Cookie Dough Truffles
These cookie dough truffles adapted from Chef Chloe Coscarelli are delicious and guilt free! Made with whole-wheat flour and semisweet chocolate chips, these truffles are perfect with a glass of almond milk and your favorite book. Cookie dough never tasted so good!
Get Recipes Delivered
INGREDIENTS
- 1/2 cup vegan butter
- 3/4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 1/4 cups whole wheat flour
- 1/3 cup semisweet mini chocolate chips
- 1/4 teaspoon salt*
- 3 tablespoons water*
- * not included
Get Recipes Delivered
INSTRUCTIONS
Prep: Line a baking sheet with parchment paper. In a large bowl use a mixer, beat margarine, brown sugar, 1/4 teaspoon salt, vanilla, and 3 tablespoons water until combined.
Add flour and beat until incorporated. If dough is still crumby, add one teaspoon of water at a time until you have a smooth consistency.
Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.
Roll chilled dough into 1-inch balls with the palms of your hands.
Place cookie dough on baking sheets. Freeze for 10 minutes. Enjoy!
