To prepare the delicious butter-free dove cookies, start by sifting the flour together with the baking powder using a sieve into a large bowl: this step is essential to avoid lumps and obtain soft, even Easter cookies.
In another bowl, break the eggs, add a pinch of fine salt and the erythritol or brown sugar. Whip everything with a stand mixer or an electric whisk until the mixture is pale and fluffy.

At this point, drizzle in the sunflower oil while continuing to mix, add the seeds from one vanilla bean or a packet of vanilla. Finally, fold in the sifted flour and baking powder, first mixing with a spatula and then working the dough briefly by hand on a lightly floured work surface.

Avoid over-kneading so as not to over-develop the gluten (this is the secret to obtaining crumbly, not hard, butter-free cookies). You should get a smooth, soft and slightly elastic dough ball.

Wrap it in cling film and let it rest for at least 20–30 minutes at room temperature.
After resting, divide the dough into equal portions of about 35 g each (about 1.2 oz each).
Roll each portion into a log not too thick, then cut it in half.

Place one half on a baking sheet lined with parchment paper and press lightly in the center with your index finger. Lay the other half of the log on top and curve it upwards.
Repeat the same with the rest of the dough until finished.
Once prepared, bake in a preheated static oven at 356°F for about 12–14 minutes, checking the baking: the cookies should be just golden at the edges but still pale in the center so they remain soft. Once out of the oven, cool them on a cooling rack to avoid moisture on the bottom and to keep the right texture.

Meanwhile, melt the dark chocolate in a double boiler or in the microwave. Once the doves are cold, dip some of them into the melted chocolate and place them again on a cooling rack, dust them with white and colored sprinkles, and let them rest until the chocolate sets.