Oatmeal Apricot Chocolate Chip Cookies (gluten-free)

Yield:30

If you are not gluten intolerant, use may use 1 3/4 cup all purpose unbleached white flour instead

1 3/4 cups gluten-free biscuit and baking flour blend (I use Bob's Red Mill)

1 cup oatmeal of your choice

8 tablespoons or 1 stick of salted butter, room temperature

1 cup sucanat or brown sugar

1 large room temperature egg

1 1/2 cups dark chocolate chips

1 cup chopped dried apricots

1 teaspoon pure vanilla essence

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg, beating well to combine and vanilla. Turn mixer off and use a spoon to mix in the dry ingredients including chocolate chips and apricots.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball. Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 15 minutes.

Chocolate Fruit Truffles

Truffles:

6 extra large chocolate chip cookies, chopped into small pieces

1 cup dried cranberries

1 cup dried apricots, chopped into small pieces

1/2 cup raw almonds, chopped into small pieces

1/2 cup butter, melted (add more if mixture is too dry)

2 tablespoons orange zest

3 tablespoons cocoa

In a large mixing bowl, combine cookies, dried fruit, orange zest, and melted butter. Stir well to fully combine. Drop a small scoopful into the palm of your hand to form a ball. Repeat until all the ingredients is used up. Keep refrigerated while you prepare the Chocolate Ganache

Chocolate Ganache:

1 cup chocolate chunks (60%) or similar

1 cup heavy cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Roll balls in chocolate ganache and put into small cupcake wrapper. Sprinkle with pure cocoa powder. Repeat until all the ingredients is used up.

Keep frozen.