For a few years after college, I lived directly across from one of the major shopping centers in town. Safeway, Office Max, and Rite Aid sat on one side, and about a dozen smaller local shops surrounded those three mainstream businesses, including a Mexican restaurant, a Chinese place, and a dog grooming shop.
When I stopped by the pharmacy and grocery store shortly after Christmas one year, I realized that both places prominently displayed their leftover holiday décor and candy with sale signs boasting 50-75% off the original prices just inside the sliding glass entryway doors. While I assumed that Safeway would feature their products that way, I didn’t realize that Rite Aid would too… And the pharmacy actually offered better deals and a wider selection!
So when Valentine’s Day rolled around, I walked across the street the following afternoon to check out what the pharmacy had put on sale. Since the holiday fell midweek that year, very few people seemed to plan ahead and buy sweets for their significant others… My jaw nearly dropped open when I saw how much leftover candy was displayed in the front of the store!
I grabbed a few items, including a gigantic red heart-shaped box of dark chocolate truffles, which I opened as soon as I arrived back at home. Inside, I found a paper guide that revealed the flavor of each truffle, so I set aside the best flavors for last and started with the “so-so” ones, slowly savoring just one or two each day.
The box included most standard flavored fillings for truffles, like coconut, soft caramel, and peppermint. I also bit into ones with raspberry cream, milk chocolate nougat, and almond liquor fillings…
But my favorites were the ones with pure dark chocolate ganache or edible cookie dough hidden inside of that smooth dark chocolate coating! The former tasted so rich and decadent, while the latter felt sweet and whimsical and fun.
So way too many years later, I decided to recreate (and healthify!) one of the flavors inside of that box… These Healthy Snickerdoodle Cookie Dough Truffles!
They have soft edible eggless snickerdoodle cookie dough fillings, perfectly sweet and cinnamon spiced, with a robe of smooth and decadent dark chocolate on the outside and a sprinkling of flaky sea salt on top. Although hesitant before I bit into that first one many years ago, the cozy cinnamon + rich chocolate + bright pop of salt is such an incredible and irresistible combination!
Yet unlike those original truffles, these contain no heavy cream, oil, refined flour or sugar… And just 29 calories!
So let’s go over how to make these healthy snickerdoodle cookie dough truffles!
You’ll start by making the edible eggless snickerdoodle cookie dough filling. For that, you just need one bowl!
In that bowl, you’ll mix together a teensy tiny bit of melted butter, vanilla extract, and liquid stevia. You’re using the smallest amount of melted butter possible! It adds a luxurious texture to the filling, as well as richness to the flavor.
Just like in my favorite chocolate chip cookies and sugar cookies, the vanilla extract actually enhances butter’s rich flavor! So by adding it to your healthy edible snickerdoodle cookie dough filling, your truffles taste exceptionally rich and delicious.
In case you aren’t familiar with it, stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also highly concentrated. You just need ¾ teaspoon for your healthy snickerdoodle cookie dough truffles. That’s the equivalent of almost ½ cup of sugar!
This is the kind I use because I love its flavor and don’t notice any strange aftertaste like in some other stevia products. Although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
Next, you’ll stir in unsweetened cashew milk. This actually replaces the eggs, which means your healthy snickerdoodle cookie dough truffles are perfectly safe to eat raw! I love using unsweetened cashew milk because it’s thicker and creamier than most non-dairy milks, and it only has 25 calories in a cup. It works in just about all of my baking recipes too!
Tip: Any milk will work in this healthy snickerdoodle cookie dough truffles recipe! Unsweetened vanilla almond milk is another one of my go-to options. Many of my family members are lactose intolerant, so by using non-dairy milk and no eggs, these healthy snickerdoodle cookie dough truffles are vegan, dairy-free, and perfectly safe for them to eat!
Then come the cinnamon and salt. It’s impossible to make snickerdoodle-flavored anything without the cinnamon, right? This is my favorite cinnamon because it tastes stronger, richer, and sweeter than the regular kind. I buy it online here. It’s really affordable and inexpensive!
Finally, you’ll stir in oat flour as the last ingredient in your edible eggless snickerdoodle cookie dough filling. Oat flour is just really finely ground oats! Therefore, I’m not sure if it’s technically considered flour… However, “powdered oats” just doesn’t have quite the same ring to it. ????
This is my favorite oat flour because it’s so powdery and velvety, which makes it perfect for the smooth filling of these healthy snickerdoodle cookie dough truffles. (This is the gluten-free version!) I also show you how to make your own at home here!
Once you’ve mixed together your edible eggless snickerdoodle cookie dough filling, it’s time to roll it into spheres. These are bite-sized truffles, so you only need a tiny bit of filling for each one! Place them on a baking sheet lined with wax paper or parchment paper, then…
It’s time to melt your chocolate! For the best results, you must use bars of dark chocolate, not chocolate chips. Chocolate chips contain a stabilizer, which prevents them from melting as smoothly as chocolate bars.
I’ve tried using a variety of different brands for the coatings of my healthy homemade truffles, and Lindt and Ghirardelli are my favorites. When melted, they’re smooth and thin and liquidy, which makes dipping your truffle fillings so much easier!
I strongly advise against using less dark (aka milkier!) brands like Hershey’s special dark and Cadbury dark chocolate. When melted, those chocolate bars stay thick and goopy, rather than thin and liquidy, which makes dipping your healthy truffles a little frustrating.
But before you dip, I have a trick for you! To make the prettiest healthy snickerdoodle cookie dough truffles…
Use a panini press! I know, I know… That sounds a little strange. (Unless you’ve followed my blog for a while and already know about that trick!)
But here’s why it works!
Before melting my chocolate in the microwave, I plug in my panini press (mine is no longer sold in stores, but this one is similar!), leave it closed, and place a washcloth that I’ve folded in half on top of its metal surface. Once my dark chocolate has melted, I put that glass bowl on top of the washcloth.
The heat from the panini press continues to warm the dark chocolate, and that keeps it melted and liquidy throughout the entire time I’m dipping my healthy snickerdoodle truffles. This results in healthy truffles with an even, beautiful, smooth, and luxurious dark chocolate coating!
If you skipped the panini press part, then you’d have to reheat your chocolate multiple times during the dipping process because it would start to cool off. When you reheat the chocolate, you start to see speckles or freckles in the truffles’ coatings, and the coatings aren’t as even. It doesn’t affect the flavor though—only the appearance!
Tip: If you don’t have a panini press like this one, then an electric pancake griddle should also work!
To dip your healthy snickerdoodle truffles, use two forks! Place one filling sphere into the bowl of melted dark chocolate, roll it around until it’s fully coated, lift it out, and then gently rock it back and forth between the tines of the two forks to let the excess chocolate drip off. Place it back on the wax paper, and keep going with the rest of your edible eggless snickerdoodle cookie dough filling!
Then for an extra fancy and delicious touch, I sprinkle this flaky sea salt on top! It adds a bright pop of flavor, and I think it makes these healthy homemade snickerdoodle cookie dough truffles look so elegant.
And I must admit… Even though I might be biased… These healthy homemade truffles taste a million times better than the ones in that box I bought after Valentine’s Day!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ????) I’d love to see your healthy snickerdoodle cookie dough truffles!
Healthy Snickerdoodle Cookie Dough Truffles
- 1 tsp unsalted butter or coconut oil, melted
- ¾ tsp vanilla extract
- ¾ tsp liquid stevia (or adjusted to taste)
- ¼ cup + 1 tsp (65mL) unsweetened cashew milk (room temperature)
- 1 tsp ground cinnamon
- ⅛ tsp salt
- 1 cup (120g) oat flour (gluten-free if necessary and measured like this)
- ¼ cup (54g) roughly chopped dark chocolate (see Notes!)
- optional: flaky sea salt for finishing (highly recommended!)
- Place a sheet of wax paper or parchment paper on a baking tray.
- In a medium bowl, stir together the butter, vanilla extract, and liquid stevia. Stir in the cashew milk, cinnamon, and salt. Add in the oat flour, stirring until just incorporated.
- Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture.
- Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you assemble your truffles. See the Notes below!)
- Working with one cookie dough sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks. Place back onto the wax paper. If using the flaky sea salt, sprinkle a small amount on the top of the dipped truffle. Repeat with the remaining chocolate and cookie dough spheres.
- Once all 24 truffles have been coated, place them in the freezer for 5-10 minutes (or the refrigerator for 15-20 minutes) or until the chocolate has hardened. Store in the refrigerator until ready to eat.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Chocolate Chip Cookie Dough Truffles
♡ Healthy Chocolate Chip Cookie Dough “Peanut Butter” Cups
♡ Healthy Single-Serving Chocolate Chip Protein Cookie Dough
♡ The Ultimate Healthy Dark Chocolate Peanut Butter Cups
♡ Healthy Pumpkin Spice Peanut Butter Cups
♡ …and the rest of Amy’s healthy chocolate truffle recipes!