Edible cookie dough wrapped in a luscious dark chocolate truffle! These no-bake Cookie Dough Stuffed Truffles taste decidedly indulgent but are actually made with real, simple ingredients and better-for-you! These healthy (ish) truffles are paleo-friendly (gluten/grain/dairy free), refined sugar free, and vegan.
What Do These Healthy Truffles Taste Like?
These healthy-ish truffles have a soft and chewy, chocolate chip studded, edible cookie dough center, a luscious and creamy dark chocolate truffle layer, and rolled in your favorite truffle coating. These Cookie Dough Stuffed Truffles taste rich and indulgent but use only with real, simple ingredients that will keep you feeling great!
Here’s why you will LOVE these Cookie Dough Truffles!
- Made with only 9 real, simple ingredients.
- Edible cookie dough + dark chocolate truffle is a two-in-one dessert heaven!
- The perfect anytime treat!
What Ingredients Are Used In These Paleo Cookie Dough Stuffed Truffles?
These Cookie Dough Stuffed Truffles have only 9 better-for-you ingredients and contain no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. They also happen to be vegan!
Here’s a look at the ingredients you’ll need and some possible variations:
- Almond Flour – The perfect flour for an edible cookie dough, plus it adds nutrients and healthy fats. I use and love Bob’s superfine almond flour.
- Vanilla Protein Powder – I add protein powder to the cookie dough to make these a more healthful and filling treat, and add some more flavor. Feel free to leave it out, if you prefer. We love Nuzest Vanilla Protein Powder, it’s vegan and has the perfect sweet vanilla flavor. (Use code FRESHLY15 for 15% off!)
- Maple Syrup – Adds sweetness to the cookie dough and truffle mixture and keeps these refined sugar free. Sub with honey or coconut nectar if you prefer.
- Cashew Butter – Gives the cookie dough the perfect rich butterness. Feel free to use any other nut/seed butter that you love! I use cashew butter is by Artisana.
- Vanilla – Adds flavor to the cookie dough.
- Dairy Free Milk – Adds moisture to the cookie dough and makes the truffle mixture. Use any dairy free milk you like!
- Chocolate – I used finely chopped chocolate in the truffle mixture and chocolate chips in the cookie dough, although I really wish I had mini chocolate chips for the cookie dough. Feel free to use the same type of chocolate in both components. Just be sure to use a good quality dark chocolate. My current go-to is Theo’s Pure Dark 70% chocolate, it’s organic and fair trade! To keep these strictly paleo use your favorite maple or coconut sugar sweetened chocolate like Hu Simple Dark or Eating Evolved.
- Coconut Oil – Helps the truffle mixture firm.
- Salt – To balance the sweetness.
- Truffle Coating – I went with a simple dark cocoa powder dusting but really you can roll these in anything you like! Some good options are crushed pistachios or almonds, cacao powder, coconut shreds, or coat the balls in melted chocolate to really take them to the next level.
How Do You Make Cookie Dough Stuffed Truffles From Scratch?
These are actually SO easy to make. The cookie dough comes together in a breeze, in just one bowl, and is mixed by hand. The truffle mixture is made like a ganache which sounds super fancy but is actually very simple. The only difficult thing about this recipe is that your hands will get messy with chocolate and trying not to lick your hands/fingers is a real challenge. Check out the step-by-step pictures below!
Here’s an overview of the steps:
- Prepare the cookie dough by mixing the ingredients together, then stir in the chocolate chips. Roll cookie dough into small 1 inch balls. Place on parchment lined plate or baking sheet and place in the freezer.
- Make the truffle mixture. Heat the wet ingredients in a small pot over low heat or in a small bowl quickly in the microwave. Pour milk mixture over finely chopped chocolate and stir until it is fully melted and mixture is thick and glossy. Stir in nut/seed butter.
- Chill the truffle mixture.
- Stuff cookie dough into truffles. Once the truffle mixture is firm, scoop out a large tablespoon, flatten into a disc in the palm of your hand, place a cookie dough ball in the center, then wrap the truffle mixture over the cookie dough, and roll into a ball.
- Coat truffles in whatever you like! I like cocoa powder because it’s easy, simple, and always delicious.
Storage: These will keep in the fridge or freezer, in an airtight container, for several months!
Make Ahead: Both elements can be made ahead and stored in the freezer until ready to assemble. The cookie dough is actually easier to wrap with the truffle if it has been frozen for a few hours and is very firm. If freezing the truffle mixture for more than a few hours, let temper at room temperature for a few minutes until malleable enough to shape.
Cookie dough, chocolate chips, creamy dark chocolate, seriously, what’s not to love?!? This healthy Cookie Dough Stuffed Truffle recipe is a dessert dream! Plus with only real, simple nutrient-rich ingredients, a hit of protein, and still absolutely delicious, you really can’t go wrong with these and I can’t wait for you to try them!
paleo friendly (gluten/grain/dairy free), refined sugar free, vegan
More Healthy Truffle Recipes!
- Mint Chocolate Truffles(paleo & vegan)
- Orange and Chocolate Truffles (paleo & vegan)
- Double Chocolate Truffles (paleo & vegan)
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Healthy Cookie Dough Stuffed Truffles
Edible cookie dough wrapped in a luscious dark chocolate truffle! These no-bake Cookie Dough Stuffed Truffles taste absolutely indulgent but are actually made with real, simple ingredients that will keep you feeling great!
Warning: Your hands will get messy making these truffles. It's a delicious chocolatey mess that is 100% worth it.
vegan, paleo (gluten/grain/dairy free), refined sugar free
Edible Cookie Dough
- 1 cup (120 grams) almond flour, packed
- 1/4 cup vanilla protein powder or sub additional almond flour
- 1/8 tsp salt
- 3 tbsp (50 grams) maple syrup
- 2-3 tbsp (33 grams) cashew butter sub other nut/seed butter
- 1-2 tbsp dairy free milk of choice
- 1/4 cup chocolate chips or chunks
- 1 1/2 cups (8 oz) finely chopped dark chocolate
- 2/3 cup (160 grams) dairy free milk
- 1 tbsp (13 grams) coconut oil
- 2 tbsp (38 grams) maple syrup*
- 3 tbsp (48 grams) cashew butter sub other nut/seed butter
- cocoa powder for dusting, about 3 tbsp or other toppings of choice!
Make the cookie dough balls. In a medium bowl mix together the almond flour, protein powder, and salt. Add the maple syrup, 2 tbsps of cashew butter, and 1 tbsp of milk and stir well. The mixture should look like a thick cookie dough. If the mixture is too dry add a bit more milk. If mixture is too thin, add more cashew butter. Stir in chocolate chips and roll into small 1 inch balls. Place on parchment lined plate or baking sheet and place in the freezer.
Make the truffle mixture. Place the chopped chocolate in a medium bowl. Heat the milk, coconut oil, and maple syrup together either briefly in the microwave in a small bowl or with a small pot over medium low heat. Heat mixture until it just comes to a boil. Carefully pour over the chopped chocolate and stir until the mixture is smooth and glossy. Stir in the cashew butter until fully incorporated. Place in the fridge or freezer for about 20 minutes to allow to firm.
Stuff the truffles. Use a large spoon or cookie scoop to scoop about 2 tbsps of truffle mixture. Flatten into a disc in the palm of your hand, place a cookie dough ball in the center, wrap the truffle around the edges of the cookie dough, roll into a ball, and place on parchment lined baking sheet or plate. Repeat with all remaining cookie dough until all truffle mixture has been used.
Roll the truffles in the cocoa powder (or other toppings of choice) to coat, shake off excess powder before placing back on the baking sheet.
Enjoy! Store finished truffles in the fridge or freezer!
Storage: These balls will keep, in an airtight container, in the fridge for a few weeks or the freezer for a few months!
Make Ahead: Cookie dough balls can be made and stored, covered, in the freezer a few days in advance. It's actually easier to stuff the truffles when the cookie dough have chilled for more than a few hours and are very firm. The truffle mixture can be made up to 3 days in advance, stored covered, in the fridge/freezer. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.
Got Leftover Cookie Dough? You may have some leftover cookie dough, which is not a difficult problem to solve. But just in case, here are a few ideas: eat straight up as a pre/post workout snack, crumble over ice cream or yogurt, coat in melty chocolate for a delicious dessert!
Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. I really wish I had mini chocolate chips for the cookie dough. Feel free to use the same chocolate for both components. I use Theo's Pure Dark 70% chocolate for the truffle mixture. Use coconut or maple sugar sweetened chocolate to keep these paleo/refined sugar free.
Maple Syrup - The amount of maple syrup will depend on your personal preference and the darkness of your chocolate. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. Add more maple, in small increments, if you prefer it sweeter.
Nut/Seed Butter – Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as tahini, peanut, almond, or sunflower seed butter. I use cashew for it's neutral flavor, my next best recommendation is sunflower seed butter or almond. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results.
Toppings – Roll these in your favorite toppings! Some other good options are crushed pistachios, coconut shreds, maybe sprinkles, or coat with melty chocolate for a truly epic treat.
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