Are you a fan of cookie dough? I thought it would be fun to come up with a naturally sweetened cookie dough ‘truffle’ for our holiday goodie bags (to go with grain free almond truffle bars, homemade moose munch caramel corn, and a few more favorites…) and since many of the recipients are gluten free, I decided to go with oatmeal chocolate chip. They’re one of our favorite cookies anyway so it seemed like a safe bet. And of course it’s always easy to lighten the sweetener in the dough when it’s covered with dark chocolate – and when there are mini chocolate chips inside as well!
I’m not sure these are actual truffles, though – do you think real truffles always have chocolate centers? ‘Cookie dough balls’ just didn’t sound as nice to me and I’ve seen other chocolate-covered candies called truffles even with non-chocolate centers, so truffles it is! Whatever you call them, these will definitely satisfy your craving for both cookie dough and chocolate – and do it with slightly better-for-you ingredients.
The keys to coating these easily is freezing the dough balls first and then using a long fork to dip the cold balls into the melted chocolate. After dipping a ball, tap the fork on the edge of the container to remove the excess and then gently transfer to a parchment-lined tray. I then use the fork to add a little swirl to the tops of the balls for that candy-store look.
Pop them back in the fridge to harden and then store in airtight containers in the fridge (or freezer) until you gift them or serve them.
Oatmeal Chocolate Chip Cookie Dough Truffles
- 1/4 cup butter softened
- 5 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1 cup oat flour
- 1/2 cup oats
- 3/4 cup mini chocolate chips
- 2 cups dark chocolate chips or 12 oz. chopped
- 1 teaspoon coconut oil
- Mix the butter, maple syrup, and vanilla in the bowl of a mixer (or by hand).
- Add the oat flour, oats, and mini chocolate chips and stir until completely mixed.
- Use a small (tablespoon sized) cookie scoop to shape the dough into balls and set on a parchment-lined cookie sheet. Freeze dough balls about 30 minutes.
- Meanwhile, melt dark chocolate with coconut oil in a double boiler or in the microwave until smooth.
- Line another baking sheet with parchment and coat one cold dough ball at a time in chocolate (a fork works best for this, tapping off the excess on the side of the container) before placing them on the newly prepared sheet (you can use any leftover chocolate to make a few nut clusters with whatever nuts you have on hand)
- Refrigerate until set. Store in airtight container in the fridge for a week or freeze for longer storage.
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