The Hook’Em Dessert: Cookie Dough Balls

Picnic in Philly Filled with GF Cookie Dough Balls

Cookie Dough Balls w/ Philly Friends

Every Celiac, or person with more allergies than imaginable, has a dessert to convince their friends that their food is not tasteless cardboard.  And honestly, we may not eat this treat all that often, but it’s a sure fire way to scare off the gluten free label on all our food.  For me, that dessert is my Gluten and Allergy Friendly Cookie Dough Balls. Enjoy!

Allergy Friendly Cookie Dough Balls!

Allergies: Free of the Big 8, except soy.  If you have a severe allergy to annatto seed, note that Earth Balance uses a small amount of it for coloring.

Ingredients:

  • IMG_6593½ cup of Superfine White or Brown Rice Flour
  • ¼ cup of Arrowroot Flour
  • ¼ + 2 tbsp. Sorghum Flour
  • 1 tsp. Xanthum Gum
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ cup Earth Balance, softened
  • ¼ cup + 2 tbsp. Sugar
  • ¼ cup + 2 tbsp. packed brown sugar
  • ½ tsp. Pure Vanilla Extract
  • Egg Replacer: 4 tbsp. water + 2 tbsp. canola oil + 1 tsp. baking powder (This combination should fizz.  Be sure to add the baking powder last and stir with a fork!)
  • Chocolate Chips (For my allergies, I use Enjoy Life or Chocolate Dream.)

Directions:IMG_6605

  1. In a medium bowl, combine flours, baking soda, xanthum gum, and salt.  Whisk until the mixture is one color and set aside.
  2. In a separate bowl (or bowl of a stand mixer), cream together the softened Earth Balance, sugars, and vanilla.
  3. Add the egg replacer and continue mixing until combined.
  4. With the mixer on a low speed, add the dry ingredients to the wet ingredients.  Mix until combined.
  5. Add half a bag of chocolate chips (and anything else you’d like). Then stir until the add-ins are well incorporated throughout the cookie dough.
  6. Scoop large spoonfuls or ice cream scoops onto a waxed paper lined cookie sheet.  Place in the freezer overnight or until frozen (around 3 hours).
  7. When ready to dip the balls, melt chocolate chips in the microwave.  Remove balls from the freezer and dip into warm chocolate.  Return to lined cookie sheet and return to freezer to harden.  Serve cold from the freezer.

Tips & Modifications:

  • From Sticky to Smooth

    From Sticky to Smooth

    I wrote in the directions, but I highly recommend Authentic Foods’ superfine rice flour.  They make the cookie dough balls (and all baking!) much less grainy than regular rice flour.

  • The balls tend to be really sticky at first.  Put them in the freezer and within 20 minutes, you can take them out and easily shape them into spheres.
  • Cookie Dough Pops! Before they harden, place a popsicle stick in each cookie dough ball.  You can still dip them in chocolate, and younger kids will love to decorate their own popsicle sticks!

    Cookie Dough Pops!

    Cookie Dough Pops!

Thanks to my mom, Michele, for all her attempts at making this dish while I was away at college. She’s the reason this version is soft, delectable, and allergy friendly.  Also, thank you to this post by Joy the Baker that inspired my sister to create the gluten-filled version of these in the first place.   

P.S: Happy Early Birthday Sarah!

2 Comments

  1. Susan Edelman October 16, 2014
    • Kaila511 January 14, 2015

Leave a Reply