- Dark Chocolate Covered Cookie Dough Truffles -

Merry Christmas Eve to all who celebrate Christmas! I do- it's my favorite holiday. I have some of the best memories that involve Christmas time with my family. Love it. This year, though, I won't be with any family during this lovely holiday. But I will be with my wonderful housemates and some friends from work. Since I will be at someone else's house for Christmas dinner, I wanted to bring a yummy dessert that I could still eat and other people could enjoy, too. I was going to make these cookies, but I decided instead to make dark chocolate covered cookie dough truffles. They just seem more fancy. :) 

I've made them once before a couple months ago and have been wanting to post the recipe here for all of you. The ones I made today are better than the first batch and I'm excited to give you this recipe. An easy and delicious holiday [or anytime!] dessert. You can top these with a dusting of cocoa powder or powdered ZSweet for a decorative touch.

Cookie Dough

• ½ c butter, really soft
• ½ c ZSweet, powdered [I buy granulated and powder when I need in the blender.]

• ¾ almond flour, firmly packed
• 2 tbsp coconut flour, firmly packed
• 1 tbsp finely ground flaxmeal
• ½ tsp real salt
• ¼ tsp cinnamon

• 1 tsp vanilla
• ½ c walnuts, chopped very small

- Beat butter and zsweet until mixed & fluffy.
- Add flours, baking soda and salt. Beat on low just until mixed well.

- Stir in vanilla and walnuts.

- Roll dough into about 20 balls.

- Cover dough and place in the fridge for 10-15 minutes.
[- While dough is chilling, make chocolate shell.]

Chocolate Shell


• 1 oz bakers chocolate

• 4 tbsp coconut oil [can use unsalted butter]

• ¼ c ZSweet, powdered [I buy granulated and powder it when I need to in the blender.]

• 3 tbsp cocoa powder
• 1 tsp vanilla

- In a small saucepan over low heat melt bakers chocolate, coconut oil, and ZSweet. Stir frequently.

- When melted, remove from heat and add cocoa powder and vanilla. Stir well to incorporate.

To Make Truffles

- Line a cookie sheet with parchment paper.

- Remove dough from fridge.

- Place dough either one-by-one or a few at a time in to the chocolate and coat thoroughly.

- Remove from chocolate and place onto parchment.

- Once all of the cookie dough has been coated in chocolate, place in freezer for 15-20 minutes to harden the chocolate.

- Once the chocolate is hardened, serve or place truffles in an airtight container and store in the fridge.

*Enjoy! And, like always, if you make these please come back here and let me know. :) *

Merry Christmas and happy holidays! I hope you are blessed with peace and joy this season and in this coming new year!

- Walnut Chocolate Chip Cookies -

 

Who doesn't like cookies?! I haven't met anyone, have you? So needless to say when I found out recently about being able to bake with almond flour and coconut flour I was looking for cookie recipes. None of the grain-free recipes really stood out to me until my best friend sent me a link to a different recipe from this blog- Gluten Free Fix- and I searched for cookies. There it was, This recipe! I was intrigued by what I found. No eggs?! No eggs in a grainless cookie recipe? How can this be? I was also drawn in by the addition of walnuts. I love walnuts in chocolate chip cookies. I read over her recipe and figured I could adjust it to my preferences [I changed several things].

These cookies are outstanding! I could eat them every day. My roommates really like them, too. When I didn't have anything to quickly eat as I left for work, I ate one cookie for breakfast and brought one or two to work with me so I could eat on my break. They sustained me for 6 hours without needing to eat anything else. Because of the fat and protein content, they are quite satisfying and- when using high quality ingredients- nourishing. I don't ever recommend surviving solely on cookies, but in a pinch they are great until you can eat/cook some other healthful veggies&protein&fat.

I typically will only bake half the batch [because I eat too many of them!] and then freeze the other half. Thankfully the dough thaws and bakes perfectly after being frozen.

Without further ado:

Walnut Chocolate Chip Cookies [eggless]

• 1/2 c. grass-fed butter, really soft
• 1/3 c. ZSweet, powdered [Either powder it yourself in coffee grinder or blender, or buy the powdered kind. I prefer to powder it myself.]
• 3/4 c. almond flour, firmly packed
• 2 tbsp coconut flour, firmly packed
• 1 tbsp ground organic flax meal
• 1/2 tsp teaspoon baking soda
• 1/2 tsp real salt [the mineral-rich kind]
• 1 1/4 tsp vanilla 
• 1/2 tsp cinnamon

• 1/4 tsp xanthan gum [optional]

• 1/2 c. walnuts, chopped very small

• 1 1/4 c. homemade chocolate chunks [recipe HERE]

- Preheat oven to 350.
- Beat butter and zsweet until mixed & fluffy.
- Add flours, baking soda and salt. Beat on low [or use a whisk] just until mixed well.
- Add in vanilla, walnuts, and chopped chocolate.
- Roll dough in to about 24 balls. - Place dough in fridge for 5-10 minutes to set.
- Put dough two inches apart onto parchment-lined cookie sheet.
- Bake for 10-12 minutes. *Halfway through baking, flatten cookies with spatula.
- Let cool on pan because they can be quite crumbly when warm. [Or if you need to use pan for second batch, transfer the parchment with cookies onto the counter to finish cooling.]

- Store in the fridge in an airtight container!

- They are best eaten straight from the fridge [not oven] and taste great with unsweetened vanilla almond milk. 

As always, if you make these come back and comment here to let me know how they turned out, if you liked them, or if you made any adjustments. I'm curious to know! :)

-Enjoy eating well-