Peanut Butter White Chocolate Chip Cookie Truffles

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Anyone else get into baking mode when the holidays roll around but then after you pin 2,346 cookie, cake and/or pie recipes realize you have a life, and a busy one at that, and no time for said baking?

Well, if you answered YES to this little dilemma then you’ve come to the right place! These cookie truffles are full of all the necessary cookie ingredients sans the time. You can whip up these little treats in under fifteen minutes, too. They’re not only the perfect snack when you need a little sumthin’ sweet, but with the holidays quickly approaching, they make a great gift, too! Using seven simple ingredients (you may even already have) I promise you that these truffles will be on repeat all season long!

Not a fan of peanut butter? I’m sorry, we can’t be friends…

Just kidding! You can sub the peanut butter for equal parts of almond or cashew butter, just know the flavor palette will change a bit.

Happy- not really baking- baking!

 

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Peanut Butter White Chocolate Chip Cookie Truffles

Author: The Happy Hungry Yogi

Gluten-free/Soy-free/Oil-free

Yields: 22 cookie bites

Prep time: 10 minutes

Total time: 1 hour

INGREDIENTS

  • 2 c old fashioned gluten-free oats
  • 2/3 c unsweetened coconut flakes
  • 1/3 c white chocolate chips + 1/4 c for drizzle
  • 1/2 c creamy peanut butter
  • 3 tbsp real maple syrup
  • 2 tsp vanilla extract
  • 2 tsp cinnamon

INSTRUCTIONS

  1. In a food processor pulse the oats until a fine flour forms and then pour the contents into a large mixing bowl.
  2. Next, add the shredded coconut to the food processor and pulse until finely chopped. Add the coconut to the bowl as well.
  3. Then, add the 1/3 cup of chocolate chips to the food processor and pulse until finely chopped. Add this to the bowl as well.
  4. Finally, add the remaining ingredients; peanut butter, maple syrup, vanilla and cinnamon to the bowl and mix all of the ingredients by hand until you reach a sticky consistency. (If the mixture seems too dry add a bit more peanut butter.)
  5. Using a tablespoon, scoop out some of the mixture and roll between your palms to form a ball. Set aside and repeat until all of the mixture is used.
  6. Place the balls in the freezer and allow to set for 20 minutes.
  7. When ready, melt the remaining chocolate either via a double broiler or in the microwave.
  8. Using a small spoon, drizzle the melted chocolate over the cookie balls. Return to the freezer to set for at least an additional 30 minutes.
  9. To store, I prefer to keep these in the freezer but the fridge works as well. I don’t recommend storing at room temperature as they may melt. Enjoy with a warm cup of coffee or tea! YUM YUM!

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