Cookie dough truffles
Prep Time
15 mins
Cook Time
3 mins

(Gluten-free, dairy-free, vegan)

Servings: 30
  • 1/2 cup dairy-free butter or margarine softened
  • 3/4 cup firmly packed brown sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose gluten-free flour
  • 14 oz sweetened condensed dairy-free milk
  • 1 cup semisweet dairy-free chocolate chips
  • 1 lb dairy-free 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)