Sugar cookie truffles that are sweet and creamy, made in one bowl, taste just like sugar cookies and are full of fiber and protein. The perfect between-meal snack.
1 ¼cupoat flourMake oat flour by blending or processing rolled oats; or use another non-traditional flour such as almond, hazelnut, or even quinoa flour.
¼cupdairy-free milknot chilled, or your favorite milk
1tablespoonnut butterI used cashew butter because it's mild in flavor
Line a quarter-sized cookie sheet with parchment paper.
Place a cooling rack on top of that.
Make Truffles
In a medium bowl, stir together the oat flour, milk, nut butter, maple syrup and vanilla.
1 ¼ cup oat flour, ¼ cup dairy-free milk, 1 tablespoon nut butter, 3 tablespoon maple syrup, 1 teaspoon vanilla
The mixture should be sticky but not too sticky,and rollable. If it's too wet, add flour 1 tablespoon at a time; if it's too dry, add milk 1 tablespoon at at time. The variation will occur by how you measuring the flour or what brand you used.
If you are not ready to roll, cover the mixture in an airtight container and refrigerate. If it turns hard and cold, knead it a bit by hand-mixing.
Roll the Truffles
If you are ready to roll, do so. Use a small scoop or a tablespoon. This recipe produces about 14 balls.
Place the balls on a cooling rack that sits on top of the parchment-lined baking pan.
Coat the Truffles
Chop half of a chocolate bar.
½ (3.5oz/100gms) dark chocolate bar
Place the chocolate and oil in a 1-cup pyrex measuring cup and microwave for 30 seconds. Stir for 1 minute. If you use chocolate chips, do the same.
1 teaspoon avocado oil, ½ (3.5oz/100gms) dark chocolate bar
Chocolate Coating Steps
Set a frying pan on the stove and add one inch of water. Turn on the heat and boil the water. Once it begins boiling, turn off the heat. Set the pyrex measuring cup with melted chocolate into the water.
Dip the truffles one at a time with either a dipper (see equipment in ingredients) or use 2 forks.
Set each coated truffle on the cooling rack.
Once all are dipped, wait about 15 seconds so the coating is not freshly wet (or it will dissolve the sugar) and sprinkle with sparkling sugar.
Store the Truffles
Chocolate coated truffles last two days at room temperature. You can refrigerate them for a week. After that, freeze the dough uncoated but in scooped and rolled balls. When you are ready to coat them, let them thaw an hour so they are not frozen.
Notes
Sweetness level. I added 3 tablespoon of maple syrup and actually they were pretty sweet. If you'd like a lower sweetness level, replace one of the maple syrup tablespoons with milk.Best way to coat with chocolate. Melt the chocolate in the microwave with a tablespoon of oil, either olive oil or coconut oil or even avocado oil. I use a pyrex measuring cup and once the chocolate is microwaved and melted, I put that pyrex cup in a frying pan that has an inch or two of just-boiled water. This keeps the water warm and liquidy as you dip the truffles.Sitting the melted chocolate in the hot water, keeps the chocolate uniformly melted so you can dip and the final truffles look coated exactly like the first truffles.