½ cup light butter (or your spread of choice), softened
½ cup light brown sugar (or coconut sugar)
¼ cup natural granulated sweetener (or your sugar of choice: white, coconut, raw, or castor)
1 teaspoon pure vanilla extract
1 cup flour (plain or all purpose)
⅓ teaspoon salt
3-4 tablespoons unsweetened almond milk (or skim, reduced fat or full fat)
⅓ cup dark/semi-sweet chocolate chips
8-10 hollow Easter eggs
- In a large bowl, combine the butter, sweetener/sugar and vanilla, and whisk until light and creamy. Add the flour and salt, and mix the dry ingredients into the wet until just combined. Add in the milk (3 tablespoons first then go from there) until the cookie dough is smooth and creamy in consistency. Mix the chocolate chips through. Set aside.
- Carefully remove the tops of the chocolate eggs with a non-serrated sharp knife. Using a ½ teaspoon measuring spoon, fill your eggs with the cookie dough.
- Serve immediately or leave in the refrigerator until ready to serve.
- Can be refrigerated for up to 3 days.
Original Recipes visit: Cookie Dough Filled Easter Eggs @ cafedelites.com