Introducing Sugar Cookie Truffles, a delightful gluten-free treat perfect for keeping in your fridge or freezer. These bite-sized wonders capture the essence of sugar cookies, requiring just 15 minutes and a handful of pantry essentials to whip up.
Why You’ll Adore This Recipe:
- Sugar Cookie Truffles are ready in just 15 minutes, making them a quick fix for sweet cravings.
- With only 6 basic pantry staples, you can create these delectable truffles.
- This recipe is gluten-free as written but can easily be adapted to vegan preferences.
- The addition of almond extract gives these truffles that classic sugar cookie flavor.
- Dipped in white chocolate and adorned with festive sprinkles, they’re a treat for both the eyes and the taste buds.
- Perfect for those days when you want a homemade treat without firing up the oven.
Tips And Tricks:
- Mix the wet ingredients thoroughly before adding the dry ones.
- Ensure the oat flour is well combined into the wet ingredients for a consistent dough.
- Sprinkle each truffle with toppings before the chocolate coating hardens.
- Freeze the truffles for about 15 minutes to firm up before transferring them to the fridge.
Frequently Asked Questions:
- Can these be made vegan? Absolutely! Just use vegan white chocolate.
- Are these gluten-free? Yes, provided you use certified gluten-free oat flour.
- What is oat flour? Oat flour is simply oats ground into a fine powder resembling flour. You can make it at home by blending oats until smooth or purchase it ready-made.
Sugar Cookie Truffles
Ingredients
- 1/3 cup pure maple syrup
- 1/2 cup almond or cashew butter or any nut/seed butter
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1.5 cups oat flour
- 1 cup white chocolate use vegan if necessary
- 2 tbsp sprinkles
Instructions
- In a medium bowl, combine almond butter, maple syrup, vanilla extract, and almond extract.
- Fold in oat flour until a dough forms, then use a cookie scoop to shape the dough into balls.
- Melt white chocolate with 1 tsp coconut oil in the microwave or over a double boiler on the stovetop.
- Dip each ball into the melted chocolate, coating evenly, and place on a parchment-lined baking sheet.
- Quickly sprinkle each truffle with sprinkles before the chocolate sets, then freeze until firm.
- After 15 minutes, remove from the freezer and enjoy!
Notes
- Thoroughly mix wet ingredients before adding dry ones.
- Ensure oat flour is well incorporated into the dough.
- Add toppings before the chocolate coating hardens.
- Store truffles in an airtight container in the fridge for up to 10 days or freeze for up to 90 days.