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Stacey Kasdorf

Cookie Dough Truffles

This is my new favorite way to eat the Vegan Cookie Dough I made a few weeks back! You basically just roll it into balls and dip it in chocolate - as if it wasn't already addictive enough. I love having these in the fridge because they're like soft truffles, but having them in the freezer is way better for self control. If you want to keep these vegan, just use a dairy free chocolate to dip them in!

These are so easy and quick to make, are full of protein, fiber, healthy fats and just a little bit of sweetness. They're perfect for a healthy little dessert of afternoon snack with tea! Check out the super easy recipe below.


Cookie Dough Truffles

Makes: 12 truffles

Time: 30 minutes


  • 1 3/4 cups cooked chickpeas (I used cooked dry beans, but this is equivalent to one can of chickpeas)

  • 1/2 cup full fat coconut milk

  • 1/4 cup peanut butter (feel free to sub in any nut or seed butter here)

  • 1/4 cup ground flaxseed

  • 1/4 cup maple syrup

  • 2 dates

  • 1/2 tsp cinnamon

  • dash of vanilla

  • pinch of sea salt

  • 3 tbs of raisins (or chocolate chips, craisins, nuts, white chocolate, etc)

  • Chocolate for dipping (I didn't measure, but ~1/2 - 3/4 cups) I have used 60%, 72% and 90% and all are great!


  1. Put all of the ingredients except for the raisins (or desired mix-in) and dipping chocolate into a high powered blender. Blend until you reach your desired consistency. I wanted mine a little bit chunky to resemble real cookie dough. Next mix in raisins or chocolate chips.

  2. Refrigerate mixture until hardened, ~15 minutes.

  3. While that's hardening, melt dipping chocolate in the microwave in 30 second intervals, being careful not to burn. Stir between each 30 second interval.

  4. Take mixture out of the fridge and roll into balls. Then roll each ball in the melted chocolate and place on a parchment lined pan. Place the pan in the fridge to harden chocolate, ~10 minutes.

  5. Store balls in the fridge or freezer in an airtight container.



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