Quick and easy 5 ingredient cookie dough truffles, ready in 15 minutes. Vegan and gluten free.

Chocolate Chip Cookie Dough Truffles

Sometimes when you want to eat dessert, you want to eat it right now. Unfortunately, I don’t have a recipe for you that appears out of thin air; you’ll have to go see David Blaine for that one. However, these truffles are the next best thing.

With only 5 ingredients to throw in the food processor, these tasty little cookie dough balls come together in less than 20 minutes. If you’re too eager to wait to form them into balls, just grab a spoon and dig in. I won’t judge. I’ve been there.

Chocolate Chip Cookie Dough Truffles

This recipe is not only gluten free, dairy free and refined sugar free, but it’s nut free as well. Sometimes when my stress levels are high, my body has some not so fun reactions to nuts, like hives and heart palpitations, which only makes me more anxious, causing the symptoms to worsen.

Anyway, this made me wonder what it would be like to have an actual allergy to nuts, and have to completely avoid them altogether.

The tahini works really well in these cookie dough truffles. The coconut sugar overpowers the taste of the tahini, so if you’re worried about it tasting too much like hummus, have no fear.

Chocolate Chip Cookie Dough Truffles

If you’d like to switch out the tahini, for another nut or seed butter, I’ve had great success with peanut and almond butter. I’m sure any substitution would be fine, they’ll just have a different flavor depending on which butter you go for.

Chocolate Chip Cookie Dough Truffles

 

Chocolate Chip Cookie Dough Truffles
Prep Time
15 mins
Total Time
15 mins
 
Yields 15-18
Ingredients
  • 1 ½ cups Chickpeas
  • ¼ cup Tahini
  • cup Coconut Sugar
  • cup Dark Chocolate Chips or Chocolate Bar cut into chunks
  • 1 tsp Vanilla
  • optional1 cup Dark Chocolate for dipping
Instructions
  1. Combine chickpeas, tahini, coconut sugar and vanilla in a food processor and blend until smooth. You may have to stop to scrape down the sides with a rubber spatula halfway through blending.
  2. Add the ⅓ cup chocolate chips and pulse a couple times until mixed throughout the mixture. (Can also mix by hand)
  3. Using a cookie scoop or 1 Tbsp measuring spoon, scoop the mixture , place between your hands and roll it back and forth until rounded into a ball. Continue until the batter is gone.
  4. If dipping in chocolate, melt your chocolate in a double boiler or microwave. Once melted, roll the truffles in the chocolate one at a time until coated and remove with a fork, making sure to wipe excess chocolate off on the side of the bowl as lifting out. Store in fridge or freezer.
Recipe Notes

*You can add ½ tsp of coconut oil to the chocolate when melting to thin it out

10
Leave a Reply

avatar

6 Comment threads
4 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
5 Comment authors
40 Plant Based Recipes – 5 Ingredients (or less) | Active Vegetarian40 Plant Based Recipes - 5 Ingredients (or less) - Active VegetarianNicoleKat BenningerSam Recent comment authors
  Subscribe  
Notify of
Julie

Yum! These are so cute. Might try the almond/cashew flour version! 👏

Katherine + Maria

O my goodness! these look so good!

Sam

These look delicious! I love the chickpea base.

Kat Benninger

These look so good I can’t wait to try them!

trackback

[…] EASY ROASTED CAYENNE CHICKPEAS FIG & NUT ENERGY BITES CHOCOLATE CHIP COOKIE DOUGH TRUFFLES […]

trackback

[…] EASY ROASTED CAYENNE CHICKPEAS FIG & NUT ENERGY BITES CHOCOLATE CHIP COOKIE DOUGH TRUFFLES […]