These chocolate chip cookie dough truffles taste decadent but are paleo, vegan and made with clean ingredients! A grain free, dairy free, edible chocolate chip cookie dough is dipped in an easy homemade dark chocolate for a dessert that everyone will go wild for!
Chocolate chip cookie dough + rich dark chocolate. I almost feel like I need not speak another word – if you’ve stumbled your way over here, I’m guessing we’re on the same page with this glorious combo!
And yes, I’ve used good-for-you ingredients to make these treats paleo and vegan, grain free, dairy free and all that jazz. But really? They taste as decadent as any chocolate chip cookie dough truffle you’ll ever taste – this much is certain.
For the cookie dough, I turned all the way back to the first paleo chocolate chip cookie recipe I ever developed, because sometimes the first remains the best!
I tweaked it of course to omit the egg and make it the edible (and vegan) cookie dough that dreams are made of! I subbed in maple syrup for the coconut sugar to get rid of the “grit” and it’s nothing but creamy chocolate chip cookie dough perfection.
Anyway, I was QUITE pleased with the result – so pleased that it was tough to not just start eating it with a spoon (which is of course legal, and I will not judge you for) – and it couldn’t have been easier to mix together – I just threw the ingredients in a bowl and mixed with a spoon.
One note on the mini chocolate chips I used here – they’re Enjoy Life brand which is dairy and soy free, but not technically paleo due to the inclusion of cane sugar.
For a 100% paleo option, you can chop up a paleo friendly chocolate bar in place of the chocolate chips. There are luckily several brands to choose from now – my how far we’ve come since I started this blog!
As for the “dipping” chocolate, I turned to this classic paleo chocolate recipe from Allrecipes (love, love, love Allrecipes for ideas!) and tweaked it a bit to scale and make it vegan as well as paleo.
It’s incredibly easy to prepare – you simply whisk the ingredients together and wind up with a creamy dark chocolate mixture that resembles melted chocolate.
Before dipping, you’ll need to make sure the mixture is whisked really well and cool enough to thick just a bit to coat the cookie dough balls with a nice thick coating of chocolate!
Alternatively, you can also simply melt your favorite dark chocolate with about 1/2 tsp coconut oil to dip your truffles in, I noted this in the recipe itself.
Either way, you’ll wind up with real-deal chocolate chip cookie dough truffles that are decadent enough to trick just about anyone you share with!
Are you ready to mix, roll, dip, and devour? Yes! Let’s make truffles!
Chocolate Chip Cookie Dough Truffles {Paleo, Vegan}
Chocolate Chip Cookie Dough Truffles {Paleo & Vegan}
These chocolate chip cookie dough truffles taste decadent but are paleo, vegan and made with clean ingredients! A grain free, dairy free, edible chocolate chip cookie dough is dipped in an easy homemade dark chocolate for a dessert that everyone will go wild for!
Ingredients
For the Cookie Dough
- 1 2/3 cups blanched almond flour
- 1/3 cup refined coconut oil melted (refined has no coconut flavor)
- 1/3 cup pure maple syrup or raw honey (not vegan)
- 1 tsp pure vanilla extract
- 1/2 cup mini chocolate chips I used Enjoy Life brand OR homemade chocolate chunks
For the Chocolate*
- 2/3 cup coconut oil melted
- 2/3 cup raw cacao powder or unsweetened cocoa powder, sifted, if necessary
- 1/3 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/8 tsp fine grain sea salt
Instructions
For Cookie Dough:
-
Combine all ingredients (except for the chocolate chips) in a bowl and stir well until a thick sticky dough forms (it doesn't seem to matter what order you add the ingredients.) Stir in the chocolate chips after the dough is combined, then chill dough in the refrigerator while you make the chocolate.
For Chocolate:
-
In a small saucepan over very low heat, whisk together the coconut oil, cacao powder (sift first if your is very lumpy) and maple syrup until a smooth shiny mixture forms (this only takes a minute)
-
Remove from heat and stir in the vanilla and sea salt. Allow to sit at room temp 5-10 mins - long enough to let the chocolate thicken up a bit for dipping the truffles.
Dip Truffles:
-
After cookie dough has chilled for 10-15 mins, line a large baking sheet or platter with parchment. Roll dough into small balls and dip each one in the chocolate using a small spoon - chocolate should be the consistency of melted chocolate now. Whisk if necessary, or allow to cool more if it's still too thin.
-
After dipping in chocolate, place each truffle on baking sheet to cool. Once chocolate hardens, drizzle more over the top if desired, then place baking sheet in the refrigerator 10 mins until chocolate hardens.
-
Store leftovers in a container in the refrigerator - enjoy!
Recipe Notes
*You can also melt 1 cup chocolate chips with 1/2 tsp coconut oil to dip the truffles if you prefer not to make your own chocolate!
Cookie Dough Recipe Adapted from Chocolate Chip Cranberry Cookies
Chocolate Recipe Adapted from Allrecipes
Nutrition
What I Used To Make My Chocolate Chip Cookie Dough Truffles:
Want More Paleo and Vegan Chocolate Recipes? Try One Of These!
Salted Dark Chocolate Tahini Fudge
Chocolate Raspberry Cream Cups
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
Victoria says
February 9, 2018 at 10:40 amI’m seriously SO happy to see that these are made with almond flour instead of cassava…I have a ton of almond flour in my pantry and I think cassava does not agree with me too well. Thanks so much for this awesome recipe, I can’t wait to make it!
Michele says
February 11, 2018 at 10:32 amYay! Hope you enjoy 🙂
Kristin says
February 9, 2018 at 11:18 amWhen are the mini chips added? I might have misread it as I’m at the eye doc with dilated eyes ? but I don’t seem to see that step. These look great, can’t wait to try!
Kerry says
February 10, 2018 at 11:39 amI agree with you and my eyes are not dilated. Haha! I don’t see where or when we add the choc chips in. I hope Michelle can answer. ?
Michele says
February 11, 2018 at 10:28 amFixed it – you just add them after mixing the cookie dough and before chilling 🙂
Kerry says
February 11, 2018 at 3:19 pmThank you!! Cant wait to try these!
Michele says
February 11, 2018 at 10:32 amFixed it – after you mix the cookie dough 🙂
Natalie says
February 10, 2018 at 8:59 amI love cookie dough truffles! These look absolutely gorgeous and so delicious ♥
Nicole says
February 10, 2018 at 11:42 amWhat can you susititute in place of the almond flour? We have nut allergies in my house. Thank you!! I recently found your blog and am in LOVE with it. 🙂
Michele says
February 11, 2018 at 10:28 amYou might be able to sub in gf oat flour (not paleo) – I’d use slightly less and add as needed to get the right consistency. I’m not sure of a paleo flour that would sub in with a similar measurement!
Katherine says
February 10, 2018 at 7:15 pmWill it still work if all I have is unrefined coconut oil?
AnnMarie says
February 11, 2018 at 12:15 amI just made them with “virgin coconut oil” which I accidentally bought instead of refined. It made them coconuty, for sure…which is fine! Still good.
Michele says
February 11, 2018 at 10:22 amTotally fine as long as you like the coconut 🙂
Michele says
February 11, 2018 at 10:22 amYes, it will just taste a lot more coconutty 🙂
Erinn says
February 11, 2018 at 9:12 amWhat’s the unit of measurement for the refined coconut oil? ⅓ cup?
Also, when are the mini chocolate chips added?
Michele says
February 11, 2018 at 10:19 amCup, and stir the chips into the dough before chilling 🙂
Olivia says
February 11, 2018 at 3:47 pmEveryone in my family LOVED these!! Great recipe! ??
Any thoughts on using melted Ghee instead of coconut oil in the dough?
Victoria says
February 19, 2018 at 9:08 amI’m not sure about ghee, but I used butter instead of the coconut oil and it was DELICIOUS. This is my new favorite edible cookie dough recipe by a long shot!
Michele says
February 20, 2018 at 3:29 pmOh that’s so great to hear!!
Andrea says
February 11, 2018 at 6:50 pmIf I substitute a couple packets of stevia for the filling and coating, will that cut a lot of the carbs? (i.e. no maple syrup) I guess I’d have to add some water and maple flavoring too. Or would that just plain not work??
Tracey says
February 12, 2018 at 4:45 pmTHESE ARE SOOOOO GOOD!!! everything you make is so tasty!!
Brea says
February 12, 2018 at 6:09 pmWhat is the serving size for the nutrition facts you listed?
Margaret says
February 17, 2018 at 8:59 pmIf I wanted to make them into cookies, what else do I add to the dough? Egg and ?
Thanks.
Michele says
February 20, 2018 at 3:34 pmI’d recommend making these instead, which are very similar but with an egg:
Laura Bailey says
February 22, 2018 at 7:35 pmMade these this week…such an awesome treat! Question, and I think I know the answer. The serving size is 1 truffle, correct? I guess I am hoping maybe it is more than 1, but I am probably not that lucky! Delic!
Michele says
February 23, 2018 at 10:25 amI think I set it at 1, that said, I usually eat 2 🙂
Brooke says
March 4, 2018 at 8:26 pmI love these! I eat a couple in the afternoon when I have a chocolate craving. My second batch turned out MUCH better than the first. I used melted ghee instead of the oil and they turned out just like the picture. I don’t know if I used the wrong kind of oil or flour, but my first batch was just really oily. Thank you so much for the recipe!
Gina says
March 30, 2018 at 10:20 amFor the chocolate, can I use refined coconut oil? My family is not a fan of coconut flavor!
Sara says
May 17, 2018 at 9:24 amI think I cooked my chocolate too long… it’s all gritty looking! 🙁
I’m so sad now!
Lina says
August 31, 2018 at 10:14 pmThank you for this recipe, sounds so delicious I can’t wait to try it! 🙂 I want something grain-free but unfortunately can’t have almonds. Would something like brown rice flour work for this recipe?
Michele says
September 2, 2018 at 10:29 amIt might – I think oat flour would sub pretty well too.
Sierra says
December 20, 2018 at 5:22 amWondering if you have tried these using coconut flour instead of almond? How much would you reduce the flour by if subbing?
Melissa Schneickert says
February 8, 2019 at 10:07 pmI made these for company this evening, and they were unbelievably delicious! (I was even asked for the recipe!) They were easy to make, which is a bonus. I’m curious what’s considered a serving size; I’ve checked the nutrition information and it’s unclear.