3 Ingredient Peppermint Cookie Dough Truffles
This is my first time trying Cappello's grain free, vegan, paleo, Chocolate Chip Cookie Dough. I have tasted a bite at different expos, but I hadn't played with it at all until now. WOW - why did I wait so long? I haven't a clue.
We were already fans of Cappello's and love their pizza crusts and pastas (yes! they do make delicious grain free pastas and pizzas,) and now we are big fans of their cookie dough, too.
I did bake some, in case you were curious, and that was definitely a great idea. Not only did our kitchen smell amazing, but the cookies were delicious! Plus the ingredients are on point: Almond flour, organic Vermont maple syrup, dark chocolate morsels, arrowroot flour, organic unrefined coconut oil, organic vanilla extract, coarse sea salt, baking soda.
This cookie dough does contain tree nuts and is manufactured in a facility that also processes milk and eggs.
I used HuKitchen's Dark Chocolate Bar for this recipe. I love their chocolate! It worked perfectly for this recipe. Their chocolate is Paleo, Vegan, Gluten Free. You can learn more about their chocolate, here.
1 package Cappello's Chocolate Chip Cookie Dough
1/8 tsp Peppermint Extract
Thaw cookie dough.
Roll cookie dough into 12-15 even sized balls.
Freeze on parchment lined tray or plate for 20 minutes.
Melt Chocolate Bar in a small bowl.
Drizzle chocolate over cookie dough balls or dip dough balls in chocolate and allow to dry on parchment. To speed up process, put back in freezer.
Keep in fridge. Enjoy