Healthy Chocolate Chip Cookie Dough Truffles
Yields: 24 truffles
These homemade truffles taste just like the ones you’d find in a fancy chocolate shop! They have sweet, soft cookie dough centers and a coating of decadent dark chocolate. Although optional, I highly recommend sprinkling a little flaky sea salt on top. It really brings out both the sweetness and richness of these truffles! Leftovers will keep for at least 4 days (if not longer!) if stored in an airtight container in the refrigerator.
  1. Place a sheet of wax paper or parchment paper on a baking tray.
  2. In a medium bowl, stir together the butter, vanilla extract, and liquid stevia. Stir in the cashew milk and salt. Add in the oat flour, stirring until just incorporated. Gently fold in the chocolate chips.
  3. 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.
  4. 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!)
  5. 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.
  6. 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.
Notes: Any milk can be substituted for the unsweetened cashew milk. Make sure your milk is at room temperature! Cold milk will re-solidify your butter or coconut oil.

If you'd like to make your own oat flour, I show you how here! Any flour except coconut flour may be substituted for the oat flour. When substituting gluten-free flours, the texture of the cookie dough bites will vary (and typically be grainier).

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your cookie dough, and it will be too crumbly to roll. If this happens to you, add more milk 1 teaspoon at a time until the cookie dough comes together. If the cookie dough looks fine when you first mix it together but dries out when you dry to roll it, moisten your fingers and palms with a bit of water before rolling it. (See my blog post above for more tips and information!)

I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy mine online here because that’s the cheapest price I’ve found. For sweeter bites, increase the liquidy stevia by an additional ⅛ to ¼ teaspoon.

If you really prefer not to use the liquid stevia, then omit it and substitute pure maple syrup, honey, or agave for the milk. (The cookie dough centers won’t be quite as sweet with any of these substitutions! They’ll be closer to the sweetness level of muffins, rather than cookies.)

You must use miniature chocolate chips! Regular sized chocolate chips are too big, and they’ll make the cookie dough centers fall apart when you try to roll them into spheres. If you only have regular sized chocolate chips, then chop them first. Also, do not add more miniature chocolate chips! Too many will also cause the cookie dough to fall apart when to try to roll it into spheres.

Use regular bars of chocolate for the coating, not chocolate chips! Chocolate bars melt better and taste smoother than chocolate chips, which often contain a stabilizer to help them hold their shape. I love Ghirardelli and Lindt for this! (Other “milkier” or less dark brands like Hershey’s special dark or Cadbury are much thicker when they melt, so I haven’t had good luck with them.)

To keep your bowl of melted chocolate warm, (a) turn on an electric pancake griddle or a metal panini press {I don’t have the former, so this is what I use! mine is no longer sold in stores, but this panini press is very similar to mine!} and (b) place a washcloth that’s been folded in half in between the bottom of your bowl and the electric griddle or metal top of the panini press. If you use this set-up, your bowl of chocolate should stay warm and at the same consistent temperature, which makes coating your truffles cups so much easier. (They’ll also look prettier! If you let the bowl of chocolate sit on your counter and periodically reheat it, your truffles will look speckled.)

This is the flaky sea salt that I use! I usually crush it a bit between my fingers before sprinkling it because the flakes are so big. I’ve also found that it sometimes dissolves in the melted chocolate if you sprinkle it too soon after dipping, so I like to dip about 3 or 4 truffles, then sprinkle them with the sea salt to give the chocolate a bit of time to start setting first. (The salt does dissolve some the longer the truffles are refrigerated.)

For more tips and information, please see my blog post above!

{gluten-free, vegan, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at