Combine the sunflower seed flour, sweetener, butter, cream cheese, vanilla, and molasses. Mix well. Stir in the chocolate chips
Divide into 12 pieces. Shape each into an egg on a wax paper lined cookie sheet.
Refrigerate at least 4-6 hours or overnight.
Melt the chocolate and coconut oil in the microwave stirring every 30 seconds. Once it is 75% melted stop heating it and just let it sit for the rest of the chocolate to melt.
Dip each chilled cookie dough egg into melted chocolate. Put back on the wax paper. Refrigerate until firm. Store in the refrigerator.
Notes
Nutrition: each cookie dough egg has 4.4 NET carbs.Molasses: this is optional but recommended. The molasses only adds 0.2 carbs per candy and gives these a real cookie dough flavor.To Store: the sugar free cookie dough eggs should be kept chilled in the fridge for up to 5 days. Store airtight in a sealed container. To Freeze: flash freeze, then store in an airtight container for up to 4 months. Notes on Sweeteners: