Gluten Free Chocolate Chip Cookie Dough Truffles

This is my husbands favorite Christmas cookie hands down. This is the first year of making these cookies gluten free. They will not taste the same but they are still good. I used to make the non gluten free recipe each year and times the recipe 4x's and that still was not enough. I remember the first year i made these we were newlyweds and i sent a few with Scott to work to share with a few co workers and he came home with a a order from each of them and wondering how much i charge.  Needless to say i made a lot of cookies and that didn't even cover ones to share with family.  We have made these yummy cookies every year since.

I found the recipe from this site and made a couple tweaks to the recipe. My original recipe came from taste of homes if you want a gluten filled cookie that taste good!

You will need

1 stick of butter
3/4 cup of brown sugar
1 can of sweetened condensed milk (14 oz.)
splash of vanilla
2 cups of gluten free flour  (see recipe below)
1/2 of mini chocolate chips  (i like to add more :)
If your feeling wild add some chopped walnuts to the dough.

First cream the sugar and butter together.  Add the condensed milk , vanilla, and flour and after it's all combined add the chocolate chips.

Chill in the fridge for a hour and scoop them into 1 tablespoon balls. I like to place them in the freezer so they are nice and hard before you dip them in chocolate.

For the chocolate coating

2 cups of milk chocolate chips
2 tbsp of canola oil

Melt it slowly on the stove or in the microwave stirring constantly.

Take the dough balls out of the freezer. I left mine in over night because i didn't feel like finishing them that day. Dip them in the chocolate and coat the entire dough with it and place on your silicone baking mat. I popped them in the freezer to harden the chocolate faster. Beware the family will eat them so fast so find a place to hide them so you can share them with friends and family.

*flour recipe*
1 1/4 rice flour ( you can do all brown rice flour or do half brown rice flour and half sweet white rice)
1/2 cup of potato starch
1/4 cup of tapioca flour


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