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Vegan Chocolate Chip Cookie Dough Truffles

If you like eating raw chocolate chip cookie dough, you're going to LOVE these Vegan Chocolate Chip Cookie Dough Truffles! No eggs and heat treated flour makes the dough balls safe to eat raw. Dipped in dark chocolate, these bite-sized treats are irresistible!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 2 dozen truffles
Course: Dessert
Cuisine: American

Ingredients

For the Cookie Dough:
  • 2 and 1/3 cups (280g) all-purpose flour
  • 1/2 cup (113g) coconut oil (refined or unrefined) solid but scoop-able
  • 1 cup (213g) light brown sugar packed
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (57ml) Thai-style coconut milk well combined
  • 1/4 cup (57g) unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 10 ounces enjoy life brand vegan mini chocolate chips
For the Chocolate Coating:
  • 2 9 ounce bags enjoy life brand vegan dark chocolate chips
  • 1 Tablespoon (14g) coconut oil

Instructions

For the Cookie Dough:
    Cup of Yum
  1. Preheat the oven to 350 degrees (F). 
  2. Line a large rimmed baking sheet with parchment paper, allowing two sides to overlap two sides of the pan. 
  3. Sprinkle the flour on the baking sheet and toast for 5 minutes. Remove from the oven and toss with a fork. Return to the oven and toast for another 3 minutes. 
  4. Cool for 10 minutes, then carefully transfer all of the flour to a large bowl and cool completely, about 20 minutes. Then use as directed below. 
  5. Line a large baking sheet with wax paper. Set aside. 
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil, both sugars, coconut milk, applesauce, and vanilla together until smooth, about 3 minutes. 
  7. Reduce the speed to low. Add in the flour and salt and beat until just combined. Add in the chocolate chips and beat until evenly combined. 
  8. Using a small cookie scoop, scoop out level balls of the dough and roll it into tight balls. Place the dough balls about an inch apart on the prepared baking sheet and transfer them to the freezer to firm up for at least 30 minutes, or up to 2 hours. 
For the Chocolate Coating:
  1. Place a heatproof bowl over the pan of simmering water, making sure the bowl fits snugly on top of the pan and that the simmering water isn't touching the bottom of the bowl. Reduce heat to low. 
  2. Place the chocolate chips and coconut oil into the bowl and cook, mixing occasionally with a silicone spatula, until completely melted. 
  3. Carefully remove the bowl from the pan, making sure no water comes in contact with the chocolate. 
  4. When the truffles are ready to be dipped, place one onto a fork or candy dipper, and dip it into the melting chocolate, letting it completely submerge before pulling it back up. Allow excess chocolate to drip back into the bowl then transfer it back on the parchment lined sheet. Sprinkle with sea salt, if desired. Repeat with all truffles 
  5. Refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
  6. When ready to serve, place each truffle in a small truffle wrapper or simply place them on a large serving platter.