Gluten free vanilla pecan cookie balls

Grandma T's put a new twist on an old favorite. Try these gluten free vanilla pecan cookie balls for a rich and indulgent treat!

Dark chocolate outside, vanilla pecan inside. Photo by Grandma T.

Gluten free vanilla pecan cookie balls

My mom recently felt inspired to try a new twist on an old favorite – her dark chocolate cookie balls. Grandma T’s gluten free vanilla pecan cookie balls use some specific brand ingredients that are tough to find in the United Kingdom. I’ve re-written the recipe for UK bakers as well.

While she used dark chocolate for the outer shell, I think these would be amazing with a white chocolate coating instead.

Gluten free vanilla pecan cookie balls (US)

1 package *Glutino Vanilla Creme Cookies (10.5 oz)
1 package cream cheese (8 oz)
1/4 cup chopped pecans
1 bag *Guittard Extra Dark Chocolate Chips (11.5 oz)
About 30 *Ghirardelli Chocolate Dark Melting Wafers^

^Grandma T says that you only need the wafers when using extra dark chocolate because it would be too thick otherwise. If you are using regular dark or milk chocolate chips, omit the wafers.

Gluten free dark chocolate cookie balls (UK)

2 x 125g packages of Dr. Schär Custard Creams
227 g cream cheese
1/4 cup chopped pecans
4 x 100g bags of dark chocolate chips

In food processor, finely crush cookies until no chunks remain.  In medium mixing bowl, combine cookie crumbs, chopped pecans and cream cheese by using a fork to smash, smear and stir the mixture until the dough is well-blended.  Use your hands to roll bite-size pieces of dough into balls.  Place balls on a cookie sheet lined with wax paper.  Place the sheet of cookie balls in the freezer for 10 minutes.

Melt about half the chocolate chips and half the wafers in a microwave safe container (I use a glass measuring cup).  You want the chocolate JUST melted – try not to overheat!  Using a spoon, dip each cookie ball in the melted chocolate, covering completely, and return to prepared cookie sheet.  Melt more chocolate as need to coat all balls.  When you finish dipping all the balls, place sheet of cookie balls in the refrigerator until chocolate is cool and set.  These freeze well, and the center stays soft, even when frozen, so they can be eaten straight from the freezer.

What do you think of these vanilla pecan cookie balls? Did you try these with dark or white chocolate? Tell me in the comments?

Grandma T’s gluten free recipes and recommendations will be featured on Gluten Free Fab Life from time to time – check back soon to see what she’s cooked up!

Grandma T’s previous recipes

February 2016: Gluten free flour tortillas
March 2016: Gluten free dark chocolate cookie balls
April 2016: Our favorite gluten free cookbook and recipes
May 2016: Gluten free graham cracker crust
July 2016: Gluten free peach strudel
July 2016: Gluten free sesame chicken


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