Cookie Dough Filled Easter Eggs

Ingredients

• 1/2 cup light butter, or your spread of choice, softened
• 1/2 cup light brown sugar, or coconut sugar
• 1/4 cup natural granulated sweetener
• 1 teaspoon pure vanilla extract
• 1 cup flour
• " teaspoon salt
• 3-4 tablespoons unsweetened almond milk
• 1/3 cup dark/semi-sweet chocolate chips
• 8-10 hollow Easter eggs

Directions

1. In a large bowl, whisk together the butter, sweetener/sugar and vanilla until the mixture looks pale and creamy. Stir in the flour and salt, mixing only until the dry ingredients disappear into the wet ingredients. Pour in the milk, starting with 3 tablespoons and adding more only as needed, until the dough is smooth and creamy. Fold in the chocolate chips, then set the filling aside.
2. Use a sharp knife without serrations to gently take the tops off the chocolate eggs. With a 1/2 teaspoon measuring spoon, tuck the cookie dough into each egg.
3. Serve them right away, or place them in the refrigerator until you are ready to serve. They can be kept refrigerated for up to 3 days.