I’m the type of person that needs a snack with basically everything I do (working, watching TV, breathing) and therefore I’m always trying to find new, fun, cute, creative ways to keep the snacking alive.
Enter my brand new Vegan and Gluten-Free Chocolate Chip Cookie Dough Truffles with Flaked Sea Salt. If you tried them, you’d have no idea that they were healthy but *shocker* they are. I mean…at this point, you already know how I operate.
Let me be real though, I enjoy eating cookie dough just as much (if not more) than the actual fully baked cookie(s). And ultimately if you get the chance to eat safe/ready to eat cookie dough…why would you ever pass that up?
My Cookie Dough Truffles are completely vegan, so consider the possible risk of cookie dough poisoning averted. These chewy, sweet but not too sweet, chocolatey creations are also gluten and grain-free, made with a blend of almond and coconut flour, studded with mini chocolate chips, and en-robed (lol yes I said it) in a layer of gorgeous 70% dark chocolate.
These are perfect for making and storing in the freezer to grab whenever you feel like you need a sweet pick-me-up, for a movie night with friends, or a movie night with yourself let’s be honest!!
Make them on Sunday with your meal-prep if you’re into that sort of thing, and store in the freezer to enjoy throughout the week. When that hump-day hits, you’ll thank me then.
As always, tag me @DADAEATS & hashtag #DADAEATS on Instagram when you make any one of my recipes so I can see what you going on!
Vegan and Gluten-Free Chocolate Chip Cookie Dough Truffles with Flaked Sea Salt
Cookie Dough Filling
- 1/2 cup blanched almond flour
- 2 tbsp coconut flour
- 5 tbsp coconut sugar
- 2 tbsp almond butter
- 2 tbsp coconut oil, melted and cooled
- 1/4 cup mini chocolate chips I found vegan ones by the brand Enjoy Life (this is not sponsored!!)
- 1/2 bar 70% dark chocolate or one 1.75 oz bar
- 1/2 tbsp coconut oil
- Malden sea salt (or flaked sea salt of choice)
In a medium bowl, mix together the almond flour, coconut flour, coconut sugar, almond butter, and melted coconut oil. Fold in mini chocolate chips. Set aside.
In a small bowl, heat 1/2 bar chocolate and 1/2 tbsp coconut oil in the microwave until just melted. You can also melt over the stove in a small saucepan. Set aside to let cool for a few minutes.
Form cookie dough filling into 1 inch sized balls.
Roll each cookie dough ball into chocolate (yes this is how I found chocolate on my elbow and forearm), and place on a plate prepped with wax paper. Once you've rolled each in the chocolate mixture, and all cookie dough truffles are on the plate, sprinkle with Maldon salt.
Freeze for 15 minutes. Best served immediately. Store in freezer!