Friday, August 8, 2014

Gluten Free Cookie Dough Truffles

Chocolate dipping these creamy bites of chocolate chip and pecan studded cookie dough just brings them to the next level (I assume your chocolate chip cookie dough isn't dipped in chocolate, right?).  I just want to know if there is anyone out there who doesn't eat at least some of the cookie dough when you make chocolate chip cookies?  I know of people who eat most of the cookie dough when making chocolate chip cookies!
Gluten Free Cookie Dough Truffles

 Then there's that old pesky warning to not eat raw cookie dough because of the eggs in the dough...well guess what?  I'm giving you permission to eat all the cookie dough when you make my Gluten Free Cookie Dough Truffles, because they contain no evil raw eggs, they are gluten free, and they are meant to be eaten raw!! Hurray!!  By the way, those of you who don't eat any cookie dough when making chocolate chip cookies...I guess this isn't the recipe for you, so read no further, you are dismissed.

Making these Gluten Free Cookie Dough Truffles will make those you serve them to feel like a sophisticated kid...they get to eat cookie dough, but it's wrapped up in a grown-up truffle!  Believe me, they will be very impressed and so will you.

Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 cups all-purpose gluten free flour (I used Mama's Almond flour blend)
1 14-oz. can sweetened condensed milk
1/2 cup semisweet or dark chocolate chips
1 cup finely chopped pecans

2 cups semi-sweet chocolate chips
2 Tbsp. vegetable shortening

In a large bowl cream butter and brown sugar with an electric or stand mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour and add condensed milk.  Add chocolate morsels and pecans, mixing well.  Refrigerate dough for 1-2 hours, or until firmed up.

With floured hands (make sure you use gluten free flour) roll dough into 1-inch balls and place on waxed paper or parchment paper lined cookie sheet (if they are getting too soft, put back in fridge for a while to set back up).  Once the dough is rolled into balls, return to refrigerator for at least 3 hours or overnight (I think the longer the better in the fridge, as they will quickly start melting otherwise.  They need to be really set.  You could even freeze them for awhile).

Melt the chocolate chips and shortening in a microwave safe bowl or cup at 30 second intervals until chocolate is melted (stir between each interval as the chips may be melted but not look it).  Dip set cookie dough balls in melted chocolate with a fork or dipping spoon, letting excess chocolate drip off before placing back on covered cookie sheet.  Place back in fridge (I know, there is a lot of refrigeration in the process) until chocolate sets (this won't take long).  I keep mine in the fridge.

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