Easter is just around the corner, and what better way to celebrate than with these adorable Easter Egg Cookie Dough Bites? These delightful treats combine the nostalgic joy of eating cookie dough with festive spring colors. The best part? No baking required!
These egg-shaped cookie dough bites are not only cute but also completely safe to eat since they’re made with heat-treated flour and no eggs. They’re perfect for Easter baskets, spring gatherings, or simply as a sweet treat to welcome the season of renewal.
Why You’ll Love This
- No baking required – just mix, shape, and enjoy!
- Kid-friendly recipe that’s perfect for little helpers
- Customizable with your favorite mix-ins and colors
- Can be made ahead for parties or Easter celebrations
- Egg-free and can easily be made dairy-free with substitutions
Ingredients
- 1 cup oats
- ½ cup white chocolate chips
- ½ cup pastel M&Ms
- ¼ cup peanut butter
- ¼ cup honey
- 1 tsp vanilla extract (optional)
- Pinch of salt (optional)
- Shredded coconut (optional, for rolling)
Instructions
- In a medium bowl, mix together the oats, white chocolate chips, and pastel M&Ms.
- In a separate small bowl, stir together the peanut butter and honey until smooth and well combined. Add vanilla extract and salt if using.
- Pour the peanut butter and honey mixture over the oat mixture. Stir until all ingredients are evenly coated and the mixture holds together when pressed.
- Using clean hands, roll the mixture into bite-sized balls, about 1-inch in diameter. If the mixture is too sticky, refrigerate for 10-15 minutes before rolling.
- If desired, roll the formed bites in shredded coconut to coat the outside.
- Place the cookie dough bites on a plate or baking sheet and refrigerate for at least 30 minutes to firm up.
- Enjoy immediately or transfer to an airtight container and store in the refrigerator for up to one week.
Tips & Variations
- For a dairy-free version, substitute the butter with coconut oil and use almond milk instead of regular milk.
- Try different mix-ins like crushed Oreos, chopped nuts, or colorful candy pieces instead of chocolate chips.
- If the dough is too sticky to shape, add a bit more flour or chill it for 15 minutes before shaping.
- Create a marbled effect by lightly twisting two different colored doughs together before shaping.
- For a firmer texture, use less milk; for a softer texture, add a bit more.
- Store in an airtight container with parchment paper between layers to prevent sticking.
Serving Suggestions
These Easter Egg Cookie Dough Bites make a beautiful centerpiece on any Easter dessert table. Arrange them in a nest of edible Easter grass or on a bed of pastel-colored shredded coconut for an extra festive touch. They also pair wonderfully with a glass of cold milk or a cup of hot chocolate for an afternoon treat.
For a complete Easter dessert spread, serve alongside fresh strawberries, bunny-shaped cookies, or a light lemon cake to balance the sweetness.
Notes
- Heat-treating the flour is essential for food safety as it kills any harmful bacteria that may be present in raw flour.
- These cookie dough bites will keep in the refrigerator for up to 5 days in an airtight container.
- For a firmer texture, you can freeze the bites for 30 minutes before serving.
- If giving as gifts, place in mini cupcake liners inside small gift boxes or cellophane bags.
FAQs
Can I freeze these cookie dough bites?
Yes! They freeze beautifully for up to 3 months. Thaw in the refrigerator before serving.
Why do I need to heat-treat the flour?
Raw flour can contain harmful bacteria like E. coli. Heat-treating kills these bacteria, making the flour safe to consume in no-bake recipes.
Can I make these without food coloring?
Absolutely! The cookie dough bites will taste just as delicious without coloring, or you can use natural food dyes like beet powder for pink or matcha powder for green.
How do I know if my dough is the right consistency?
The dough should be firm enough to hold its shape when molded but soft enough to be easily shaped. If it’s too crumbly, add a bit more milk; if too sticky, add a bit more flour.
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