Vegan Cookie Dough Truffles. Fudgy Cookie Dough balls coated in melted chocolate and topped with coarse sea salt or candied ginger, sprinkles or coconut. Vegan Gluten-free Recipe
Cookie Dough = everything.
Even though you can possibly eat up all the cookie dough any time of the year, I reserve this treat for the holiday season. Super easy, sweet and customizable.
Add whatever toppings of choice like candied ginger, crushed candy cane, crushed ginger snaps, coconut, vegan sprinkles, add some spices to the dough and what not.
A simple Cookie dough with maple and coconut sugar and oat and almond flour. Oat flour and almond flour make a good neutral and textured dough that I like over plain flour dough. But feel free to use other flours. These truffles are based on my very popular Cookie Dough Bars. It is easy to find cocoa butter based vegan chocolate which does not use palm oil. Works out perfectly in terms of melting, setting and flavor.
Melt in your mouth goodness and so easy to whip up! You can shape the mixture into bars or other forms as well, if you can wait long enough that is. Most days, the dough goes from bowl to large spoon to mouth and 5 minutes later there is no trace of what was in the bowl.
Holiday Desserts – Fudgy Chocolate Cookies with candied ginger, Almond Butter Chocolate Bars, Chickpea flour chocolate Chip cookies, Peanut Butter Chocolate Marble Cake.
Make the cookie dough mixture. Taste and adjust sweet if needed and try to not eat up the whole bowl. Chill, then roll into balls. Coat in melted chocolate, add toppings and chill again. What toppings do you like on you truffles?
If you make these truffles do tag me on social media (Instagram) or comment below. I love to hear your experiences!
Recipe Card
Cookie Dough Truffles
Ingredients
- 2 Tbsp coconut oil solid or semi, use refined for neutral flavor
- 1 Tbsp almond milk or other non dairy milk
- 3 tbsp maple syrup
- 1 Tbsp pure vanilla extract use 2 tsp for less intense flavor
- 1/4 cup (40 g) Coconut sugar or brown sugar
- 1/4 tsp (0.25 tsp) salt
- 1 cup (120 g) Oat Flour certified gf if needed, or use any mild tasting grain flour/white flour
- 3/4 cup (84 g) Almond flour/fine Meal
- 2 to 3 tsp fine cane sugar optional
- 1/3 to 1/2 cup (60 g) vegan mini chocolate chips
Coating:
- 1/2 cup (90 g) vegan chocolate chips or 3 oz dark chocolate
- 2 tsp coconut oil
Instructions
- Melt the coconut oil in microwave or stove top.
- Add non dairy milk, maple, vanilla and mix well. Add in the sugar and mix in. No need for the sugar to combine fully.
- Add salt, 3/4 cup flour, almond flour, fine sugar and mix. Add just enough flour until the mixture is a good stiff batter/soft dough consistency. The dough stiffens more on chilling. Fold in the chocolate chips.
- Refrigerate for half an hour. Taste and adjust sweet. Shape into balls. If the mixture is too wet, you can fold in more flour to help shape.
- Melt 1/2 cup vegan chocolate chips and 2 tsp coconut oil in a double boiler or microwave (30 second bursts), until smooth and shiny. Dip the cookie dough balls in the melted chocolate or drizzle the chocolate on the balls on parchment. Coat evenly and place on a parchment lined sheet. Sprinkle coarse sea salt, sprinkles, candied ginger or orange, or other toppings. Chill for in the refrigerator to set. These are best served at room temperature. Let them sit out of the fridge for a few mins before serving.
Video
Notes
Nutrition
Rachel
Recipe looks yummy!… Just want to mention it might not be a great idea to recommend just any other raw flour. I think oat might be ok but white/ap/wheat flour is generally warned against eating raw.
Alyssa
Can I sub another oil? Or would that make it too soft? Want to make these for my hubby as a surprise, but I only have unrefined coconut oil – he doesn’t like the flavor of coconut.
Richa
you can use a different oil. You might need a bit more flour so they are sturdy. Chill for best results.
Ronda
I’m allergic to oats. Can I just use all almond flour? (I can’t use coconut flour either)
Richa
Use any other flour that you usually use in baking. white flour, sorghum flour or more almond flour.
lisa Koschat
I do not like the refined sugar in it, I used Datesirup and it worked out just fine. Love that recipe.
Nadja
I’ve made them yesterday because I wasn’t sure about another regular batch I had already in the fridge.
I like the taste of the oat flour in your recipe. I will add some chopped chocolate today and coat them.
Thanks for the recipe.
Greetz from Holland (Europe).
Nadja
Jill
These are great! Wondering how many calories?
Claire
Do these freeze well? Hoping to make a bunch for the holidays before my schedule gets really crazy!
Richa
i havent tried it. they never last 🙂 freeze 1 or 2 to see. i am sure they should work fine.
ashi verma
Hi
I’ve made literally 100’s of your recipes and thank you, they are always easy to follow and successful in my kitchen
Ashi Verma
Carol
Made these tonight, they were awesome! Thank you
Richa
yay!!
Adeena
I skipped the sugar as well as chocolate chips and added date syrup instead of maple syrup to reduce the sugar content overall and it still turned out amazing. That is the sign of a great recipe!!!
Richa
Awesome!!
Ana
Loved this! I did a speech on veganism for my public speaking course and I made these treats for the class to sweeten the deal. They were a hit. Thank you for sharing Richa!! I will make these again and again. Crazy simple and I love how they are no bake. Positive vibes from Canada!
Amy
These look amazing!
Monika
Omg! You are GENIUS!!!!
Stasia
I made these yesterday for a party we hosted last night, they were a big hit!!!
Richa
Awesome!
Marianne
Before seeing your recipe on another site I saw the awful version with 2 cups of powdered sugar.
I can’t wait to try your recipe since my baking is the alternative way for sure. Thank you for the amazingly delicious recipes. Cheer~
Richa
Thanks!
Archena
MMM! Yummy!