These no bake and gluten free chocolate chip cookie dough truffles are made with oat flour, dipped in dark chocolate, and decorated with a milk chocolate drizzle. They are the perfect way to get your fill of edible, chocolate chip cookie dough!
Using an electric mixer, cream together the butter and both sugars on medium-high speed until light and fluffy.
Add vanilla, salt, and oat flour and mix on low speed until combined. Add milk and mix again until combined. Fold in the chocolate chips with a spatula or wooden spoon.
Cover a baking sheet with wax paper. Using a medium-size cookie scoop (about a tablespoon and a half), scoop out and roll the dough into balls. Place on the prepared baking sheet, then freeze for 30 minutes or refrigerate for a couple hours.
Once the cookie dough balls are chilled, melt dark chocolate according to package directions. Coat truffles one by one in the dipping chocolate: Drop truffle in chocolate, spoon chocolate over top to coat. Use a fork to scoop out truffle and let excess chocolate drip off (gently, but firmly use two fingers to tap the wrist of the hand holding the fork to help the chocolate drip off). Use a toothpick to help slide the truffle off the fork and onto a baking sheet covered with wax paper.
Once dark chocolate has hardened, melt the milk chocolate according to package directions and pour into a squeeze bottle. Drizzle milk chocolate over each truffle. Let harden completely. Store in an airtight container in the refrigerator.
*Oats are technically gluten free, but can often be processed in facilities that result in cross-contamination with wheat. Make sure to get certified gluten free oats if needed. I make my own oat flour by grinding my oats very finely in a food processor (when you think you're done, grind a little more), then sifting the oat flour a few times in a flour sifter. Discard any larger pieces after sifting. This helps ensure a finer texture.
**I used 1/4 cup mini chocolate chips and 1/4 cup standard size