Vegan Cookie Dough Truffles by Chef Chloe

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Nutritional Info
  • Servings Per Recipe: 45
  • Amount Per Serving
  • Calories: 88.7
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.4 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.0 g

View full nutritional breakdown of Vegan Cookie Dough Truffles by Chef Chloe calories by ingredient


See how it is made
See how it is made

Number of Servings: 45


    cup vegan margarine (or Coconut oil)
    cup packed light brown sugar (I use Sucanat)
    teaspoon salt
    1 tablespoon pure vanilla extract
    2 tablespoons water
    1 cups all-purpose flour (make sure it's organic, Bob's Red Mill is awesome!)
    1/3 cup semisweet mini chocolate chips (dairy-free)
    12 ounces semisweet chocolate (dairy-free)



Line two baking sheets with parchment paper.

Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. 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 on prepared baking sheets. Freeze for 15 minutes.

Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Store in refrigerator until serving.

Serving Size: 45

Number of Servings: 45

Recipe submitted by SparkPeople user WOAHLOTTAINFO.