If you enjoy chocolate peanut butter eggs for Easter, then you’ll love these Gluten Free Chocolate Cookie Dough Eggs! They are easy to make plus they’re gluten, soy, nut, and dairy free!
Do you follow food trends? I’m usually never one for following food trends, or any trend in general! Sometimes when an idea catches on, it gets overused to death online when everyone jumps in to ride the popularity wave. I usually laugh inside and keep walking 😉
This month, I decided to make an exception to my typical no/low-trend blog posts. For the past few months, I’ve seen some pretty yummy looking cookie dough eggs trending on the internet. I decided that this was one food trend that I had to make!
I’ve been itching to make these for quite a while, and since Easter is coming up, it was the perfect excuse. I made up some Gluten Free Chocolate Cookie Dough Easter Eggs that are vegan and nut free! These are definitely not healthy, but they are allergy-friendly so they make an amazing splurge on Easter for people with food allergies.
How to make chocolate cookie dough eggs
Here are the steps for making these chocolate dipped cookie dough eggs. This is just an overview of the steps, the full recipe card is at the end of the post!
- Heat treat your flour using one of the methods mentioned below (either the microwave or oven).
- Cool your heat treated flour completely.
- In a medium bowl, beat together the palm oil shortening (we use Spectrum or Nutiva), powdered sugar, rice milk (or other dairy free milk), and the vanilla until smooth.
- Beat in the fine sorghum flour, salt, and mini allergy friendly chocolate chips until a thick dough forms. The dough should be thick and not sticky.
- Shape the dough into small-ish egg shapes (about 1-2 inches long) and place on a cookie sheet lined with parchment paper and chill to firm up. You’ll want to chill these for a little bit (up to 30 minutes), but not for too long or they may look like they’re drying out.
- While the dough eggs are chilling, melt the chocolate chips with the coconut oil. The coconut oil is optional, it just helps to thin the chocolate for easier dipping, but it can make the chocolate melt easier.
- Once the dough eggs are chilled and firm, dip in the melted chocolate and place on the parchment lined baking sheet to set up. Decorate with additional chocolate drizzles or sprinkles if you like.
- These have the best texture when stored and eaten at room temperature.
Just a heads up that this dough is not suitable for baking.
As tempting as it might be, I wouldn’t try to bake this dough! I was curious about how this dough would end up baked, so I rolled dough into a few balls and baked them. They ended up spreading out a ton and got really hard – not great. The cookie dough is amazing for eating raw, but baking this dough just doesn’t work.
If you want to have delicious baked chocolate chip cookies, check out our recipe for what I personally consider to be one of the best allergy friendly chocolate chip cookie recipes! I might be biased since it’s my own recipe, but readers love it and so do our friends whenever we bake these to share. The dough is pretty tasty, too.
Does this egg free cookie dough freeze well?
This cookie dough also freezes beautifully! I put some of this dough in the freezer to see how well it would hold up, and it freezes and thaws great. If you want to make a batch of dough ahead of time, you can freeze it, thaw completely at room temp and roll into eggs.
If you’re wondering if these are really vegan since they have palm oil in them (or any of my other recipes using palm oil), I use a sustainably sourced palm oil (from Spectrum Organic). Check out my recipe notes page to read a bit more about it!
Why you should heat treat your flour (and how to do it)
This was originally an older post and at the time of writing it, I didn’t realize there was a need for heat treating flour for raw cookie dough type treats. But with my cookie dough recipe and brownie batter recipe, I made sure to include instructions for heat treating flour as an extra protection for readers, so I wanted to add something to this post, too.
To be completely transparent, I don’t heat treat my flour very often at all, but for safety and liability reasons it is something I will recommend if you are making a raw or unbaked flour-based treat.
Heat treating flour is necessary since flour may actually contain bacteria that can make you sick. There have even been recalls on flour over salmonella contamination. Even though it’s rare to get sick from contaminated flour, it’s still a good idea to cook your flour first.
It is super common for people to get sick from contaminated flour (I’ve eaten so much raw cookie dough over the years!), but flours get handled so much between the field and the consumer. Even though manufacturing has food safety guardrails, it’s still not a bad idea to cook your flour first.
When I first heat treated my sorghum flour, I didn’t really know what I was doing and I slightly overcooked it. I ended up looking online to check times and temps to make sure I was doing it right.
There are a couple of ways to heat treat your flour: in the microwave, and in the oven. I used the oven method but I’ll give you a recap of these 2 different methods and where to get the details on how to do it yourself.
Heat treating flour in the microwave
Apparently heat treating flour in the microwave is a thing (who knew!), and it’s faster than using an oven. You’re supposed to put your flour in a bowl and heat it in the microwave for 30 second increments until a thermometer inserted into the flour reads 165º degrees F.
I haven’t tried out this method personally yet, so I have no idea how long that would take, but I assume it depends on how much flour you have in your bowl.
Heat treating flour in the oven
If you want to toast your flour in the oven, Cooking Light suggests heating your flour on a cookie sheet for 5 minutes in a 350º F oven (their article is no longer up).
They recommend using a silicone baking mat, but if you don’t have one of those I’d use parchment paper. This is nice to have so it doesn’t stick to any possible spots of oily residue that might be lurking in your pan (you’ll quickly discover those spots if you put your flour in an unlined cookie sheet like I did…).
When I cooked my flour, I baked it for 7 minutes and that was too long, it started to get golden brown around the edges of the pan. So I’d stick with the 5 minutes that Cooking Light recommends if you don’t want scorched flour!
Check out some of the egg-inspired Easter recipes from the other Food Blog Genius team members! Recipes clockwise from top:
- Cadbury Cream Egg Cupcakes – Arlene, Flour on my Face
- Easy No-Bake Chocolate Coconut Nests – Gloria, Homemade and Yummy
- Russian Egg and Onion Hand Pies – Julia, Imagelicious
- Festive Carrot Cupcakes – Veena Azmanov
- Gluten Free Chocolate Cookie Dough Eggs – Sarah, The Fit Cookie (this post)
Gluten Free Chocolate Cookie Dough Eggs (Vegan)
- First, heat treat your flour either in the oven or the microwave.
- For the microwave: heat your flour in a bowl in 30 second increments until a food thermometer inserted into the flour reads 165 degrees F.
- For the oven: spread your flour in a parchment paper lined cookie sheet (or a very clean cookie sheet pan without residue spots) and put in a 350 degree F oven for about 5 minutes.
- Cool the flour completely before proceeding.
- In a medium bowl, beat together the palm oil, powdered sugar, rice milk, and vanilla with a hand mixer.
- Beat in the flour, salt, and mini chocolate chips until a thick dough forms. The dough should be thick and not sticky.
- Roll about 1 Tablespoon of cookie dough into an egg shape, and chill for up to 30 minutes to firm up. Don't leave these too long in the fridge or they can dry out a bit.
- While the cookie dough eggs are chilling, melt the chocolate chips with the coconut oil in a small bowl in the microwave for 30 seconds at a time until completely melted. If you want a thicker coating of chocolate, use 1 teaspoon coconut oil. If you want a thin coating of chocolate, use 1 Tablespoon coconut oil.
- Dip the cookie dough eggs in the chocolate and let them set up either at room temp or in the fridge (for faster setting use the fridge).
- These have the best texture when they are served and stored at room temperature in a sealed container. If you chilled these to let the chocolate set, allow them to sit at room temp for about 15 minutes to soften the dough before eating.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist