Ingredients:

For the Cookie Dough:

  • 1 1/2 C. Gluten Free Oat Flour (or other gluten-free flour blends)
  • 3/4 C. Miniature Chocolate Chips (Enjoy Life work well)
  • 1/2 C. Granulated Sugar
  • 1/2 C. Earth Balance Butter, softened (substitute butter if not dairy free)
  • 1 T. Coconut Milk (can substitute any other non-dairy milk)
  • 1 t. Vanilla
  • 1/4 t. Salt

For the Brownie Layer:

  • 1 C. Cocoa Powder
  • 1/2 C. Earth Balance Butter, softened (substitute butter if not dairy free)
  • 1/2 C. Gluten Free Oat Flour (or other gluten-free four blends)
  • 1/2 C. Granulated Sugar
  • 2 Flax Eggs (2 T. flax seed ground with 4 T. water, stirred)
  • 1 t. Vanilla
  • 1/2 t. Salt

For the Chocolate Coating:

  • 1 C. Chocolate Wafers (Happy Day Brands are great)
  • 1 T. Coconut Oil

Directions:

Start by preparing the cookie dough. Cream the butter, sugar, non-dairy milk, and vanilla. Stir in the salt and gluten-free flour. Fold in chocolate chips.  Roll into 1 inch balls and place onto a cookie sheet. Chill in freezer while preparing the brownie layer.

*Note Cookie Dough is not cooked… there are no eggs so no need to worry when snacking on it!!! Also… so good mixed into ice cream!

For the brownie layer:

Preheat oven to 350. Grease an 8x8 baking dish. Cream together butter, sugar, prepared flax egg, and vanilla. Combine salt, cocoa powder, and gluten-free flour, stir until well combined. Spread into prepared baking dish. It will be a very thin layer. Bake for 10-12 min. There will be a slight gloss to the brownies, you do not want them crumbly if the brownies start to show cracks they were cooked too long. Remove from oven and let cool until you can handle them comfortably.

Remove a few cookie dough balls at a time from the freezer. Cut away a small piece of brownie, flatten into a square in the palms of your hands. Place the cookie dough ball on top of the flattened brownie square. Begin to wrap the edges of the brownie around the cookie dough. If you need more brownie to cover the ball, grab a tiny piece and patch it onto the ball until no cookie dough shows through. The brownie layer is fairly thin. Place each ball back into the freezer as you prep the others. Once you have covered all of the cookie dough balls in brownie prep the chocolate coating.

For the chocolate coating:

Place chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30-second increments, until chocolate is melted and oil is combined.

Remove a few of the uncoated balls out of the freezer at a time. Take a fork and drop one ball at a time into the chocolate. Gently roll it around until it is covered completely in chocolate. Place back on cookie sheet. Repeat with all of the cookie dough balls. Let set in the refrigerator for about thirty minutes. Package up to your liking or save them all for yourself!

These are best stored in the refrigerator in an airtight container. They make a great gift idea when placed in mason jars tied with ribbon! The perfect gift for neighbors or teachers! Or if you want….. keep them all for yourself!

CHOCOLATE CHIP COOKIE DOUGH BROWNIE Truffles

(Vegan and Gluten-Free)

By Chef Christina Murray

www.chefchristinamurray.com