Gluten-Free Cookie Dough Truffles are a sweet treat that you will always want to have on hand. Just 5 simple ingredients to make this gluten-free edible cookie dough. Roll the truffles in melted chocolate and sprinkle with your favorite toppings!
This cookie dough truffle recipe is a great gluten-free recipe but I also include how to use regular all-purpose flour if you do not need them to be gluten-free.
The edible cookie dough is so good, you’ll be tempted to eat it by the spoonful! But I promise that resisting the temptation is worth it to dip the truffles in the melted chocolate. The combination of the chocolate coating and chocolate chip cookie dough inside is out of this world.
It only takes 5 simple ingredients to make this cookie dough truffle recipe. Here’s what you need:
- Dairy-free butter - you’ll want to soften the butter to room temperature first.
- Brown Sugar - you can use either light or dark brown sugar. Dark brown sugar will give a richer flavor.
- Flour - you can use either gluten-free 1:1 flour mix or almond flour
- Vegan Sweetened Condensed Milk - you can make your own using this recipe or buy it at the store. Any condensed milk substitute should also work.
- Mini Chocolate Chips - to stir into the cookie dough.
- Chocolate Almond Bark - to melt and then roll the cookie dough truffles in.
- Toppings: Sprinkles, Vegan White Chocolate, Chocolate Shavings
This gluten-free cookie dough truffle recipe is so easy to make! Just mix up the dough, chill, then roll into truffles. Here are the easy steps:
- Make Cookie Dough - Start by creaming the softened butter and brown sugar until light and fluffy. Beat in the vanilla extract until combined. Finish the dough by gradually adding the flour and alternating with the dairy-free milk. Stir in the mini chocolate chips.
- Chill Cookie Dough - Chill the edible cookie dough in the freezer for about an hour.
- Roll into Cookie Dough Truffles - Line a baking sheet with parchment paper and form the cookie dough into balls. I like to use a cookie dough scoop to quickly make even sized truffles. Chill the truffles in the freezer for at least 30 minutes until fully chilled.
- Coat Truffles - Melt the almond bark in the microwave and dip the chilled truffles in the melted chocolate. I like to remove just 5 or 6 truffles from the freezer at a time so that they stay chilled. After dipping the truffles in the chocolate and placing on a new parchment-lined baking sheet, you can sprinkle with your favorite toppings like chopped nuts, sprinkles, or shaved chocolate.
- Enjoy - Allow the chocolate coating to fully set before serving.
You can easily make your own vegan sweetened condensed milk in your slow cooker. This recipe is so simple and uses only 4 ingredients: dairy-free milk, coconut sugar, dairy-free butter, and vanilla. Let your crockpot do all the work!
If you don’t want to make it from scratch, you can buy sweetened condensed coconut milk at the grocery store. Make sure you don’t buy regular canned coconut cream - it needs to be sweetened and condensed.
Yes, you can use all-purpose flour. Use the full 2 cups that the recipe calls for. The all-purpose flour will need to be heat treated so that it’s safe to heat raw.
You can heat treat the flour by adding the 2 cups of flour to a baking sheet and baking in a 325 degrees F oven for about 7-8 minutes. Allow to cool before using. This process heats the flour to at least 160 degrees F which kills any bacteria.
No, you don’t need to cover the cookie dough truffles with chocolate. You can totally eat the dairy-free cookie dough plain. Or you can also roll the edible cookie dough in finely chopped nuts.
These gluten-free cookie dough truffles can be stored in the fridge for up to a week. Store them in an airtight container. For longer-term storage, you can freeze the truffles for up to 3 months.
One of the best parts about making cookie dough truffles is that you can customize them with toppings! Try rolling the truffles in one of these fun toppings - or pick several and make a variety of truffles. Here are some of my favorite toppings:
- Mini chocolate chips
- Cookie crumbs
- Drizzled chocolate
- Shaved chocolate
- Chopped nuts
Cookie Dough Truffles
- ½ cup dairy free butter softened
- ¾ cup brown sugar packed
- 1 tsp vanilla extract
- 2 cups all-purpose flour ** see notes
- 1 can (14 oz) vegan sweetened condensed milk
- ½ cup mini chocolate chips
- Chocolate Almond Bark
- Chocolate Almond Bark
- Vegan white chocolate
- Chocolate shavings
- In a large bowl, cream together the butter and brown sugar until fluffy.
- Beat in vanilla extract.
- Gradually add flour, alternating with the vegan sweetened condensed milk.
- Stir in chocolate chips.
- Transfer mixture to small bowl and place in freezer about 1 hour.
- Remove from freezer.
- Line baking sheet with parchment paper.
- Form balls with cookie dough scoop and place on prepared baking sheets.
- Place in freezer 30-60 minutes, longer is fine.
- Add almond bark to microwave-safe bowl and heat for 1 minute.
- Stir and continue heating for 30 seconds at a time until chocolate is almost melted.
- Remove and stir until chocolate is completely smooth.
- Line another baking sheet with parchment paper.
- Remove 5-6 balls from freezer at a time.
- Using a fork and knife, dip balls in melted chocolate, allowing the chocolate to drip off into the bowl.
- Place on prepared baking sheet.
- If using garnish, like sprinkles, add immediately before chocolate hardens.
- Repeat with remaining balls.
- Let set 15-30 minutes to set.
- Store in airtight container in refrigerator.