This chocolate chip cookie dough truffles recipe has a gluten-free filling that’s lightly sweetened with maple syrup and mini chocolate chips. It’s a candy you can feel good about giving and eating!
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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 some of our family and friends 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.
In addition to being gluten free, these are also dairy free when made with coconut oil and are sweetened with maple syrup. I find it’s always easy to reduce the sweetness in a dough when it’s covered with dark chocolate – and when there are mini chocolate chips inside as well!
Are these candies really truffles?
I’m not sure these are actual truffles – 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 truffle recipes with non-chocolate centers, as well as filled truffles recipes, so truffles it is!
Whatever you call them, these no cook truffles will definitely satisfy your craving for both cookie dough and chocolate – and do it with slightly better-for-you ingredients.
Oatmeal Chocolate Chip Cookie Dough Truffles Recipe
- coconut oil or butter
- maple syrup
- oat flour
- rolled oats
- mini chocolate chips
- dark chocolate chips
- Mixing bowl, measuring cups, and wooden spoon
- Large baking sheets (I love my USA Bakeware pans!)
- Parchment or waxed paper
- Tablespoon sized cookie scoop
- Double boiler or 4-cup glass measure for microwaving
- Longer three-pronged fork for dipping
Cookie Dough Truffles Directions
You can make these easy candies in about an hour – and that includes 30 minutes of freezing time.
Simply mix the filling ingredients together and use a tablespoon sized cookie scoop to make the balls. Freeze the filling while melting the chocolate.
Then coat one ball at a time in the melted chocolate – the cold dough will hold together in the hot chocolate while dipping.
If coating candy with chocolate intimidates you, I have a pro tip for you that will make your candies turn out beautiful:
Use a long fork to dip the cold balls into the melted chocolate!
It’s SO much easier than the spoon I used to use. After dipping a ball, you can tap the fork on the edge of the bowl to remove excess chocolate and then gently transfer it to a parchment lined tray.
Want to take them up another notch?
After setting the ball on the tray, use the fork to add a little swirl to the top for that candy store look.
Pop the coated truffles back in the fridge to harden and then store in airtight containers in the fridge (or freezer) until you gift them or serve them.
How long do homemade truffles last?
You can store truffles in the refrigerator for up to two weeks. For longer storage, you can freeze the truffles and plan to eat them within two months.
How do you package truffles?
It’s so fun to give a gift of homemade truffles in pretty packaging! From boxes to bags, here are some of my favorite ways to package truffles:
- Simple clear bags with sticker closures.
- Truffle boxes with clear windows.
- Basic brown pastry boxes with twine.
- Gold and silver foil mini muffin/candy liners – place a candy in each and then add to a larger cookie platter. Then place the whole plate in a cellophane bag and tie with a bow.
Oatmeal Chocolate Chip Cookie Dough Truffles
- Tablespoon size cookie scoop
- Long fork for dipping
- Parchment or wax paper
- 1/4 cup butter, softened or coconut oil for dairy free
- 5 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1 cup oat flour*
- 1/2 cup rolled oats
- 3/4 cup mini chocolate chips**
- 2 cups dark chocolate chips or 12 oz. chopped chocolate
- 1 teaspoon coconut oil
- Mix the butter or coconut oil, 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 the dough balls about 30 minutes.
- Meanwhile, melt dark chocolate with 1 teaspoon coconut oil in a double boiler or in the microwave until smooth. Microwave Tip: Cook in a 4 cup glass measure for 45 seconds to 1 minute and then stir. Most of the chips should be melted. Heat for another 20-30 seconds and stir until all the chips are melted (the key is to stir long enough – if you heat too much, the chocolate can seize).
- Line another baking sheet with parchment or wax paper and coat one cold dough ball at a time in chocolate – a long fork works best for this, tapping off the excess on the side of the container. Place it on the prepared sheet and continue until all are coated.
- TIP: Have leftover chocolate? Don't toss it – you can use any leftover chocolate to make a few nut clusters with whatever nuts you have on hand!
- Refrigerate until the chocolate is set. Store the truffles in airtight container in the fridge for a couple weeks or freeze for up to two months.
More Easy Candies To Try
This recipe has been updated – it was originally published in January of 2015.Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read our full disclaimer and advertising disclosure.
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