If you like eating raw chocolate chip cookie dough, you’re going to LOVE these Vegan Chocolate Chip Cookie Dough Truffles! No eggs and heat treated flour makes the dough balls safe to eat raw. Dipped in dark chocolate, these bite-sized treats are irresistible!
Cookie Dough Truffles
Today I’m combining two of my all-time favorite recipes: Chocolate Chip Cookies and Truffles! They’re outrageously delicious and will make a great holiday gift for any cookie dough lover.
The edible cookie dough is inspired by my internet famous vegan chocolate chip cookies! The main difference? No baking soda and mini chocolate chips! Other than that, the dough recipe is almost identical! The dough is scooped out, rolled into tiny balls, and dipped in a melted chocolate coating that hardens into a deliciously crunchy shell. I like to sprinkle the wet chocolate with a little sea salt, but this is totally optional!
Cookie Dough Truffle Ingredients:
- All-Purpose Flour: This is the only flour I recommend and can guarantee good results with. That being said, a cup for cup gluten free flour might work if you’re game for experimenting.
- Coconut Oil: This should be room temperature, which generally yields a solid but easily scoop-able oil. If the oil is melted, you can pop it in the fridge for a few minutes and it’ll firm up. If it’s too hard, run the bottle under warm water for a few minutes to soften it just a bit. Refined coconut oil will give a more neutral taste while unrefined coconut oil will add a delicious but potent coconut flavor.
- Sugar: Both light brown sugar and granulated sugar are used in this recipe. If you’re vegan, be sure your sugar is vegan certified, if that’s important to you! Wholesome brand brown sugar is certified vegan!
- Coconut Milk: For best results, be sure to use the ultra thick Thai-style coconut milk that comes in a can. You’ll want to dump the can into a large bowl and whisk the solids and liquids together, then measure and use in this recipe. You can save the remaining milk, in an airtight container in the fridge, for up to 2 weeks.
- Applesauce: Be sure to use unsweetened applesauce! And unflavored, as you don’t want this added cinnamon or any other natural or artificial flavoring to these truffles.
- Vanilla Extract: As always, I suggest using REAL vanilla, not artificial vanilla essence. A bourbon vanilla adds a nice flavor if you’re looking to get fancy.
- Salt: A tiny dash balances out the sweetness and enhances the flavors in this recipe.
- Vegan Chocolate: I LOVE Enjoy Life Brand chocolate (not sponsored!) and use their chocolate chips in almost all of my baking these days. You’ll need the mini chocolate chips for the cookie dough batter and the dark chocolate chips for the chocolate coating. Note: If you’re not vegan, feel free to use whatever brand chocolate chips you’d like! You can even dip these in white chocolate, if you prefer.
Let’s Make Cookie Dough Truffles!
- Toast your flour! Raw flour is not actually safe to eat, so we’re going to cook it in the oven at 350 degrees for a few minutes, and then let it to cool before use. You can do this weeks in advance if desired!
- Prepare your pan! Line a large baking sheet with wax paper. You’ll place your dipped truffles on this pan. The wax paper ensures they won’t stick. Parchment paper can be used, but doesn’t work as well as wax paper.
- Make the Cookie dough! Beat the coconut oil, sugars, coconut milk, applesauce, and vanilla together until smooth, then mix in the flour, salt, and chocolate chips and beat until evenly combined.
- Scoop and Roll! Using a small cookie scoop, scoop the dough and roll it into tight balls. Place the dough balls on the prepared baking sheet and freeze until firm.
- Dip! You’ll melt the chocolate and coconut oil and mix well, then dip each truffle into the melted mixture! The easiest way to do this is to place one truffle on to a fork or candy dipper, and dip it into the melting chocolate, letting it completely submerge before pulling it back up, and allow excess chocolate to drip back into the bowl before transferring it back on the prepared baking sheet.
- Decorate and Chill! You can sprinkle with sea salt, if desired. Then pop the pan in the fridge and refrigerate until the chocolate is set, about 30 minutes.
These are 100% make-ahead friendly, and can be stored in an airtight container, in the refrigerator, for up to 5 days. But I doubt they’ll last that long!
More Truffle Recipes:
- Grand Marnier Truffles
- Easy Peppermint Oreo Truffles
- Almond Joy Truffles
- Amaretto Chocolate Truffles
- Espresso Chocolate Truffles
- Kahlua Chocolate Truffles
Vegan Chocolate Chip Cookie Dough Truffles
For the Cookie Dough:
- 2 and 1/3 cups (280g) all-purpose flour
- 1/2 cup (113g) coconut oil (refined or unrefined) solid but scoop-able
- 1 cup (213g) light brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57ml) Thai-style coconut milk well combined
- 1/4 cup (57g) unsweetened applesauce
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 10 ounces enjoy life brand vegan mini chocolate chips
For the Chocolate Coating:
- 2 9 ounce bags enjoy life brand vegan dark chocolate chips
- 1 Tablespoon (14g) coconut oil
For the Cookie Dough:
- Preheat the oven to 350 degrees (F).
- Line a large rimmed baking sheet with parchment paper, allowing two sides to overlap two sides of the pan.
- Sprinkle the flour on the baking sheet and toast for 5 minutes. Remove from the oven and toss with a fork. Return to the oven and toast for another 3 minutes.
- Cool for 10 minutes, then carefully transfer all of the flour to a large bowl and cool completely, about 20 minutes. Then use as directed below.
- Line a large baking sheet with wax paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil, both sugars, coconut milk, applesauce, and vanilla together until smooth, about 3 minutes.
- Reduce the speed to low. Add in the flour and salt and beat until just combined. Add in the chocolate chips and beat until evenly combined.
- Using a small cookie scoop, scoop out level balls of the dough and roll it into tight balls. Place the dough balls about an inch apart on the prepared baking sheet and transfer them to the freezer to firm up for at least 30 minutes, or up to 2 hours.
For the Chocolate Coating:
- Place a heatproof bowl over the pan of simmering water, making sure the bowl fits snugly on top of the pan and that the simmering water isn't touching the bottom of the bowl. Reduce heat to low.
- Place the chocolate chips and coconut oil into the bowl and cook, mixing occasionally with a silicone spatula, until completely melted.
- Carefully remove the bowl from the pan, making sure no water comes in contact with the chocolate.
- When the truffles are ready to be dipped, place one onto a fork or candy dipper, and dip it into the melting chocolate, letting it completely submerge before pulling it back up. Allow excess chocolate to drip back into the bowl then transfer it back on the parchment lined sheet. Sprinkle with sea salt, if desired. Repeat with all truffles
- Refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
- When ready to serve, place each truffle in a small truffle wrapper or simply place them on a large serving platter.