Gluten-Free Chocolate Chip 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 are one of my most requested recipes, year after year. This no-bake holiday treat is simple, using minimal ingredients, and lasts in the freezer for months to come. Not only are these truffles gluten-free but also vegan! They make wonderful gifts, displayed nicely in mini cupcake liners tucked away in a truffle box for the holidays. During the Christmas season, I make a large batch of these truffles to give out to family and friends, but this recipe is perfect all year round for any cookie dough lover and will help to satisfy all of your cookie dough cravings.
Ingredients in Gluten-Free Cookie Dough Truffles
Regular cookie dough uses baking soda, and although we will not be baking this dough, you can use 1/4 teaspoon of baking soda for a more authentic flavor.
- Butter: You can use room temperature dairy-free butter or unsalted butter.
- Dark Brown Sugar: This helps provide a rich molasses flavor and tenderness. You could also try coconut sugar.
- Sugar: Helps to sweeten the cookie dough.
- Milk: You do not need much milk in this recipe, just a splash to help hydrate the dough. I typically use almond milk but you can also use water or heavy cream.
- Vanilla Extract: This helps to flavor to bring out the sweetness of the dough.
- Gluten-Free Flour: I love using Bob Mills 1 to 1 Gluten-Free Flour, I have not tried other gluten-free flours.
- 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 cookie dough truffles, and a dark chocolate coating for the exterior.
- Oil: I prefer to use refined coconut oil for a healthier option, but you can use vegetable oil.
- Baking Soda: I choose to omit, but you can add a little bit into the dough for more of a homemade taste.
How to Make Gluten-Free Cookie Dough Truffles
This delicious edible cookie dough recipe has simple ingredients, is easy to make, and is a family fun activity for kids or adults. The best part is that you can make a small batch of cookie dough bites and store them in the freezer for any cookie dough cravings. Double the recipe for gifts and entertaining.
- In a large mixing bowl, cream together the sugar, brown sugar, butter, and vanilla, for around 2-3 minutes, until light and fluffy.
- Slowly add the dry ingredients into the wet ingredients, mixing until well combined.
- Fold the chocolate morsels into the soft dough and cover the bowl with foil or plastic wrap. Place the dough in the refrigerator for 1 hour.
- Line two large baking sheets with parchment paper and set them aside.
- After 1 hour remove the dough from the refrigerator. Using a spoon or small cookie dough scoop, roll the dough into 1-inch balls, and then place the cookie dough balls onto the fully lined baking sheet about two inches apart. 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.
How to Dip the Cookie Dough Truffles
- In a small microwave-safe bowl, heat 1 bag of dark chocolate chips with a tablespoon of refined coconut oil or any other oil with a neutral flavor.
- Place 1 large ball of dough onto a fork and submerge the dough into the melted bowl of chocolate, coating all sides. Scrape the fork on the side of the bowl to rid any excess chocolate drip and then carefully place the chocolate-covered dough onto the lined baking sheet. Once all the truffles are coated, return the baking sheets to the freezer for ten minutes, or until the chocolate has set.
- After ten minutes remove the cookie dough truffles from the freezer and proceed to decorate the tops. I like to create zig-zag lines by using the excess chocolate in a disposable pastry bag. To do this, fill the pastry bag with melted chocolate and snip off a corner to allow the chocolate to flow through.
- 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 an airtight container in the refrigerator for 1 week, or in a freezer-safe container in the freezer for several weeks.
Frequently Asked Questions
Is it Safe to Eat Raw Cookie Dough?
This edible raw cookie dough is safe for the entire family to eat, no raw eggs included, so you don’t have to worry about salmonella poisoning.
How to Heat Treat Flour
If you are concerned about eating the raw flour, you can bake the flour on a lined baking sheet at 350 degrees Fahrenheit for 5 minutes, or until the temperature of the flour reaches reached 165 degrees Fahrenheit to kill off any bacteria.
What Type of Chocolate and Toppings Should I Use For Cookie Dough Truffles?
There are lots of opportunities to be creative with this delicious cookie dough recipe. Feel free to use your favorite flavors of melted chocolate, including white chocolate chips, semi-sweet chips, or dark chocolate chips. You can also experiment with different toppings such as flaky sea salt sprinkled on top of the chocolate, more mini chocolate chips, or even seasonal sprinkles! You can also skip dipping them in chocolate altogether if you are just looking for an edible cookie dough recipe.
For More Tasty Holiday Recipes Click The Links Below
- Chocolate Mint Cookies (Gluten-Free)
- Gluten-Free Gingerbread Crinkle Cookie
- Chocolate Crinkle Cookies (Gluten-Free)
- Gluten-Free White Chocolate Macadamia Nut Cookies
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.