Gluten-Free Cookie Dough Truffles (Vegan)

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!

Course Dessert

Cuisine American

Prep Time 2

Total Time 2

Servings people

Calories 153kcal

Author Rebecca Taig

Ingredients

Cookie Dough Truffles

½ cup dairy-free butter or unsalted butter, softened
½ cup dark brown sugar
¼ cup sugar
2 tablespoons almond milk
1 teaspoon vanilla
1¼ cups gluten-free flour
½ teaspoon salt
1 cup mini semi-sweet chocolate chips

Chocolate Coating

1½ cups dark chocolate chips
1 tablespoon refined coconut oil

Instructions

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 submerge the ball of dough into the melted 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 pour it into a pastry bag or zip lock bag. Snip the end of the bag, and 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.

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