This festive take on safe-to-eat cookie dough makes for a memorable holiday treat. Recipe and photo courtesy of Sugar-Free Mom.
Servings: 16
Ingredients
1/2 cup butter, softened at room temperature
8 oz. cream cheese, room temperature
1/4 cup milk
1 tsp. vanilla extract
1/2 tsp. salt
1 cup coconut flour
4 oz. sugar-free chocolate chips
8 oz. sugar-free baking chocolate
1 Tbsp. butter
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Blend the first six ingredients with an electric mixer until smooth. Taste and adjust Sweet Drops®, if needed. Mix in coconut flour, then stir in chocolate chips.
Press into Easter egg mold, or shape into ovals, and lay on a parchment-lined baking sheet. Freeze for 30 minutes.
Melt chocolate and butter together, then stir until completely smooth. Pour in about 2 tsp. of chocolate into Easter egg mold, then insert frozen cookie dough egg and cover with more chocolate. If you don’t have an egg mold, simply dip each oval-shaped cookie dough egg into melted chocolate until covered. Remove with a fork, tapping off excess chocolate and lay onto parchment-lined baking sheet.
Refrigerate until chocolate is hardened. Best if kept refrigerated until ready to serve.
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