Chocolate Chip Cookie Dough Truffles

# of Servings: 52

Recipe Created By: Karen Farr

1 cup margarine

1/4 cup granulated sugar

1/2 cup firmly packed brown sugar

2 tsp vanilla

1/4 tsp salt

2 cups flour (see below for gluten-free option)

1 12 oz pkg semi-sweet chocolate chips

2-3 Tbsp water (optional)

1 6 oz pkg semi-sweet chocolate chips

1 Tbsp bakers paraffin wax (optional)

If milk is safe for your family, you can use butter in this recipe.

Note from Karen: I have not tried this recipe gluten/wheat free. I would try these with a sorghum and starch blend to make them gluten-free. You’d want to pick a flour that tastes good raw and doesn’t have much grit.

For those who can eat wheat (and gluten): This recipe does work with spelt flour, but increase the flour to 2 1/2 cups and no extra water is needed. If you don’t have white spelt, sift the whole grain spelt several times to get most of the bran out.

Mariah created a Gluten-Free Flour Blend:

1 c sorghum flour

2/3 c tapioca starch

1/3 c plus 2 Tbsp coconut flour (you could use superfine rice flour or just more sorghum flour instead of any coconut flour)

Omit the water and paraffin from Karen’s recipe above, then follow the rest of the recipe.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.