Cookie dough truffles

I know, I know. I’m as surprised as you are to be sharing another recipe. 2 recipes in a row? I’m clearly on some sort of baking roll. Joking aside, when I cam home from my short trip to Edinburgh, I was in a mega creative mood. The result: these cookie dough truffles.

Cookie dough

As cliché as it sounds, I definitely went through my cookie dough phase when I was younger. Making cookies so I could literally just eat the dough. Ben & Jerry’s cookie dough ice cream was my go-to dessert of choice. I even tried those chickpea cookie dough breakfast bowls… but never really liked them, if I’m honest. Anyway, I came home with a craving for cookie dough after seeing some photos on Instagram – and created these truffles.

The cookie dough is vegan, easily gluten-free (choose gluten-free oats), made with accessible ingredients, and is the perfect truffley filling when coated in chocolate.


Because it’s a real thing and I definitely have it. And I’m not complaining. You could easily skip the chocolate coating and just use the cookie dough balls for ice cream/ snacking/ breakfast topping, but I love this step. Not just because I love chocolate & chocolate is life, but because it’s fun to coat the cookie dough. And a bit messy – but when is baking not messy?

The Recipe
Cookie Dough Truffles

Little cookie dough balls enrobed in a casing of dark chocolate. Sweet, but not too sweet. Truffly on the inside, with a crunchy chocolate layer – they really are perfect (in my eyes).

For the cookie dough
  • 50 g oats (gluten-free if necessary)
  • 15 g vanilla protein powder (vegan; 1/2 scoop)
  • 45 g hulled tahini (3 tbsp; hulled is the pale tahini)
  • 5 tbsp almond milk
  • 1 tbsp cacao nibs (6g)
For the chocolate
  • 50 g dark chocolate (minimum 70% cocoa solids)
  • 1 tsp coconut oil (8g)
For the cookie dough
  1. Grind the oats into a flour in your blender/ food processor. Add the remaining ingredients (minus the cacao nibs) and blitz until smooth and starting to clump together. Don't be tempted to add more almond milk, as otherwise it may go wet.

  2. Once combined, tip into a bowl and stir through the cacao nibs. Squidge into rough ball shapes (how many you make depends on size). You need to compress the mixture well so each ball holds together.

  3. Leave to firm up in a container lined with greaseproof paper in the freezer for at least 20 minutes.

For the chocolate
  1. Break the chocolate and melt over a low heat with the coconut oil, stirring to combine. Once smooth, set aside to cool.

  2. Using a toothpick, once the cookie dough has set and is cold, dip the balls one by one in the chocolate mixture. Place them back in the same container. The chocolate should firm up pretty quickly; if you have a bit left in the pan, use the toothpick to patch up the small hole left in each by the toothpick in the last step.

  3. Finally, leave to set in the fridge for at least an hour. Store them in an airtight container in the fridge, and devour whenever!

If you do give this recipe a go, be sure to tag me @fruitsandroutes so I can see your creation and share the love!

Emma ♥♥