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Vegan and Gluten-Free Chocolate Chip Cookie Dough Truffles with Flaked Sea Salt

Author Samah Dada


Cookie Dough Filling

  • 1/2 cup blanched almond flour
  • 2 tbsp coconut flour
  • 5 tbsp coconut sugar
  • 3 tbsp almond butter
  • 2.5 tbsp coconut oil, melted and cooled or grapeseed oil
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 1/4 cup mini chocolate chips I found vegan ones by the brand Enjoy Life (this is not sponsored!!)

Chocolate Coating

  • 1/3 cup chocolate chips or one 1.75 oz bar
  • 1/2 tbsp coconut oil
  • Maldon sea salt (or flaked sea salt of choice)


  1. In a medium bowl, combine the almond flour, coconut flour and coconut sugar. Set aside.

  2. In a separate bowl, whisk together melted and cooled coconut oil, almond butter and vanilla extract.

  3. Add the almond butter mixture to the dry ingredients and mix until combined. Add the almond milk to help create a loose, coarse dough. Fold in mini chocolate chips.

  4. Form cookie dough filling into 1-inch sized balls, and store them in the fridge on a wax paper covered plate or dish to firm up while you make the chocolate coating.

  5. For the chocolate coating: Melt together the chocolate chips and coconut oil incrementally in the microwave. Set aside to let cool for a few minutes.

  6. Remove the cookie dough balls from the fridge, and roll each in the chocolate mixture ensuring that they are completely covered.

  7. Once you have rolled each truffle in the chocolate, lightly sprinkle with maldon sea salt.

  8. Freeze for at least 45 minutes to set. Serve after thawing for a few minutes. Store in freezer!