Cookie Dough Truffles (Gluten Free, Vegan)


Nutrition Facts

Serving Size: 1 (based on 30 truffles)

Calories: 80 • Total Fat: 4g • Total Carbohydrate: 10g (Fiber: 1g • Sugars: 6g) • Protein: 1.3g

Nutritional Highlights

Low Calorie • Gluten Free • Vegan Option

Have you ever bought a tube of cookie dough with no intention of actually making the cookies?No? Just me? Don’t kid yourself, I know I’m not alone. Although there will always be a time and a place for eating spoonfuls of raw dough, it’s certainly not something I should eat everyday as often as I’d really like.

Side note: does anyone else remember the pre-made frozen cookie dough from the Schwan’s man? Omg, FORGET ever baking those puppies…that dough is like crack! My aunt used to get her groceries from the Schwan’s man every month. I remember my cousins and I taking turns sneaking into the freezer to get those gooey dough cut-outs so my aunt wouldn’t see us. Haha we thought we were so bad! I lived a really rebellious life as a child. 

Anyways,  to lessen my chances of getting food poisoning or having a heart attack later in life I came up with these truffles to indulge in a healthier way. You guys, these are SO GOOD! Do yourself a favor, make a big batch and store them in the freezer so you always have a treat on hand. They may not be from the Schwan’s man, but they definitely rival his sinful recipe!

On another side note: check out my friends new business, Cookie DO NYC. She’s finally made all of our childhood dreams come true! I’m convinced she is the new Schwan’s woman 🙂

Cookie Dough Truffles (Gluten-Free, Vegan)

Servings: 30

  • 1 (15oz) can great northern beans, rinsed and drained
  • 1 tbsp all natural nut butter (I used Trader Joe’s Almond Butter)
  • 1 tbsp coconut oil (or other all natural oil)
  • 1/3 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup quick oats
  • 1/4 cup ground flax
  • 1/2 tsp ground cinnamon (optional)
  • 1 (12 oz) bag semi-sweet, dark, or mini chocolate chips* (dairy-free if needed)
  • Sea salt for topping (optional)

*Note: you will use 3-4 tbsp of chocolate chips in the dough. The rest of the bag will be melted to drip the truffles in after they are made. I’ve made these with regular sized chocolate chips but I think mini chocolate chips would actually work better to mix in. See directions below for adding chocolate chips to dough.

  1. Add the beans (make sure they have been rinsed and drained) to a food processor and blend very well. Next, add the remainder of the ingredients except the chocolate chips and blend until completely smooth. You want there to be no lumps in the dough.
  2. Transfer the dough to a bowl. If using mini chocolate chips, stir 3-4 tbsp of chocolate chips into the dough. If using regular size chocolate chips, you will add 2-3 chocolate chips to the inside of each truffle when they are being made.
  3. Prepare a baking sheet with wax or parchment paper.
  4. Roll the dough into 30 balls (about 1/2-1 tbsp in size). Add 2-3 regular sized chocolate chips here if you are not using mini chocolate chips. Place each truffle on the baking sheet. Freeze for 30-45 minutes.
  5. Melt the reminder of the chocolate chips in a heat proof bowl. Dip the top half of each truffle into the chocolate and place back on the baking sheet (chocolate side up). Sprinkle with sea salt if using and freeze until chocolate is set.
  6. They can be stored in the freezer for 2-3 weeks (if they last that long!)
  7. If you’re serving these to a large group, remove them from the freezer 30 minutes prior to serving.

Do you have a favorite brand of cookie dough? What kind of fond memories do you have from eating cookie dough when you were younger? 


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