halloween, I feel like Easter is really the only other time of year that I crave candy. 😛 ) And one of my favorite Easter treats is of course the chocolate covered Reese’s Easter eggs. But like most store bought candy, it’s completely filled with processed sugar and all other kinds of ingredients that I can’t pronounce. So this year I decided to make my own! BUT I also put my own spin on things and made chocolate covered COOKIE BUTTER eggs instead! Trust me, you are not gonna want to miss this recipe!

These chocolate eggs are a simple homemade treat that's perfect for Easter! They're made with 6 ingredients, are dairy free and vegan and are so much fun to make!

Ingredients

  • Cookie butter
  • Maple syrup: I haven’t tried this with a different type of sweetener, but I imagine you could also use powdered sugar as well.
  • Coconut flour: This helps to “bind” the filling together and gives the egg it’s shape.
  • Salt
  • Chocolate chips: I love using dark chocolate chips for these eggs because it balances out the sweetness of the filling. However, you use milk chocolate, semi-sweet or even dairy free chocolate too!
  • Coconut oil: I used unrefined coconut oil for this recipe.
This super easy Easter treat is filled with cookie butter that made from ground up spiced cookies and tastes just like gingerbread. I got my cookie butter at Trader Joe's!

What is cookie butter?

If you’re unfamiliar with the term “cookie butter” just know that it’s a spread reminiscent of peanut butter that’s made from ground up spiced cookies that taste almost exactly like gingerbread. (Basically it’s like heaven, but in “nut butter” form. 😉 ) Trader Joe’s has a fantastic cookie butter that I’m pretty sure is what put it on the map for most people (t least in the United States). I highly suggest you run there asap and grab at least 3 jars because it’s VERY addicting!

What can I replace the cookie butter with?

Unfortunately, I know that not everyone has as Trader Joe’s near them. If that’s the case then I would suggest trying to find some biscoff/speculoos cookie spread at your local grocery store. (It’s basically the same thing anyways. 😉 ) But if you’re still not able to find this then regular peanut butter or even almond butter would do the trick too!

Healthy chocolate covered Easter eggs that you can make at home! They're just like the Reese's eggs you buy at the store but 100 times better!

How do I make these egg shaped?

So easy babes! I just used my hands. All I did was divide the filling into balls and then slightly flattened each ball with my hand. Then I formed them into an egg shape and placed them on my tray to chill. (Don’t worry about making them look perfect! Once they’re covered in chocolate, no one will be able to see them!. 🙂 )

Can I make these gluten free?

Unfortunately no. Because cookie butter is made from ground up spiced cookies, it does contain some wheat. That being said, you can always replace the cookie butter with peanut butter or almond butter instead.

Can I make these dairy free/vegan?

Absolutely! Cookie butter is already dairy free/vegan so you don’t have to worry there! Just make sure to use dairy free chocolate for the coating and you’ll be good to go!

Delicious chocolate covered Easter eggs that taste better than anything you'll find in the store! Plus they're so easy to make and are healthy too!

Tips for making chocolate covered cookie butter eggs

While these eggs are incredibly easy to make, there are a few tips that will help make this recipe even easier for you.

  • If your filling is too “wet”, simply add 1 more tbsp of coconut flour. Your filling should have a “play dough” consistency and you should be able to mold it very easily.
  • Make sure to chill the filling in the freezer for at least 20-30 minutes before coating them in chocolate. This helps the eggs to stay together when you’re dipping them in the warm chocolate.
  • Short Term Storage: Store the finished eggs in an air tight container in the refrigerator. If you plan to eat them right away, DO NOT store them in the freezer or they will be very hard and difficult to bite. They should last for about 1 – 1 1/2 weeks in the fridge.
  • Long Term Storage: Store the the finished eggs in a plastic bag in the freezer. Take them out to thaw for at least 5-10 minutes before eating them. The eggs should last for several weeks if stored in the freezer.

These chocolate covered cookie butter eggs have quickly become a favorite in my house and I just know they’ll be a favorite in yours too! (They might even become an all year thing if my fiance has anything to say about it… ahh who knows?!)

Hope you’re all having a great Easter loves!

More recipes like this:
  • Edible Salted Caramel Chocolate Chip Cookie Dough (One of my most popular recipes on the blog!)
  • No Bake Chocolate Chip Cookie Dough Bars
  • Samoa Cookie Stuffed Dates
  • Banana Bread Brownies

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

Incredibly easy cookie butter eggs that are only made with 6 ingredients! They're a healthier and fun spin on the classic Reese's eggs!
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Chocolate Covered Cookie Butter Eggs

6 ingredients, easy to make and loaded with all the cookie butter! These decadent cookie butter eggs are the perfect treat to make this Easter! (Plus they're dairy free and vegan too!)
Course: Dessert, Snack
Cuisine: American, Easter, No Bake
Keyword: chocolate, cookie butter, eggs, no bake
Servings: 5 large eggs or 8 smaller eggs
Author: Caitlin Monson

Ingredients

For the filling:

  • ½ cup cookie butter (or biscoff/speculoos cookie spread)
  • 2 Tbsp maple syrup
  • 1 Tbsp coconut flour (may need to add 1 more Tbsp if your filling is too wet)
  • ⅛ tsp salt

For the chocolate coating:

  • 1 cup dark chocolate chips
  • 1 tsp coconut oil (I used unrefined coconut oil)
  • Optional: sea salt for the top

Instructions

  • Mix the filling ingredients together in a bowl. Then divide the filling into 5 or 8 balls (depending on the size you want your eggs). Flatten the balls slightly and shape the into eggs.
  • Place your eggs on a tray that's been line with parchment paper and place them in the freezer for 20-30 minutes.
  • When done, melt the chocolate chips and coconut oil together in a bowl in the microwave at 30 second intervals until completely melted. (Make sure to stir in between each interval.)
  • Then dip the frozen eggs one at a tme into your melted chocolate and place them back on the tray. Sprinkle with sea salt if using. Place the entire tray in the fridge until the chocolate has set/hardened. (This will take about 30 minutes.)

Notes

*If your filling is too wet with the original recipe, you can add 1 more Tbsp of coconut flour to thicken it up. (It should be the consistency of play dough.)
-Short term storage: Store the finished eggs in an air tight container in the refrigerator. If you plan to eat them right away, DO NOT store them in the freezer or they will be very hard and difficult to bite. They should last for about 1 – 1 1/2 weeks in the fridge.
-Long term storage: Store the the finished eggs in a plastic bag in the freezer. Take them out to thaw for at least 5-10 minutes before eating them. The eggs should last for several weeks if stored in the freezer.
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Filed Under: Dessert, Snack Tagged With: chocolate, chocolate covered, cookie butter, dairy free, dessert, easter, easy, eggs, healthier, no bake, vegan

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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

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AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a he AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a hell yeah?!🙌🏻
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One thing you’ll learn about me - I put avocado on EVERYTHING!🤗 (Which is a little ironic considering I hated avocados as a kid...😳 Weird...I know.) But dangg was it delicious in this salad! It’s super simple to make, loaded with fresh & bright flavors & a fun spin on your classic caprese!😍
P.S. Try it on some sourdough for a fun toast topping too!
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Hope you’re all having a great Thursday loves!😊💕
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Avocado, Tomato & Mozzarella Salad🥑
Cherry tomatoes, halved
Mozzarella balls
Avocado, diced
Fresh basil, sliced thin
1/2 cup balsamic vinegar (you can add 1 Tbsp of coconut sugar to this too if you like it sweeter)
Salt & pepper, to taste
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1. Bring your balsamic vinegar (& sweetener if using) to a boil in pot on the stove over medium high heat. Let it simmer for 8-10 minutes or until it’s slightly thickened. Let it cool completely.
2. Then add your tomatoes, mozzarella, avocado & fresh basil to bowl & toss with your balsamic “dressing”.
3. Sprinkle it with salt & pepper to taste & serve immediately. 
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#kaleforniakravings #dinner #caprese #capresesalad #salad #healthydinner #easyrecipes #easymeals #dinnerideas #healthyeats #healthylunch #wholefoods #lunchideas #healthfood #healthyfood #quickmeals #foodblogger #glutenfreerecipes #glutenfreefood #feedfeed #healthyrecipes #huffposttaste #realfood #thekitchn #healthyfoodshare #mealprep #foodblogfeed #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Another day, another salad... And I’m about to d Another day, another salad... And I’m about to dive head first into this CHOPPED APPLE & MANDARIN SALAD with CREAMY POPPY SEED DRESSING!😍 [Ad]
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Does anyone else love making their own salad dressings? Because SAME. HERE!🙋🏼‍♀️ (It actually feels a little weird whenever I use store bought dressing now...😳) But I just love that I can tailor them to fit my taste buds & use better for you ingredients too. Just like this easy poppy seed dressing!🤗 It’s protein packed with Greek yogurt & helps support a healthy immune system with a good dose of apple cider vinegar. Not to mention it’s absolutely delicious on this fresh & fruity salad too!😉 (Side note: @sprouts is the only place I get my ACV because they have the best pricing for all organic vinegars.) So pop on over to your local @sprouts & pick up all these ingredients ASAP!
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Hope you’re having a great Tuesday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Chopped Apple & Mandarin Salad🍎
Kale, leaves cut off the stem & chopped
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Mandarin oranges
Dried cranberries
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Poppyseed Dressing: 2 Tbsp olive oil + 2 Tbsp ACV + 2 Tbsp maple syrup + 2 Tbsp plain Greek yogurt + 1 tsp poppy seeds
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1. Massage the kale in 1 Tbsp of your dressing. Then add your apples, mandarins & dried cranberries.
2. Toss the salad in your dressing & top with pecans right before serving!
Currently craving a big ol’ bowl of this ONE POT Currently craving a big ol’ bowl of this ONE POT BROCCOLI MAC & CHEESE!🤗
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Creamy, cheesy & made with minimal ingredients too?? It doesn’t get much better than that in my book by loves! (And the fact that it only takes 10ish minutes to make too is just icing on the cake.😉) Bring on all that cheesy goodness please!😍
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One Pot Broccoli Mac & Cheese🧀
2 cups dry rotini pasta (use gluten free if needed)
2 cups almond milk (or your favorite milk)
1 cup water
1 cup broccoli, cut into bite-sized pieces
1 3/4 cup shredded cheddar cheese
1/2 tsp ground mustard
3/4 tsp salt
Black pepper, to taste
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1. Pour the milk, water, pasta & salt into a large pot & bring it to a boil. Boil the pasta for 8-10 minutes or until most of the liquid has evaporated.
2. Then add your broccoli & boil for an additional 2 minutes. (The broccoli will give off a lot of water so make sure there is very little water in the pot before adding your broccoli.)
3. Once the broccoli is cooked, add your cheese, ground mustard & pepper & stir until the cheese has melted. Serve immediately!
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#kaleforniakravings #macandcheese #macaroni #healthydinner #dinnerideas #healthylunch #lunchideas #comfortfood #easyrecipes #healthyeats #simplerecipes #wholefoods #easymeals #quickmeals #feedfeed #meatlessmonday #foodblogger #huffposttaste #glutenfree #glutenfreefood #healthyrecipes #healthyfood #realfood #foodblogfeed #healthyfoodshare #healthfood #easydinner #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Weekend plans include: Devouring this SOURDOUGH FR Weekend plans include: Devouring this SOURDOUGH FRENCH TOAST CASSEROLE with BLUEBERRIES & all the maple syrup!🤗
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French toast has always been my jam. (Even as a little one!) But I’ve never tried making a casserole with it until now. All I can say is...holy moly have been missing out!😱 It’s super soft & “custardy” in the center, perfectly toasted on top & then you get that juicy burst from a warm blueberry... Ohhhh baby, that’s breakfast heaven right there!🤤 Swipe ➡️ to see that close up!
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Hope you’re having a great Friday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Sourdough French Toast Casserole🍞🫐
5 cups sourdough bread, cut into cubes
2 eggs
3/4 cup unsweetened almond milk
2 Tbsp maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup blueberries
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1. Whisk the eggs, milk, syrup, vanilla & cinnamon together & set it aside.
2. Spray a 7x11” pan with nonstick cooking spray & spread half of your bread cubes on the bottom. Then sprinkle half of your blueberries over the top & repeat the layers.
3. Pour your egg mixture over the top and cover the pan with foil. Let the pan sit in the fridge for 2 hours - overnight.
4. Then bake it uncovered at 350 degrees for 30-40 minutes. Serve with extra blue fries & syrup!
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#kaleforniakravings #frenchtoast #frenchtoastcasserole #breakfastideas #healthybreakfast #brunchideas #breakfastrecipes #breakfastlover #dairyfree #comfortfood #quickmeals #wholefoods #easyrecipes #easymeals #simplemeals #healthyish #foodblogger #huffposttaste #thekitchn #thefeedfeed #healthyrecipes #healthyfrenchtoast #realfood #healthyfood #healthyfoodshare #thenewhealthy #feedfeed #goodmoodfood #healthyfoodporn @thefeedfeed @huffposttaste
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