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Gluten-Free Peanut Butter Cookie Truffles

Gluten-Free Peanut Butter Cookie Truffles

Calling all chocolate-peanut butter lovers: This cookie truffle is for you! Peanut butter cookies combined with creamy peanut butter, shaped into truffles and coated in dark chocolate. Decadent!MORE+LESS-

Updated September 11, 2017

2

packages (14 oz each) Immaculate Baking Co.™ refrigerated Gluten Free peanut butter cookie dough

3

oz (from 8-oz package) gluten-free cream cheese, softened

1/3

cup Justin’s™ classic peanut butter

1

bag (12 oz) dark chocolate chips (about 2 cups)

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  • 1

    Heat oven to 325°F. Make cookies as directed on packages. Cool completely, about 30 minutes. Set aside 1 cookie for garnish.

  • 2

    In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 54 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.

  • 3

    In medium microwavable bowl, microwave chocolate chips and coconut oil uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place reserved cookie into small resealable food-storage plastic bag. Seal bag; finely crush cookie with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.

  • 4

    Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

Expert Tips

  • For even easier dipping, take two plastic forks, cut out center two tines, and use to dip into melted chocolate.
  • Cooking Gluten Free?Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Truffle
Calories
130
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
40mg
2%
Potassium
45mg
1%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


No Bake Cookie Dough Truffles

Edible cookie dough bites, dipped in dark chocolate, for a secretly nourishing, indulgent-tasting snack or dessert. Gluten-free, vegan, packed wholesome, nourishing ingredients and super easy to make!

Easy, Wholesome Ingredients, Decadent and YUMMY!

I’ve been loving No Bake snacks and desserts lately, and these No Bake Cookie Dough Truffles are my newest obsession!

I first made them a few weeks ago and they’ve been on repeat ever since!

The bites taste like cookie dough but without any dairy, eggs, refined sugars or grains!

And dipped in dark chocolate are over the top delicious and the perfect snack or dessert!

Best part? They are super quick and easy to make!

I have a cooking video on this page so you can see how easy they are to make.

As with all my recipes, there is a printable recipe with exact measurements and directions on the bottom of this page.

They are made with wholesome ingredients and my favorite part is that they are sweetened with dates, adding extra nutrients without sacrificing any flavor!

All you need is 8 ingredients:

mini chocolate chips (we used Enjoy Life mini chips)

And they come together quickly!

All you do is pulse the almond flour, dates, coconut oil, almond butter, vanilla and sea salt in a food processor for about a minute until it is all well combined and forms a dough that is sticky enough to form a ball when pressed together with your hands, but not over sticky.

Add in the chips and pulse a few times to just combine.

Then using your hands and a heaping tablespoon about of dough, roll the dough into 12 balls.

Place the balls in the freezer for 10 minutes to chill.

The cookie dough bites taste amazing at this point by the way!

They taste just like chocolate chip cookie dough!

But I always love the extra chocolate, so while the cookie dough bites chill, melt your dark chocolate.

You can melt your chocolate + 1 tablespoon coconut oil in a double boiler (recommended), sauce pan on very low heat or even the microwave.

Pro tip: if you make lots of treats with chocolate, a double boiler is a great thing to have in your kitchen! It allows you to melt the chocolate slowly so that it is smooth and luscious, without burning or seizing up.

We own a Faberware double boiler (amazon affiliate link)

Then it’s time to dip your chilled cookie dough bites into the chocolate!

I like to remove the chocolate from the heat so it’s not too hot, and then dip the chilled bites into the chocolate quickly using a fork, toothpick or my personal preference — my fingers!

Yes, it’s a bit messy but it’s quick and it works!

Place the chocolate covered ball back on the baking sheet. Drizzle with extra chocolate if you like and chill in either the refrigerator or freezer for another 10-15 minutes for the chocolate to set.

A simple, decadent tasting treat that’s packed with wholesome, nourishing ingredients!

Hope you love them as much as we do!

Scroll down for recipe and leave a comment if you try.


Gluten-Free Peanut Butter Cookie Truffles - Recipes

Gluten-Free Peanut Butter Cookie Truffles

Calling all chocolate-peanut butter lovers: This cookie truffle is for you! Peanut butter cookies combined with creamy peanut butter, shaped into truffles and coated in dark chocolate. Decadent!

2 packages (14 oz each) Immaculate Baking Co.™ refrigerated Gluten Free peanut butter cookie dough

3 oz (from 8-oz package) gluten-free cream cheese, softened

1/3 cup Justin’s™ classic peanut butter

1 bag (12 oz) dark chocolate chips (about 2 cups)

Heat oven to 325°F. Make cookies as directed on packages. Cool completely, about 30 minutes. Set aside 1 cookie for garnish.

In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 54 (1 1/4-inch) balls place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.

In medium microwavable bowl, microwave chocolate chips and coconut oil uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place reserved cookie into small resealable food-storage plastic bag. Seal bag finely crush cookie with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.

Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

Trademarks referred to herein are the properties of their respective owners.

For even easier dipping, take two plastic forks, cut out center two tines, and use to dip into melted chocolate.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.


Peanut Butter Cookie Dough Truffles (Low Carb and Gluten Free)

If it’s hard for you to resist sweets on regular days, then Valentine’s Day is probably even harder. While we don’t usually post dessert recipes or recipes with natural or artificial sweeteners, sometimes you have to make an exception. Sometimes you just have to celebrate with chocolate. This recipe from All Day I Dream About Food is low carb, gluten free, and totally delicious.Recipe and photo courtesy of Carolyn of All Day I Dream About Food.

(36 votes, average: 3.31 out of 5)
  1. For the filling, line a baking sheet with parchment paper. Place butter and peanut butter in a microwave-safe bowl and melt together in the microwave, stirring occasionally.
  2. Stir in erythritol, stevia and vanilla. Add peanut flour in three batches, stirring to combine well each time. Dough will get quite stiff towards the end.
  3. Working with about 1/2 a tablespoon at a time, roll dough between palms into round balls. Place on baking sheet and freeze until very firm, about 1 hour
  4. For the coating, melt butter and chocolate together in a small saucepan over low heat, stirring until smooth.
  5. Using a toothpick, spear peanut butter balls one at a time and dip into chocolate. Tap lightly against the side of the pan to remove excess chocolate. Place back on baking sheet. Repeat with remaining balls and refrigerate until set, about 1 hour.
  6. You will end up with leftover melted chocolate but you need to have enough to be able to dip the balls properly.

Carbohydrate: 4.4g (2.4g if you subtract erythritol)

*This recipe doesn’t require any bulk from the sweetener so you could really sweeten it any way you like – liquid sucralose, just stevia, or granulated Splenda.

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.


Gluten-Free Peanut Butter Cookie Truffles - Recipes

Yield: about 40 cookies/20 sandwiches

Cookies:
2 cups creamy peanut butter (best if it’s not natural peanut butter)
1 cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt

Marshmallow Cream:
3 large egg whites
3/4 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract

Chocolate Ganache:
2/3 cup chocolate chips or finely chopped chocolate
1/3 cup heavy cream or whole milk (or non-dairy milk)
1 teaspoon vanilla extract

1. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

2. Cookies: In a large bowl (or stand mixer), stir together the peanut butter and sugars until mixture is smooth and no longer grainy. Add in the rest of the ingredients and mix until mixture is smooth again.

3. Round large tablespoons of dough between your palms and space out onto baking sheets. Flatten the balls with the palm of your hand to around ¼” thickness. Bake cookies for 9-11 minutes, until just golden. Let the cookies sit on the sheet for about 15 minutes to cool and finish firming before assembling.

4. Marshmallow Cream: Pour the egg whites, sugar, and salt into the bowl of an electric stand mixer (or any heat-safe bowl) and place the bowl over a pot of simmering water, creating a double boiler. Whisk the mixture frequently for a few minutes until the sugar is dissolved and the mixture is warm to the touch (110 F).

5. Transfer the bowl to your machine fitted with a whip attachment. Whip the mixture for about 6 minutes, starting on a low speed and gradually increasing to the highest speed, until stiff, glossy peaks forms.

6. Chocolate Ganache: Pour chocolate chips/chopped chocolate into a small bowl. Heat the cream/milk in a small pot or in the microwave until the milk just begins to boil. Pour the milk over the chocolate and let mixture sit for two minutes before stirring it until smooth. Stir in vanilla extract.

7. Assembly: Drop a spoonful of ganache onto bottom of one cookie. Dollop marshmallow cream on the bottom of another cookie. Sandwich the two cookies. If desired, toast the visible marshmallow with a kitchen torch.


Watch the video: Απίθανα νηστίσιμα ΣΟΚΟΛΑΤΑΚΙΑ ΜΕ ΚΟΥΡΑΜΠΙΕΔΕΣ u0026 ΑΜΥΓΔΑΛΟΚΡΕΜΑ, χωρίς γλουτένη (December 2021).