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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Healthy Breakfast Cookies

I adapted the original recipe to make them healthier. I mean - they're still cookies but at least a few of the ingredients are good for you.

These cookies are tasty and chewy!

I used a small cookie scoop but you can use a tablespoon.
 

Healthy Breakfast Cookies
Adapted from Allrecipes.com
Makes 36 cookies

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 teaspoons flax seeds
  • 1.5 cups rolled oats
  • 1/4 cup raisins
  • 1/4 cup chocolate chips
  • 1/4 cup walnuts or almonds
Directions
  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and flax; stir into the butter/sugar mixture. Stir in the oats, chocolate chips, nuts and raisins. 
  3. Use a cookie scoop to drop the cookies about 2 inches apart on the cookie sheet.
  4. Bake for 8 to 10 minutes until lightly golden. Let them cool for 2 minutes before transferring to wire racks to cool completely. Store in airtight container.

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Comments

  1. AnonymousOctober 13, 2011 at 11:21 PM

    So now we have perfect excuse to eat cookies at breakfast.Great:))

    ReplyDelete

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