White Chocolate Oatmeal Cookie Balls
1 cup of Modern Oats (for this recipe I used the Nuts & Seeds flavor), 1 egg, 2 TBSP all purpose gluten-free flour, 2 TBSP oil (I used Canola oil, but vegetable oil should work just as well), A handful of white chocolate chips, A couple spoonfuls of melted chocolate
Mix the oats, chips, egg, oil and flour in a bowl and stir until a ball or clump begins to form. Then, ball up the mixture in your hands and press onto a well-oiled baking sheet. Bake for about 15 minutes on 350 degrees, let cool for around 10 minutes. While the cookies are cooling, pour some white chocolate and a splash of milk into a pan and stir until completely melted. Then, crush up the cookies and combine with the melted white chocolate. Let that mixture cool for ~15 minutes (give or take), and then clump into balls on a floured baking sheet. And set in the refrigerator for 1 hour. After the molten oatmeal cookie balls have cooled, melt some chocolate on the stove, and drizzle it over the oatmeal balls in the chocolate until completely covered. Then, let them cool overnight. For an extra kick, you can melt down some of the white chocolate and drizzle it on top of the cooling cookie balls to make them even more decadent.