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Gluten-Free Cookie Dough Truffles

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Course: Dessert
Ingredients Method

Ingredients
  

For the Cookie Dough
  • 2 tbsp flax seeds finely ground
  • 6 tbsp full fat coconut milk very hot
  • 2 1/2 cup (300g) gluten-free flour mix heat-treated
  • 1 tsp salt
  • 1/2 cup (113g) plant-based butter melted and cooled
  • 1/2 cup (100g) palm shortening
  • 1/2 cup (110g) granulated sugar
  • 2/3 cup (75g) brown sugar packed
  • 2 tsp vanilla extract
  • 2/3 cup (100g) mini chocolate chips
For the Coating
  • 16 oz (450g) chocolate chips
  • 3 tbsp coconut oil refined

Method
 

For the Cookie Dough
  1. Stir the flax seed into the hot coconut milk and let it gel and cool for about 5 minutes.
  2. Whisk together your flour and salt and set it aside.
  3. Cream the shortening, melted plant butter, and sugars in a mixer.
  4. Add the flax gel and vanilla extract to the sugar mix and combine.
  5. Slowly add in flour mix with the mixer on low.  Once it’s fully incorporated, mix in the ⅔ cup (100g) of chocolate chips.
  6. Cover your cookie dough and refrigerate for 8-12 hours.
  7. Once dough has fully chilled, scoop it into roughly teaspoon-sized portions, roll them into balls, and freeze for at least 2-3 hours.
For the Coating
  1. After the cookie dough balls are fully frozen, put the coconut oil and 16 oz of chocolate chips in a microwave safe bowl and melt it in 30 second bursts, stirring between each.
  2. Dip the frozen cookie dough balls in chocolate and return to the freezer until they are set.  You can eat them frozen or allow to thaw for a short while before enjoying.