Guilt-less Desserts & Treats for your Family

Cookie Dough Truffles


These Cookie Dough Truffles aren’t so much a recipe as they are a cry for help.

I mean, no one of rational mind eats cookie dough do they? I’m asking for a friend (definitely not me… cough cough) who eats raw cookie dough in preference to actually cooking the biscuits a lot. She may have also made a batch of cookie dough, with sprinkles, to take to a conference recently and likes to keep a batch in the freezer for ‘emergencies’.

Seriously though, as much as I (I mean… my friend) love Cookie Dough it does fit into the category of comfort/sad food. It’s the food of break ups, broken hearts, failed Facebook stalking and pregnancy cravings but these Cookie Dough Truffles make me feel less pathetic about how I love my cookie dough. You see, they’re a Truffle darling (insert Patsy from Ab Fab’s voice into the last sentence and it’ll make more sense!).

I like to think of these Cookie Dough Truffles as fancy Cookie Dough; as if sad old Cookie Dough went to Vidal Sassoon’s and came out with a blow wave and foils. It also sounds more socially acceptable to be eating Cookie Dough Truffles than just eating Cookie Dough straight from the bowl whilst wearing your ugg boots on the couch binge watching Nashville (totally not what I’m doing… wink wink).

These Cookie Dough Truffles are really easy to make; the dough is blended then made into small balls before being dipped in Chocolate. My personal favourite is Chocolate Cookie Dough and sprinkles but you could try either Plain or Chocolate and add sprinkles, chocolate chips, nuts or even dried fruit. The Cookie Dough Truffles need to be kept in the fridge and will keep fresh in there for ages and ages (not that they’ll ever last that long).

These Cookie Dough Truffles are super safe to eat raw as they contain no eggs or dairy. They are also Gluten, Dairy and Nut free so you can feel safe knowing that you are eating your feelings allergy free. They are made using the super popular Healthy Tiny Teddies and the Healthy Chocolate Tiny Teddies recipes, which are also used to make this Cookie Dough Frosting. Seriously, is there nothing Cookie Dough can’t do??!!

Cookie Dough Truffles

These Cookie Dough Truffles are an easy and allergy friendly sweet treat.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins



    Cookie Dough


      • 1/4 Cup Coconut Oil slightly softned (not melted)
      • 1/4 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
      • 2 teaspoons Vanilla Extract
      • 1/2 Cup plus 1 Tablespoon Arrowroot/Tapioca Flour
      • 1/3 Cup plus 1 teaspoon Coconut Flour
      • Dash Salt


      • 1/4 Cup Coconut Oil slightly softned (not melted)
      • 1/4 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
      • 1 teaspoon Vanilla Extract
      • 1/2 Cup minus 1 Tablespoon Arrowroot/Tapioca Flour
      • 1/3 Cup Coconut Flour
      • 1/4 Cup Cocoa
      • Dash Salt


      • Sprinkles
      • Chocolate Chips


      • 1/4 Cup Coconut Oil
      • 1 Tablespoon Maple Syrup
      • 1/4 Cup Cocoa
      • 1 teaspoon of Vanilla Extract



        Cookie Dough

        • Put all the ingredients (except the optional extras) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
        • Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
        • If adding optional extras do so now.
        • Wrap the dough in plastic and leave at room temperature for 30 minutes to firm, or place in the fridge for 10 minutes.
        • Remove the dough from the fridge and take 1/2 Tablespoon scoops of cookie dough and roll them into balls. If the balls are soft, place them in the fridge for 10 minutes to firm, or if firm continue.
        • Drop the balls, 1 at a time, into the chocolate mixture and coat evenly. Place the balls onto a tray lined with baking paper.
        • Keep the Cookie Dough Truffles in the fridge for 30 minutes and store in the fridge when not consuming by the handful!


        • Over a very low heat, melt the Coconut oil in a saucepan. Add the maple syrup and stir
        • Add the cocoa and whisk to combine.
        • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate). Use immediately.

        Leave a Comment

        This site uses Akismet to reduce spam. Learn how your comment data is processed.