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.
Just made these and they are delicious! I used toasted chopped almonds instead of chocolate chips for the “truffles”, and then I dipped them into melted bitter sweet chocolate with freshly grated orange zest. It has so many possibilities! Next time I’m making them with my favorite hazelnuts, and then I want to try them with rose powder as well. And I will use this recipe to hopefully replace the raw “cookie dough” my husband keeps buying at Costco. Thank you so much for sharing this wonderful recipe!
I’m glad it worked out well for you, and thanks for sharing your variations.
I love baking with almond flour and look forward to making these for my daughter with Celiac. Thank you!
I love making chocolates – filled, barks, truffles, you name it.
These were a huge hit with my 20 year old daughter and all her friends. And me!
I replaced the honey with brown rice syrup because that is all I had on hand at the time.
I also ground my own almonds and added a little coconut flour to the mix.
It all worked out perfectly. Made a double batch and rolled 70 little teeny tiny balls.
Chocolate dipped in dark chocolate.
Thank you for this one – it’s a keeper!
Sue in Montreal
Glad that it worked out well for you.
Do I need to heat the coconut oil to liquify it?
No, just soft enough to be able to easily work in the other ingredients.
Just a question: I have read blogs where this one commentor makes a statement that ALL coconut is tainted and sprayed down with DDT. Of course he never gives any sources, but I’m just wondering if anyone has heard this before and if they can give sources for the information. I have looked but can’t find anything about it.
That’s the first I’ve heard of that claim. If you have the opportunity, I’d ask him to pony up sources. It’s possible that some coconut oil is contaminated. Many countries where coconuts are grown have less strict environmental regulations. That said, I know at least some producers do grow their coconuts organically, and organic certification doesn’t allow for DDT. The one reference I ws able to find seems to say just the opposite. From “Reviews of Environmental Contamination and Toxicology: Continuation of Residue Reviews“:
This looks amazing! But…why…do…you do it…. in Lent!? Hahaha, just have to wait I guess!
Love the website! Thank you for all that you teach people!
That’s what pinterest is for. š
I love cooking with coconut oil, it’s such an excellent healthy fat and has so many benefits. I was just wondering if you have the macronutrient breakdown for the truffles?
No, I’ve never been much of a number cruncher when it comes to food. I just try to eat more good stuff and less bad stuff.
I did not have enough honey, so I used what I had. These ” balls” were hard to roll, so I just pressed them into different shapes. I also did not have enough chocolate chips for the chocolate coating, so I just used the chips for the cookie dough. To me it tasted like I was eating flour out of the bag, I guess I was because they were only frozen and not baked.
Skimping on the honey would definitely changes the flavor and texture, especially if your almond flour was on the dry side to start with. As you can see from the non-chocolate coated balls, mine are glossy, and stuck together quite well. The texture should be more like raw cookie dough, not flour. Not sure what to suggest without seeing the finished product, but I would guess more honey and a little more coconut oil would be a help if you care to try it again.
These look amazing! I am passing this recipe along to my mother, my sister, and my sis-in-law who are all into health food. It’s funny, my mom and I were just discussing coconut oil, and were saying how we should get more into our diet. I can’t think of a better way to do it than eating it this way!
I think i’ll put raisins in mine.
we use it as a personal lubricant during lovemaking.so great to know something so natural is in my body.great using it to make popcorn and raw treats too,love it!!!!!!!
My mom-in-law lives with us and she made the non-healthy version of these for us. I wish I would have found this before she made hers š Are there any suggestions out there for a beginner to try out coconut oil in her cooking? Should I just start making random substitutions? Thanks for your help.
You can use it pretty much anywhere you use fats and oils. The only trick is that it gets hard in the mid-70s, so if you have cold ingredients in the recipe (like eggs right out of the fridge), you’ll probably have better results if you let the eggs warm to room temp. Otherwise you can end up with little pockets of hard coconut oil. The Tropical Traditions website has a HUGE recipe page, with everything from entrees to desserts and everything in between.
I use coconut oil for cooking and for personal beauty products~
I’m a virgin coconut oil virgin! Can’t wait to give it a try in cooking, baking and even as a beauty aid.
So many ways to enjoy it! Pie crust and popcorn are probably our favorites.
Thanks for the opportunity!