Ingredients

The following ingredients have 4 Servings
  • 1/3 cup + 1 Tablespoon palm oil
  • 1 ¼ cup powdered sugar
  • 2 Tablespoons rice milk
  • 1 teaspoon vanilla extract
  • 1 cup fine sorghum flour
  • 1/8 teaspoon salt
  • 2 Tablespoons mini allergy-friendly chocolate chips
  • 1/2 cup mini allergy-friendly chocolate chips
  • 1 to 3 teaspoons coconut oil

Instruction

  • 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.
  • Enjoy!