Gluten-free baking is a crapshoot. Before I came out with a batch of oatmeal raisin cookies that looked halfway decent, I had a big tray of cookies that spread too much and wouldn’t hold together. That’s what you get for trying new recipes.
I couldn’t bring myself to throw away the crumbs since they tasted delicious, so I needed to think of a new way to use them up. Cake pops are fun and delicious but these are cookies and needed something slightly different. Why not cookie truffles?
I think the white chocolate compliments the flavors of the oatmeal, raisins, and cinnamon more than a dark or milk chocolate would, but you could use whichever is your favorite. Follow the directions and use only as much liquid as necessary.
White Chocolate Oatmeal Raisin Cookie Truffles
Prep time: 15 minutes
Cook time: 0 minutes
- 1 1/2 to 2 dozen soft oatmeal cookies
- 1-2 Tablespoons milk*
- 1lb white chocolate
*Depending on how fresh your cookies are, you might not need any liquid. Follow the directions and adjust accordingly.
- Either by hand or in a food processor, mash the cookies into crumbs. If your cookies are dry, slowly add milk until the dough is moist and sticks to itself.
- Melt the white chocolate carefully in a microwave or over a double boiler making sure not to burn it.
- Break off cookie dough by the ounce and roll it into a ball in your hands. With a spoon, dip the truffle into the chocolate and move it around to cover all sides. Lift out of the chocolate and place on a non-stick surface.
- Repeat until all the dough and chocolate is used up.
- Store in the refrigerator for up to 2 weeks.
Next time I might try adding cinnamon into the white chocolate coating; you can never have too much cinnamon.