1/2 cup organic brown sugar
1/2 cup oil (canola, coconut, or other neutral oil)
1 tsp. vanilla extract
3/4 cup rice flour (or 3/4 cup all-purpose flour if not gluten-free)
1/4 tsp. salt
1/4 cup vegan chocolate chips
2 Tbsp. sprinkles (plus a few more for decorating)
1 cup vegan chocolate chips
To a bowl, add brown sugar, oil, and vanilla extract. Stir well. Add rice flour, and salt. Stir until dough forms. Add 1/4 cup vegan chocolate chips, and sprinkles. Stir in. Scoop Tablespoons of dough, shape into eggs, and place on a pan lined with parchment paper. Put in the freezer for about ten to fifteen minutes. Melt 1 cup of vegan chocolate chips (I did this in the microwave for thirty seconds at a time, stirring between each interval). Dip the frozen cookie dough eggs in the chocolate, turn to cover, and then place back on the pan. Sprinkle with a few more sprinkles before the chocolate sets completely. Makes one dozen.
If you make this or any of my other recipes I’d love it if you shared a photo of it with me on Instagram!
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