Chocolate Chip Cookie Dough Truffles - Gluten Free, Egg Free

Chocolate Chip Cookie Dough Truffles | Gluten, Egg, Dairy, Soy -free

1 C. butter or margarine, room temperature // allergy substitute: Earth Balance soy/dairy free butter

1/2 C. white or raw sugar

3/4 C. brown sugar

1/3 C. milk // allergy sub: coconut, soy, almond, or hemp milk

1 tsp. vanilla extract

2 1/4 C. flour // suggested gluten free blend: white rice flour, potato starch, and tapioca flour

1 tsp. salt

1/4 tsp. baking soda

1 C. semisweet chocolate chips for dough // allergy sub: Enjoy Life Chocolate Chips

2 C. any chocolate for melting

Directions

+ In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer) cream together butter and sugars on low speed until fluffy. Add in milk and vanilla extract. Slowly incorporate flour, salt, and baking soda until fully combined.

Add in chocolate chips. I used a wooden spoon during this last step).

+ Cover dough and refrigerate until firm, about 1 hour. Once dough is firm, form 1" balls and place on a wax/parchment paper lined baking sheet. (I used a 1" ice cream scooper at this step so all the truffles would be close in size. A tablespoon would work fine too). Place in the freezer until firm, about 30 minutes.

+  In a glass or microwave safe bowl, melt any dipping chocolate (or extra chocolate chips) according to package directions. Double broiler or microwave both work just the same for this step, which ever you prefer.

+ Using a spoon, dip dough balls into chocolate and roll until fully covered. I found they turned out best if they're nearly frozen prior to being dipped. It might be easiest to do these in batches, leaving some of the freezer until just before you're going to dip them. Place dipped truffles on a lined baking sheet to cool.

Recipe adapted from York Ave. here

photos belong to this blog