¾ cup vegetable shortening (I use palm shortening)
1 cup sugar
1 T molasses
¼ cup + 2 TBSP water or dairy free milk
2 tsp vanilla extract
3½ bags Enjoy Life Chocolate chips (allergy friendly)
Instructions
Cream shortening and sugar until light and fluffy. Add molasses, vanilla and liquid of choice.
Gradually mix in gluten free flour. Fold 1 cup of chocolate chips.
Roll out dough into a large rectangle and cut into desired shapes and thickness. (If you are using a mold cut slightly smaller to fit in mold). Place in refrigerator to chill and firm up.
Chocolate coating
In a double boiler, melt 1½ bags of chocolate chips. Once melted removed from heat and add remaining chocolate chips. Stir until chocolate is all melted and smooth.
Dip cookie dough into chocolate and use a fork to scoop and shake off excess chocolate. Place on a parchment paper lined baking sheet to dry. I used a rectangle shaped silicone mold and poured chocolate down first, then cookie dough and then more chocolate. This provided that super smooth square shape.
Continue the process until finished.
Notes
: If you've never dipped chocolate before, be warned, it's messy and uses all of the chocolate listed. You might even want to have an extra bag on hand. Enjoy Life Chocolate is the only chocolate I use and is dairy free, soy free and made in a dedicated peanut/tree nut free facility. I used a mold to provide that ultra smooth looking texture but I also took the time to temper the chocolate. If you are not familiar with tempering, this is the article I referenced as quick beginner's guide at Serious Eats .
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/eggfree-raw-cookie-dough-glutenfree-vegan/