Chocolate Chip Cookie Dough Truffles

I'll bet that 99% of people would agree that when baking, the process can pretty much end at the dough/batter phase and all would be well. Except that whole raw-egg-consumption-may-lead-to-salmonella-poisoning thing does tend to cause second thoughts, right? Problem solved! In fact, problem solved and then dipped in chocolate.

 

And don't worry my gluten-free and/or dairy-free friends... I got you. 

 

 

Chocolate Chip Cookie Dough Truffles (gluten-free, dairy-free, egg-free!)

Ingredients:

2 & 1/4 cups almond meal

1/4 cup unsalted vegan butter (such as Earth Balance)

1/4 cup creamy almond butter 

1/4 cup white sugar 

1/2 cup light brown sugar, packed

4 tbs unsweetened almond milk 

1/2 tsp vanilla extract 

Sea salt

Gluten-free, dairy-free chocolate chips 

 

Preparation: Using an electric mixer, beat the sugars, vegan butter, and almond butter until soft and fluffy (about 2 minutes will do it). Blend in the almond milk and vanilla extract until combined. Add the almond meal and sprinkle in some sea salt, and mix on low or by hand until fully combined. Then fold in a handful or two of your favorite gluten-free, dairy-free chocolate chips. Place in fridge to chill while you prepare your dipping chocolate. 

 

The dipping chocolate is super easy and follows the same method as making ganache, except this time, add a tablespoon or two of canola or vegetable oil to your chocolate for a shinier finish. You can melt your chocolate chips in the microwave using a microwaveable bowl and only heating it at about 30 second intervals (stirring in between). Add some almond milk for a smoother chocolate sauce. 

 

Scoop your cookie dough using a half-tablespoon measuring spoon and roll into a small, bite-sized ball. Dip into your melted chocolate, rolling it around until coated and place on a baking sheet covered with wax paper. Sprinkle the truffles with a touch of sea salt while still wet ('cause ya know, it looks pretty). Refrigerate your truffles to set the chocolate. Serve cold or room temp and don't feel guilty when you share with absolutely no one. Nom nom nom. 

 

I think I'll be making these again during Christmas cookie season... Maybe with a seasonal twist? We shall see. 

 

Love, 

Amy