Monday, February 20, 2012

Cookie Dough Truffles

Cookie Dough Truffles
(V) (GF)
These are fricking amazing. I read about them on Chef Chloe's website. I saw her for the first time on Food Network's Cupcake Wars. She's a vegan chef, and her vegan cupcakes WON! That's when I became a fan.

I made her Avocado Pesto Pasta back in August, and RAVED about it on my other blog. I've got another rave. I made this about a month ago. Once again, Chloe delivers. Think chocolate chip cookie dough encased in chocolate. Yes, it is as good as it sounds.

The original link is here:

I used gluten-free flour instead of white flour. And because I was out of parchment paper, I had to adapt. Below is the recipe.


  • ½ cup vegan margarine
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons water
  • 1 ¼ cups all-purpose flour (I used Pamela's Gluten-Free Baking Mix, also 1 1/4 cups.)
  • 1/3 cup semisweet mini chocolate chips (dairy-free)
  • 12 ounces semisweet chocolate (dairy-free)


Line two baking sheets with parchment paper.
(Note: I was out of parchment paper, which is a natural non-stick paper. I lined the baking sheets with white, regular paper. Then I put olive oil on some plastic wrap. I used that to rub the oil into the paper. Without it, the truffles will stick to the paper. It'll be a hot mess. Keep this one simple: buy the parchment paper!)

Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.

Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets.

Freeze for 15 minutes. (I froze for an hour.)

Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature.

Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator.

Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. (I kept them in the fridge for an hour.) Store in refrigerator until serving.

They won't keep long in your house! ◦

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