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.
Ingredients
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.
Tried this recipe?Let us know how it was!