Easy chocolate chip cookie dough truffles are dipped in melted chocolate and will quickly become your favorite bite size dessert recipe!
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No bake cookie dough truffles
If you are a cookie dough lover, this is the recipe for you.
We took everyone’s favorite part of cookie dough ice cream and added a rich chocolate shell, creating the ultimate chocolate chip cookie dough treats.
And do you want to know the best part?
This snackable cookie dough can be completely egg free and flourless!
Also try these Healthy Chocolate Chip Cookies
Healthy cookie dough bites with no flour
The chocolate covered truffles can be low calorie, high protein, gluten free, dairy free, egg free, soy free, high fiber, sugar free, oil free, and completely vegan.
Yet they taste just as decadent as traditional recipes and can easily hold their own against those popular Ben & Jerry’s chocolate chip cookie dough chunks.
Every single time I serve these cookie dough truffles at a party, guests always ask for the recipe and are shocked to learn the secret healthy ingredient.
Absolutely no one could ever guess!
The truffles are adapted from my Chickpea Cookie Dough Dip
Step by step recipe video
Above, watch the step by step cookie dough truffle recipe video
Ingredients for the recipe
To make homemade cookie dough truffles, you need chocolate chips, oat flour or protein powder, pure vanilla extract, oil or nut butter, sweetener of choice, a little salt to heighten the flavor, and chickpeas or white beans.
Unlike many other cookie dough truffle recipes, this one calls for no sweetened condensed milk, butter, or shortening.
Superfood chickpeas, also called garbanzo beans, make up the base of the recipe. Cannellini beans (white kidney beans), great northern beans, or other white beans work just as well. You can use either cooked or canned beans.
If you experiment with black beans, lentils, pinto beans, or something else instead of beans, be sure to report back with your results. A keto option is also included.
For the best cookie dough truffles, we recommend going with either the oat flour option or a protein powder you have used in the past and already know you like. Our favorite is unsweetened pea protein powder.
Or you can make your own oat flour by blending rolled oats or quick oats in a food processor until a fine flour texture forms.
My personal favorite options are either coconut oil or peanut butter. (Chocolate peanut butter cookie dough truffles? Yes, please.) You can substitute vegetable or canola oil, almond butter, cashew butter, nut free sunflower butter, or Coconut Butter.
Have fun and change up the flavor by stirring in a handful of mini chocolate chips, shredded coconut, chia seeds, chopped dark chocolate, or finely diced walnuts or pecans. Or add mini M&Ms to create monster cookie dough truffles.
You can also swap the nut butter for Homemade Nutella
How to make chocolate chip cookie dough truffles
Drain and rinse the chickpeas or white beans very well. This important step will remove any bean aftertaste in the finished product.
Add all ingredients except the chocolate chips and optional coating to a high quality food processor. Blend until the mixture achieves a smooth cookie dough texture.
Note: A high speed blender with a tamper will technically work, but the texture of these chocolate covered cookie dough candies is much better if you use a food processor.
Turn off the machine, and stir in the chocolate chips with a spoon. Then form the dough into balls or truffle shapes by using a spoon or a mini cookie scoop.
Place the cookie dough balls on a plate lined with wax paper or parchment paper.
You may enjoy the bite sized cookie dough treats now, or refrigerate them while you prepare the optional chocolate coating recipe below.
Chocolate covered cookie dough truffles
Feel free to eat the truffles plain, or follow the steps below to coat them in chocolate.
The easiest way to make your own chocolate dipped cookie dough truffles is to carefully melt six ounces of chocolate chips (or white chocolate chips) in a microwave or by using the double boiler method.
Once melted, I like to then stir in an optional two teaspoons of coconut or vegetable oil for a smoother sauce. Dip each cookie dough bite into the chocolate sauce.
Place the chocolate coated truffles on a parchment lined plate, and let the chocolate coating set.
If you prefer a refined sugar free chocolate shell, stir together three tablespoons each of pure maple syrup, cocoa powder or raw cacao powder, and warm coconut oil. Dip the chocolate chip cookie dough bites in the sauce.
Refrigerate or freeze to set.
Tips for storing and serving
The recipe can be left out in a cool environment for a few hours. And the cookie dough bites are easy to transport, making them ideal for parties.
Bring the truffles to your next family event, birthday party, book club, or Christmas cookie exchange, and watch how quickly they disappear.
You can even press them into Easter egg shapes for a festive holiday treat that everyone will love. The truffles are wonderful gifts for friends and family.
To prevent the outer chocolate shell from melting, we recommend against serving the cookie truffles at outdoor summer gatherings.
If you are an ice cream lover, stir chopped cookie dough truffles into vanilla ice cream or Banana Ice Cream for DIY cookie dough ice cream. Vegans, try Coconut Ice Cream.
And if you happen to find yourself with leftovers, store them in a covered container in the refrigerator for up to five days. Or place the chocolate covered treats in an airtight covered container and freeze for up to about two or three months.
Or better yet, send any leftover chocolates to me!
More Bean Based Desserts
Black Bean Brownies – Reader favorite recipe
Cookie Dough Truffles
Ingredients
- 1 can chickpeas or white beans, or 1 1/2 cups cooked
- 3 tbsp protein powder or oat flour
- 3 tbsp coconut oil or nut butter
- 1/3 cup sugar or sweetener of choice (or make keto Cookie Dough Balls)
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/4 cup water (omit if using liquid sweetener)
- 3 – 6 tbsp chocolate chips
- optional chocolate coating recipe above
Instructions
- Drain and rinse the chickpeas very well. Blend everything except the chocolate chips until completely smooth. While a blender technically works, the texture will be much better in a food processor. Stir in the chocolate chips. Use a spoon or a mini cookie scoop to form balls or truffles. Place on a parchment lined plate. Enjoy as is, or refrigerate while you make the optional chocolate coating recipe. View Nutrition Facts
Video
Notes
More Chocolate Chip Cookie Recipes
Chocolate Chip Peanut Butter Bars
I would suggest doubling the recipe and using a whole can of beans, because they are *so* good…. quite genius… definitely making these again, and the beans make it a lot cheaper than other cookie dough truffles I’d been making with coconut and almond four; and yet these are just as tasty if not *way* better.
I’m a fan, Katie. 😀
Can these be frozen?
They sound amazing BTW:)
Sorry, I’ve never actually tried.
Truffles out of chickpeas? What a wonderful, diabolical plot! I will have to experiment on my two daughters.
Hi Katie.
I have loved every recipe of yours that I have tried (savory and dessert).
For these truffles, could you be more specific on the type of oil you could use? I want to try to avoid nut butters because some friends are allergic.
Thanks!
You can use canola or veg oil or coconut oil. Omit milk of choice, as you won’t need it. And be sure to blend a long time so it thickens. It should be the thickness of cookie dough.
Hello Katie! I wanted to let you know that I am actually going to use this recipe as inspiration for an Experimental Foods project I am having to do in my college class very soon this semester. We have to switch out ingredients of a recipe to experimentally try to make a recipe healthier overall. I’m a dietetics major and my partner and I (in the Foods lab) decided to try this recipe for our big project! We’re very excited! I was also wondering, if you happen to be able to help us out, would it be okay to use either chickpeas OR chickpea flour for this recipe? Or did the chickpeas come out just fine? Thank you!
I haven’t tried flour. I’d recommend using chickpeas :).
I just made these and they are pretty good! I found that i had to freeze the batter to firm it up enough to roll it into a ball. Also, I wouldn’t recommend trying the chick peas before mixing them with the other ingredients. I did that and when I tried the cookie dough my taste buds noticed the bean-y taste.
I am currently trying to make these for Hubby for Valentine’s day, but I’m just getting a big liquid mess. I used oil because I’m nut-free, but otherwise followed the recipe word for word. I’m actually having two big problems with this recipe: I can’t seem to get the mixture totally smooth, and it’s completely liquid. I am using a brand new KitchenAid food processor, and blended for nearly 10 minutes! I did stop it to scrape down the sides, but it was blending for so long! As for the second problem … I thought it might firm up after sitting in the fridge for an hour. Nope. Then I thought that maybe a little icing sugar would help. I ended up needing so much icing sugar that the batter started getting too sweet, so I switched to flour. I probably added nearly a cup of flour before the batter started holding any shape. I was able to get them into balls (although it was a frustrating, sticky process) and they’re now on a silpat mat in the fridge. I’m crossing my fingers that they’ll firm up a little more. I really wanted to coat them in chocolate but I think I’ll end up with soup if I try. I’ll drizzle some and see what happens. I would freeze them but I just don’t have any room in the freezer right now, and am worried about what the consistency would be like when they get dipped in chocolate. Any advice?? I really wanted to like this recipe …
Hi Gillian,
The mixture should definitely be smooth… are you using canned beans or non-canned? How big is your food processor? I am so sorry the recipe didn’t work well for you 🙁
Holy cow!! I was incredibly dubious about using chickpeas in this recipe, but you don’t even know they’re there and they taste AMAZING!! Katie you are a god send! I added in a little desiccated coconut and used stevia to sweeten them rather than brown sugar and still I’m still sitting here questioning whether something that tastes this good is healthy!
These look a lot like Chef Chloe’s cookie dough truffles! Now I have to try these and see which ones I love more… It’ll be like the battle of the vegan cookie dough truffles! 😀
I just want to say that I have made these over and over again, and given out the recipe (via link to this page) SO many times!
I *always* make a double recipe – because who wants to be left with half a can of beans!
Plus, they’re so good, it’s always worth making extra. And we’re a family of 6 to start with, so we need quite a bit, plus enough for friends and visitors…
However, I don’t double the sugar, as they’re quite sweet enough with the single quantity. (And this despite me having a *very* sweet tooth!)
I never add milk to the mixture, and I do have to refrigerate it for it to get firm enough to make into balls.
Mostly, I just want to say thank you!
Aw thank YOU 🙂