Made with only 4 sugar, gluten, grain and dairy free ingredients, my Cookie Dough Truffles are an indulgence fit for any occasion.
Hi Bold Bakers!
Liv here! As Bigger Bolder Baking’s resident alternative baker making sweet treats that happen to be good for you is my specialty. These Cookie Dough Truffles are no exception! Made with only 4 sugar, gluten, grain and dairy-free ingredients, these truffles are an indulgence fit for pre-or post-workout… or of course, a midnight snack.
Sometimes referred to as “fat bombs” these truffles are made of an edible cookie dough recipe that has no sugar and loads of healthy fat. Whether you make this edible cookie dough and turn it into a truffle or not, this is a great one to have on hand for when the cravings hit. With these cookie dough truffles, healthy dessert choices are easy to make.
How To Make Edible Cookie Dough
I am in full support of the edible cookie dough trend, as unbaked cookie dough really is one of my favorite things. While there are lots of edible cookie dough recipes out there that are egg free and safe to eat, a lot of them are still hard on the stomach and full of sugar.
The base for these cookie dough truffles is made of cashew butter, coconut flour, Lakanto sugar-free maple syrup, sugar-free chocolate chips, and vanilla extract. The cashew butter is the perfect neutral flavor when introduced to the coconut flour, it transforms into a dough-like texture. Flavored with the rest of the ingredients and studded with chocolate chips, this cookie dough is the real deal. No chickpeas, flours, or added oils.
How To Make Cookie Dough Truffles
Once the edible cookie dough is made, it’s super easy to turn it into truffles. I like to do this as it helps me portion out the cookie dough, as well as making it portable and great for on-the-go treats.
After rolling the cookie dough into little balls I coat them in a mixture of sugar-free chocolate and a little coconut oil. The coconut oil helps the chocolate to stay shiny and coat the truffles evenly. Once all the cookie dough has been dipped in chocolate I let them set in the fridge — and voila! — edible cookie dough is transformed into cookie dough truffles.
What Makes These Cookie Dough Truffles A “Fat Bomb?”
Some people refer to things like these cookie dough truffles as” fat bombs” or “energy bites.” Thanks to the healthy fats in the nuts and the coconut oil, these truffles are a great way to satisfy sweet cravings and really keep you satiated.
I love to have these truffles around as they are rich and satisfying, but with added benefits. My cookie dough truffles are great for a keto, paleo, or vegan lifestyle, but really they’re for anyone who likes cookie dough… So, they’re for everyone!
More Healthy Recipes!
Made with only 4 sugar, gluten, grain and dairy free ingredients, these my Cookie Dough Truffles are an indulgence fit for pre- or post-workout.. or of course, a midnight snack.
- 2/3 cup (8oz/225g) cashew butter
- 1/4 cup (1oz/28g) coconut flour
- 1/4 cup (2floz/57ml) lakanto maple syrup, or maple syrup
- 1/4 cup (1½ oz/43g) sugar free chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 1/8 teaspoon salt
- 2/3 cup (4oz/115g) sugar free chocolate, or regular chocolate, roughly chopped
- 2 tablespoons coconut oil
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 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.
- If the cookie dough is to wet initially feel free to add more coconut flour, 1 tablespoon at a time, until the mixture comes together and looks like real cookie dough.
- You can substitute cashew butter for any nut butter you like. Use sunflower seed butter or coconut butter if you are allergic to nuts.
- You can make this recipe with regular maple syrup, but the truffles will not be sugar-free.
- You can use regular chocolate in this recipe, but the truffles will not be sugar-free.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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