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Cookie Dough Truffles are so simple and so satisfying.

Healthy Cookie Dough Truffles

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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.

[ Can’t get enough chocolate? Try Olivia’s Keto Brownies! ]

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!

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4 from 22 votes
Cookie Dough Truffles are so simple and so satisfying.
Cookie Dough Truffles
Prep Time
25 mins
 

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.

Course: Dessert
Cuisine: American
Calories: 102 kcal
Author: Olivia Crouppen
Ingredients
Edible Cookie Dough Filling:
  • 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
Chocolate Coating:
  • 2/3 cup (4oz/115g) sugar free chocolate, or regular chocolate, roughly chopped
  • 2 tablespoons coconut oil
Instructions
  1. Line a large baking tray with parchment paper, set aside. 

  2. In a large bowl combine the cashew butter*, coconut flour*, Lakanto maple syrup, chocolate chips and salt.

  3. Once the mixture comes together and forms a sticky dough roll into about 20 balls. 

  4. 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.

  5. Using two spoons dip each cookie dough ball in the melted chocolate, rolling around to make sure each truffle is fully and evenly coated. 

  6. Place the coated truffled on the prepared tray and repeat until all of the cookie dough balls have been dipped in chocolate. 

  7. Place the try in the fridge for a minimum of 30 minutes to allow the chocolate to fully set. 

  8. Once set peel the truffles off the parchment paper and enjoy. 

  9. Cover and store in an airtight container in the fridge for up to 10 days. 

Recipe Notes
  • 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.
Nutrition Facts
Cookie Dough Truffles
Amount Per Serving (1 truffle)
Calories 102 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 1mg 0%
Sodium 54mg 2%
Potassium 43mg 1%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 1g
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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Katherine Cowgill by Teren Oddo Oct. 2015

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11 Comments

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  1. Peachiej on October 25, 2018 at 11:15 am

    These sound so yummy. I’ll have to make these when I make my Christmas candies.

    • Gemma Stafford on October 27, 2018 at 7:23 am

      Great idea! Please do let me know how you get on. 🙂

  2. Asma on October 24, 2018 at 2:31 pm

    What other flour could be used as an alternative to coconut flour as its not that easy to find in the uk and going online isnt always possible ?

    • Gemma Stafford on October 25, 2018 at 4:21 am

      Hi Asma,
      coconut flour is widely available now, in the UK Tesco will have it. It is a little expensive right now, perhaps that will change when it becomes more of a staple.
      You can make your own too. Generally it is made with dried out coconut pulp. You can make it with desiccated coconut, which you will easily find in the UK.
      You can make this in the amount you need for your recipe, in a blender/vitamix etc. Pulse until you have a powder and off you go!
      Here is another recipe you may like (https://www.biggerbolderbaking.com/crazy-edible-cookie-dough/).
      thank you for being here with us,
      Gemma 🙂

    • Sophie on November 7, 2018 at 9:12 am

      Hi Asma,

      I found coconut flour recently in Sainsbury’s. I was surprised, because I did not see any in Tesco’s, the CO-OP or Aldi when I looked in there.

      • Gemma Stafford on November 8, 2018 at 5:24 am

        Hi Sophie,
        There you go, it is becoming really mainstream now, and I know Tesco in Wexford, where my mum lives in Ireland carries it.
        Thank you for being here with us, and for this information,
        Gemma 🙂

        • Sophie on November 8, 2018 at 7:47 am

          Hi Gemma,

          You’re welcome!

          Thanks also for the welcome to your site. I am planning to give your flat bread recipe a try. I recently found out that I cannot have soya and so many loaves of bread contain soya flour!

          Sophie

          • Gemma Stafford on November 9, 2018 at 10:39 am

            Hi there! That’s a great recipe to start with! Let me know how you get on 🙂

  3. Jnapti Johnson on October 24, 2018 at 5:16 am

    Hi! Wonderful recipe! I can use normal butter instead too right?

    • Gemma Stafford on October 25, 2018 at 5:58 am

      Hi there,
      Normal butter is real dairy butter, for me. This is what I use all of the time.
      I hope this helps,
      Gemma 🙂

  4. Gemma Stafford on October 23, 2018 at 9:10 pm

    I love Olivia’s recipes that she has done but I think this has to be my favorite so far. Kevin and I ate nearly all of these. I was sneaking them from the fridge and then I realized he was too :).

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