Two weekends ago, I picked up a bag of Bob’s Red Mill Shortbread Cookie Mix because I needed a shortcut. The last cake order was an ambitious and time-consuming project and I needed to make cookies shaped like firewood for the campfire cake – stat! I was already getting behind with three failed attempts on allergen-free strawberry cake. So, to experiment with an egg-free, dairy-free, gluten-free cookie dough that would hold it’s shape? No way. Go for the sure thing. That’s what baking-mix-friends are for.
I had noticed the Bob’s Red Mill Gluten-Free Shortbread Cookie Dough Mix on the shelves nearly every time I’ve gone into the store. Until this great hour of need, I have avoided the gluten-free shortbread mix. This might be surprising to some, as my pantry is stocked with just about every gluten-free product produced by Bob’s Red Mill. But not the shortbread one. Why? For some reason I felt that since most shortbread cookies were pretty dry, I could only imagine how dry a gluten-free version would be.
Well, I was wrong. The Bob’s Red Mill Gluten-Free Shortbread Cookie Mix was so soft and pliable and perfect.
When I made the cookies, I had some dough leftover. Since I had substituted the egg with 1/4 cup of vegetable oil, there was no worry of salmonella. What a great feeling to just be carefree about cookie dough! I brought my guys into the kitchen and we had little bits of delicious shortbread cookie dough. The taste was similar to chocolate chip cookie dough, though less intense. So, I decided to see if we could turn it into that.
I added some dairy-free chocolate chips, a little bit of brown sugar, a little bit of vanilla extract and touch more salt. Did it work? Oh my yum… did it ever.
The other night, I made some again without any intention of baking them. I didn’t add the brown sugar and salt like I did before because I was in a hurry. It was still pretty good, but I finally had a chance to add the brown sugar, vanilla and salt, and it just makes it so… “choco chippy cookie doughy.” Yes, I said it. And even though Valentine’s Day isn’t here yet, these treats absolutely deserve to be surrounded by hearts. They are so wonderful.
Best of all, they are free of many common food allergens. They are dairy-free, gluten-free, egg-free and I think they might be soy-free but please double check on that. I do not know about the nuts either. I was so much enjoying this that I got distracted. Shame on me – lost in treat land. But, I will make this again and amend this post with that information.
Make and Merrily Eat!
Chocolate Chip Cookie Dough Truffles
1 bag of Bob’s Red Mill GLUTEN-FREE Shortbread Cookie Dough Mix
1 bag of Enjoy Life Dairy-Free, Nut-Free, Soy-Free Chocolate Chips (use only 1/2 cup for the cookie dough)
3/4 cup of your favorite solid fat (Spectrum Shortening, Earth Balance or Coconut Oil. Do not use coconut oil if avoiding nut allergies).
1/4 cup vegetable or canola oil (to replace the egg)
1/3 cup dark brown sugar, packed
1/4 tsp salt
1 teaspoon of vanilla extract
About 1/4 cup of water (just enough to get the dough to stick together)
Prepare the Shortbread Mix with the ingredients listed above. Reserve the remaining chocolate chips.
Roll into bite size truffles and set on a sheet of waxed paper.
Melt the remaining chocolate in a small saucepan over low heat. Stir constantly until the chips are melted. Note: do not add liquid to these chocolate chips, they don’t behave like the dairy ones. If you add liquid, it will actually turn hard and form into a clay-like texture. (I don’t know why – yet. It is pure cocoa butter and seems to behave differently than cocoa butter that has been cooked and blended with milk or cream.)
Once the chocolate is melted, pour gently over all of the cookie dough truffles. Roll them around to make sure they are fully covered in chocolate. You can also add some Sunbutter to the mix if you like that flavor.
Transfer the truffles to a baking sheet or container lined with waxed paper and put them in the refrigerator so that the chocolate will set.