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
Oh. My. Gosh. These were AMAZING!
Please more bean recipes like this!
Can I ask what kind of nut butter you used? Did you use oatmeal or flax meal?
I’m eating it with a spoon for now and loving it 🙂 Thanks for the recipe!
Managing without a food processor, but it’s high up on my birthday wishlist. Guess the original recipe has to wait until then 🙂
Hi Katie.
Long time reader, first time commentor.
I just wanted to say I love how creative your recipes are and also you look so angelic in your picture!
Aww Michelle, thank you so much!!
Looks like a great recipe. I’m about to make them and I am wondering why the addition of baking soda? Thank you, very happy to have found your blog!
Hi Jen!
It’s just for flavor. My favorite chocolate-chip cookies have a little baking soda kick :).
I made the recipe just as you had written and they came out great! Thanks for getting back to me. I can’t wait to try some of your other recipes!
i was wondering where these were located on your recipe page for future reference? thanks!
hi i was wondering where is this recipe located for future reference?
It’ll probably go on the “cookies and bars” page, and it’ll definitely go on the “all dessert recipes” page as well… as soon as I get a chance to add it 🙂
Katie your Truffles are AMAYZAAANG!!! I substituted the brown sugar for Splenda, used the Quick Oats, only 1 Tbsp mini chocolate chips and a White Chocolate Peanut Butter Walmart sells that is equal to calories as the Peter Pan Reduced Fat PB. I AM GOING TO EAT THEM ALL…TODAY!!! I didn’t even need to coat them in chocolate they were so good!!! Thank you for the delicious recipe! I’m anxiously waiting to buy your cookbook….!!!
Awww thank you so so much! That means a lot to me :).
Unfortunately, my truffles turned out extremely runny too. Even after I added more oats and some whole wheat flour. I followed the recipe to the T so I’m not sure why some of us are getting runny dough! Anyway, I decided to just dollop blobs of it on a cookie sheet and bake it for around 10 minutes at 350 and I got some delicious cookies out of it! They weren’t crispy or anything but delightfully doughy. My family ended up gobbling them up!
Hmm, mine was really thick! But I used all-natural peanut butter and I have a really good Cuisinart. Maybe that’s the difference? Oh, and I used canned beans.
What nut butter did you use?
I’m so sorry… I really don’t understand how some people are having trouble and others aren’t, with the same recipe! Weird :-?. I second Laura’s food processor question, though. I made the dough in a blender once and it did NOT work.
Its okay! The cookies were pretty delicious anyways. I used a food processor, canned white beans, and barney butter (so it has added palm oil). It blended really well so I’m still stumped :/
I’m stumped too :(.
Did you drain the beans? And use enough oats? I just dont get how the same recipe can be so thick for some people and so runny for others. It’s the same recipe… so weird! 😕
(I’m so glad you were able to fix them, though!)
I drained the beans and probably ended up using about 3 T oats and another 2 T of whole wheat flour to try to get it thicker. I think that maybe the problem is the type of bean. Perhaps white beans don’t thicken as much as garbanzo? Another reason could be the sugar or lack there of. I used brown sugar but perhaps those that used something like stevia got a thicker dough?
I’ve used both brown sugar AND white beans, so that shouldn’t make a difference.
Ok, just thought of something else: Do you measure 1/2 a can of beans and THEN drain? Or do you drain first and then measure? Id drain first!
And lol I just received a comment from someone (four or five comments below) who says her dough was almost TOO thick. I still don’t get how it can be so different for different people making the same recipe! Oy… 😕
I say double the recipe and all problems will be solved. I make mine in a blentec and they turn out perfectly.
These were UNREAL! I can’t believe how good they are! I may or may not have just eaten about 6 of them, without even waiting for them to cool!
Oh also, I saw that a few people were getting runny dough. My dough was actually extremely thick, just like cookie dough! But maybe it’s a difference in peanut butters, because mine is all-natural?
I’ll be making these a million times again!