gluten-free snickerdoodle truffles

Gluten-free snickerdoodle truffles might be a good recipe to expand your side dish repertoire. For 71 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 120 calories. This recipe serves 12. It is brought to you by Running with Spoons. Head to the store and pick up white chocolate, cream cheese, sprinkles, and a few other things to make it today. 2399 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Gluten-Free Snickerdoodle Chex® Mix, Gluten-Free Snickerdoodle Cookie Butter, and Gluten Free Snickerdoodle Greek Yogurt Cheesecake.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a baking sheet with parchment paper and set aside.Using a blender, food processor, or your hands (depending on how soft your cookies are), process snickerdoodles until they become very fine crumbs. Add in cream cheese and mix until fully combined. The dough should be moist enough to hold together when you press it into a ball.Using a tablespoon, shape the dough into 1-inch balls and place onto parchment lined baking sheet. Freeze for ~30 minutes.Melt white chocolate in a microwave-safe bowl, stirring periodically to ensure no clumps remain.Using a toothpick, dip each ball into melted white chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with sprinkles. Repeat until all truffles have been coated.Refrigerate for ~15 minutes, or until the chocolate has set.Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.

 

Step by step:

1. Line a baking sheet with parchment paper and set aside.Using a blender, food processor, or your hands (depending on how soft your cookies are), process snickerdoodles until they become very fine crumbs.

2. Add in cream cheese and mix until fully combined. The dough should be moist enough to hold together when you press it into a ball.Using a tablespoon, shape the dough into 1-inch balls and place onto parchment lined baking sheet. Freeze for ~30 minutes.Melt white chocolate in a microwave-safe bowl, stirring periodically to ensure no clumps remain.Using a toothpick, dip each ball into melted white chocolate, gently tapping side of bowl to remove any excess.

3. Place back onto parchment-lined baking sheet and immediately top with sprinkles. Repeat until all truffles have been coated.Refrigerate for ~15 minutes, or until the chocolate has set.Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.

Nutrition Information:

covered percent of daily need