Dessert: Gluten-Free Dairy Free Chocolate Truffle Cookies
Ingredients
1 cup Cheerios™ cereal
1/4 cup quinoa flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup cocoa powder
2 tablespoons coconut oil
1 small egg
1 teaspoon vanilla extract
Powdered sugar, to taste for garnish
Instructions
Put the Cheerios™, quinoa flour, baking powder, salt, sugar, cocoa powder and coconut oil in a food processor. Process to mix. Add the egg and vanilla, and continue processing for a few seconds until a very soft dough has formed. Transfer to a plastic bag and freeze for at least 1 hour. You can also freeze overnight. Preheat the oven to 375 °F. Remove the dough from the freezer. Form balls by the rounded teaspoon and roll in powdered sugar. Arrange the cookies, with plenty of space between each dough ball, on a baking sheet lined with a silicone baking mat or greased parchment paper. Bake for 8 minutes. Remove from the oven and let the cookies cool on the baking sheet before transferring to cooling rack to cool completely. Serve and enjoy!
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Nutrition Facts
Serving Size: 9
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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