Are you looking for the perfect plant-based dessert that comes together quickly? Then try out this vegan cookie dough recipe! Made from a sweet, chewy cookie dough coated with a rich chocolate shell, this is the easiest indulgent no-bake treat you'll ever make. Chocolate lovers, unite!
Though cookie dough truffles sound pretty complex and fancy, they are actually quite easy to make. In addition, they are gluten- and dairy-free and taste amazing!
WHY WE LOVE THIS RECIPE
- Easy to make. All you need to do is make the dough balls, freeze them, and dip them in melted chocolate. Easy-peasy!
- Minimal ingredients. Just five main ingredients—oat flour, maple syrup, almond butter, coconut oil, chocolate chips—and you're good to go!
- Safe to eat. This vegan cookie dough recipe has no eggs, which makes it perfectly safe to eat raw.
- Perfect size for a snack. Because the truffles are bite-sized treats, you can easily snack on them. It's not like you're eating a dozen cookies; it's only 12 bites! Feel free to double the recipe. I won't judge.
To make this vegan cookie dough recipe, you'll need:
- Gluten-free rolled oats
- Maple syrup
- Coconut oil
- Almond butter
- Pure vanilla extract
- Sea salt
- Chocolate chips or carob chips
- Flaked sea salt
- Oats: I use gluten-free extra-thick rolled oats from Bob's Red Mill and grind them into flour with a blender.
- Maple syrup: First, it is used to make this vegan cookie dough recipe completely refined-sugar-free. Secondly, maple syrup helps to hydrate the dough.
- Almond butter: It acts as a binder and gives structure to the cookie dough.
- Sea salt: Helps to balance the sweetness from the maple syrup and chocolate.
- Coconut oil: To give the dough that soft, buttery texture you'd expect from regular cookie dough.
STEP 1: MAKE THE COOKIE DOUGH
Add the rolled oats to a blender or food processor. Next, blitz on high speed until the oats turn into fine flour. You may have to stop the machine and move the flour around if packing occurs. Once the flour is ready, transfer it to a mixing bowl.
Add sea salt, maple syrup, vanilla extract, almond butter, and melted coconut oil to the mixing bowl with the oat flour. Next, use a fork or spatula to mix everything properly. The dough should hold its shape when squeezed together.
Add the chocolate chips (or carob chips) and mix well.
Line a cake pan with parchment paper. Use a cookie scoop or a tablespoon to measure out roughly a tablespoon of the cookie dough and mold it into a ball shape. Place the shaped dough ball onto the lined cake pan. Repeat for the rest of the dough.
Place the balls in the freezer and let them chill for 12 minutes or until firm.
STEP 2: MELT THE CHOCOLATE
Fill the bottom of a saucepan with roughly an inch of water and bring to a simmer. Next, place a metal or glass bowl on the saucepan.
Add the chocolate chips to the bowl. Let the chocolate melt, occasionally stirring with a whisk, until all the chocolate melts. Add coconut oil to the chocolate and stir until thoroughly combined.
Remove the saucepan with the bowl from the heat and transfer it to your workspace.
STEP 3: DIP THE TRUFFLES
Remove the cookie dough balls from the refrigerator.
Next, dip each cookie dough ball into the melted chocolate and use a silicone pastry brush to make sure it's evenly coated.
Place the chocolate-dipped cookie dough ball on a surface lined with parchment paper. After all the truffles are covered in chocolate, garnish with flaked sea salt. Alternatively, you can use a spoon to drizzle melted chocolate over some truffles for a different finish.
Return the truffles to the fridge for another 10-15 minutes until the chocolate sets.
Store in the fridge until you're ready to eat!
- Heat-treat the flour. If you're concerned about eating raw flour, pour the rolled oats onto a lined baking sheet and bake them at 325°F for 5-10 minutes. Stir and let them cool completely before grinding the toasted rolled oats into flour.
- How to store. Use an airtight container to store cookie dough truffles in the fridge. They will keep for up to 5 days in the refrigerator and two weeks in the freezer.
- Work fast. Because the cookie dough balls are straight from the freezer, you've got to dip them in the melted chocolate and sprinkle them with flaked sea salt right away before the chocolate hardens.
- Use a toothpick. Put a toothpick into each cookie dough ball before freezing them. This makes it easy while coating them with melted chocolate. Remove them once the truffles are ready.
- Double dip the dough balls. For a thick chocolate shell, dip the truffles for a second time in the remaining melted chocolate before finishing with the flaked sea salt.
FREQUENTLY ASKED QUESTIONS
Can you eat raw vegan cookie dough?
Raw cookie dough is not safe to eat because it contains uncooked eggs which may be contaminated with salmonella bacteria. While raw vegan cookie dough doesn’t contain raw eggs, uncooked floor can present a health risk of its own if it’s contaminated with harmful bacteria like E. coli. To play it safe, you can heat-sterilize the rolled oats used to make the flour. Preheat your oven to 325°F and spread the amount of rolled oats you need on a non-stick baking tray. Put in the oven for 5-10 minutes. Once the oats are nice and toasted, let them cool before grinding into flour. Now they're ready to use in your vegan cookie dough recipe.
What makes a truffle a truffle?
The name “truffle” comes from the chocolate balls’ strong physical resemblance to the truffle fungus. Traditionally, truffles are made from a ganache which is a mixture of bittersweet chocolate and heavy cream. The ganache is then shaped into lumpy balls (reminiscent of the fungus) and dusted off with cocoa powder or dipped into chocolate. Nowadays, the ganache is replaced by a number of other fillings such as fruit creams, caramel, or marshmallows. We're calling this recipe "truffles" because they're sweet, bite-sized, round little confections. But they are not a true "truffle" by traditional culinary definition.
How long do homemade truffles last?
Homemade truffles can last for 3-5 days in the fridge if stored in an airtight container. If you keep them in the freezer, they can last for up to 2 weeks.
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TRY THESE CHOCO-FILLED RECIPES NEXT:
- First, try my vegan chocolate chip cookies recipe. They are gluten-free with a crispy-chewy texture and lots of chocolate goodness.
- Also, be sure to try my chocolate peanut butter cup chia pudding recipe that is great for breakfast or as a snack.
- Finally, try my double-layer carob cake recipe for a healthy, guilt-free cake that is dairy-free, gluten-free, and paleo-friendly. While it's carob, not chocolate, you can easily swap cocoa powder for the carob.
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