Brace Yourself Again | New and Improved Cookie Dough Truffles

So. My post on cookie dough truffles is by far the most popular post I’ve every written.

What can I say? I know what my peeps like.

And they like decadent, cookie dough treats.

After getting some feedback from a devoted reader, Lilli, I decided to re-test my truffle recipe.

It turns out there were a few things that needed to be fixed.

So I fixed them.

Without further ado:

New, Improved Cookie Dough Truffles

Ingredients:

2 1/2 cups almond flour (I used Bob’s Red Mill)

3 Tbsp coconut flour

8 Tbsp butter, softened

1/3 cup maple syrup or raw honey

1 Tbsp vanilla

1/4 tsp sea salt

1 to 2 cups mini chocolate chips (I used Enjoy Life)

plus more chocolate for dipping (optional)

Directions:

  1. Allow the butter to soften to room temperature aka mushy and a little bit melty.
  2. In a medium-sized bowl, combine the butter, maple syrup or honey, and vanilla. Cream these ingredients together with either a hand mixer or manually with a spoon (I did this manually and it turned out fine).
  3. Once the butter mix is smooth, stir in the almond flour one cup at a time. Then, add the coconut flour one tablespoon atΒ  a time: the batter should be firm enough for you to form into balls, but not so dry that the balls fall apart. You may have to play around with the amount of coconut flour, so just add it one tablespoon at a time, mix and reevaluate.
  4. Add the salt and mini chocolate chips and stir.
  5. Line a baking sheet with parchment paper. Form the dough into balls about 1 Tbsp big and set them on the tray to chill in the fridge for at least 30 minutes.
  6. Dip in chocolate if you like, OR you can just eat them plain…they’re pretty good either way.

I actually liked these better than the last ones…a little less buttery, and a little more firm.

I decided not to dip them in chocolate this time.

They were delicious without it…

Β 

5.0 from 1 reviews
New and Improved Cookie Dough Truffles
 
Prep time
Total time
 
Author:
Recipe type: Sweet Treat
Ingredients
  • 2½ cups almond flour (I used Bob's Red Mill)
  • 3 Tbsp coconut flour
  • 8 Tbsp butter, softened
  • ⅓ cup maple syrup or raw honey
  • 1 Tbsp vanilla
  • ¼ tsp sea salt
  • 1 to 2 cups mini chocolate chips (I used Enjoy Life)
  • plus more chocolate for dipping (optional)
Instructions
  1. Allow the butter to soften to room temperature aka mushy and a little bit melty.
  2. In a medium-sized bowl, combine the butter, maple syrup or honey, and vanilla. Cream these ingredients together with either a hand mixer or manually with a spoon (I did this manually and it turned out fine).
  3. Once the butter mix is smooth, stir in the almond flour one cup at a time. Then, add the coconut flour one tablespoon at a time: the batter should be firm enough for you to form into balls, but not so dry that the balls fall apart. You may have to play around with the amount of coconut flour, so just add it one tablespoon at a time, mix and reevaluate.
  4. Add the salt and mini chocolate chips and stir.
  5. Line a baking sheet with parchment paper. Form the dough into balls about 1 Tbsp big and set them on the tray to chill in the fridge for at least 30 minutes.
  6. Dip in chocolate if you like, OR you can just eat them plain...they're pretty good either way.

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37 Responses to Brace Yourself Again | New and Improved Cookie Dough Truffles

  1. Lilli September 7, 2012 at 5:13 PM #

    Awww – I didn’t even know you did these for me – I was just logging on to make a batch, and I saw you fixed them (even though I know I get your updates everyday!!!!) I’m making them right now – and cool that I can now PRINT it too!!!! Wow!!!!!!!! You’re “da bomb” as we say in NY – LOL. Let you know as soon as i’m done how they come out – !!!!!

    • Lilli September 7, 2012 at 5:50 PM #

      Not even out of the fridge yet and what a difference already!!! Great change and great flavor already – can’t wait to cover them in chocolate!!

      • Allison September 10, 2012 at 10:25 AM #

        Yay! Thanks for testing the new recipe, Lilli! and thanks again for all of your awesome feedback!

        • Lilli September 14, 2012 at 12:40 PM #

          You’re welcome!!! Anytime! I love your recipes!!

  2. Emma October 7, 2012 at 6:03 PM #

    Do I need to use almond and coconut flour, or can I use regular flour?

    • Allison October 7, 2012 at 6:40 PM #

      Hi Emma! I’m not sure how this would turn out with regular flour. You might want to check out Jessica’s recipe on How Sweet it is– I think she uses regular flour.

  3. Emzi October 7, 2012 at 8:19 PM #

    I cannot wait to try this! <3 thank you for this!

  4. Gigi December 15, 2012 at 7:59 PM #

    FINALLY a sweet treat I can eat!! Just had to substitute the butter for coconut butter – delish!!

    • Allison December 17, 2012 at 10:22 AM #

      Awesome, Gigi! Substituting coconut butter is an amazing idea!

  5. Courtney December 15, 2012 at 8:56 PM #

    I fell in love with making the original version (just made them for a cookie swap actually) so I’m interested in trying this version too. The almond meal/flour made me hesitate when I first saw them, even though the photos made me drool. What finally got me to bite the bullet (then the truffle) was my hubby getting diagnosed with Celiac’s. He has such a sweet tooth and was so depressed about not being able to eat gluten anymore I tried these out. They don’t disappoint as a cookie or a truffle. I have used Bob’s Red Mill also, but we’re lucky enough to have a little Amish store nearby and the Almond Meal in there is way cheaper. And Whole Foods lives up to it’s nickname again (Whole Paycheck). I think Almond Meal was around twice the price there.

    • Allison December 17, 2012 at 10:20 AM #

      Hi Courtney! I’m so glad that these make a delicious treat for your husband! It’s must be nice to know that even having Celiac’s he can still enjoy some cookie dough truffles! I’m also totally jealous that you live near an Amish store! I get my cheapy almond meal from Ocean State Job Lot…but an Amish store sounds so much more glamorous πŸ˜‰

  6. Donna January 12, 2013 at 12:35 PM #

    I am new to paleo (day 12) but have already found the benefits unbelievable! These look amazing and I am dying to make them for my daughter who has a definite sweet tooth, but she has a severe nut allergy. Any suggestions on what to use instead of almond flour… and what the ratio might be (can I make a direct substitution of almond flour for coconut flour)? Thanks and I was happy to find your site which I have now bookmarked!!!!

    • Allison January 13, 2013 at 5:07 PM #

      Hi Donna! I’m so glad you’re feeling better after switching to paleo!

      Hmm… I’m not sure what you could use to replace the almond flour– you’d need something coarse to replace the texture. You could try increasing the almond flour and adding some unsweetened coconut. Maybe another 1/2 cup of coconut flour and 1 cup shredded coconut? I’ve only ever made them with almond flour, so I’m not sure how they’d turn out. Let me know if you decide to try them!

      • valerir March 12, 2013 at 2:38 PM #

        Maybe try ground sunflower seeds into a flour. It will have more of a nutty flavor but I bet it would work.

      • Sheilla April 6, 2013 at 7:08 PM #

        I’m allergic to coconut and nuts so I use sunflower seeds soaked in salt water, dehydrated and then ground into flour using a coffee grinder. It works great! And they still taste great too, just use a little extra. I haven’t made the version yet but look forward to trying it!

  7. livinglikelinds February 25, 2013 at 11:42 AM #

    I made these for a party I had this past weekend-fabulous! I love that they’re not only easy, but really tasty πŸ™‚ I shared the recipe on my blog: http://wp.me/p2zSoO-fv

  8. Lynn May 10, 2013 at 3:18 PM #

    These are so good! We can’t get enough. My husband loves cookie dough ice cream, which is pretty much out if you’re trying to eat real food. I made these and he couldn’t believe it. He wants to make some ice cream so we can blend them in. YUMMY! Also, I used half honey half maple syrup to sweeten.

    • Allison May 10, 2013 at 3:22 PM #

      Oh man…that’s such a good idea…these with homemade ice cream… WHY DIDN’T I THINK OF THAT?! You could make an insane ice cream treat…like a cookie dough truffle sundae. SUCH a good idea! Send me some pictures if you do it! Or post them on the Frisky Lemon Facebook page πŸ˜‰ http://www.facebook.com/friskylemon

  9. ArunaAdvaney June 4, 2013 at 2:54 AM #

    Thanks for sharing.

    What’s the difference between this recipe and the original? I read them both, and didn’t find any differences in the ingredient list or the directions.

    • Allison June 4, 2013 at 11:35 AM #

      Hi! For the original recipe, I used to the dough recipe for the Healthy Chocolate Chip Cookies– the link is in the crossed out section. That recipe was okay, but the new one is MUCH better– lots more testing and feedback.

      • ArunaAdvaney June 4, 2013 at 12:09 PM #

        Oh! Now I see it. I bookmarked that, too. Thanks. πŸ™‚

  10. Ashley June 7, 2013 at 7:01 PM #

    What kind of butter do you use? I am new to paleo and I am still learning (day 5)

    • Allison June 10, 2013 at 11:10 AM #

      Hi Ashley! I use Kerrygold butter– but any butter from grass-fed cows will do!

  11. April June 16, 2013 at 9:34 PM #

    Just made this today and loved it! Even my wicked picky hubby loved it!! Will definitely make again and have already recommended it to friends!

  12. Cindy August 7, 2013 at 5:29 PM #

    Omg I just made these and they are delicious! Thank you so much for the recipe! So much better than any other paleo recipe I’ve tried πŸ™‚

  13. Aala August 25, 2014 at 9:17 PM #

    How many does this recipe make

    • Allison August 26, 2014 at 3:04 PM #

      It depends on how big you make them. I use a Tablespoon-sized scoop and it makes about two dozen.

  14. Karin Carr August 31, 2014 at 4:02 PM #

    No way! These are fan-freakin-tastic! I could only make a half batch because I was running low on almond flour and I’m ready to run to the store tonight and get more. They are that good.

  15. Betty P September 18, 2014 at 10:51 PM #

    Can you freeze these?!

    • Allison September 19, 2014 at 10:18 AM #

      Hi Betty,

      Yes, you can freeze them…mine never last long enough to freeze, but you definitely can. They’d also be great for Paleo coconut cookie dough ice cream πŸ˜‰

  16. Krysta February 10, 2015 at 2:49 PM #

    Can you substitute coconut oil for butter?

    • Allison February 10, 2015 at 5:26 PM #

      Yes! You can substitute in a 1:1 ratio.

Trackbacks/Pingbacks

  1. Paleo Chocolate Chip Cookie Dough Truffles « The Lumpy Pearl - September 14, 2012

    […] recipe I used is here, but to make it Paleo-friendly I subbed coconut oil for the butter. I also only had 2 cups of […]

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    […] eat a lot of modern-based agricultural period so they did not no less than replace the energy a lot of the time to go market buying. Choosing your natural ingredients that turns out that within the Paleo diet. This type of […]

  3. Paleo Party Treats | livinglikelinds - February 25, 2013

    […] are the Paleo Cookie Dough Truffles from Frisky Lemon […]

  4. 10 Healthy Foodie Concoctions I’m So Over (And Still So In Love With) - December 15, 2013

    […] my favorite full o’ almond flour treats are the new and improved cookie dough truffles from Allison over at Frisky Lemon Nutrition. You should probably NOT be left in a room alone with these…but if you are and you eat them […]

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