Top 9-Free Snickerdoodle Cookie Dough Truffles
The spice of cinnamon meets the sweetness of cookie dough in these two-bite Snickerdoodle Cookie Dough Truffles. Then a coating of smooth white chocolate rounds out the tantalizing taste.
These little allergy-friendly wonders are a breeze to make – no oven baking required – making them a fun activity for the whole family.
The options are flexible with these sweet truffles. If you would rather feature a sugar cookie dough flavor, nix the cinnamon. If you want a more robust chocolaty flavor (or can’t find allergy-friendly white chocolate chips locally), swap out the white chocolate chips for safe semi-sweet or dark chocolate instead.
And if you feel like forgoing the pink hue, you don’t have to add the red food coloring to your cookie dough truffles. The dye is just for a little bit of flair.
Since they store well, you can make these freezer-friendly truffles in advance, pre-dipped or not. Whether for Valentine’s Day, Easter or otherwise, these morsels can be served up – whenever the cookie dough craving hits.
Makes: 18 truffles
Free of: Gluten and top allergens
Snickerdoodle Cookie Dough
- 1/2 cup plus 3 tbsp tapioca flour
- 1/2 cup sorghum flour
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- 6 tbsp dairy-free, soy-free buttery spread (such as Earth Balance), room temperature
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 20 drops red food coloring, such as Color Garden
- 1 tbsp nondairy milk
White Chocolate Coating
- 1 cup allergy-friendly white chocolate chips (such as Enjoy Life Foods)
- 1 tbsp allergy-friendly vegetable oil
- For the cookie dough, preheat the oven to 350 degrees F. Mix the tapioca and sorghum flours together in a medium bowl. Spread the flour mixture on a parchment-lined baking sheet. Bake for 5 minutes. Cool completely.
- Line a separate baking sheet with parchment paper.
- Place the flour mixture in a small bowl. Add the cinnamon and salt. Whisk to combine.
- Put the buttery spread, brown sugar, and white sugar into the bowl of a stand mixer or large mixing bowl. Using the stand mixer or a hand mixer, beat on high until pale and fluffy, about 2 minutes. Add vanilla extract and red food coloring. Mix well to combine.
- Reduce the speed to low and slowly add the flour mixture. Mix until just combined. Pour in the nondairy milk. Turn to medium-high and beat for 1 minute.
- Scoop tablespoonfuls of the dough onto the prepared baking sheet. The mixture will be soft, so do not yet roll into balls. Repeat until all the dough is used. Refrigerate for 30 minutes.
- Remove the baking sheet of scoops from the refrigerator. Roll the dough between your palms to create uniform balls. Refrigerate the sheet for another 30 minutes.
- To make the coating, place the white chocolate chips and oil in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until the coating is smooth and thin.
- Dip the chilled balls, one at a time, into the coating by cradling them on a fork. Fully coat each one, letting any excess drip off, and return to the baking sheet.
- Refrigerate or freeze the truffles until the coating is completely set (about 30 minutes in the fridge and 15 minutes in the freezer). Serve and enjoy!
Laurie Sadowski’s latest e-book is The Gluten-Free, Vegan, Allergy-Friendly Chocolate Chip Cookie Guidebook. For a limited time, Allergic Living readers get $5 off the e-book with the promotion code: Allergicliving.
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