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
My high school boyfriend worked at dairy queen, He would laugh every time I came into the store because I would order a cookie dough blizzard without the ice cream. They always looked at me like I was crazy, but it was completely worth it.
Hi Katie!
I am a new reader as of today! One of my friends brought these truffles to a party last night, and they were so delicious that everyone was asking for the recipe. And that’s how I found you!
It’s not even afternoon yet, and I’ve already made the truffles again, all for myself this time :).
I have about a million more of your recipes I want to try. If they’re even half as good as this recipe, I’m in trouble! And by trouble, I mean I may never want to leave my kitchen!
Do the nutrition facts include the melted chocolate chip covering??
Hi everyone! I just found this site on Pinterest and I’m so intrigued! I’m not a vegan or vegetarian, just someone who is trying to eat a bit healthier. To those who have had real deal cookie dough, how do these bean recipes compare? Thanks for your help! (katie, your hair is fabulous!)
Wow, thank you!
This particular recipe was just recently posted, so there’s not much feedback. But here’s a similar bean recipe that has a lot more feedback if you want to read through some of the comments :). https://lett-trim.today/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough%3C/a%3E%3C/p%3E
I just made these (well, they are in the fridge and awaiting chocolate topping) and it was really, really hard to not eat them all as soon as they were made. It really does taste like cookie dough (no bean flavor whatsoever) and I would actually double it because they are so good if you are taking them somewhere. I mean, what are you going to do with half a can of beans, anyway? Besides make more cookie dough goodness! Mine were a little thick, but nothing unmanageable. They kind of stuck to my hands, too, but that just meant I got to lick it off when I was done! Yum, yum, yum.
I am so so glad they worked for you!
And my dough is a bit on the thicker side as well… so weird, because a few people have been telling me their dough is too runny! I can’t figure out how we can all be getting such different results!
I have another update since I first posted as they have all been dipped in chocolate and promptly scarfed down. My non-healthy-dessert eating carnivorous husband loves them! He says he would double dip them in chocolate, though to make a thicker chocolate coat, but he’s also a major chocoholic. If anyone is at all concerned about these tasting weird, don’t be. They are ah-mazing!
Double-dipped in chocolate? You may have married a genius ;).
Truffles made out of chickpeas?! I love you. <3
This looks good. I would fill it with more chocolate truffles or nougat. When it comes to chocolate, I don’t think about calories, but rather think that where it came from it used to be the food of the Gods. Eat chocolate and feel like a God!
I found this recipe this morning and made them tonight. (Your blog is in my Goofle reader newsfeed, but I’ve been busy lately, so I’m finally catching up!) We don’t do lots of sweets in my house, but every once in a while, my salty/starchy-favoring son gets a hankering for something sweet. As a matter if fact, he just mentioned last night that I should make a dessert, cookies or some candy bars. Haha. Talk about timing!
Anyway, I made them tonight, and like some of the other commenters, mine were really runny–less wet than cake batter, but about as wet as brownie batter. I’ll tell you what I did so others don’t make the same mistake.
First, I don’t have canned anything, but I did have chickpeas soaking in the fridge (because I was planning on making some hummus before I found your recipe) since last night. I drained, measured and rinsed them and proceeded to follow the recipe to the letter. I used a quality almond butter and went for the quick oats.
Second, I did it in my VitaMix—NOT RECOMMENDED! (At this point, I wished I’d read the comments *before* I began. Haha.)
To fix my runny issue, I added more oats to no avail, and just when I thought we’d have to just eat it with spoons, I remembered the bag of almond meal in the pantry. I didn’t measure how much I used; I just kept adding until the consistency was right enough to shape it.
I can’t find my melon baller (kids–one of the many joys of motherhood. Ha.), so I used a measuring spoon that has a really deep, round bowl. I put one pan in the fridge and another in the freezer outside, and after a while, I started with the one from the freezer. I was able to round them up pretty well in my hands until they were all perfect little globes. Then I dipped them. (I used your coconut oil/agave/cocoa powder method.)
They’re awesome! I will try them again, but I will definitely use my kick-ass food processor instead. I’m wondering if mine was runny because the beans had been soaking too long, but canned beans soak for years, so I’m not sure if that was the culprit. They *were* tripled in size, so I suppose it’s possible that is where all the excess liquid came from.
At any rate, like I said, they were awesome and I can’t wait to try them again. You ROCK! Thanks for sharing with us. My son was really happy to satisfy his sweet tooth *and* have something good for him at the same time. 🙂
Bah! Sorry for all the typos. I should know better than to write so much from my phone. Haha.
I’m so glad you were able to salvage them! I think the issue might’ve been the vita… when I tried to make the cookie dough dip (similar dough recipe) in the vita, it did NOT work. The chickpeas didn’t fully blend, so the dough didn’t get thick. It works SO much better in my Cuisinart.
LOL about the phone thing… I get frustrated trying to write a sentence on one of those! It alwaays jumbles my letters! I’m in awe that you have the patience to write so much on one ;).
You know what, I made a mix of your recipes today. A friend of mine wants to learn some basics of hindi language, so she came to my place with a wine. I decided to make sth small and nice to eat – i “baked” one minute chocolate cake in microwave oven, then I made a cookie dough cream (according to the recipe above, but i didn’t add soda, added more water to make a smooth cream) and put it on the top of the cake.. my friend absolutely loved it 🙂
Took me forever to find this recipe again, I ’bout gave up. Please make it easier to find a recipe by adding a photo to the links you provide when we are searching.