Grain-Free Cookie Dough Truffles

These cookie dough truffles are basically little bites of sweet and salty chocolate chip cookie dough–the ultimate treat to keep in the freezer and grab when you’re craving something sweet.

These originally appear in my new book Whole Girl, but I love them so much I had to share them on here as well. If you’re looking for a simple, delicious, feel-good treat to make for Valentine’s Day, I’ve got you. But here’s the deal: you have to make these for yourself. I know Valentine’s Day is all about love for others, but I think it’s also a fantastic opportunity to practice self-care. Making & enjoying these cookie dough balls is the perfect way to give yourself some love.

I made these on E! Daily Pop today, so if you want a fun little tutorial, go check that out.

Alright, let’s do it.

Cookie Dough Truffles

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• Author: Sadie Radinsky
• Yield: 10–12 1x

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Description

Gluten-free, grain-free, low-sugar cookie dough with vegan and sugar-free options.

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Ingredients

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1½ cups blanched almond flour

2 Tbsp arrowroot flour (or tapioca starch)

2 Tbsp ground golden flaxseed (also known as flax meal)

¼ tsp sea salt

¼ cup grass-fed butter, melted (for vegan, use sustainable palm shortening)

¼ cup pure maple syrup (for sugar-free, use Lakanto monk fruit syrup)

1 tsp vanilla extract

¼ cup dark chocolate chips

2 tsp flaky sea salt

Optional: 3/4 cup dark chocolate chips, melted in the microwave or a double boiler

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Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot flour, ground golden flaxseed, and sea salt.

2. Add in the palm shortening, maple syrup, and vanilla extract, and stir just until combined. Fold in the chocolate chips.

3. Line a plate with parchment paper. Using a 1½ tablespoon cookie scoop or heaping tablespoon, scoop the cookie dough into 10 to 12 balls, roll with your hands, and place on the plate.

4. If desired, dunk some of the truffles in melted chocolate. Sprinkle with flakey sea salt. Freeze the cookie dough balls for 30 minutes, or until firm.

Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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