These Healthy Cookie Dough Truffles are a guilt-free indulgence that combine rich, creamy textures with just the right amount of sweetness. Made with wholesome ingredients, they offer a delightful balance of smooth, melt-in-your-mouth centers and a light, crumbly exterior. Perfect for satisfying those cookie dough cravings without the flour or raw eggs, they’re a treat you can feel good about enjoying.
In just 25 minutes, you can whip up a batch of these bite-sized delights that are packed with nutty undertones and a hint of vanilla. Each truffle is a tiny burst of joy, making them ideal for snacking, dessert platters, or even as a thoughtful homemade gift. Their irresistible flavor and simplicity will have you reaching for one after another—no oven required!
Ingredients for Healthy Cookie Dough Truffles
- Edible Cookie Dough Filling:
- 2/3 cup (8oz/225g) cashew butter (can substitute with almond butter or peanut butter)
- 1/4 cup (1oz/28g) coconut flour (or almond flour for a nuttier flavor)
- 1/4 cup (2floz/57ml) Lakanto maple syrup (or regular maple syrup)
- 1/4 cup (1½ oz/43g) sugar-free chocolate chips (or regular chocolate chips)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for added flavor)
- 1/8 teaspoon salt
- Chocolate Coating:
- 2/3 cup (4oz/115g) sugar-free chocolate, roughly chopped (or regular chocolate)
- 2 tablespoons coconut oil (helps create a smooth, shiny coating)
Step-by-Step Instructions
- Prepare the Tray: Line a large baking tray with parchment paper and set aside.
- Make the Dough: In a large bowl, combine the cashew butter, coconut flour, Lakanto maple syrup, chocolate chips, vanilla extract, almond extract (if using), and salt. Mix until a sticky dough forms.
- Shape the Truffles: Roll the dough into about 20 small balls, using your hands to ensure they are evenly sized. Place them on the prepared tray.
- Melt the Chocolate: In a microwave-safe bowl or over a double boiler, melt the chopped chocolate and coconut oil together. Heat in 20-second intervals, stirring until smooth and shiny (about 40 seconds to 1 minute).
- Coat the Truffles: Using two spoons, dip each cookie dough ball into the melted chocolate, rolling to ensure even coating. Place the coated truffles back on the tray.
- Set the Chocolate: Place the tray in the fridge for at least 30 minutes to allow the chocolate to fully harden.
- Serve and Store: Once set, peel the truffles off the parchment paper and enjoy! Store in an airtight container in the fridge for up to 10 days.
Storage and Serving Tips for Perfect Truffles
Store your Healthy Cookie Dough Truffles in an airtight container in the fridge for up to 10 days. For longer storage, freeze them in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Let them thaw for 10 minutes before enjoying for the best texture.
Fun Variations to Mix It Up
Try swapping cashew butter for almond or peanut butter for a nutty twist. Add a sprinkle of sea salt on top of the chocolate coating for a sweet-and-salty finish. For a festive touch, mix in a teaspoon of cinnamon or roll the truffles in crushed nuts or shredded coconut before the chocolate sets.
Time-Saving Hacks for Busy Bakers
Use pre-made sugar-free chocolate chips to skip the chopping step. If you’re short on time, chill the truffles in the freezer for 15 minutes instead of the fridge to speed up the setting process. Double the batch and freeze half for a quick treat later!
Equipment You’ll Need for Success
A silicone baking mat or parchment paper is essential for easy removal of the truffles. Use a double boiler or microwave-safe bowl for melting the chocolate smoothly. A small cookie scoop ensures evenly sized truffles for a professional look.
Common Questions Answered
Can I use regular chocolate instead of sugar-free? Absolutely! Just adjust the sweetness to your preference. What if my dough is too sticky? Add a bit more coconut flour, 1 teaspoon at a time, until it’s easy to handle. Can I skip the coconut oil? Yes, but it helps the chocolate coating set with a glossy finish.
Healthy Cookie Dough Truffles
Ingredients
Edible Cookie Dough Filling
- 2/3 cup cashew butter 8oz/225g
- 1/4 cup coconut flour 1oz/28g
- 1/4 cup lakanto maple syrup, or maple syrup 2floz/57ml
- 1/4 cup sugar free chocolate chips 1½ oz/43g
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1/8 teaspoon salt
Chocolate Coating
- 2/3 cup sugar free chocolate, or regular chocolate, roughly chopped 4oz/115g
- 2 tablespoons coconut oil
Instructions
- Line a large baking tray with parchment paper, set aside.
- In a large bowl combine the cashew butter*, coconut flour*, Lakanto maple syrup, chocolate chips, vanilla if using, and salt.
- Once the mixture comes together and forms a sticky dough roll into about 20 balls.
- In a medium microwave-safe bowl or over a double boiler melt the chopped chocolate and the coconut oil together, this will take about 40 seconds to 1 minute.
- Stir the chocolate until it reaches the consistency of a smooth shiny sauce.
- Using two spoons dip each cookie dough ball in the melted chocolate, rolling around to make sure each truffle is fully and evenly coated.
- Place the coated truffled on the prepared tray and repeat until all of the cookie dough balls have been dipped in chocolate.
- Place the try in the fridge for a minimum of 30 minutes to allow the chocolate to fully set.
- Once set peel the truffles off the parchment paper and enjoy.
- Cover and store in an airtight container in the fridge for up to 10 days.
