Chocolate chip cookie dough that can be made gluten and dairy free.  You can’t stop at just one …

This is one recipe that I can’t believe I haven’t posted on here until now.  Chocolate chip cookie dough – that’s edible and yummy!  Well, in my opinion, choc chip cookie dough is always yummy, but there’s always the concern about eating raw eggs.   Which I have quite happily ignored many times over.  Cookie dough is there to be eaten, both before and after it has ventured into the oven!

So this was a recipe that I found while watching Food Network on one of my trips to the US, before we moved here.  It was on a Paula Deen show, so I have to give her the credit for the recipe – I couldn’t have dreamed up something this good!  I made it quite frequently, but never quite managed to get the 5 dozen truffles it was supposed to make (maybe due to the constant taste testing during the making process?).  And they never stay very long in our house – I think I eat about half of the recipe just by myself.  But Abby gives me a run for my money every now and then.  

And then I had that horrible discovery that I really shouldn’t eat any dairy.  So out the door went this recipe – until now.  You see, I have just found some non-dairy condensed milk.  It’s based on coconut milk, and when I saw the tin on the grocery store shelf, I just had to buy it and try it with this recipe.  And it tastes really good – you can’t even tell it’s a non-dairy recipe.  For those of you who aren’t lactose intolerant, just buy the (much) cheaper condensed milk and see how well you resist the temptation to eat it even before you put it into the fridge/freezer to chill!  I dare you!!


Cookie dough truffles

Prep Time 15 minutes
Cook Time 3 minutes


  • 1/2 cup butter or margarine softened
  • 3/4 cup firmly packed brown sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour gluten-free if needed
  • 14 oz sweetened condensed milk non-dairy if needed
  • 1 cup semisweet chocolate chips
  • 1 lb chocolate bark candy coating melted


  1. In a large bowl, cream the butter and brown sugar with an electric mixer at medium speed until creamy and add vanilla.
  2. Gradually beat in the flour and add the milk.
  3. Add the chocolate chips and mix well.
  4. Coat your fingers in flour and shape the very sticky dough into 1" balls.
  5. Place on a waxed paper and chill for at least 2 hours in the freezer.
  6. Melt the bark candy and dip the cookie balls into the candy coating to cover. Place on waxed paper and chill to set.
  7. Store in the refrigerator or freezer.

Recipe Notes

Adapted from Paula Deen (Food Network)