These Cookie Truffles are the CUTEST gluten-free treat that you can make for any occasion. They’re made using a handful of ingredients, including our favorite gluten-free chocolate cookie, are no bake and are so easy they’d be a great activity to do with the kids! Perfect to serve up for any fun event! Think Christmas, Hanukkah, Halloween, Valentine’s Day, or just for a sweet treat! Made in partnership with my friends at Simple Mills!
How cute are these gluten-free Cookie Truffles? They are a super easy treat to put together and they are SO DELICIOUS! I was inspired to make these based off of those Oreo truffles that you see all over the internet. I won’t lie, that version is good, but the ingredients in them are no longer a part of my diet so I knew when planning for halloween recipes that it was time to re-create it!
The truffles couldn’t be easier to make! They use minimal ingredients with super simple directions and could definitely be a fun family activity to get in to the halloween spirit. We decorated our truffles as mummies, which include a white chocolate coating, but we’re also including substitutes to make dairy free versions using dairy free dark chocolate and dairy free cream cheese. We tested both versions and both were equally delicious.
A few notes and tips on making Cookie Truffles:
To crush the cookies you can either do so in a food processor, or you can place the cookies in a zip tight bag and roll over them with a rolling pin. We did it both ways and the outcome of the cookies were the same either way! Because it involved washing less dishes we preferred doing it by hand with a bag and rolling pin.
Make sure to cool the cookie truffles before coating with the chocolate! This helps the truffle hold its shape, and it helps the chocolate set quicker. If you are making the mummy version, make sure to also cool the white chocolate coated truffles before piping or drizzling on the stripes.
When decorating the mummies with the stripes, move quickly to place on the chocolate chips “eyes” because the white chocolate can set quickly.
Choose a high quality white chocolate! We found a few versions that had only about 6 ingredients! If doing a dairy free dark chocolate truffle make sure to check that the chocolate you buy is dairy free.
The most important element to this recipe is the cookie! I came across Simple Mills products a few months ago and was instantly in love. The crackers were the first product I tried and I loved how much they reminded me of my beloved childhood saltine. Now, they’re a staple in my house and have since tried many more of the products. So when I was looking for the best cookie to make these truffles I knew Simple Mills would be it! I find them in many grocery stores, on Thrive Market, and on Amazon here! When we tested these cookie truffles, we were blown away by these crunchy cookies and knew they were the answer for our convenient no-bake treat!
If you like this easy treat, check out these others:
Other garnish ideas: Crushed Candy Canes, Sprinkles, etc.
In a stand mixer or with a hand mixer, beat cream cheese and powdered sugar until light and fluffy.
Crush chocolate cookies either with a food processor, or by hand in a plastic bag with a rolling pin, until finely ground.
Add ground cookies and vanilla extract to cream cheese mixture until fully combined.
Take a tablespoon of mixture and roll into balls, roughly about 28 and place on a small baking sheet lined with parchment.
Place in refrigerator to firm up, at least 20 minutes, or 1 hour.
Melt white chocolate, using preferred method (see note), and let cool slightly before moving on to next step, about 5-10 minutes.
Using a fork dip each truffle in melted white chocolate until fully coated and excess chocolate has dripped back into the bowl. Place truffle back on the baking sheet and continue until all are coated.
Return to the refrigerator to cool white chocolate coating, at least 10-15 minutes.
Once cooled finish decorating. Either place white chocolate in a piping bag with a small opening and drizzle over one truffle at a time (this method makes for less waste of white chocolate), or using a spoon drizzle the white chocolate over the truffle to make a mummy design. Immediately place two mini chocolate chips on truffles to make mummy eyes before drizzled white chocolate has cooled. Continue with this pattern until all truffles are decorated. (see note)
Store in refrigerator for 3-5 days until ready to serve.
Want to make this dairy free? Substitute regular cream cheese for your favorite dairy free version (We love the almond milk kind). And substitute the white chocolate for your favorite dairy free chocolate to turn these in to chocolate covered truffles. Simply dip the dairy free truffles in melted dairy free chocolate and garnish with sprinkles or leave as is.
We prefer to melt white chocolate slowly in the stove top, using a double boiler. This just means a bowl is placed over a barely simmering pot of water. But if you prefer, you can melt in the microwave slowly in 30 second increments until fully melted.
Take care to decorate one (or up to three) mummy truffles at a time with drizzle, and then place on chocolate chips. The white chocolate drizzle will firm up pretty quickly on the cooled truffle so you'll want to adhere the eyes before this happens.
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This post is sponsored by Simple Mills. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
It’s here! I am so excited to be a part of bringing you this eBook along side some of my favorite bloggers! It is PACKED with the best paleo recipes of 2014. No joke, this eBook is loaded with beautiful recipes that are 100% guarded to taste just as good as they look!
Nearly 400 PAGES of gorgeous, mouth-watering recipes.
150 recipes from 25 of the top cooks, chefs, and bloggers in the paleo community!
Over 25 never-before-seen, exclusive recipes.
Instant-download, interactive PDF with hundreds of in-document shortcuts for ease of use.
The Urban Poser
The Paleo Mom
Real Food Liz
Mark’s Daily Apple
Simple Roots Wellness
The Domestic Man
Fed and Fit
Ditch The Wheat
Stupid Easy Paleo
Virginia is for Hunter Gatherer
The Clothes Make The Girl
Clean Eating With A Dirty Mind
Health Starts in the Kitchen
And of course, myself!
SALE: For exactly one week… you can download the book directly to your kindle, phone, iPad, computer, or anywhere for 20% off until noon on Monday the 17th. That’s $19.99 for 150 recipes!!!! After the 17th, the product will go up to the full price of $24.99.
Click HERE for all the details and to purchase the eBook!
I am so excited for you to get your hands on this eBook! What are you most looking forward to making?
Fall treats are all the rage. Bring a pumpkin or apple baked good to your coworkers or family and you’ll be the hit of the day (or night). My blogger pals and I are back for another month of eats for you!
Four paleo treats to kick off all-things-fall! Kelly from Nosh and Nourish made you BARK, and not just any ‘ol bark. Bark that has pumpkin, and butterscotch, and all things Fall.
Mix for 4-5 minutes or until soft, then hard peaks begin to form
Heat honey lightly and pour into egg white mixture
Whisk for an additional 3-4 minutes until hard peaks form (will be fluffy and glossy)
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These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!
Chocolate Chip Coconut Macaroon
Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?
Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!
I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!
Roll into balls (I pinch mine at the top, but you don't have to).
Bake for 12-15 minutes until slightly golden brown at the top.
Let cool and drizzle with chocolate.
Store in refrigerator.
Amount Per Serving: 1 (without chocolate dipping)
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Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.
A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!
10. Once blended, add in chocolate chips and spread mixture evenly over crust
11. Place in freezer for 4-6 hours
12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
Serving: 15 bars
Amount per serving: 1 bar
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Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!
Girl Scout season is here… and if you are visiting my website you are likely avoiding the adorable little girls outside of the supermarket. It’s been a long time, I mean a long time, since I have eaten one. Although they are delicious, I am happy these types of flours and sugars are out of my life. But let’s be real for a minute, I totally want a cookie!
Growing up I was definitely more of a Samoa/Tagalong kind of girl. As I grew up my palette switched to the Thin Mints. So naturally, I had to recreate.
These would be really good crumbled on top of a bowl of a thick vanilla protein smoothie. Just saying!
In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
While dough is chilling, pre-heat the oven to 350 ℉.
Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a sheet-tray lined with parchment paper (if dough is very soft roll it out and place it back into the refrigerator for an additional 10 minutes).
Bake for 15 minutes.
Remove and let cool completely on a cooling rack.
Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract. You can add more extract to taste, if you want the cookie to be extra minty!
Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. If the dipping chocolate is thick, add additional melted coconut oil to thin it out! Let chill in the fridge for at least 10 minutes, or until the chocolate has hardened.
As tradition goes, store thin mints in the freezer!
Just like meringues, a warm kitchen will effect the dough and cause it to be harder to deal with.
Updated March 2017: recipe altered slightly to perfect.
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