Roll up almond flour cookies and dip ’em in decadent dark chocolate for easy, no-bake truffles!

If your favorite part of making chocolate chip cookies is eating the dough, you’re not alone. Luckily, these easy no-bake treats are a healthier-for-you way to indulge your cravings without any gluten, dairy, or raw eggs!

This soft and sweet chocolate chip cookie dough is made with nutty almond flour, creamy cashew butter, almond milk, and a little maple syrup for sweetener. When wrapped in a crunchy chocolate shell, you get indulgent, no-bake truffles that everyone will love.

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Start by mixing together the ingredients for the dough in a mixing bowl. Scoop them out and roll into 12 small balls (or six larger ones) and freeze for 15 minutes to get them nice and cold before dipping into the melted chocolate. This helps set the chocolate faster as well!

Prepare the chocolate coating by melting dark chocolate and coconut oil over a double boiler, and whisk until smooth. Add the cookie dough balls one at a time into the melted chocolate, using two forks to roll them around to coat. Place each truffle on a parchment paper lined baking sheet and chill in the refrigerator 10 minutes to set.

Store your cookie dough truffles in a single layer inside an airtight container in the refrigerator for up to two weeks or in the freezer for up to 6 months, though I dare you to make them last that long!

Dina Hassan

Eggless Freezer Cookie Dough Truffles

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Total time:25 mins

Cook Time:20 mins 20 minutes

Prep Time: 5 mins 5 minutes

Serves:12 truffles

Eggless Freezer Cookie Dough Truffles

Recipe by: Dina Hassan

Roll up almond flour cookies and dip ’em in decadent dark chocolate for easy, no-bake truffles.

Tools

• Mixing bowl
• Baking sheet
• Parchment paper
• Double boiler

Ingredients

For the Cookie Dough:

• ¾ cup almond flour
• 2 T maple syrup
• 3 T cashew butter
• 1 T almond milk
• 3 T dark chocolate chips

For the Chocolate Coating:

• 4 oz dark chocolate chips
• 2 t coconut oil

Instructions

• Stir together all the ingredients for the cookie dough in a mixing bowl.
• Scoop out the cookie dough and form into 12 balls. Place on a cookie sheet lined with parchment paper and freeze for 15 minutes.
• While the dough is chilling, melt the dark chocolate and coconut oil over a double boiler. Whisk until fully incorporated.
• Remove the cookie dough from the freezer and dip in the melted chocolate using two forks. Set them back on the parchment paper and chill in the fridge for 10 minutes to set. Enjoy!

Tip: For more crunch, add ½ cup of chopped walnuts or pecans to the dough before freezing.

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Maple syrup (Hidden Springs Maple)
Cashew butter (Georgia Grinders)
Dairy-free chocolate chips (Enjoy Life)
Cold pressed coconut oil (Viva Naturals)

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