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:
- Allow the butter to soften to room temperature aka mushy and a little bit melty.
- 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).
- 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.
- Add the salt and mini chocolate chips and stir.
- 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.
- 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…
- 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)
- Allow the butter to soften to room temperature aka mushy and a little bit melty.
- 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).
- 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.
- Add the salt and mini chocolate chips and stir.
- 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.
- Dip in chocolate if you like, OR you can just eat them plain…they’re pretty good either way.
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 – !!!!!
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!!
Yay! Thanks for testing the new recipe, Lilli! and thanks again for all of your awesome feedback!
You’re welcome!!! Anytime! I love your recipes!!
Do I need to use almond and coconut flour, or can I use regular flour?
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.
I cannot wait to try this! <3 thank you for this!
FINALLY a sweet treat I can eat!! Just had to substitute the butter for coconut butter – delish!!
Awesome, Gigi! Substituting coconut butter is an amazing idea!
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.
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
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!!!!
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!
Maybe try ground sunflower seeds into a flour. It will have more of a nutty flavor but I bet it would work.
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!
I made these for a party I had this past weekend-fabulous! I love that they’re not only easy, but really tasty
I shared the recipe on my blog: http://wp.me/p2zSoO-fv
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.
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
http://www.facebook.com/friskylemon