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Gluten Free Chocolate Chip Cookie Dough Truffles
Gluten Free Chocolate Chip Cookie Dough Truffles

Gluten free chocolate chip cookie dough is an indulgence. No doubt about that. But since it’s been making its way around the web for a while now, I want you to have it within reach. That’s the business I’m in around here (well, I’m all up in your business, too). The art … of the possible. The regular way to make edible cookie dough, according to most, is without eggs. I tried that. I did! And sometimes it didn’t, well, suck. But it never tasted like chocolate chip cookie dough! Now, it does (how-to secrets below). And then after that, it turned into truffles. Let’s indulge.[pinit]

Gluten Free Chocolate Chip Cookie Dough Truffles

Bite into your first truffle, and as the chocolate shell gives way to the creamy and buttery cookie dough center, you’ll know what I know: this is important work we’re doing here.

Gluten Free Chocolate Chip Cookie Dough Truffles

I will spare you all my whining about the times I tried, and failed miserably, to make these truffles taste like the crazy treat they are meant to be. I will spare you, but it’s a struggle. I really want to whine my little heart out. That’s the esteem in which I hold you. High. It’s high esteem.

Gluten Free Chocolate Chip Cookie Dough Truffles

You do not have to dip these in chocolate, but I did have to. That way, I can serve them after they are no longer well-chilled from the refrigerator. The chocolate is like a protective shell for the gorgeous edible raw chocolate chip cookie dough beneath. Just make sure the balls of cookie dough are really cold when you dip them, since melted chocolate is most cooperative for dipping when it’s warm. That way, the dough will stay together well during the dipping process.

Gluten Free Chocolate Chip Cookie Dough Truffles

Oh, right! Here’s the secret: pasteurized eggs. There is a company called Safe Egg that makes pasteurized eggs, which are safe to eat raw. I bet there are other companies, too. I found them at a slightly more expensive local grocery store, and believe me when I tell you that I’m not planning to buy them all the time. But they’re lovely for homemade mayonnaise, and of course perfect for making everybody’s favorite gluten free cookie dough. Oh, and did you know that you can even pasteurize your own eggs? It’s not even hard. Just watch the temp carefully, and your eggs will be quite safe.

The other secret? My Basic Gluten Free Flour Blend, Xanthan Gum Free. We’re not baking these, so they don’t need to hold together during baking. Plus, xanthan gum raw? Not a great taste.

Related Recipes:

Gluten-Free Peanut Butter Chocolate Chip Cookie Dough

A collage of photos and links to tons of Gluten-Free Chocolate Chip Cookies

Prep time: Cook time: Yield: About 36 truffles

2 1/4 cups (315 g) basic xanthan gum-free gluten free flour blend

1/2 teaspoon kosher salt

3/4 cup (150 g) granulated sugar

3/4 cup (164 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

1 tablespoon pure vanilla extract

2 pasteurized eggs at room temperature, beaten

10 ounces miniature semi-sweet chocolate chips

1/2 pound semi-sweet chocolate, chopped (for dipping)

  • Line a large rimmed baking sheet with parchment paper, and set it aside. In a large bowl, place the flour blend, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine well, working to break up any lumps in the brown sugar. Add the butter, vanilla and eggs to the dry ingredients, and mix to combine. Add the chips, and mix until the chips are evenly distributed throughout the cookie dough.

  • Divide the cookie dough into about 36 equally-sized balls of dough (using a small, spring-loaded ice cream scope for perfect proportions), and place the balls about 1/2 inch apart on the prepared baking sheet. Place the baking sheet in the freezer until the cookie dough is firm (at least 15 minutes).

  • When the cookie dough is nearly firm, melt the dipping chocolate. Place all of the chocolate except for 3 to 4 1 1/2-inch-size chunks in a medium-size, microwave-safe bowl. Microwave at 70% power for 45 seconds at a time, stirring in between, until melted and smooth. Add the reserved chunks of chocolate, and stir until the chocolate has begun to thicken a bit and the chunks have melted.

  • Remove the cookie dough from the freezer, and place the balls of dough, one at a time, in the melted chocolate. Press down on the cookie dough with the tines of a fork, then flip it gently in the chocolate. Pull the ball of dough out of the chocolate by slipping the fork under it and bobbing the cookie dough on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on a clean sheet of parchment paper. Allow the chocolate to set at room temperature.



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

  • Kristy B.

    You’re a genius you’re a genius you’re a genius. My nephew is autistic, and I am making a treat for his playgroup Wednesday. Up until two minutes ago it was just going to be chocolate chip cookies. Now it’s going to be these, for sure.

    • gfshoestring

      Aw, Kristy, that’s awesome! What a loving aunt you are. I take none of the credit for that. :)
      xoxo Nicole

  • Candice

    OMG! You are my favorite person today:). My GFCF preschooler will love these made with vegan dark chocolate. Yum, yum, yum! I must admit that I love treats that are so good that my non-GF friends will drool over and ask for the recipe! Well done!

    • gfshoestring

      Is that an embarrassing admission, Candice, that you want to make gluten eaters jealous? If it is, then I’m in big trouble, since that’s my aim in developing the recipes! ;)
      xoxo Nicole

  • Angel

    Can you use regular like GF bobs redmill flour in this recipe? I am VERY confused as to how to mix the flour blend myself. Would it still come out alright if i used the plain redmill flour vs the mixed flour blend.

    • gfshoestring

      Hi, Angel,

      I’m afraid that the answer is no, you cannot use Bob’s Red Mill’s version of “all purpose flour.” It is a bean flour blend, and is particularly awful when eaten raw. You can read more about gluten free flour blends here. Don’t worry. It’s easy!

      xoxo Nicole

  • Jill

    I can’t wait to try these!!! My family (even the gluten eaters) loves it when I cook with your recipes, which are always so yummy! Do you think this dough be used to make homemade chocolate chip cookie dough ice cream?

    • gfshoestring

      Absolutely, Jill! I think that’s a great idea. I would just make much smaller balls of cookie dough, freeze them solid, and then add them at the end of the ice cream maker cycle when it’s time for add-ins.
      xoxo Nicole

  • http://www.facebook.com/bethany.schoeff Bethany L. Schoeff

    Looks yummy! I’m not sure why this cookie dough even needs eggs if it’s not going to be baked. . . .

    • gfshoestring

      As I explain in the post, Bethany, without eggs it simply doesn’t taste like cookie dough. Feel free to change the recipe on your own.

  • Lacey

    Dumb question, once you make them and the chocolate has set would they need to be refrigerate to keep? Considering make these as end of the year teacher gifts. It’s already getting hot here so didn’t want them to get yucky.

    • gfshoestring

      Good question, Lacey. Once they are coated in chocolate, they don’t need to be refrigerated to stay firm. If it’s already getting hot where you live, though, I’d maybe place each in a mini muffin liner in a flat box, so they don’t sweat on each other in the heat.
      xoxo Nicole

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