Chocolate Chip Cookie Dough Truffles (Gluten Free)
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These no bake chocolate chip cookie dough truffles taste like raw cookie dough, but are safe to eat, since they don’t have raw flour or raw eggs. Once you try these tasty little cookie bites, you’ll be hooked.
Made with almond flour and sweetened with honey, they’re a less sweet version of a popular treat. They can be dipped in melted chocolate or served plain. (The first batch I made disappeared before I got a chance to dip them.)
Chocolate Chip Cookie Dough Truffles
Edible cookie dough dipped in chocolate, for all those who like eating raw dough as much or more than cookies.
Ingredients
- 1 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/4 cup honey
- 1 1/2 teaspoons vanilla extract
- 1/4 cup coconut oil, melted
- 1/4 cup chocolate chips
Chocolate Coating (optional):
- 2/3 cup chocolate chips or white chocolate chips
- 1 1/2 tablespoons coconut oil
Directions
- Mix flour, salt and honey in a large bowl. In a smaller bowl, mix all wet ingredients and then pour into the dry and mix well.
- Stir in the chocolate chips, then roll into 1-inch balls and place on a plate or lined cookie sheet.
- Place chocolate chip cookie dough balls in the freezer for 15 – 30 minutes to harden.
Chocolate Coating (optional):
- In a double boiler or heavy bottom saucepan, melt the chips and coconut oil. Remove from heat.
- Use a spoon, dipping tool, or fork to dip the chilled dough balls into the chocolate. Return the balls to the plate or cookie sheet.
- Place the balls back into the refrigerator or freezer for the chocolate to harden. Store the finished cookie dough balls in the fridge or freezer.
Tips on Ingredients
It’s okay to use almond flour that includes the almond skins, but I prefer blanched almond flour for a smoother truffle filling. If you like, you can substitute of protein powder for 1/4 cup of the almond flour.
For coconut oil, Nutiva is my favorite brand. We like the coconut flavor of virgin coconut oil, but if you prefer, you can use refined coconut oil for a neutral flavor.
Mini chips work best for even mixing, but full size chocolate chips will do in a pinch. Enjoy Life chocolate chips are gluten free, dairy free, soy free and vegan.
If you want more almond flavor, substitute 1/2 teaspoon almond extract for 1/2 teaspoon of the vanilla extract. (Read more on making homemade extract here.)
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For a more keto friendly/low carb recipe, opt for sugar free chocolate and your keto liquid sweetener of choice, like allulose syrup.
How to Make Homemade Almond Flour
You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal. I find it works better to process the almonds in small batches, so you get almond flour instead of almond butter.
Tips on Toppings
Feel free to skip the chocolate coating on your chocolate chip cookie dough truffles if you are in a hurry. They are yummy to eat with or without extra chocolate.
If you want to dress them up for company, or just for fun, try out some different toppings.
For a chocolate drizzle, dip in one type of chocolate, and let that chocolate set before adding the drizzle in a different type of chocolate.
If you want to add sprinkles or other topping like a dash of sea salt, chopped nuts, or shaved chocolate, you need to get that on right away, while the dipping chocolate is still soft and sticky.
Dressing up your Chocolate Chip Cookie Dough Truffles for the Holidays
For Easter last year, I molded my cookie dough truffles into egg shapes before dipping. (You can also get egg shaped molds.) Then I added a chocolate swirl and sprinkles. They were a huge hit at the family Easter party.
You can also use candy melts for dipping or decorating, which come in a variety of colors, like these red and green melts.
I used a long handled dessert spoon for dipping, but they do make specialized candy dipping tools to make the job a little easier. If you decide you like making custom dipped chocolates, it’s probably worthwhile to pick up a set.
Print Friendly Recipe
PrintChocolate Chip Cookie Dough Truffles
Made with almond flour and sweetened with honey, these gluten free treats are sure to impress your guests.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 truffles 1x
Ingredients
- 1 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/4 cup honey
- 1 1/2 teaspoons vanilla extract
- 1/4 cup coconut oil, melted
- 1/4 cup chocolate chips
Chocolate Coating (optional)
- 2/3 cup chocolate chips
- 1 1/2 tablespoons coconut oil
Instructions
- Mix flour, salt and honey in a large bowl. In a smaller bowl, mix all wet ingredients and then pour into the dry and mix well.
- Stir in the chocolate chips, then roll into 1-inch balls and place on a plate or lined cookie sheet.
- Place chocolate chip cookie dough balls in the freezer for 15-30 minutes to harden.
Chocolate Coating (optional)
- In a double boiler or heavy bottom saucepan, melt the chips and coconut oil. Remove from heat.
- Use a spoon, dipping tool, or fork to dip the chilled dough balls into the chocolate. Return the balls to the plate or cookie sheet.
- Place the balls back into the refrigerator or freezer for the chocolate to harden. Store the finished cookie dough balls in the fridge or freezer.
Notes
To dress up your chocolate chip cookie dough truffles, dip in white chocolate and garnish with milk or dark chocolate drizzle and sprinkles, if desired.
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Originally published in 2012, last updated in 2023.