Chocolate Covered Cookie Dough Easter Eggs Made with Hope & Compassion
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12 Easter Eggs
Edible cookie dough is shaped into festive Easter eggs and then dipped in chocolate. These no-bake, allergy-friendly holiday treats are deliciously addictive. These Chocolate Covered Cookie Dough Easter Eggs are free of: gluten, dairy, egg, soy, peanut & tree nuts. They are top-8-free and vegan as well. Read on to not only find the recipe, but hear touching stories from other allergy moms as they express gratitude for those who have given them hope and compassion on their food allergy journey. #PrinceOfPeace
  • ½ cup dairy-free butter, room temperature, like Earth Balance
  • ¼ cup dairy-free, soy-free shortening, like Spectrum
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoons salt
  • 1 and ⅓ cups gluten-free flour
  • ¼-1/3 cup allergy-friendly chocolate chips
  • 1 cup allergy-friendly chocolate chips, like Enjoy Life
  • 1 Tablespoon soy-free, dairy-free shortening
  1. In a stand mixer, mix together the dairy-free butter and shortening. (You want both of them room temp, but not melted). Then, add the sugars and cream. Afterwards add the salt and vanilla. Finally, add the gluten-free flour and blend until incorporated.
  2. The dough will be a lot like playdoh. Put it on some wax paper and roll it out, like you would with sugar cookies. Flour a rolling pin, and flatten it to your desired thickness. Using a cookie cutter, or eye balling it, shape the dough into eggs.
  3. Once all of the dough is shaped, place them in the freezer until they are frozen--about an hour or so.
  4. Once they are frozen, in a small bowl, put the allergy-friendly chocolate and shortening in the microwave. Microwave it on medium heat for 20 seconds at a time, and stir after each time until your chocolate is completely melted.
  5. Dip the frozen eggs into the chocolate and place on wax paper until they have hardened. If desired, drizzle with chocolate on top for patterns, or use sprinkles to make them more fancy.
  6. Keep chilled until you eat, so the chocolate does not melt.
Recipe by Allergy Awesomeness at