Gluten-Free Dairy Free Chocolate Truffle Cookies – a delicious recipe with cereal, quinoa flour, baking powder, salt, sugar, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the CheeriosTM, 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 u00b0F. 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!
231
kcal
Calories
10
g
Fat
36
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup CheeriosTM cereal, 1/4 cup quinoa flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, and more.
Yes, Gluten-Free Dairy Free Chocolate Truffle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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