Cookie Dough Truffles
Low FODMAP Cookie Dough Truffles are made with oat flour. A delicious chocolate chip and gluten-free treat with an option to make them vegan.
Servings 26 truffles
Ingredients
- 1/2 cup unsalted butter, softened (Earth Balance margarine for vegan)*
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup oat flour (gluten-free if needed)**
- 12 oz. Enjoy Life Dairy-Free Mini Chocolate Chips (divided)
- 2 teaspoons canola oil (or other neutral-tasting oil)
Instructions
- Cream the butter and sugars together until smooth. Beat in the vanilla and salt. Blend in the oat flour. Add more flour as needed, just until the dough is easily formed into a ball, but not too stiff (you want the inside of the truffles creamy!). Stir in 1/2 cup of the chocolate chips.
- Form dough into 1" balls and place on a cookie sheet lined with waxed paper. Chill in the refrigerator until firm, at least 30 minutes.
- Place the remaining chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds. Stir. If chips are not completely melted after stirring, microwave on high in 15 second increments, stirring afterward, just until the chips are melted. Stir in the oil. Dip each dough ball in the melted chocolate to coat completely and place on the waxed paper-lined cookie sheet. Let cool until chocolate is hardened. Serve.
- You can store these truffles in the fridge, but set them out a couple of hours before serving so the inside is nice and creamy.
Notes
*Although I haven't tried it, virgin coconut oil would be another (possibly tastier than margarine) vegan option.
** To make your own oat flour, pulse 1 cup old fashioned rolled oats in a food processor, blender, or coffee grinder until ground into a fine powder.