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

Ingredients:

• 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.

Method:

1. 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.
2. Melt the white chocolate carefully in a microwave or over a double boiler making sure not to burn it.
3. 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.
4. Repeat until all the dough and chocolate is used up.
5. 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.

After a week and a half, this is the final recipe I have to share from Thanksgiving. I’m sorry to drag it on for so long, but I think I saved the best for last.

My favorite part of any meal is dessert. For this celebration I made my recipe for rum raisin ice cream again, only since I was short on time and feeling slightly lazy I skipped the custard base making the recipe totally vegan. You couldn’t tell I changed a thing; it was just as rich and creamy as the first batch.

This ended up being a favorite of everyone’s. I was a little heavy-handed with the rum; I’m sure that helped. My relatives described it as “a frozen tropical bar drink”. We ate almost the entire batch by the end of the day; I take that as a good sign. 

Vegan Rum Raisin Ice Cream

Prep time: 5 minutes

Cook time: 20 minutes to churn + 2 hours to set

Ingredients:

• 2 1/2 cups coconut milk, preferably full fat
• 1/2 cup cane sugar
• 1/4 cup maple syrup
• 1/4 cup rum
• 1/4 teaspoon cinnamon
• 1/4 cup Thompson raisins

Method:

1. Whisk together the coconut milk, sugar, maple syrup, rum, and cinnamon until it forms a smooth base.
2. Turn on your ice cream maker and churn according to manufacturer’s directions. Add in the raisins during the final 2 minutes of churning.
3. Put in the freezer to harden for at least 2 hours. Remove from the freezer and let sit on counter for 5 minutes before scooping for best result.

You really can’t go wrong with this plus a slice of paleo pumpkin pie—I’m telling you. Pumpkin, pecans, raisins, cinnamon, and rum. It’s all good.