Blend the first six wet ingredients in a large mixing bowl with an electric mixer until smooth. Taste and adjust sweetener, if needed. Mix in coconut flour, then stir in chocolate chips.
Press into Easter egg mold, or shape into ovals or using a cookie cutter, 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 teaspoons 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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Notes
4 g net carbs for one cookie dough eggThis recipe was first published in April 2017.