Vanilla bean cookie dough robins nest eggs

Sweet, soft, and naturally colored—these no-bake cookie dough eggs are a pastel dream and perfect for springtime snacking or Easter dessert trays.

These Vanilla Bean Robin’s Nest Cookie Dough Eggs are inspired by the soft colors and cozy charm of a robin’s nest. The cookie dough is creamy and rich with hints of vanilla bean and maple, while the shell is a smooth, naturally colored white chocolate coating tinted blue with spirulina and matcha. They’re the perfect poppable treat—grain-free, dairy-free, and made with ingredients you can feel good about.

My girls love shaping these into little eggs, and I love watching them turn into the prettiest robin’s nest treats after dipping and chilling. You can even nestle them into crushed grain-free cookies or toasted coconut for the full “nest” effect!

vanilla bean robins nest cookie dough eggs

Crush grain-free graham crackers, cookies, or toast unsweetened coconut and use as a nest base when serving!

These robin’s nest cookie dough eggs are a beautiful bite of spring—festive, nostalgic, and naturally made.

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Servings 20

Ingredients

  

1x2x3x

Cookie Dough

• 1.5 cups almond flour
• 1/3 cup tapioca starch
• Dash of salt
• 2 tsp vanilla extract or vanilla bean paste
• 1/4 cup softened refined coconut oil, butter, or non-hydrogenated palm oil shortening (measured solid)
• 3 tbsp full-fat coconut milk or yogurt
• 1/4 cup maple syrup, or any sticky sweetener
• 1/2 cup raw cane or granulated sweetener, pulse in blender to reduce graininess

Topping

• 1/2 –2/3 cup white chocolate chips
• 2 tbsp coconut oil or non-hydrogenated palm oil shortening
• 1 tsp vanilla bean paste,
• Pinch of spirulina and matcha for natural blue coloring, (or 1 tsp natural blue food dye)

Instructions

 

• . Line a baking sheet with parchment paper.
• In a large bowl, mix sugar, maple syrup, coconut milk, vanilla, and coconut oil until smooth. Slowly add dry ingredients and stir to form a soft dough.
• Roll into 20–22 1.5-tbsp balls, shape each into an egg, and place on the prepared baking sheet. Freeze for 5–10 minutes to firm.
• In a small bowl, melt white chocolate and coconut oil over simmering water (avoid direct heat). Stir in vanilla bean paste and natural food coloring until the mixture turns a soft robin’s egg blue.
• Dip each chilled egg into the chocolate coating using a fork or your fingers. Coat thoroughly, then return to parchment-lined tray and freeze for 20 minutes to set.
• Store in an airtight container in the fridge or freezer.

Author: Ali Jenkins

Tried this recipe?Let us know how it was!