Gluten-Free Chocolate Cookie Truffles

The official countdown to Christmas is on – we’re only five days away!
Glutino Brownies and Cupcakes Last night we had our family Christmas party – with three out of our 13 family members who are gluten-free. I always love raising my hand to bring the treats and this year I decided to make everything gluten-free.

I used to make a variety of ‘gluten-full’ treats so that I didn’t have to make everyone eat my gluten-free creations (when I was the only one GF), but now that there are so many amazing alternatives to GF flours and mixes, baking gluten-free for everyone is easy and everyone loves it.

One of my favourite GF brownie mixes is from Glutino (Double Chocolate Brownies) – they make the most decadent, fudgey, flavourful brownies and they always seem to be a hit. I served brownies and mini Glutino Twinkle Sprinkle Cupcakes with buttercream icing to appease the chocolate and vanilla lovers in the family.

They’re both so easy to whip up and are the perfect treat to finish off a Christmas dinner.

Alongside, I served Gluten-Free Chocolate Cookie Truffles. These truffles are a rendition of the ‘Oreo’ Truffle, using Glutino Chocolate Vanilla Creme Cookies. They didn’t last long on the plate and everyone was so surprised how easy they were to make.

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Gluten-Free Chocolate Cookie Truffles

1.5 packages of Glutino Chocolate Vanilla Creme Cookies

1 80z package of cream cheese

1 package of semi-sweet baking chocolate

In a food processor, blend a package and a half of Glutino Chocolate Vanilla Creme Cookies until they are a fine crumb. Next, chop the cream cheese into small pieces and add in. Continue to blend until a smooth mixture is formed. Stick in the fridge for around 30-45 minutes until cool.

Once the mixture is cooled, scoop out and roll into one inch balls (or smaller). Stick in the freezer to chill for 25 minutes.

After removing from the freezer, in a double-boiler melt the semi-sweet chocolate until smooth and liquid. Drop the balls into the mixture and roll around with a spoon. Place on a parchment paper lined baking sheet to cool. Keep in the fridge before serving.

Gluten-Free 'Oreo' Truffles

The outer shell is a hard semi-sweet chocolate and inside is a gooey, rich truffle filling. They are amazing!

Triple Chocolate Gluten Free Cookies

What’s better than chocolate? What about chocolate times three…in the form of a cookie!?!

Gluten-free Chocolate Cookies

I am definitely in love with chocolate.  It’s rare I go a day without eating some form of the cocoa+sugar goodness. I know it’s not as healthy as having carrots every day, but moderation is the key to a balanced life and if chocolate is a contributor to my happiness everyday, then I don’t care!

Hershey was kind enough to send me a delicious goodie bag to review, so I decided to create a cookie that packed a huge chocolate punch. They sure do pack a punch! They’re very rich and taste like a brownie in the form of a chewy cookie. They are really delicious, even my non-gluten-free family loves them. The best part is that they remind me of the chocolate part of the gluten-full, Pillsbury, ‘ready to bake’ sugar cookies! I used to love those cookies…

These are super easy to make. They are essentially a shortbread base with cocoa powder and Hershey’s Chipits added to the mix. They are the perfect cookie to bring to your next holiday party, to woo your co-workers with or to package up and gift for a DIY Christmas gift.

Gluten Free chocolate cookies

Triple Chocolate Gluten Free Cookies

1 stick (1/2 cup) of butter (ideally room temperature, but if you’re in a rush, nuke it in the microwave for a few seconds)

3/4 cups gluten-free all-purpose flour (I love Glutino’s All-Purpose Flour Mix)

1/2 cup icing sugar

3 tablespoons Hershey’s Cocoa Powder (Natural & Unsweetened)

1/4 cup Hershey’s White Chocolate Chipits

1/4 cup Hershey’s Milk Chocolate Chipits 

Preheat oven to 300°F and line two cookie sheets with parchment paper.

With a hand mixer (or stand mixer), mix butter under smooth and fluffy.

Mix in the gluten-free all-purpose flour, icing sugar and cocoa powder, blend until fully combined.

Add in the Chipits and blend on low or mix with a wooden spoon.

Combine the dough with your hands and cool in the fridge for 10 minutes to allow it to set for easier handling. Once the dough is chilled, roll the cookies into one inch balls and place a couple inches apart from one another (the cookies do expand as they bake!). Gently press each ball of dough with the palm of your hand to flatten the cookie.

Bake for about 20-25 minutes.

Let the cookies completely cool before storing and/or serving.

*These cookies are also egg and nut free!