Pumpkin Molasses Cookie Truffles
Delicious, Gluten free Holiday treat
Ingredients
Dough
- ¼ cup butter
- ¾ cup Truvia or your sweetener of choice
- 3 tbsp pumpkin puree
- 1 egg
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1½ cups almond flour
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
White Chocolate Coating
- 1 pkg White Chocolate chips
- 1 tbsp butter melted
Instructions
Dough
- In a medium sized bowl, mix together butter, Truvia, egg, pumpkin, molasses and vanilla. Mix until combined.
- Add the almond flour, flaxseed, baking soda, salt, cinnamon, and nutmeg. Mix until fully combined.
- cover bowl and refrigerate the dough for at least ten minutes. This helps ensure the cookies don't spread too much while baking
- Meanwhile, preheat oven to 325° and prep your cookie sheet with parchment paper and nonstick spray.
- Scoop out 1 tablespoon of the chilled dough and roll into a ball. Place on cookie sheet and repeat until your cookie sheet is filled.
- Bake for 8-10 minutes. Allow cookies to rest on cookie sheet after baking
Making Truffles
- After cookies have cooled, the dough should still be very mailable.
- Roll each cookie into a ball and place on a dinner plate
- Place dinner plate full of cookie balls in fridge for 10 minutes
- During this fridge time, place white chocolate chips and butter in microwave safe bowl and microwave for 30 seconds. Stir. Place bowl back in microwave for 15 second increments stirring in between until smooth, dippable consistency is reached
- Prep your cookie sheet again with just parchment paper
- Once your chocolate and cookie sheet are ready, dip each cookie ball in white chocolate to fully coat and place on prepped cookie sheet.
- Let the cookie truffles sit until white chocolate coating hardens
- Once set, you can bag and freeze these truffles until you are ready to gift!