Easy chocolate chip cookie dough truffles are dipped in melted chocolate and will quickly become your favorite bite size dessert recipe!
Table of Contents
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
Love your recipes, however not being a techie at my age, I don’t see where I can print these out. Don’t want the whole article. Thanks
To print, highlight just the recipe itself and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can print this document easily. You can also name it and save it to a CCK Recipe folder for future reference.
Thanks for trying to help me print out a recipe. I inherited a MAC and what you told me to do didn’t work. Guess I’ll hand write it out.
Just highlight all of the text and press the “control” button, then the letter c. Then open a word document and press the “control” button then the letter v. It should work on a Mac too! 🙂
Hey Katie, I am a great fan of your receipies and keep oggling at a lot of them from time to time. This one in particular is just truly innovative…a truuffle made out of chickpeas. Some awesomely healthy stuff.
also do you boil the chickpeas before putting them in the blender?
Canned beans have already been cooked and therefore need no boiling.
Hi Katie!!!
I have been a HUGE fan of your blog for a while. but this is my first comment 🙂 As a health-conscious college student who happens to be lactose- and gluten-intolerant (with a huge sweet tooth- esp. for chocolate and peanut butter), you are a miracle! I had to make these today. I made them with great northern beans (only kind in the pantry), Peanut Butter & Co.’s White Chocolate Wonderful and Dark Chocolate dreams, and with out oats (did not have any GF). While the texture was very smooth and soft, they were DELICIOUS 🙂 I ended up eating half of the dough from the food processor, and I baked the rest into soft cookies. Keep up the great work, and I intend to comment more. To answer your question (before becoming gluten- and lactose intolerant), I always liked the cookie dough part better. The ice cream would come next. Now, chocolate chip ice cream was a different story…
These are absolutely fabulous!
Oh my gosh! Whenever we get cookie doiygh ice cream, I always pick out the cookie dough pieces and leave the ice cream behind too!!! Seriously, it looks like a mining site by the time I am done with it.
I needed a quick dessert using things I already had on hand and came across this recipe…I’ve tried a lot of bean desserts that end up tasting like beans with sugar, BLECH! But *THIS* recipe…WOW! If I didn’t make it myself, nobody could convince me it wasn’t cookie dough let alone that it had beans in it. Love it! Thanks for the great recipe! Looking forward to seeing if my hubby and children can guess the secret ingredient later tonight 🙂
I love cookie dough out of ground peanuts, which is just SUPER chunky peanut butter! 😀
Does anyone have any idea how long these will keep in the freezer? I’d like to make them with kids as part of a chocolate making workshop, but since some of the chocolates will be sold for a Halloween/World Vegan Day charity bake sale they will need to be able to keep for two weeks in the freezer.