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On the left are vegan peanut butter eggs sitting on top of hot pink iridescent Easter basket grass on an ivory colored serving tray. In the upper right is a vegan peanut butter bunny sitting in Easter grass. In the lower right is a small wooden bowl containing rainbow colored nonpareils. A navy blue and white checkered tea towel weaves throughout the photo. Everything sits on a white marble background. This is the horizontal image.
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5 from 4 votes

Vegan Peanut Butter Eggs

These vegan and gluten-free peanut butter eggs are the perfect Easter treat or Easter basket filler! Elegant, yet easy to make! Serve with a tall, cold glass of milk of your choice.
Prep Time1 hr
Refrigeration time45 mins
Total Time1 hr 45 mins
Course: Candy
Cuisine: American
Keyword: Easter dessert, gluten-free, homemade peanut butter eggs, vegan
Servings: 11 cutouts
Calories: 283kcal
Author: The Panicked Foodie


Peanut Butter Filling

  • 2 cups confectioner's sugar
  • 1 tablespoon milk of your choice
  • 2 tablespoons butter of your choice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter

Chocolate Coating

  • 1 cup chocolate chips of your choice
  • 1 tablespoon shortening


  • In a medium sized bowl, mix confectioner’s sugar, milk of your choice, butter of your choice, and vanilla extract with your hands until a soft dough forms.
  • Mix in peanut butter with your hands.
  • On a wax lined baking sheet, roll out dough to 1/2 inch thickness. Cut dough into shapes using any type of cookie cutter. Transfer cutouts to a wax lined baking sheet. Refrigerate for 15 minutes.
  • While cutouts are chilling, measure out the chocolate chips using a glass Pyrex measuring cup and add the shortening. Microwave according to package directions. Remove cutouts from the refrigerator, and coat with chocolate using the backside of a spoon. If desired, top with sprinkles.
  • After cutouts are coated, return them to refrigerator for 15 minutes, or until chocolate is set. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to 3 months.


To freeze: Place in a labeled ziplock bag and store in the freezer for up to two months.
The number of servings is dependent on how large your cookie cutters are, and the thickness of your dough after rolling it out. A thinly rolled dough will yield more servings and a thickly rolled dough will yield less servings. And the number of servings will consequently affect the calories per serving. The total calories based on the brands I used was 3,114 calories. So take this number, divide it by the number of cutouts, and this is roughly the calories per cutout.


Serving: 1egg | Calories: 283kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16.9g | Saturated Fat: 6.8g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 5.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 61.7mg | Potassium: 0.9mg | Fiber: 3.6g | Sugar: 29.9g | Vitamin A: 5IU | Vitamin C: 0mg | Calcium: 2mg | Iron: 4.2mg