Saturday, May 25, 2013

Cookie Dough Truffles REVISED

EFDFGF (everything-but-taste-free)
Some days, you don't want cookies, you want cookie dough. For those of us with food allergies or sensitivities, we can't just grab a log of the good stuff from the store and it may seem overwhelming to modify a regular recipe. That's where I come in...

Note: This is a modification of a regular cookie dough recipe, but it contains no eggs and I have never attempted to bake it into cookies. This recipe is intended to be enjoyed raw.

1/2 cup butter equivalent:
Option B: 1/2 c. Earth Balance Buttery Spread
CAUTION this contains pea protein.
Option A: 1/2 c. Coconut oil, 1/4 tsp salt, 1/2 tsp Butter Flavor Extract                    
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 tsp Vanilla Extract
1/2-3/4 cup Rice Flour 
1/2-3/4 cup Oat Flour

I grind oats in my food processor .

I recommend white rice flour from the asian food aisle.
 It's finely ground and inexpensive.
1. Cream butter and sugars
2. Add Vanilla Extract
3. Mix in Rice and Oat Flours

After the addition of the flours, it should look like this.
If it needs more flour, add more. 

4. Form into small balls and place on a cookie sheet. Freeze until firm.

5. Melt 1/3 cup semisweet chocolate in the microwave, 30 seconds and a time, stir, repeat until smooth. Spoon into a ziploc bag, clip one corner. Drizzle chocolate over cookie dough balls. Refrigerate until chocolate is set.

Refrigeration is not necessary for spoilage reasons, but temperature does affect consistency.