I tried to hold out on the cookie dough truffle craze. I really did. But all the cookie dough recipes floating around blogs these days and now a whole cookie dough cookbook wore me down.
Anyone who’s tried gluten-free baking knows that—while the baked result may be delicious—gluten-free flours make the raw dough taste horrible. That’s a problem for truffles where the whole point is to be eating raw dough. Thankfully, almond flour has virtually no flavor and works perfectly in this recipe.
You can use almond flour or almond meal interchangeably in this recipe. You could even get away with 1 cup of almond butter in a pinch if it’s not too oily.
Gluten-Free Cookie Dough Truffles
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients(Makes about 24 truffles):
For the dough:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups almond flour or almond meal
- 1/2 cup mini chocolate chips or chocolate shavings
For the coating:
- 1 cup semi-sweet or bittersweet chocolate chips
- 2 Tablespoons coconut oil(butter or shortening would work, too)
- Cream together the butter, brown and powdered sugars.
- Mix in the vanilla, salt, and almond flour.
- Fold the chocolate chips into the batter.
- Roll ounces of dough into 1-inch balls and put them into the refrigerator or freezer to chill.
- Melt the chocolate chips for the coating in your microwave or over a burner.
- Add in the coconut oil and stir until smooth and runny.
- One by one, dip the chilled dough balls into the melted chocolate and turn them to coat.
- Place the truffles onto a non-stick surface to cool.
- Store in the refrigerator for up to 2 weeks. Serve at room temperature.
Now I get what all the fuss is about.