Gluten-Free & Vegan Chocolate Chip Cookie Dough Truffles

by Maggie on December 12, 2010

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Can you believe the amazing recipes we’ve seen?

For a complete recipe list, check out my 12 Days of Gluten-Free Christmas Cookies announcement page.

I have to share my kid-friendly truffles with you. These are so easy to make, and your kiddos can help you out.

I found this recipe via a friend of mine. She sent it to me with a note asking me to please make them She Let Them Eat Cake-friendly.

Oh my goodness, they are good. And they would make the perfect hostess gift.

Chocolate Chip Cookie Dough Truffles

Gluten-Free and Vegan Chocolate Chip Cookie Dough Truffles

¾ cup sorghum flour
¾ cup almond flour/coconut flour
1 tsp baking soda
½ tsp sea salt
½ cup melted coconut oil (softened)
½ cup warm maple syrup
½ tsp vanilla
2 tbsp warm almond milk
½ cup Enjoy Life Chocolate chips (or mini chocolate chips)
1 200 gram bar of dairy-free dark chocolate, chopped
1 tbsp coconut oil

In a small bowl, combine flours, soda, and salt.

In the bowl of your mixer, combine oil, syrup, and vanilla. Stir in warm milk. Add flour to wet ingredients and combine.  Stir in chocolate chips.  Dough should be the consistency of dough-meets-batter, so a little bit runny. You might have to use more almond flour if using it instead of coconut flour (up to 1/2 cup).

Refrigerate for 30 minutes, don’t let it get too hard (coconut oil chills fast). You just want it to be scoop-able so you can roll it into balls.

Using floured hands, roll into 1-inch balls and place on a parchment lined baking sheet. Return to fridge for another 30 minutes (or longer if you want to do this over two days to make life easier). Remove from fridge and reroll balls so they’re in a perfect ball shape.

Melt chocolate bar and coconut oil in a double broiler, or a stainless steel bowl over a sauce pan. Dip pre-rolled balls into melted chocolate mixture using two forks. Return to parchment lined baking sheets and return to the fridge until set. Store in the fridge or the freezer until ready to devour serve to your guests.

Makes 18 truffles.

 

You can find this and many more slightly indulgent recipes at Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesdays.
This post is also linked to Gluten-Free Wednesdays.


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{ 35 comments… read them below or add one }

Deanna December 12, 2010 at 6:16 am

Oh man – an excuse to eat cookie dough? Mmmmm…I love it!

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Hallie @ Daily Bites December 12, 2010 at 9:37 am

I linked up to my recipe for Oatmeal Currant Squares…delicious on a snowy morning like this one with a cup of tea!

Your truffles look amazing! Thanks so much for hosting this event. It’s been a blast to follow…and I think I’m set on cookie recipes for all of 2011!

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Kim - Cook It Allergy Free December 12, 2010 at 11:22 am

I cannot believe how fantabulous this recipe sounds! Oh my goodness. There are just too many people in my life that would absolutely devour these!!! WIll make these for sure. My baking list is getting really long right now!
And thank you for hosting such an amazing event Maggie. It has been such a blast and I now have so many new recipes to add to my favorites!!
xo
k

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Tia December 12, 2010 at 12:00 pm

I have to get some sorghum flour. These sound amazing. I love the idea of not baking them. Ooooo. I’m excited to make these.

Oh, and I’m linking up my Ginger Cake Cookies.

xoxo,
Tia :P

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Cindy December 12, 2010 at 12:25 pm

I have really enjoyed all recipes and contests. Thank you!

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Annie December 12, 2010 at 12:32 pm

Well I know what I’m bringing to my family’s Christmas potluck! These look way too good and totally friendly for the less adventuresome eaters in the family. No more ‘Tell me what it is again???’.

I’ve loved reading about all the GF Christmas cookies these past 12 days. And I’m definitely on to some new blogs now. Thanks Maggie!

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Penny December 12, 2010 at 12:47 pm

Edible Ornament Dough: I shared a recipe for an edible dough that is all sugar – which makes it gluten free. So many of our kids can’t use wheat-based craft doughs; this one is an easy alterative. Makes great mints, too.

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Penny December 12, 2010 at 12:54 pm

I don’t use peanut or tree nut flours – do you think that coconut flour would be too strong to substitute for the almond flour?

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Shirley @ gfe December 12, 2010 at 2:43 pm

Maggie, these are brilliant! Who doesn’t love chocolate chip cookie dough? These would indeed be the perfect hostess gift … for ME when I am hostessing! LOL I will make these for my holiday event this week. Will have to sub for the sorghum flour though as I can’t eat that. I’ll link up something, too, but not for the giveaway … just to share. ;-)

xo,
Shirley

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Genie - Gluten Free and Loving It December 12, 2010 at 4:55 pm

I posted my coconut pineapple macaroons. These are really easy to make but look impressive so they are great to take to a gluten free cookie exchange or a holiday party.

Love the cookies posted so far, looking forward to more to come. — Genie

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Lisa V December 12, 2010 at 5:47 pm

This recipe looks great.. I used to love cookie dough ice cream..

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Laurel December 12, 2010 at 5:55 pm

Ooh, yummy cookie dough truffles. Go ahead and eat it raw too, no eggs! Thanks for the recipe. I’m gonna have to borrow some neighborhood kids to help me eat these or borrow Santa’s suit. LOL

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Theresa P. December 12, 2010 at 7:41 pm

**************Hi Maggie, I LOVE the looks and the recipe for your chocolate chip cookie dough truffles. actually anything chocolate chip cookie dough!! am going to try them real soon. All of the christmas cookie recipes sound soooo good! i am keeping notes. Thanks, for your great site it’s been very helpful for this newby! Keep doing what you do!! it does make a difference.xoxo Theresa P.

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Lori @ RecipeGirl December 12, 2010 at 8:54 pm

Cookie dough truffles? They look amazing. My GF Mom would love the cookie book. Baking seems to be the toughest part about her transition to being gluten free.

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Elizabeth December 13, 2010 at 9:19 am

Wow! These look so tasty!

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Corinne December 13, 2010 at 11:08 am

I thank you for all these wonderful recipes!
I just wonder, as I have to avoid nuts, how might I substitute for almond flour? Thanks!

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Sandy December 13, 2010 at 12:46 pm

After all these years w/out any goodies … I’m in 7th heaven! Thanks for creating, succesfully, recipes that brings smiles to a large segment of the population!!! What am I going to make today? … well, those cookie-dough truffles look and sound scrumptious!

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Elise (Healing Cuisine) December 13, 2010 at 1:16 pm

Here is my recipe for gluten free, sugar free “Candy Cane” Macaroons! They are soooo so good y’all! Happy Holidays! :)

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Lisa B December 13, 2010 at 3:18 pm

Thanks for all the great cookie ideas…. Yay, Christmas cookies!!
This is not my recipe, but I adapted it to make it gluten free.
No Bake Bumpy Peanut Butter Nuggets
http://allrecipes.com/Recipe/No-Bake-Bumpy-Peanut-Butter-Nuggets/Detail.aspx
We use certified gluten free rolled oats. Substitute Kinnikinnick gluten free graham cracker crumbs for the wheat germ. Substitute honey for the apple juice concentrate. These are fantastic, chewy and a little crunchy with the graham cracker crumbs. People don’t even suspect that they are gluten free and have minimal refined sugar.
(Can I get extra credit for spelling Kinnikinnick correctly?)
“Cookies for Everyone” has been on my wish list for a l o n g time.
Santa, Please?

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Nisrine | Dinners & Dreams December 13, 2010 at 4:18 pm

Wonderful almond and chocolate balls. I adore GF desserts nad would love to try this!

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Lori @ Laurel of Leaves December 13, 2010 at 5:01 pm

Wow those truffles look incredible!

I linked to my absolute favorite cookie recipe on the face of the planet–Banana Coconut Chocolate Chip cookies :)

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Christine December 14, 2010 at 5:58 am

First of all, thank you to everyone who participated in this. I know I enjoyed all of the great holiday cookie recipes and have put many of them to use (or will be for a gathering this weekend.)

I know a lot of people can’t have nuts or oats so I’m not sure how helpful this recipe will be, but it’s one of the only cookie recipes I adapted myself to make gluten free (the original was in the newspaper – beside a coupon for M&Ms.)

Holiday Peanut Butter M&M cookies
Ingredients:
1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup tapioca starch
1/2 teaspoon of xanthum gum (or guar gum – not 100% sure I needed it since these cookies are not crumbly, but I always add it in as a rule of thumb.)
2/3 cup gluten free oats
1 cup peanut butter
1/2 cup butter (or butter substitute)
1 cup packed brown sugar
1/2 cup sugar (or sugar substitute)
1 egg (I don’t know enough about egg replacers to suggest a substitute here, but the eggs probably serve a binding function)
1 1/4 teaspoon vanilla extract
1 12.6 oz bag of Milk Chocolate M&Ms (I would also think that dairy free chocolate chips would work)

Preheat oven to 350 degrees.

Cream peanut butter, butter and sugars (or sugar substitutes) until fluffy. (I was very thankful for my electric mixer in this – I just beat on medium for a few minutes and it did the job)

Beat in egg and vanilla once the above mixer has become creamy.

If using mixer, put on low and add flour slowly while the mixer is running.

Remove bowl from electric mixer and stir in M&Ms (or chocolate chips) by hand.

Form mixture into 1 inch balls and place on baking sheet. Flatten by using tines of a fork pressing down (think of making a criss-cross pattern, though the M&Ms get in the way of the actual pattern.)

Bake 10-12* minutes or until edges are lightly browned and centers are still soft. Cool one minute on baking tray, then transfer to wire racks to cool completely.

*The original recipe called for 10-12 min baking time. I did about 15 minutes. I also use a stoneware pizza tray when cooking cookies, so I’m not sure if that affected the baking time or if it was in the conversion to gluten free. The best option is to monitor the cookies from the 10 min mark on and figure out what time works best with your oven.

I made these a couple weeks ago and froze them for finals week, just got them out of the freezer yesterday and they seemed to have frozen and thawed well, though I keep all baked goods in the fridge to keep them from going bad in a day or two. A quick pop in the microwave for 30 seconds and these cookies are good to go. Not quite as delicious as fresh from the oven, but still yummy!

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CinnamonQuill/GlutenFreeFeed December 14, 2010 at 8:30 am

Oh, gosh! What a fabulous post…I used to make similar truffles, I’d forgotten just, how, great they are! Love your vegan variation too, the ones I made certainly weren’t that! And this 12 days of cookies deal is brilliant, so many recipes for me to check out :)

Oooooo, Chicago is my hometown, how I’d love to go to the GF Expo! Amazing! Are you going??

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Shannon December 14, 2010 at 5:29 pm

Wow the cookies sound delicious. My family is just starting out GF. Would be nice to have a cookie cookbook.
Shannon

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Rachel @ The Crispy Cook December 15, 2010 at 8:22 am

Just linked up my new favorite GF holiday cookie, Basler Brunsli. They are a spicy, chewy cookie and delicious!

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nicola @ gfreemom December 15, 2010 at 10:55 am

Hi Maggie. I’ve tweeted, I’ve linked up my post (zimtsterne) and I’ve added a link to you from my post too. Think that ticks all of the boxes. ;-).

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Stephanie December 15, 2010 at 11:59 pm

WOW! I am drooling over those truffles! I can’t wait to try them!!

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Valerie @ City|Life|Eats December 16, 2010 at 9:41 pm

Oh my – these look amazing.

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Alisa Cooks December 16, 2010 at 10:12 pm

These look amazing Maggie! I am definitely making them.

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lisa December 18, 2010 at 3:11 am

Hi,
I can’t wait to try these, but I noticed your recipe directions do not say when to add the flour mixture into the dough- I’m assuming it’s either before or after the milk/chocolate chips? Also, we are not GF here, although we do have some ground almonds (not almond flour) I may try, but do you think we could sub 1:1 regular flour for the sorghum?
Thanks.

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Lillian December 19, 2010 at 8:14 pm

I’m such a poop head! I missed the deadline to link my Double Chocolate Cookie episode…
Ah well.
There are plenty of awesome recipe here.

Good work Maggie!

lovelillian

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Christine December 23, 2010 at 10:55 pm

I made these this afternoon as part of a baking exchange I did with my brother’s girlfriend. SO GOOD. I also chopped up some dried cranberries and added them along with the chocolate chips. Thanks for sharing this recipe!

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Alice December 8, 2012 at 8:18 pm

I just made these for a cookie exchange and tied for first place! These were great, two of my most favorite sweet treats combined. I used butter instead of coconut oil and I needed an extra half cup of almond flour like you said. Thanks for making this and sharing.

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Karen December 19, 2012 at 11:41 am

can i substite the almond milk for coconut milk? my bro is allergic to nuts

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Kelly December 23, 2012 at 8:32 am

I made these yesterday and opted for the coconut flour. I ended up throwing away the whole batch (prior to adding the chips) because the texture and flavor where WAY off. I made them again with almond flour and added an extra 1/3cup of almond flour and they were perfect and a huge hit with the teens so thank you for sharing! I’m curious as to whether you or anyone made these with only coconut flour and had success. Typically almond and coconut flour cannot be exchanged in recipes and usually lots off eggs are needed with coconut flour because it is so absorbent. I ended up with a stiff ball of dough and the flavor was so “off” I didn’t know where to begin in attempting to save the ingredients.

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