Gluten Free Cookie Truffles

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I created gluten free cookie truffles covered with bittersweet chocolate.I chose to use my Chewy Cranberry Almond and White Chocolate Chip Cookie Recipe for most of the filling. I teach you how to turn them into several variations or you can use your favorite gluten free cookies and chocolate. They’re chewy and delicious! Serve them to family, guests, or give as gifts.

If you use chewy cookies, the filling will taste like cookie dough! It’s chewy and so delicious!

Gluten Free Cookie Truffles

Prep Time: 35 minutes

Cook Time: 5 minutes

Total Time: 1 hour

Yield: Makes 32 truffles

Gluten Free Cookie Truffles

Take any gluten free cookie (even commercially made) and turn them into beautiful gluten free ruffles!

Ingredients:

  • 16 gluten free [Cranberry Almond and White Chocolate Chip Cookies||https://glutenfreerecipebox.com/chewy-gluten-free-cranberry-almond-cookies/]* (or cookies of choice)
  • 5 ounces gluten free cream cheese** (Philadelphia), at room temperature, or as needed
  • 1 (9.7-ounce) Scharffen Berger bittersweet chocolate bar (or Hershey bars)

Instructions:

  1. Line a baking sheet with parchment paper; set aside.
  2. Prepare the cookies at the above link or your favorite gluten free cookie recipe. Cook them on the dry or crispy side. Allow them to cool completely. (I used frozen cookies that I defrosted for about 5 minutes.)
  3. Break the cookies up and add them to your food processor***. Process until rough crumbs form. Add the cream cheese a little at a time and process after each addition. Continue to add more, testing the mixture once in a while. It is complete when the dough sticks together when squeezed. You want to be able to roll the dough into balls.
  4. Form the dough into 1-inch balls and transfer to the parchment-lined baking sheet. Refrigerate for 1 hour.
  5. Microwave the chocolate on reheat or medium until it melts, stirring between 20-second intervals.
  6. Using a fork or special chocolate dipper, dip the balls into the chocolate. Transfer to the paper-lined baking sheet. Refrigerate for 10 minutes or until set. Feel free to dip them in chocolate again. (That's what I did, place back on parchment paper, and refrigerate for another 10 minutes.) Store in the refrigerator covered.

Tips

Variations:

*You can change the chocolate to milk, semi-sweet, or dark and use whatever dried fruit you desire or none at all. Use pecans or walnuts instead of sliced almonds. Just be sure the chocolate is gluten free, many white chocolates are not.

**You can use peanut butter instead of cream cheese, for dairy free. Chocolate chip cookies work best with peanut butter for a Reeses' Peanut Butter flavor.

***If you do not have a food processor, the cookies may be finely chopped with a sharp knife and combined with the cream cheese in a bowl.

Dairy-Free Options: Use dairy-free cookies, Enjoy Life Mini Chocolate Chips and Tofutti cream cheese. If you can’t find that brand, try Go Dairy Free. Nasoya is also gluten free, but I haven’t heard how it tastes.

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