Tuesday, September 18, 2012

Gluten Free Cookie Dough Truffles

This past weekend, for a family get together, Nathan requested Cookie Dough Truffles.  When I can, I try to adapt my dessert recipes into something our cousin, who cannot have gluten, corn, or most spices, can eat.  This was actually a very easy recipe to adapt! Most of the ingredients are already gluten and corn free.  I did make my own gluten free all purpose flour (recipe below); any specific ingredients are listed.

All Purpose Gluten Free Flour:

6 parts Rice Flour
2 parts Potato Starch
1 part Tapioca Flour

Mix and use in place of all purpose flour (cup for cup).

Cookie Dough Truffles


1/2 C salted butter (not margarine), softened
3/4 C brown sugar
2 C gluten free all purpose flour
1 t vanilla (specifically McCormick Pure Vanilla to avoid corn)
14 oz can sweetened condensed milk
1/2 C mini chocolate chips (Nestle)
2 C milk chocolate chips (Nestle)
2 T canola oil

Cream butter and sugar.  Add flour, sweetened condensed milk, and vanilla.

Stir in mini chocolate chips.

Refrigerate a couple hours. Shape into 1 inch balls and place on waxed paper lined cookie sheet.  They don't have to be perfect as the dough gets sticky very fast.

Refrigerate an hour or two to firm them up before dipping.  I also smooth them out a little right before dipping. Melt milk chocolate chips and canola oil in microwave in 30 second increments stirring between each one.  Dip balls in chocolate and place on waxed paper lined baking sheets.

Notice I smoothed the ball out before dipping.
 Return to refrigerator until firm.

These need to be stored in the refrigerator to avoid melting! Excuse the messiness, I am not a "pretty" candy maker.

The original recipe uses 2 C all purpose flour and the brands don't matter.  The texture is slightly more grainy with the gluten free flour, but still very yummy!