Vegan Cookie Dough Truffles + Christmas Version

Vegan Cookie Dough Truffles are all prettied up for Christmas. These easy edible cookie dough balls also have mini chocolate chips mixed into the creamy center.

What a beautiful way to show off a delicious cookie dough-filled candy treat. Christmas cookie dough truffles have the beautiful colors of the holiday season.

All of the ingredients are vegan, including the sweetened condensed milk and white chocolate. The white chocolate is only used on the outside of the cookie dough balls for decoration, so this can be skipped if you don’t have any.

Chocolate-covered balls with some green, white, and red sprinkles are all you need to step up the festivities. These green and white sprinkles are very cute and check out these red, white and green sequin sprinkles. They are on Amazon but will give you some ideas.

I could spend a lot of time looking at all the cute baking decorations. Go to Amazon and search Supernatural sprinkles for a variety of vegan sprinkle color combinations. I use them often.

Ingredients

There are only a few ingredients for these special christmas creamy vegan cookie dough truffles. Check them out!

• Vegan Butter helps make the sugar light and fluffy when combined.
• Organic Brown Sugar has a special flavor that isn’t as sharp as granulated sugar.
• Vanilla extract always adds nice flavor.
• Organic All-Purpose Flour binds the dough together and see below if you would like to heat treat the flour. The short directions are below in the FAQ’s.
• Sweetened Condensed Milk and there is a simple vegan recipe included below. You can also use a condensed milk substitute.
• Mini chocolate chips so that the balance of cookie dough to chocolate is just right.
• Chocolate for the coating and you can buy vegan white chocolate too.

How to make vegan sweetened condensed milk

This recipe is for 14 ounces and here are the ingredients:

• 2 cups dairy free milk
• 3/4 cup organic granulated sugar
• 4 tablespoons dairy-free butter
• 1 teaspoon vanilla extract
• pinch of salt

Now for the instructions:

• Mix together the dairy free milk and sugar in a medium saucepan over medium-low heat.
• Bring to a low simmer and stir often so that it doesn’t stick.
• Continue to cook on simmer, stirring every once in a while until the mixture has reduced by about half. That’s about 20 minutes.
• Remove from heat and stir in butter, vanilla and salt.
• Allow to cool completely. This will keep in an airtight container (jar) for about 5 days.
• Stir well before using in case the type of dairy free milk has separated a bit.

*** If you’d like a more hands off approach I have a Slow Cooker Sweetened Condensed Milk recipe on the blog.

Whichever way you go if you’ve over-condensed you can add a little bit of dairy-free milk to make up the difference.

Instructions

• In a large bowl, cream together the vegan butter and light brown sugar until light and fluffy.
• Beat in the vanilla extract.

• Gradually add the flour, alternating with the sweetened condensed milk.

• Stir in the mini chocolate chips.
• Transfer mixture to small bowl and place in the freezer about 1 hour. This makes the creamy dough easier to scoop.
• Line baking sheet with parchment paper.
• Remove from freezer.

• Form balls with a cookie dough scoop and place on prepared baking sheets.

• Place back into in freezer 30-60 minutes, longer is fine. This is so they cookie dough balls are firm for dunking into the chocolate.

Fixing the chocolate topping

• Add the chocolate topping/bark/squares to a 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.
• Do this with the white chocolate also if you are using it. Follow their instructions for melting.
• Line another baking sheet with parchment paper
• Remove 5-6 balls from freezer at a time
• Using a fork and knife, or dipping fork, dip the vegan cookie dough truffles 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.
• If you want to do the colored chocolate stripes on the tops of the balls you can do this after they harden.
• Place the chocolate covered balls on a cooling rack.
• Place either white or chocolate coating in a piping bag with a fine tip.
• Go back and forth across the balls in one direction and in one swoop letting the chocolate drip between each ball. This will give the nice pattern shown in the photos.
• Sprinkle on sprinkles if desired while these stripes are still wet.

How to store

• Chocolate truffles should be stored by refrigerating in an airtight container.
• They will keep about a week in the refrigerator and a couple of months in the freezer.