Gluten-Free Cookie Dough Truffles are the perfect holiday treat! Safe to eat, raw cookie dough center with a double chocolate coating, packed with loads of chocolate chips in every bite!
Gluten-Free Cookie Dough Truffles have been a fan favorite for years. These delicious chocolate bite-sized treats are the ultimate crowd, pleaser. The recipe is simple, using minimal ingredients, and lasts in the freezer for months to come. Not only are these truffles gluten-free but also vegan! That’s right, there are no eggs in the recipe, which makes it perfectly safe to eat raw.
If you are concerned about eating the raw flour, you can bake the flour on a lined baking sheet at 325ºF for 5 minutes, or until the temperature reaches reached 165°F. This will kill off any bacteria.
Ingredients in Gluten-Free Cookie Dough Truffles
- Butter: You can use dairy-free butter or unsalted butter
- Dark Brown Sugar: This helps provide a rich molasses flavor
- Sugar: Helps balance the sweetness
- Milk: Helps to hydrate the dough.
- Vanilla: Helps flavor the dough.
- Gluten-Free Flour: I love using Bob Mills 1 to 1 Gluten-Free Flour
- Salt: Brings out the sweetness.
- Chocolate: You can get creative both your choice of flavors. I always prefer mini semi-sweet morsels for the inside of the truffle, and a dark chocolate coating for the exterior.
How to Make Gluten-Free Cookie Dough Truffles
- In a large mixing bowl, cream together the sugar, brown sugar, butter, and vanilla, around 2-3 minutes, until light and fluffy.
- Add in the mix, and continue to stir.
- Slowly add the dry ingredients, gluten-free flour, and salt. Mix until well combined.
- Fold in the mini morsels.
- Cover the bowl and place the dough in the refrigerator for 1 hour.
- After 1 hour remove the dough. Roll the dough into 1-inch balls, then place the balls of dough onto a fully lined baking sheet. Repeat until all the dough is used.
- Place the baking sheets in the freezer for 10 minutes.
- Remove the balls of dough from the freezer. In a medium-sized bowl, heat 1 bag of dark chocolate chips with a tablespoon of oil.
- Take a ball of dough and place the dough on top of a fork. Submerge the truffle is the chocolate coating all sides.
- Place the chocolate covered dough back onto the lined baking sheet. Return the baking sheet to the freezer for ten minutes.
- After ten minutes remove the cookie dough truffles. You can decorate the top of the truffles with a pastry bag with more chocolate or morsels.
- Return to the freezer one last time. Remove the truffles and trim away any excess chocolate from the sides.
- Place the truffles in a mini cupcake liner and serve.
- Store in the freezer for several weeks or in the refrigerator for 1 week.
For More Tasty Holiday Recipes Click The Links Below
Gluten-Free Cookie Dough Truffles (Vegan)
Cookie Dough Truffles
- 1/2 cup dairy-free butter or unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 2 tablespoons almond milk
- 1 teaspoon vanilla
- 1¼ cups gluten-free flour
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- 1½ cups dark chocolate chips
- 1 tablespoon refined coconut oil
- In a large mixing bowl, cream together the softened butter, sugar, brown sugar, and vanilla until light and fluffy, around 2-3 minutes. Add the milk, and mix for another 30 seconds.
- Next, add in the gluten-free flour and salt. Mix until well combined.
- Fold in 1 cup of mini semi-sweet chocolate chips, then cover the dough with aluminum foil and chill in the refrigerator for 1 hour.
- Line two large baking sheets with parchment paper. Set aside.
- After 1 hour remove the dough from the refrigerator. Roll dough into 1-inch balls, about 1 Tablespoon of dough per ball. Arrange the balls onto the lined baking sheets, about 1 inch apart then place the balls into the freezer for 10 minutes. Repeat this step until all dough is used.
- While the balls are chilling, place 1¼ cups of dark chocolate chips into a medium-sized microwavable bowl, with 1 tablespoon of coconut oil. Microwave for 30-second intervals, until melted, stirring every 30 seconds.
- Remove the chilled balls of dough from the freezer. Place one ball of dough on top of a fork and submerged the ball of dough into the chocolate, coating each side. Tap the fork to the side of the bowl, shaking any excess chocolate. Then gently slide the truffle off of the fork and back onto the lined baking sheet. Continue this step until all truffles are fully coated. Place the balls back in the freezer for 10 minutes.
- Once all the truffles are coated take the remaining chocolate and scoop it into a pastry bag or zip lock bag. Snip the end of the bag, and very carefully drizzle zig-zag lines across the chilled truffles. Return the truffles to the freezer one last time for 10 minutes.
- Remove the truffles from the freezer. Take a sharp knife and trim some of the excess chocolate around the base, creating perfectly round truffles. Place the truffles in small cupcake liners.
- Store in a tightly sealed container in the freezer for up to 1 month. Remove the truffles from the freezer, allowing them to thaw for 30 minutes before serving.