Gluten Free~ Almond and Cocoa Truffles covered in Vanilla or Milk Chocolate
I'm continually experimenting with new ingredients. Hoping to find a versatile cookie for all seasons, I set out to create an easily stored, rich cookie with distinct cocoa flavor. This recipe can be modified to add color or flavor to your chocolates for any occasion.
Gluten Free~ Almond and Cocoa Truffles covered in Vanilla or Milk Chocolate
I'm continually experimenting with new ingredients. Hoping to find a versatile cookie for all seasons, I set out to create an easily stored, rich cookie with distinct cocoa flavor. This recipe can be modified to add color or flavor to your chocolates for any occasion.
Cooking Instructions
- 1
In a large mixing bowl combine first 5 ingredients and blend until completely combined together and well blended. Set aside.
- 2
- 3
In stand mixer add butter, eggs, brown sugar, and vanilla. Use the whip attatchement to combine. Start blending on low until just incorporated and then increase speed to whip ingredients until a creamy consistency is achieved.
- 4
Slowly add dry ingredients to mixer and blend until fully incorporated approximately 4 minutes.
- 5
Refridgerate until firm enough to scoop out cookie balls, or use hands to roll 1.5" balls and line a parchment covered baking sheet.
- 6
Bake cookies at 405 degrees for 10 to 12 minutes until the centers are just beginning to show they will crack.
- 7
Cool on wire racks completely.
- 8
Melt chocolate in double boiler and use candle warmer to keep warm. Dip cookies in chocolate, using a spoon to pick the cookie up out of the melted chocolate and then place cookie quickly onto a fork over the chocolate and tap off excess chocolate allowing it to flow through the fork tines. Then place cookie on parchment paper to dry.
- 9
Use colored vanilla bark to decorate, add sprinkles or cookie crumbles to the tops for festive cookies to match any holiday or occasion.
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