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!Gluten free, nut free, vegan; Free of: dairy, eggs, soy, tree nuts, peanuts
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 a few 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.
Storing these in the fridge will firm up the dough and make it seem dry. Store these at room temp for the best texture. If you store these in the fridge, let them set at room temp for 15 minutes before eating for the best texture.