Easy sugar cookie truffles made with a soft cookie dough center that is from our vegan no-bake cookie dough recipe. It's buttery and soft with a white chocolate candy coating.
In a mixing bowl add maple syrup, vanilla and baking powder and whisk together. Add gluten free flour, tapioca flour, salt an melted coconut oil. Mix together until a dough forms. If the dough is soft to work with, put it in the refrigerator for about 10-15 minutes to slightly harden before rolling out.
Line a cookie sheet with parchment paper. Roll the dough into 24 1-inch circles and place about 2 inches apart on the baking sheet. Freeze for about 15-30 minutes or until slightly frozen and hard. This helps it keep together before dipping into warm chocolate.
Heat the white chocolate chips in the microwave for about 45 seconds-1 minute or until slightly melted. Mix until fully melted (or heat longer if needed).
Drop each ball into the melted white chocolate one at a time and roll until coated using a fork. Use another fork to remove and set on the cookie sheet. Add sprinkles on top and let set to harden. Repeat with each cookie dough ball.