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
InstructionsÂ
- 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 love cookie dough , I have the same problem with any ice cream that has cookie dough into. I would pick out all cookie dough piece then eat the cookie dough.
Wow this is an awesome recipe! I have to try this out. I love love LOVE truffles and plus chocolate, even better…now to go buy some chickpeas…
oh I love cookie dough icecream!! Will have to add these to my tub of vegan ice cream!! Thanks for the recipie hope you had a great new year!! The shirt looks very pretty on you!!
I love the bean desert recipes. I cooked one of the cookie batters for a party one time and it was a huge success. No one even realized that it was made out of chickpeas other than one of my indian friends (but that doesn’t count because she makes chickpea sweets all the time).
I adore cookie dough. Like A BUNCH. If I let myself, I could completely eat it for every meal….and these little yummy truffles looks magnificent. I’ve made them before (but with butter and other unhealthy things…) but I’d love to make this version! The last batch my roomies gobbled up in a day, I bet they’ll like this version too and not even know it’s healthy 🙂
As for cookie dough ice cream, it’s probably in my top three ice cream flavors, although it’s really only a flavor I get if I go out for ice cream. I prefer to get plain vanilla (usually fro-yo) and add my own mix-ins, if any at all. Although, like you, I much prefer the cookie dough to the ice cream 😛
-Anna Lynn
OMG a KZ-Inhabitant survivor… :O I thought they all dies around 1945! At least you look like one of the pplthe allies would have found ….
Hi! I’m totally brand new – to the website and to raw/vegan/healthy cooking. However, as my waistline is beginning to worry me, I decided this year I’d try some new things, in particular recipes on this website. I made these today as my first ever attempt, and while the result was certainly not the picture above, it wasn’t too bad. Actually, I stopped before even getting around to rolling the dough into balls and just started eating it straight. Now, I’ve never had a cookie dough truffle before, but at a guess, they aren’t quite like these. These are amazing, don’t get me wrong! But if you’re looking for an identical, healthier truffle, these are not the truffles you’re looking for. Then again, you’ll never find anything that tastes exactly like your favorite recipes but has no fat and no calories and no sugar, because those are what make your favorite recipes taste so darn good.
Anyway, Katie, you are awesome and I and my waistline thank you for this blog and your recipes!
Hi Kim!
Oh no, these should taste like normal truffles :-?. Can you tell me more about what you did, specifically? What oil/nut butter did you use? And did you use a food processor? Hopefully I can try and figure out what went wrong, because they ARE supposed to taste just like real truffles… none of my friends could tell the difference!
Thanks for the sweet comment!!
Well, I think part of the problem was that I assumed that vegetable oil would work as a substitute for nut oil – it didn’t! Peanut butter resolved the consistency issues, though. I think another factor has to do with the food processor, it’s as old as dirt so there was a bit of grainy texture to the whole thing. It tastes really good, it’s just a bit off texture-wise and tastes very nutty. I did buy everything from Wal-Mart, though, so that might have something to do with it.
I think the food processor was probably the biggest culprit… if the beans don’t get all mashed and creamy then the texture (and taste) is completely off! I tried making the dough in a regular blender once and it was AWFUL because the beans stayed kind of chunky and therefore didn’t absorb the liquid :-?. I’m glad you could at least salvage yours!
Yeah, you’re probably right! It didn’t help that I used vegetable oil, of course. After refrigerating the dough overnight, though, it has a much better consistency and taste.
Do you have any recommendations for good, cheap food processors? I would like a nice one, but I don’t have hundreds of dollars to spend, unfortunately!
Who doesn’t like cookie dough, really! Yesterday I posted about vegan peanut butter cookie dough truffles. Yours look lovely!
I just found your blog, I’m going to give these a try this weekend, hopefully my first of many recipes from you.
Cookie dough ice cream was always my favorite, although I ate it the opposite way. I would eat all of the ice cream first so that I would have a whole carton of cookie dough pieces to eat. Now I just love eating them separately since I can’t find a good gluten-free cookie dough ice cream!