Your Gluten Free Coach

Gluten-Free Chocolate Chip Cookie Dough Truffles

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Who doesn’t like a bite of cookie dough? And wouldn’t it be even better if it was dipped in chocolate? That’s what you’ll get when you make these! They make wonderful bites of goodness as gifts at Christmastime or a delectable treat for your Valentine or any time!

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 cups gluten-free flour (I use Bob’s Red Mill 1 to 1 Baking Flour or Cup 4 Cup)
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, optional
  • 1 1/2 pounds chocolate candy coating – your preference of white, milk, or dark chocolate

Instructions

  1. In a mixing bowl, cream the butter and brown sugar together. 
  2. Add the flour, sweetened condensed milk & vanilla; mix with an electric hand mixer until well blended–do not over mix or it will get very sticky. 
  3. Stir in the chocolate chips and nuts (optional). 
  4. Scoop into approximately 1-inch balls–I use a small cookie scoop (1 tablespoon size); place on parchment paper-lined baking sheets. 
  5. Refrigerate for an hour or until firm.
  6. Shape into smooth balls by rolling between your hands while they are cold. 
  7. Place the cookie balls back into the refrigerator for an hour or freezer for a half-hour. 
  8. In a microwave-safe bowl, melt the candy coating on 50% power at 30-second intervals. Stir every 30 seconds until smooth. 
  9. Dip balls in chocolate coating; gently roll until all sides are covered. Roll the truffle off of the spoon onto the parchment paper-lined baking sheets. 
  10. Refrigerate until firm, about 15 minutes. 
  11. If desired, remelt remaining candy coating* and drizzle over the truffles.
  12. Store in refrigerator until sharing. 
  13. Makes about 4 dozen, depending on size

*I sometimes use a different flavor of chocolate for the drizzle. In a tall cup, place a quart-sized ziplock bag. Pour melted chocolate into the bag, remove air, and seal. Cut a small opening in the corner of the bottom of the bag and squeeze over truffles in a pattern you prefer – zigzag or crisscross work nicely.