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Cookie Dough Truffles

These Cookie Dough Truffles are an easy and allergy friendly sweet treat.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Cookie Dough

      Plain

      • 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

      Chocolate

      • 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

      Optional

      • Sprinkles
      • Chocolate Chips

      Chocolate

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

      Instructions

      INSTRUCTIONS

        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!

        Chocolate

        • 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.